Crispy Rice
If you ever make rice that's too wet, this is how to fix it! Crispy Rice takes already cooked rice and crisps it up to perfection.
Servings: 6 people
Equipment
Ingredients
- 1½ - 2 cups white rice cooked according to the package directions
- 1 stick unsalted butter plus 2 tablespoons
- 1 yellow onion finely diced
- 1 zucchini finely diced or shredded
- 1 cup feta cheese crumbled
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Heat the oven to 400 degrees.
- In a medium braiser or skillet, melt the butter. Add the onion and saute until golden. Add the zucchini and saute until soft. Remove to a bowl and season with salt, pepper, feta and then toss in the cooked white rice. Toss to combine.
- 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 and either invert to serve, or serve straight out of the skillet or braiser.
Notes
- If you don't have feta feel free to omit it
Nutrition
Calories: 608kcal | Carbohydrates: 90g | Protein: 12g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 296mg | Potassium: 256mg | Fiber: 2g | Sugar: 2g | Vitamin A: 642IU | Vitamin C: 7mg | Calcium: 167mg | Iron: 1mg