Stuck-Pot Rice with Potato Crust (HCEV)

• Salt
• 1 1/2 cup white or brown basmati rice
• Freshly ground black pepper
• 4 tablespoons (1/2 stick) butter or 1/4 cup extra virgin olive oil
• Large pinch saffron threads (optional)
• 1 large or 2 small waxy potatoes, like Yukon Gold or other thin-skinned variety
• 1 medium fennel bulb, trimmed and thinly sliced

Mise en place.

 
 I parboiled the brown basmati I used for 15 minutes.


Sauteing fennel until soft.


Above layer over half of the rice.


Potatoes layered over the rest of the rice.  Nicked my thumb with the mandoline slicing the potatoes since the guard I have for it must have gotten lost at some point.


I wrapped the lid in a towel while cooking the rice in order to prevent evaporated moisture to drip back down into my dish, enabling me to perhaps brown the potatoes.


Argh, potentially the heat was too low (Bittman suggests you cook it over "very low" heat).  I know he also says that when "potatoes start to smell toasty--you will know", but I was impatient and kept bending down sniffing the pot in search of subtle hints that perhaps this was happening.
Oh perhaps next time, if there is a next time.