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Chinese Crispy Rice Recipe
|Vegetable oil/Sesame oil||1⁄2 Teaspoon|
|Cooked sweet rice/Short grain rice||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 371 Calories from Fat 28
% Daily Value*
Total Fat 3 g4.9%
Saturated Fat 0.47 g2.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 18 mg0.8%
Total Carbohydrates 76 g25.3%
Dietary Fiber 3.6 g14.4%
Sugars 0.2 g
Protein 7 g14.5%
Vitamin A Vitamin C
Calcium 0.7% Iron 2.8%
*Based on a 2000 Calorie diet
Spread rice in skillet and press with a spatula so rice covers bottom of skillet.
Rice should be an even layer about 1/2 inch deep.
Cook over low heat about 5 minutes until bottom of rice layer is crisp and golden brown.
Carefully remove from skillet and cut into 2-inch-square pieces.
Place an oven thermometer in the oven.
Place rice squares on a baking sheet in oven at 120°F (50°C) 12 hours.
The pilot light may keep your oven at this temperature or you may have to alternate between the lowest setting and turning off the oven.
Rice squares are dry when a piece can be broken off with a crackling sound.
Makes nine 2-inch squares.