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Perfect Crispy Rice

When it comes to rice there’s really nothing that beats those perfect cooked, plump, delicious little grains when they’re made fresh. There’s also nothing nearly as versatile, in my humble opinion, than leftover white rice. From fried rice to cheesy rice waffles to smoothies, this grain can literally do it all – and taste pretty amazing doing it!

A few days ago when I was scrolling through Instagram (let’s be honest, we all do it!) I ran across a friend’s feed who was eating crispy rice, topped with ground beef and grilled veggies. It sounded like a typical everyday meal for yours truly, but I got so inspired by the crispy rice that I just had to recreate it at home!

Friends, I have to say – if you thought that rice was good on its own, you have got to get your hands on some crispy rice, and as soon as possible! Think the good part of paella – that crispy rice, or on the bottom of the pan – but available any time you want. I love eating it as-is with a little soy sauce, or served alongside a saucy main dish. While I have yet to try it with ground beef and grilled veggies, I have no doubt that’s just as delicious as it sounds!

A couple of cook’s notes on this one:

  1. While I usually adhere to only using cast iron these days, a good nonstick skillet will go a long way in making crispy rice come out of the pan. I’ve used my best seasoned cast iron several times, and while still delicious, it just didn’t release from the pan as easily.
  2. I cannot stress enough that you need to make sure the cooking liquid is well seasoned. This means a lot of salt! It’s a lot of rice that needs to be flavored, so season it up well.
  3. Wrapping a towel around the lid will help trap the heat and keep the condensation from messing with the browned rice. It’s a great little trick that keeps your rice perfect every time!




Serves 2-4


  • 1-½ tablespoons butter
  • 1-½ tablespoons milk
  • 1 teaspoon salt
  • 2 cups leftover cooked Riceland Long Grain White Rice
  • chopped parsley for garnish



  1. Melt the butter and milk together in a small skillet over medium high heat.
  2. Add the salt and stir to combine.
  3. Add the rice and press lightly into an even layer so that the bottom of the skillet is totally covered.
  4. Tie a clean kitchen towel around the lid, then place the lid on the skillet.
  5. Cook, without stirring, for 10-15 minutes at medium high.
  6. Remove from the heat and serve hot.
  7. Enjoy!