Have you ever made a meal with rice and not had too much leftover at the end? And how many extra takeout boxes of the stuff do you end up with every time you get Chinese or Thai food?
Chow and Lifehacker both have neat videos showing you how to crispy rice, a great card to play when you need a quick and easy snack. All it takes is leftover rice (short or medium grain rice like Cal Rose), a nonstick pan/skillet, and a few minutes to spare. Here’s how it’s done:
Scoop the rice into a pan over medium heat (no oil required). With a spatula (or a similar cooking utensil), smooth out the rice into an even layer about 1/2-inch thick. Allow rice to cook over medium low heat for 12-15 minutes. This lets the rice get crispy and golden on one side.
Stay around to make sure nothing is burning, but for the most part you can probably catch up with your Twitter feed while you wait. If the rice is beginning to look and/or smell burnt, lower the heat and continue cooking for the remaining time. Flip the rice (by now sticking together like a pancake) and cook the other side for another 6-8 minutes.
Depending on your mood at the moment, eat this as a savory or sweet snack—you can cover it with soy sauce, honey, or anything else you want. If you’re all about spiciness, try dipping it in sriracha chili sauce or dousing it with Tabasco.