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  Added: Nov 03, 2008  •  Visited (808)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Kateh Rice Cake
What You Need:
  • 2 cups basmati rice
  • 3½ cups water
  • 2 teaspoons salt
  • ¼ cup ghee

  • How To Cook:
    1. Pick over the rice, wash it very well, and drain. Place it in a 10-inch frying pan and add the water and salt.

    2. Bring to the boil over medium heat, stirring occasionally. Cover, reduce heat a little, and cook for 15 minutes until all the water is absorbed.

    3. Add the ghee and stir with a wooden spoon. Even out the top of rice, pressing lightly.

    4. Cover the pan and return it to medium-low heat for 30 minutes. Move the pan over the burner from time to time so that bottom of the rice becomes evenly browned.

    5. Remove from the heat and place the bottom of the pan in cold water for 10 seconds. Dry the bottom of the pan off with a towel.

    6. Run a spatula around the sides to loosen the rice, and then place a plate on top of the pan. Holding the plate and pan firmly, turn them upside down so that rice cake comes out cleanly.

    7. Serve this cut in wedges with kebabs or stews. This is often served cold in summer.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Middle East » Iran
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Condiments » Ghee
    Dish » Cake & Muffins


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