Crispy Clay Pot Rice

If you like your rice crispy, try our Clay Pot Rice recipe. We butter the sides and bottom of our clay pot, which makes the rice crispy when you bake it. Our recipe is vegetarian, but you can always add some pre-cooked chicken peices to the rice before you put it in the clay pot.

4 cups long-grain rice, rinsed clean
2 medium shallots, sliced
6 tbsp unsalted butter
2 cloves garlic, chopped
1/2 cup barberries
1/2 cup currants
saffron thread
1/2 cup almonds, crushed
1 tbsp black sesame seeds
1/2 tsp Garlic Saltburst, Chipotle Saltburst, or Za'atar Saltburst

1. Cook the rice until it is almost done, but still slightly firm.
2. Heat the oven to 400 degrees.
3. Saute the shallots and garlic in 2 tbsp butter.
4. Drain the water from the rice and add 2 tbsp butter.
5. Add the barberries, currants, almonds, sesame seeds, salt and shallot mixture to the rice.
6. Dissolve the saffron thread in 2 tbsp water.
7. Melt the remaining butter and rub it along the sides and bottom of a 2qt. clay pot.
8. Mix the rice mixture while it is still in the saucepan.
9. Pour the rice mixture into the clay pot.
10. Drizzle the saffron water over the rice, but do not stir.
11. Cover the clay pot and bake for 1.5 hours.
12. Serve when the rice is crispy on the top and sides.

Serves 4-6.