The only thing better than rice is crispy rice, as anyone who has chomped into the socarrat on paella, the tahdig on Persian rice, or the crust on the outside of a yaki onigiri can tell you. I was inspired by all of those rice preparations when I started working on this alfresco side dish. Getting a crackly burnished layer of rice is extremely simple when you start from alreadycooked rice. Once you’ve got your skillet on the grill, all you need to do is sauté some mushrooms, add the rice, press it into the pan, and let it ride. Doing this over live fire should impart some smoky aromas, but you can also make this on a stovetop over medium heat.

This recipe is from my book, That Sounds So Good!
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Producer: Zoie Omega
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Camera: Tim Racca
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Food Stylist: Cybelle Tondu
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Editor and Comic Genius: Meg Felling
  / poorpotatoface  

Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
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#thatsoundssogood