How to make crispy rice
- Wash and rinse one cup of rice until the water runs clear.
- Add the rice and one and a quarter cup water to a pot with a lid. …
- Let it cook on low, covered, without peeking, for 17 minutes.
- When the time is up, leave the lid on for the rice to steam for 10 minutes.
How to Make Crispy Rice Squares
Crispy Rice Squares are a simple snack and delicious addition to Japanese appetizers. All you need to do is cook and season sushi rice, cut into squares, then fry until golden! Top the gluten-free rice cakes with your favorite poke, seafood salads, veggies, and more.
Prep: 30min
Total: 70min
Serving Size: 1 serving
Nutrition Facts: calories 113 kcal, Carbohydrate 25 g, Protein 2 g, Fat 0.2 g, Saturated Fat 0.1 g, Sodium 5 mg, Fiber 0.4 g, Sugar 0.04 g, unSaturated Fat 0.2 g, servingSize 1 serving
Ingredients:
- 1 cup Japanese short grain rice
- 1½ cups filtered water
- 1 tbsp seasoned rice vinegar
- neutral cooking oil for frying
Instruction:
- Stovetop instructions – Place rice in a saucepan and use your fingers to agitate the rice. Rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.
- Rice cooker instructions – Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
- Make sushi rice – Transfer rice to a bowl and season with seasoned rice vinegar. Gently fluff and fan the rice, careful to not smash the grains.
- Prepare in pan – Line a baking sheet with parchment paper or saran wrap. Gently transfer the rice to the pan and spread with a wet rice paddle to make an even ½-inch layer. You want the rice to be thick enough to pan fry and hold the heavy tuna. Wrap the rice and refrigerate for at least 2 hours or overnight; alternatively, freeze the rice for 30 minutes so it becomes stiff and easy to cut.
- Cut rice – Once the rice is ready, wet a sharp knife and cut into 2-inch rectangles, 12 pieces total. Rewet the knife in between slices to keep the rice from sticking to the knife.
- Pan fry rice – Add a ½ cup of neutral cooking oil to a medium pan, or enough to make a thin layer in the pan for frying. Heat over medium heat. Once hot and shimmering, place a few of the rice rectangles in the hot oil and cook for about 3 minutes per side, or until the rice is golden. Carefully remove any rice from the oil with a spoon so they do not burn the oil after each batch is fried. Remove the rice and let cool and drain excess oil on a wire rack.
- Plate and serve – Transfer the rice cakes to a serving plate and serve with your favorite poke, seafood salad, veggies, chicken or salmon teriyaki, and more.
Crispy Rice
Total: 0 1h20min0
Yield: 4 to 6 servings
Serving Size: 1 of 6 servings
Nutrition Facts: servingSize 1 of 6 servings, calories 227, Fat 7g, Saturated Fat 3g, Carbohydrate 37g, Fiber 1g, Sugar 0g, Protein 4g, Cholesterol 11mg, Sodium 138mg
Ingredients:
- Kosher salt
- 1 1/2 cups basmati rice
- 2 tablespoons plain yogurt
- 1 tablespoon butter, melted, plus 1 tablespoon
- 1 tablespoon vegetable oil
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 teaspoon sumac, optional
Instruction:
- Bring a large pot of well-salted water to a boil.
- Place the rice in a large bowl, rinse with cold water and drain in a colander until the water runs totally clear. Drain well.
- Add the rice to the pot and boil until the grains are soft on the outside but still hard at the center, about 6 minutes. Drain the rice and rinse under cold water.
- Measure out 1 1/4 cups of the parcooked rice and transfer to a bowl; stir in the yogurt, the 1 tablespoon melted butter and 1/4 teaspoon salt.
- Melt the oil and the remaining 1 tablespoon butter together over medium-low heat in a 2- to 3-quart nonstick pot with a tight-fitting lid. Add the yogurt rice and spread it evenly to cover the bottom of the pot. Add the remaining rice, mounding it into a pyramid shape. Insert the handle of a wooden spoon into the mound 3 or 4 times to make vents for steam to escape. Increase the heat to medium-high and cook until the rice starts to steam, about 2 minutes. Reduce the heat to medium-low and cover the pot, first with a clean towel and then with a lid. Steam until the rice is fully cooked and a golden brown crust has formed on the bottom, about 50 minutes.
- Spoon the loose rice onto a platter, then use a firm spatula to remove the crust from the pan. Top the rice with the crust and sprinkle with the parsley and sumac if using. Serve immediately.
HOW TO MAKE THE VIRAL TIKTOK CRISPY RICE!
FAQ
How to make crispy rice like Bobby Flay?
Combine rice and onions in a large bowl. Heat oil in a large cast-iron skillet over high heat until it begins to shimmer. Add rice and, using a heavy-duty metal spatula, immediately press rice down into pan until top is flat. Cook, without stirring, 4–5 minutes or until bottom becomes golden brown and crispy.
What is crispy rice made of?
Classically, when crispy rice is found at the bottom of Persian baked rice (where it’s known as tahdig) or at the bottom of paella (where it’s known as socarrat), it’s hard-earned, the result of cooking an amount of raw or par-cooked rice so that the base crisps against the pot or pan while the rest stays plump, …
Why isn’t my fried rice crispy?
Recipe Tips
Be sure to fry the rice in two or more batches. If you add too much at once, it won’t get the crispy texture we’re going for. While grape seed oil is my first choice, there are other oils you can use. Here’s a great article on the best oils to use for frying.
What is the crispy rice at the bottom of the pan?
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.
