A Stuck Pot Rice Salad

February 13, 2014

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.

Amanda's Kids' Lunch from Food52

Stuck pot rice is one of my favorite dishes (jasmine rice tossed with yogurt and curry spices and cooked until the rice is literally stuck to the bottom of the pan, forming a crisp shield that you later break up and blend into the warm, fluffy rice above it). Usually we don't have any left over, but I'm getting savvy in my years and beginning to simply double or triple everything I like. So today's lunch was leftovers of stuck pot mixed with kale salad and poached tuna (both staples, as you've probably noticed). For dessert, I picked up some of the tiny Montebourg yogurts that our kids used to love when they were tots, and tossed in some candy canes that were hanging around. They are, by the way, organic, and in case you should ever want to feel like a sustainability zombie/idiot, pay extra for organic candy canes. 

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What's in your lunch today? See some of the twins' past lunches


Author Comment
Amanda H. February 20, 2014
The recipe is in my book, "The Essential New York Times Cookbook" http://www.amazon.com/The-Essential-York-Times-Cookbook/dp/0393061035 The Wednesday Chef recipe is the recipe, but you'll miss my scintillating commentary and headnote. :)
Alexandra February 20, 2014
http://smittenkitchen.com/blog/2014/02/stuck-pot-rice-with-lentils-and-yogurt/#more-11516<br /><br />just came up today :)
ChefJune February 19, 2014
Amanda, I'm dismayed to find there is no recipe for your Stuck Pot Rice on food52. Since I'd not heard of it before, would you please share?
Marian B. February 13, 2014
I've never made stuck-pot rice -- now I'm going to have to try it!
Pegeen February 13, 2014
You wouldn't happen to have an opening for a nanny, would you? And you wouldn't mind if she occasionally ate some of your kids' lunch? <br />This sounded delicious. Googled a recipe on someone's blog that sounds about right, sourced from Mark Bittman. http://wednesdaychef.typepad.com/the_wednesday_chef/2006/03/mark_bittmans_s.html