Non-fried Rice Crust

Flavor: Savory; Technique: Baking; Time: Ten minutes; Difficulty: Easy.

Detailed Steps for Cooking Non-fried Rice Crust

Prepare all ingredients. Seasonings can be adjusted according to personal preference, such as substituting sweet bean sauce with spicy chili sauce, etc.

Pour leftover rice into a large bowl, add 1 tablespoon of sweet bean sauce (or other sauce or seasoning of your choice), a bit of granulated sugar for enhanced flavor (a little lemon juice can also be added), and 10g of walnut oil.

Add a little milk (not too much, just enough to separate the rice grains), mix well, then add cornstarch and stir until well combined.

The desired consistency is when the mixture can be lifted with a spatula, flipped, and slowly drops. If it drops too quickly, it’s too thin, so add more rice or cornstarch; if it’s too dry, add a little milk or water.

Turn on the egg roll machine (not an electric griddle), set the switch between medium and high heat, and preheat for 1 minute.

Use a small spoon to scoop a ball of rice about the size of a thumb onto the baking tray, place 4 rice balls with some space in between.

Cover with the lid and lock it, you can open the lid midway to check the texture. If it’s still soft, cover and continue baking. You should hear the rice grains making crackling sounds, and when the sound softens, you can open the lid again. The rice crust is ready when it’s firm, then use chopsticks to remove it, being careful not to burn yourself.

Turn leftover rice into a snack, environmentally friendly and healthy, with a satisfying crunch in every bite!