Instead of tossing yesterday's rice pilaf, this practical recipe fries it in butter and chili flakes to turn it into a second meal. The grains crisp slightly on the outside while cumin and chili flakes make them taste freshly cooked again.
Rub the cold rice between your hands to separate the grains and break up any clumps.
Melt the butter in a wide pan, add the chili flakes and cumin and toast for 1 minute until fragrant.
Add the loosened rice to the pan and fry over medium heat, stirring occasionally, for 15 minutes until it crisps.
Stir in the salt, sprinkle with finely chopped parsley and serve hot.
If you do not loosen the rice well before adding it to the pan, clumps can stay cold in the middle. Allergens: contains milk and dairy (butter).
Using a little olive oil instead of butter gives a lighter but equally crisp result.
Admin DadaGastro · verified in test kitchenDünkü pilavı bu şekilde kavurunca resto gibi oldu, pul biberin miktarını iki katına çıkardım ve daha da lezzetli oldu.
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