1 cup. basmati rice
6 cups. Aneto Vegetable Broth
1 cup. whole milk yogurt
½ tsp. salt
⅓ cup. plus 2 tbsp. olive oil
8 garlic cloves, peeled and sliced
½ tsp. smoked paprika
1 tsp. ground cumin
2 tbsp. tomato paste
½ bunch fresh cilantro, chopped
1. Rinse rice in cold water and drain. Place 2 cups of the broth in a medium saucepan and bring to a boil over high heat.
2. Once boiling, add the rice, cover, and reduce heat to low. Cook until the rice is al dente (slightly chewy), about 15 minutes.
3. Drain and rinse the rice in cold water, pat dry with paper towels, and transfer to a large bowl.
4. Add the yogurt and salt to the bowl and stir to combine.
5. Heat ⅓ cup of oil in a large nonstick skillet over medium heat. Once hot, spoon the rice into the skillet, and spread out in an even layer, gently pressing to compact.
6. Cover the skillet and cook for 10 minutes, rotating the skillet occasionally for even cooking.
7. Reduce heat to low and continue to cook for 10 more minutes until the bottom and sides of the rice are golden brown and crisp. Remove from the heat and set aside, uncovered, to rest.
8. Heat the remaining 2 tbsp of oil in a large pot over medium-high heat. Once hot, add the garlic, and sauté for 1 minute.
9. Add the paprika and cumin, stir to combine, and sauté for 1 minute more.
10. Add the tomato paste and remaining 4 cups of broth to the pot, whisk to combine, and bring to a simmer. Simmer for 15 minutes.
11. Divide broth and crispy rice between bowls and top with fresh cilantro before serving.
This simple, rustic recipe for Cilantro-Garlic Soup with Crispy Rice packs a flavorful punch. The combination of garlic, cilantro, and savory spices pairs so well with the crispy basmati rice. Thanks to the use of Aneto Vegetable Broth, we can keep the ingredient list minimal and manageable, without sacrificing flavor.
