I watch a lot of cooking shows. Many have Bobby Flay in them. I have resisted looking up his crispy rice recipe, but loved the idea so have made my own. As many of you know he almost always wins when he resorts to his crispy rice. One day I’ll look his up, but for now, my family says this one’s a winner.
CRISPY RICE
1½-2 cups white cooked rice prepared per package, BUT using homemade chicken broth NOT water
1 stick unsalted butter plus 2 tablespoons
1 yellow onion FINELY diced
1 SMALL carrot FINELY diced
1/2 cup FINELY grated Parmesan cheese
FRESH ground sea salt and black pepper
- Preheat oven to 400°.
- In an oven proof skillet or cast iron, melt the butter.
- Add the onion and saute until golden.
- Add the carrot and saute until soft.
- Remove to a bowl and season with salt and pepper to taste.
- Add Parmesan cheese and toss with cooked white rice.
- In the same skillet, melt ½ of the stick of butter over medium heat.
- Once melted, Add the rice mixture to the skillet and carefully press down.
- Transfer to the oven and bake for 15-20 minutes.
- Remove and dot the top with the remaining butter. Transfer back into the oven and continue to cook for about 15 minutes more until the underside of the rice is crispy. Remove from the oven.
- Invert to serve immediately.
