Crisped

These crisped rice patties are somewhere between risotto al salto—a pan-fried cake made with leftover risotto—and the crisped rice bowl from Ria Barbosa at Sqirl LA. The egg binds the rice into clusters, but if you are avoiding eggs you will certainly have good (if crumbly) results by simply pan frying the rice on its own. The key is the textural difference between the crunchy exterior and the starchy interior. Note: Freshly cooked rice doesn’t fry up as quickly as drier rice that’s a few days old.