Crispy rice. Save On Top Cycling Gear, Apparel & More Rice is good. If you've been wondering how to add a thin, golden crust to your fluffy white rice without burning the house down, we've got a secret to tell you: It's way. Spoon the loose rice onto a platter, then use a firm spatula to remove the crust from the pan.

Any kind of rice will work but if you use freshly cooked rice, you need to make sure you dry it out first (more on that later). Everything at Krispy Rice is made with meticulous attention to detail, from our creative, super sugoi (awesome) dishes to our super kawaii (cute) carbon-neutral packaging. Bright, adventurous, and wholly unexpected — Krispy Rice is made for those with an appetite for a little bit more fun and a little bit more genki (liveliness). You can cook Crispy rice using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Crispy rice

Prepare 2 1/2 of ish cups of water.
Prepare 1 T of chicken bullion (knorr].
You need 2 T of butter.
Prepare 2 cups of rice.
Prepare 1 T of black or white sesame seeds.
You need of Chili oil dipping sauce.

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! Chinese crispy or sizzling rice is also known as guoba (鍋巴).

Crispy rice step by step

Cook the rice until done..
Set aside rice.
Melt 1T butter in med skillet add a few dashes olive oil (the good stuff please!).
Put about a cup of the cooked rice in the skillet. (think hashbrowns here) fry it (watch carefully) the rice gets stickier gooey and caramelizes... turn over brown crispy chewy on both sides.....
Sprinkle with a bit of my chili dipping sauce....

There are two different types of guoba in Chinese cooking. The first kind of guoba means scorched rice. Traditionally Chinese people boil rice in a giant metal wok over a flame and the result of this kind of cooking method causes the bottom of the wok to form a layer of crusty or scorched rice. Like crispy noodles, Crispy Rice is also a key ingredient in Chinese cooking often used in sweets, savouries and soups as a key ingredient or as a garnish. Here we show you how to prepare and store some at home, handy for use in your favourite dishes.