The Only Thing Better than Plain Rice Is Crispy Rice
If you’ve been wondering how to add a thin, golden crust to your fluffy white rice without burning the house down, we’ve got a secret to tell you: It’s way easier than you think.
Got a pot of rice that’s a couple days old? This method reintroduces moisture and brings sad, fridge-cold leftovers right back to life.
The trick, says senior food editor Andy Baraghani, is seasoning the bottom of the pan, and making sure to snugly wrap the lid with a kitchen towel. The towel absorbs the moisture, so when you lift the lid the evaporated water doesn’t drop back into the pot. The result? Rice good enough to eat with nothing but a spoon. Andy recommends serving it alongside braised stews and meats, but who’s watching?
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