Crispy Rice

Steamed rice gets formed into cakes and fried for a crispy upgrade.


Rice Cakes

  • 1 pint cooked rice
  • Kosher salt to taste
  • Clarified butter for frying

Saffron Aioli

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • Pinch saffron
  • 10 ounces oil
  • Water if needed
  • Kosher salt to taste

Crispy Rice

  • 5 oz green beans
  • 4 oz picked crab meat
  • 5 oz thick-cut bacon lardons, rendered until crispy-reserve bacon fat
  • ¼ English cucumber, sliced into thin rounds on a mandolin
  • 3 scallions, green part only, cut on a bias and soaked in ice water
  • 7 sprigs of Cilantro, picked with 2 inches of stem left on
  • Lemon wedges
  • Freshly ground black pepper


  1. Cook rice following the instructions on your rice cooker or bag of rice.
  2. Once cooked and cool enough to handle, but not cold- divide the cooked rice into 2 lightly sprayed half-pint deli cups with pan spray, press evenly. If you don’t have ring molds or deli cups, free form patties with your hands, lightly dampened with water.

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