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From Dorothy McNett's recipes at www.dorothymcnett.com. Cook a batch of white rice, but "overcook" it a bit so that some of it adheres to the bottom of the pan. Serve the "good" rice with your meal, but peel off the hardened parts. The rice crusts are deep fried and then should be served immediately, so hot that when they are dropped into soup or are doused with sauce they sizzle.
cooked white rice
Recipe created 2005-05-09.