Stuck-Pot Rice with Potato Crust
Photo: Burcu Avsar & Zach DeSart
PUBLISHED February 27, 2024
This is the first stuck-pot rice I learned to make (with thanks to the late great food writer Paula Peck). Potatoes make the crust here, complemented by the flavors of fennel and saffron. If fennel isn’t available or isn’t your thing, omit and use celery, or try one of the variations.
Don’t worry if the crust at the bottom of the pan comes out in several pieces; that part is often just broken into crisp chunks and served alongside the mound of rice. Be sure to line the pot lid with a cloth towel. This absorbs water so the condensation doesn’t drip back into the rice. Normally that doesn’t matter, but when you’re trying to dry out the bottom of the pan to form a crisp crust, excess water is counterproductive.
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