TFYN Crispy Rice
Why we love it:
- 2 cups Long Grain White Rice (4 cups pre cooked even better!)
- 1 teaspoon Kosher Salt
- 10 Tablespoons Extra Virgin Olive Oil
- 1 Carrot
- 1 Leek (pale part only)
- 2 cloves Garlic
- 1 Lemon
- 1 Tablespoon Dijon Mustard
- 2 cups Chicken Breast (cooked and shredded, optional)
- 1 teaspoon Black Pepper
- 1 cup Cilantro (leaves and stems too)
- 1 cup Mint Leaves (torn)
Rinse rice under cold water, stirring vigorously, then drain. Repeat process until water runs clear, 4–5 times. Cook rice in a large pot of boiling salted water, stirring occasionally so rice doesn’t stick to bottom, until grains are slightly chalky in the center (rice will be undercooked—this is intentional), about 5 minutes. Drain and transfer to a large bowl.
Meanwhile, heat 2 Tbsp. oil in a medium skillet (preferably cast iron or nonstick) over medium. Cook carrot and leek, stirring occasionally, until tender, 6–8 minutes; season with salt. Add to bowl with rice and stir to combine; season with 2 tsp. salt.
3. STEAM CATCHER
Spread a clean kitchen towel on a work surface. Place a lid for a medium skillet in the center. Tie 4 corners of towel to handle on top of lid (you just made a special steam absorber that will keep the rice from becoming gummy; stay tuned).
4. RICE PART 2
Heat ¼ cup oil in same skillet over medium-high until very hot and shimmering, about 2 minutes; season with salt. Scrape rice mixture into pan, smoothing surface and gently pressing into pan to form a tight “rice cake.” Cover with towel-lined lid and cook, undisturbed, until rice on bottom of pan is browned and crisp (scrape a small area on bottom of pan to check), about 8 minutes. If rice hasn’t browned, continue to cook, covered, 2 more minutes. Remove from heat and let sit, covered, 15 minutes to steam.
5. CHICKEN SALAD
Meanwhile, whisk garlic, lemon juice, mustard, and remaining 4 Tbsp. oil in a medium bowl. Add chicken and toss to coat; season with salt and pepper. Add cilantro and mint and toss gently just before serving.
Transfer rice to your fanciest platter. Arrange chicken salad over and serve.