In a nutshell, crispy rice is made by sautéing the rice in butter and then adding the rice to a frying pan and letting it cook until it is soft and golden brown.
But, before you make it, you’ll need to check the texture of your rice.
“There are a lot of rice recipes that call for cooking it on a stovetop and then cooking it in a frying Pan, which can be problematic,” says Michael Smith, co-owner of Smithy Grill and Dining Room in Manhattan.
To help you determine the right recipe, he recommends watching this video of the process in action: “I think if you watch it, it’s actually really easy to cook it on the stovetop.
You just have to start by cooking the rice on the side of the stove top and then turn it over and you’ll find that you don’t have to put it in the pan for a very long time.”
When it comes to cooking rice, you may need to do a little bit of experimentation to find the right balance between crispiness and flavor.
“Once you’ve tried it, I think you’ll like it,” Smith says.
He suggests starting with a grain like wheat, or brown rice, and adding in some veggies, like broccoli or spinach.
Then, he adds in some beans, which are also easy to add in the end.
Then you add in some vegetables that have a crisp texture, like carrots, cauliflower, and sweet potatoes.
Then finish it off with a little of the sweet potato broth, which will make it creamy and creamy and rich.
(You can find a more in-depth video on the process at the end of this article.)
The end result?
The rice will be tender, golden brown, and flavorful.
“It’s just a beautiful texture,” Smithy says.
“And it’ll be incredibly versatile.”
Here are some of the recipes you can make with crispy rice: 1.
Brown Rice with Carrots and Peppers from Cooking Light.
(This is a great dish for a family.)
1 cup cooked brown rice 2 tablespoons olive oil 2 tablespoons vegetable oil 3 tablespoons minced garlic 1 tablespoon fresh parsley, finely chopped 1/2 teaspoon sea salt, plus more to taste 2 tablespoons shredded coconut 1 tablespoon water 3 tablespoons sweet potatoes (cut into small pieces), peeled and chopped 3 tablespoons shredded cheddar cheese, grated 3 tablespoons chicken stock, plus extra 1 tablespoon extra liquid to taste 1 cup chopped pecans or walnuts, roughly chopped 1 tablespoon freshly grated nutmeg 1 tablespoon paprika (optional) Instructions Brown rice: Heat a skillet over medium heat.
Add 1 tablespoon olive oil to the pan and brown the rice for 5 minutes, until golden brown and crispy.
Remove from the heat and set aside.
In a large mixing bowl, combine the cooked brown Rice with the oil, garlic, and parsley.
Stir until well blended.
Add the minced garlic and peppercorns and mix well.
Add in the salt, cheddar, and chicken stock and stir well.
Cover and refrigerate until ready to serve.
Brown Risotto with Broccoli and Sweet Potatoes from Cooking Medium.
(See the video below for a recipe.)
1 can cooked broccoli, riced 1 cup shredded coconut 2 tablespoons water 2 tablespoons chopped pecan or walnut halves, roughly cut into small bits 1 tablespoon minced garlic 2 tablespoons finely grated coconut 1 teaspoon sea or kosher salt, or to taste (optional), plus more for garnish 1/4 cup grated Parmesan cheese, roughly grated 1/8 teaspoon dried oregano (optional, if you don’ want to add extra flavor) 1 tablespoon lemon juice (or more, if needed) 1/3 cup cooked, cooked rice, or other cooked rice 1/1 cup shredded cilantro, roughly shredded (or 1 tablespoon more, for garnishes) 1 large egg (white, yolks and whites) For the Broccoli: Heat the olive oil in a small saucepan over medium-high heat.
Stir the broccoli and coconut together, then add the water, olive oil, and the chopped peppercorn.
Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the broccoli is tender and just starting to soften.
Remove the broccoli from the pan.
Add to the broccoli rice and cook until tender, about 3 minutes.
Add remaining water, coconut, salt, and pecannes to the rice and stir to combine.
Add all of the broth and broth and stir until well combined.
Add parsley and salt and pepper to taste.
Spoon the mixture into bowls and top with the remaining broth and chopped peppers.
Brown Sesame and Quinoa with Broiled Rice from Cooking Water.
(Read more about the quinoa recipe from Cooking Fire.)
1 medium or large zucchini, peeled and roughly chopped (about 1 pound) 1 teaspoon soy sauce 1 teaspoon rice vinegar (optional; if you like a