Patageh Beranj (پتاژه برنج) — Persian Velvet Rice Potage

• 70 gWhite rice (rinsed until water runs mostly clear)
• 480 mlWater (for simmering the rice)
• 720 mlChicken broth (low-sodium; use hot broth)
• 35 gRice flour (toasted to a pale golden color)
• 360 mlHomogenized milk (whole milk (about 3.25% fat), warmed)
• 120 mlHeavy cream (warmed)
• 30 gUnsalted butter (cut into cubes)
• 3 largeEgg yolks (about 54 g total yolk; room temperature)
• 6 gFine sea salt (about 1 teaspoon; adjust to taste, depending on broth saltiness)
• 0.5 tspBlack pepper (freshly ground)

Instructions

1. 1

   Rinse the white rice in several changes of cool water until mostly clear. Add rice and 480 ml water to a medium pot, bring to a boil over medium-high heat, then reduce to low. Cover and simmer 18–22 minutes, stirring once or twice, until the grains are very soft and the water is mostly absorbed.

2. 2

   While the rice cooks, toast the rice flour in a dry skillet over medium-low heat for 4–6 minutes, stirring constantly with a spatula. Stop when it turns pale golden and smells nutty (do not let it brown). Immediately transfer to a bowl to prevent carryover darkening.

3. 3

   Add the hot chicken broth to the cooked rice. Increase heat to medium and simmer 10 minutes, uncovered, stirring every 2 minutes to prevent sticking. For a velvety texture, blend directly in the pot with an immersion blender for 30–45 seconds, or whisk vigorously to break down the rice.

4. 4

   Whisk the toasted rice flour with 120 ml of the warmed milk in a bowl until perfectly smooth. Pour this slurry into the pot while whisking continuously. Simmer gently over medium-low heat for 8–10 minutes, whisking often, until the potage thickens to a light custard consistency that coats a spoon.

5. 5

   Lower the heat to low. Stir in the remaining 240 ml warmed milk and the warmed cream. Add salt and black pepper. Keep the potage at a bare simmer (small bubbles at the edges) for 3 minutes; do not allow a rolling boil, which can make dairy taste cooked and risk curdling.

6. 6

   Temper the egg yolks: in a bowl, whisk yolks until smooth. Slowly whisk in 180 ml of hot potage, a little at a time, for 1 minute to warm the yolks. Remove the pot from heat, then whisk the tempered yolk mixture back into the pot. Return to very low heat and cook 2–3 minutes, stirring constantly, until glossy and slightly thicker (do not boil).

7. 7

   Turn off the heat and stir in the butter cubes until fully melted and emulsified. Taste and adjust salt and pepper. If too thick, thin with 30–90 ml hot broth; if too thin, simmer 2–4 minutes on low while stirring. Rest 5 minutes before serving for the texture to settle.