Crispy Rice Salad with Cucumbers and Herbs Recipe

Word 1 on Ginger: I don’t grate it or mince it as a result of I simply toss it within the the bldner with the remainder of the sauce substances. I’ve additionally used lemongrass paste right here and it’s scrumptious! 

Word 2 on Cooking the Rice: Most crispy rice recipes name for day-old cooked rice. Possibly I’m simply lazy, however truthfully, I’ve not discovered this to be needed. I cook dinner the rice within the Immediate Pot with this method – for this I do 2 cups of rinsed jasmine rice to 2 1/2 cups water, cooked for 3 minutes at excessive stress and rested for a 15 minute pure stress launch. I typically simply make this, fry up a batch for the same-day salad, after which preserve the remainder within the fridge for one more salad later within the week.

Word 3a on Oven Technique: If you happen to don’t have an air fryer, I’d advocate “frying” the rice within the oven. Bake it at 425 levels for about 8-10 minutes close to the highest of the oven (nearer to the heating component). It’ll get crispy on the surface, however keep chewy on the within.

Word 3b on Skillet Frying: You can fry this rice in oil in a skillet, however it’s not my favourite as a result of a) it’s messy, and b) it requires your rice to be a lot drier to start with to be able to get it crisped up. You’ll wish to use day-old rice, after which fry it in about 1/4 cup of impartial oil till it’s golden and crispy. Some recipes even advocate drying the rice out within the oven to make sure that the rice is dry sufficient to fry properly, which, for me, is a dealbreaker. Too many steps. LOL. One other consideration: your completed rice will probably be extra oily than the opposite two strategies so you could discover that you simply don’t want as a lot of the dressing.