Crispy rice cake
Man, you never know what you're going to come across when you follow so many food-related Twitter accounts. Honestly, I think the best way to learn new techniques + get inspired is to just spend more than an ok amount of time on Twitter.
I follow Bon Appétit Magazine's twitter (obvi), and I scrolled by a tweet about crispy rice. Crispy rice is kind of like that bottom of the pan, almost scorched rice, but instead you intentionally make it in a pan by its own.
So here's my take on BA Mag's crispy rice, starting with a batch of rice. The key is to allow the rice to spend more than enough time in the pan until it's crispy on both side. Then you top the giant rice cake with ginger + sesame oil. The green onions + black sesame seeds add some extra visual appeal.
To serve, this would go well with a spicy roasted pork shoulder or a cool tuna tartare. I ate this plate all by myself, but you don't have to be like me. The recipe is below, enjoy!
Crispy rice cake
- 2 cups of white rice, cooked
- Olive oil, a very shallow layer for frying
- 1 small knob of fresh ginger, grated
- 1/2 teaspoon sesame oil
- 1 green onion, cut into strips
- black sesame seeds, for garnish
- Heat the olive oil in a small/medium saucepan. Add the cooked white rice, packing it into the base of the saucepan. If the rice is too dry it won't pack, so stickier is better for this.
- Allow the rice to sizzle until golden brown/slightly charred on the first side. You can use a large spatula to peek at how it's coming along. Once ready, flip + cook until the rice is golden/slightly charred on the second side. Carefully flip the rice cake onto a large plate. It's ok if it breaks apart!
- While it's still hot, rub the fresh ginger against the rice cake. You'll have more leftover. Pour the sesame oil over the rice cake to evenly coat. Top with the green onion + sesame seeds.