Pickle brine is full of flavor, yet often goes down the drain when the jar is finished. This crispy-bottomed rice is full of briny flavor with a buttery crunch.
Pickle Brine Butter Crunch Rice
Yields: 6-8 servings
- 1 to 1½ cups pickle brine, divided
- 3½ cups water
- 2 cups basmati rice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup unsalted butter
- Garnish: fresh dill
- Reserve 2 tablespoons pickle brine.
- In a large saucepan, bring 3½ cups water, rice, salt, and remaining pickle brine to a boil over medium-high heat. Reduce heat to medium-low; simmer until rice is almost tender, about 10 minutes; using a fine-mesh sieve, drain for 5 minutes. Transfer rice to a bowl; toss with pepper and reserved 2 tablespoons pickle brine.
- In a 10-inch cast-iron skillet, heat butter over medium heat until foamy. Sprinkle half of rice in skillet, pressing gently with the back of a spoon. Sprinkle in remaining rice. Using the handle of a spoon, make several holes in rice. Cook for 12 minutes. Reduce heat to low.
- Place a sheet of parchment paper over the top of the skillet; cover with lid. Cook over medium-low heat until rice is lightly browned on bottom, about 30 minutes. Remove from heat and carefully remove lid and parchment. (Do not tilt lid to avoid condensation from pouring into rice.) Loosen sides of rice with a knife. Place a serving platter on top of the skillet, and carefully invert. Garnish with dill, if desired. Serve immediately.