1 cup basmati rice 1 Tablespoon olive oil 2 Tablespoons unsalted butter 1/2 pound russet potatoes, peeled and thinly sliced Salt and freshly ground pepper
Bring a large pot of salted water to a boil, as you would for cooking pasta. Add rice and cook, stirring occasionally. When rice is almost done, drain it.
While rice is cooking, heat a large heavy skillet over medium heat, adding oil and 1 tablespoon butter. Place potatoes in skillet and season with salt and pepper. Let potatoes cook until they begin to brown on the bottom. Pour cooked rice over potatoes. Turn heat to low, add remaining butter and cover skillet. Cook for 1-1/2 hours.
This is a unusual combination of potatoes and rice. Plan ahead, the recipe takes about 2 hours to prepare.