How inventive rice squares are. They are pretty easy to make, then their bland goodness is partnered with some flavoursome soups, broths or sauces. You have to admire cultures that waste little.
If sizzling rice squares are your thing, the rice squares are deep fried before placing in the soup or sauce – they sizzle when they are hot and really sizzle as they hit the liquid. They can also be used in any stir fried dish. We have our Asian brothers and sisters to thank for this easy and filling addition to simple meals.
We love to make these from scratch, but left over cooked rice can be used too. They make such a delicious afternoon snack.
Rice Squares and Sizzling Rice Squares in Dipping Sauce
Place 1 cup of rinsed short grained rice in a large pan and add enough water to cook – about 2 cups but it will vary with the rice that you use (check your pack). Cover and bring to a boil over high heat, reduce to a simmer and cook for 20 mins. Without removing the cover, turn off the heat and allow to sit for 30 mins.
Place the rice into a small square or rectangular pan. You want to have the rice about 1 – 1.5 cm thick when compressed. Cover the rice with some baking paper to protect your hands if the rice is still hot, and push down to compress the rice into the dish. Continue to press the rice for some time until it is flat and compressed into a block.
Place in the fridge covered with the baking paper for 24 hours. You want the rice to dry out so don’t cover with a lid or plastic wrap.
When ready, remove the rice from the fridge, turn out of the pan and cut into squares about 2 cm. The squares can be used as-is, or deep fried for sizzling rice. Serve in soups, broths or with a sauce. They can be used in any stirfry dish as well.
Heat vegetable oil to a depth of 2cm in a heavy deep pan. Deep fry the rice squares, 3 or 4 at a time, until golden. Drain briefly on paper towels then use while still hot in any sizzling dish.