CRISPY RICE
Crispy, nutty, flavorful - what more could you want in a rice side dish? We're sick and tired of basic steamed rice. Take your grain game up a notch with this Crispy Rice recipe. It's best served with any kind of creamy chicken casserole, tomato gravy, or sausage and beans. You can even use this recipe for a fun twist on red beans and rice. It takes about an hour to make, but we think you'll agree it's well worth the effort. And there's no better way to put your leftover, cooked rice to good use. Made with plenty of butter and a cast-iron skillet, what could be more quintessentially Southern? Soft and fluffy rice is only made better by a deliciously crispy bottom that makes this dish the perfect combination of sweet and savory flavors. Cook the rice on medium to low heart turning the skillet every few minutes to ensure even browning. Give this recipe a try and remember to have a rice day!
Provided by Southern Living Editors
Time 1h
Yield 6 (serving size: about 1/2 cup)
Number Of Ingredients 6
Steps:
- Bring water and salt to a boil in a large stockpot over high heat. Meanwhile, place rice in a colander and rinse with cold water until water runs clear, about 1 minute.
- Add rinsed rice to boiling water. Reduce heat to medium. Cook, stirring occasionally, until rice is almost tender, about 6 to 8 minutes. Drain rice and immediately rinse with cold water until rice is room temperature, about 1 minutes.
- Place 1 cup cooked rice in a medium bowl with sour cream; stir to combine. Heat 2 tablespoons butter and oil in a well-seasoned 10-inch cast iron or nonstick skillet over medium-low heat until just melted. Spread rice and sour cream mixture in an even layer in bottom of skillet. Spoon remaining cooled rice on top, being sure to mound rice slightly towards the center, while still allowing rice to touch edges of skillet. Using the handle of a wooden spoon, poke 6 to 7 holes in the rice, going all the way to the bottom of the skillet to allow steam to escape. Cook 15 minutes, turning skillet on burner a quarter turn every 3 to 4 minutes to ensure even browning.
- Cut remaining butter into small cubes. Add butter cubes around edges of rice and in steam holes after 15 minutes of cooking. Continue to cook over medium-low and turn skillet a quarter turn every 3 to 4 minutes until bottom and sides of rice are golden and crisp, another 15 to 18 minutes.
- Remove from heat and cover skillet with a large plate or serving platter (right side down). Carefully but swiftly (and with confidence!) invert rice in skillet onto serving plate. Serve warm.
CHINESE CRISPY OR SIZZLING RICE
Steps:
- Rinse 1 cup of long- or medium-grain rice in a pot. Add 1 1/2 cups water (1 1/4 if using medium-grain rice) to the rice and bring to a boil.
- Cover and simmer at low heat for 30 minutes. Remove from burner and allow to cool.
- While rice is cooking, preheat oven to 300 F.
- Place the rice on a baking sheet, making sure that it is about (but no more than) 1/4-inch thick.
- Bake the rice for 50 to 55 minutes until it's dry.
- Cool and cut into 2-inch squares. Store in a container until needed but don't freeze.
- The rice is now ready to be deep-fried. The trick to using deep-fried crispy rice is to make sure that both it and the sauce or soup it is being added to are very hot. That way you will hear the crackling sounds. Unfortunately, this makes for a lot of last-minute work-you can't deep fry the rice crusts and then set them aside to add during the final stage of cooking. Instead, the rice should be deep-fried before the dish is served, with the soup or sauce being kept warm during this time. Deep-fry a few at a time, turning constantly until they brown and puff up (this will take only seconds). Drain on paper towels. Bring to the table, quickly pour the hot liquid over it, and listen to the rice snapping and popping. Safety Tip: If not handled properly, cooked rice has the potential to grow a bacteria called Bacillus cereus . To prevent this, make certain the rice is completely dried, then rapidly cooled, cut into squares, placed into a container, and refrigerated for no more than seven days before use.
Nutrition Facts : Calories 21 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 0 g, Fat 0 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
CLASSIC CRISPY RICE TREATS
Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield Makes 24 cereal treats
Number Of Ingredients 7
Steps:
- Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
- Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
- Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
- Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.
CRISPY RICE BAKE WITH SHRIMP AND PEAS
This oven-baked take on paella checks all the boxes.
Provided by Marianne Williams
Time 1h
Number Of Ingredients 14
Steps:
- Stir together mayonnaise, lemon zest and juice, and 1/4 teaspoon garlic powder in a small bowl. Refrigerate until ready to serve.
- Preheat oven to 350°F. Heat 2 tablespoons oil in a 10-inch cast-iron skillet or shallow Dutch oven over medium-high. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add remaining 3/4 teaspoon garlic powder, chili powder, turmeric, and 1 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add rice; cook, stirring occasionally, until toasted and beginning to turn golden, 2 to 3 minutes
- Add tomatoes and 1 1/2 cups stock. Spread rice in an even layer in skillet. Bake until all liquid is absorbed and some rice is crusted around edges of pan, about 20 minutes.
- Remove skillet from oven and add remaining 1 cup stock. Stir rice in center of skillet, leaving rice on perimeter stuck to edges. Return to oven. Bake until rice is mostly tender and continues to crisp around edges, about 10 minutes. Remove from oven. (If rice is not yet mostly tender, add up to 1/2 cup more stock.) Stirring only in center of skillet, stir in peas and remaining 1/2 teaspoon salt. Nestle shrimp in rice; return to oven.
- Bake until shrimp are just cooked through and peas are bright green and tender, 5 to 7 minutes. Drizzle with remaining 2 tablespoons oil and sprinkle with parsley. Serve with mayonnaise mixture and lemon wedges.
NO-BAKE CHOCOLATE RICE KRISPIE BARS
These chocolate Rice Krispies treats are crowd pleasers! The secret to making them soft and chewy is bringing the sugar mixture just to a boil and then cooking for only one minute. If it boils too long, they tend to be firmer and can become crumbly. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over low heat. Add sugars, baking cocoa, milk and salt; bring to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat. Stir in Nutella, marshmallow creme and extract until melted. Stir in Rice Krispies., Press into a greased 15x10x1-in. pan; cool slightly. Sprinkle with toffee bits; refrigerate until set. Cut into squares; store in an airtight container.
Nutrition Facts : Calories 132 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 74mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
RICE KRISPIES SAUSAGE CASSEROLE
I got this recipe from a friend also. I love it because it makes two casseroles. It freezes well or you can give one to a friend. The rice krispies were a pleasant surprise.
Provided by Jellyqueen
Categories Pork
Time 1h
Yield 2 2qt. casseroles, 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown sausage and onion together; drain.
- Mix sausage mixture with rice.
- Layer with Rice Krispies and cheese, dividing between 2 (2 qt.) casserole dishes.
- Mix together eggs, milk and soup and spoon over tops of csseroles.
- Bake at 350 degrees for 40 minutes.
ONE-POT CRISPY CHICKEN AND RICE
This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
- Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
- Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g
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