Crispy Rice Cake With Saffron Crust

Who doesn’t love crispy rice? This is
a wonderful side dish to make year- round—crunchy, light, and...
Staff Writer

Kate Sears

Who doesn’t love crispy rice? This is
a wonderful side dish to make year- round—crunchy, light, and flavorful. Serve with Savoy Slaw with Lemongrass & Lime Dressing or alongside your favorite main dish. I cover the rice with a few paper towels as it cooks to absorb excess moisture, which helps to create a golden crust on the bottom of the rice.

10
Servings
195
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  basmati rice, well rinsed
  • 1  Teaspoon  Kosher salt
  • 3  Tablespoons  corn oil or rice bran oil
  • saffron threads, crushed between your fingertips
  • 1  Teaspoon  sweet paprika

Directions

In a large saucepan, bring four cups water
to a rapid boil over high heat. Stir in the rice and
the salt. Reduce the heat to medium-low, cover, and cook for about nine minutes. You don’t want the rice to be fully cooked or the water to be completely absorbed. It should be only halfway there. Spoon the rice into a fine-mesh sieve placed over a bowl and let it stand until all of the liquid has drained.

Meanwhile, heat a large sauté pan over medium-high heat. Pour in the oil and use a wooden spoon to swirl the saffron and paprika into the oil. When the oil starts to sizzle, carefully spoon in the rice, pressing it into the bottom of the pan to form a sort of “rice cake.” Reduce the heat to medium, place a few paper towels over the rice, and cover the pan. Cook until the rice cake is nicely browned and crisp, 15 to 20 minutes. Using a spatula, lift the cake occasionally to make sure the rice isn’t burning. When the cake is ready, uncover and let cool for a few minutes.

Remove the paper towels. Carefully invert a large plate over the top of the pan, invert the plate and pan together, and then lift off the pan. Serve right away. The rice cake can also be made up to one hour ahead and kept covered at room temperature.

Just before serving, reheat in a 300 degrees F oven.

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
1g
4%
Carbohydrate, by difference
33g
25%
Protein
3g
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
5mg
1%
Choline, total
13mg
3%
Fiber, total dietary
2g
8%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
53mg
17%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
145mg
21%
Selenium, Se
10µg
18%
Sodium, Na
12mg
1%
Water
3g
0%
Zinc, Zn
1mg
13%

Rice Cake Shopping Tip

Rice is enjoyed in almost all cuisines and is readily available globally. For a simple side dish to any meat or vegetable entrée, rice is a great complement.

Rice Cake Cooking Tip

Be sure you are using the correct type of rice needed to obtain the result you are looking for. Long grain rice stays fluffy and individual while shorter grain rice is starchier. Also, rinse all rice before use.