There are some Iraqis who would consider a meal rather incomplete in the absence of rice.
Therefore, out of necessity, Iraqi cooks have gotten creative with this plain dish, rendering it a delight to look forward to and giving it the right to shine as a star dish on its own.One of the plainest yet more interesting recipes is this crispy-crusted upside-down rice.
It’s not so much the recipe as it is the technique that matters here.
Generally, twenty minutes is sufficient to cook long-grain rice. This technique requires that the rice cooks undisturbed (no stirring) at medium low heat for about two hours.
The oil (or ghee) will create of the rice at the bottom of the pan a thick, golden, crispy crust, enveloping fluffy white rice grains within.
To be served with a multitude of any marags, or chowders, such as Bamia.
2 Tbsp ghee
3 cups Basmati rice
2 tsp salt
3 cups boiled water
Rinse rice in cold water until water runs clear, and drain, set aside.
Heat the ghee over medium-high heat, add the rice and gently stir with a wooden spoon using a folding action. Add the salt, then the boiled water.
Once the rice begins to boil, immediately turn down heat to low, cover, and leave without stirring or uncovering for 90 minutes to two hours.
Invert pot in serving dish just before serving, and you will have a beautifully golden crispy crust enveloping soft fluffy white grains of rice.