Much like the Persian polo, but a little more flavorful, my crispy rice gives this dish flavor that can’t be found with any spice. Adding just a touch of curry and cayenne lends itself perfectly without overwhelming the natural taste of the crusty rice. Enjoy this side dish with your choice of protein, as rice goes with just about anything you can dream up.

Crispy Crusty Rice

1 cup rice

3 tablespoons butter or margarine

1/2 small onion, minced

1/2 teaspoon curry powder

1/2 teaspoon cayenne pepper or chili powder

1/4 teaspoon salt

pinch of black pepper

In a large saucepan, heat 6 cups of water to boiling over high heat. Add the rice and cook, uncovered, for 10 minutes. Drain and rinse with cold water. Let rice sit in colander until completely drained.

Then, add butter to a large skillet until melted over medium heat. Add the onion and cook, stirring frequently, for 10 minutes or until tender. Add cooled rice, cayenne pepper, salt and 1/4 cup of water. Stir until rice is coated with everything. Now spread out the rice mixture evenly over the bottom of the skillet, cover and cook about 20 minutes, or until the rice is tender and a crispy crust has formed on the bottom. When done, use a spatula to remove rice dish from skillet and flip onto a serving platter. Makes about four servings.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to [email protected] and visit theyankeechef.blogspot.com.