Crispy Rice Image

Crispy Rice

Behind The Dish - "Los Angeles - Rebels"

Ingredients

Rice

  • Rice
  • Salt
  • Yogurt
  • Butter
  • Rice Flour
  • Water
  • Butter

Toppings

  • Verjus
  • Currants
  • Pumpkin Seeds
  • Olive Oil
  • Salt

To Assemble

  • Crispy rice layer
  • Cooked Rice
  • Toasted Pumpkin Seeds
  • Currants hydrated in verjus
  • Eggs

Steps

Rice

  1. Rinse the rice in cold water.
  2. Bring up water and salt to a boil, then add washed rice.
  3. Boil for a few minutes then drain from water and lay out on sheet tray.
  4. Reserve part of the rice for plating.
  5. Mix a portion of the cooked rice with yogurt, butter and a rice flour slurry and pat that into a flat layer in the pan to form the crust.
  6. Over a low flame, we crisp up the bottom of the rice for 15 to 20 minutes to get a nice golden brown crust and for the rice to be full steamed through.
  7. We squeeze melted butter in a squeeze bottle around the edge of the pan as it’s cooking.

Toppings

  1. Heating up verjus to just under a boil.
  2. Soaking currants off the heat in the verjus until cool.
  3. Remove the rehydrated currants.
  4. Pumpkin seeds get tossed in olive oil and salt.
  5. Place pumpkin seeds on a tray.
  6. Place sheet tray in a low oven until golden.
  7. Remove pumpkin seeds.

To Assemble

  1. We then layer in the rest of the rice with toasted pumpkin seeds and currants hydrated in verjus.
  2. Separate two egg yolks.
  3. Before turning out the rice onto a plate, we make a divot into the top (the fluffy underside of the rice) and drop in two raw egg yolks.
  4. We turn it over onto a plate and garnish with more currants and pumpkin seeds.