BROWN RICE PAPER RECIPES

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CARAMELIZED BROWN BUTTER RICE KRISPIES TREATS - NYT COOKING



Caramelized Brown Butter Rice Krispies Treats - NYT Cooking image

This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for Halloween. Browning the butter elevates these plebeian snacks into something more toothsome, and it adds just an extra couple of minutes to the process. They’re so good. (The original recipe called for one bag of marshmallows, but after retesting, we've updated it to call for two bags. This should yield a chewier, gooier treat.)

Provided by Julia Moskin

Total Time 15 minutes

Yield 30 to 50 treats

Number Of Ingredients 3

8 ounces butter, salted or unsalted, preferably cultured, plus extra for pan
2 10 1/2-ounce bag marshmallows (see note)
1 12-ounce box Rice Krispies cereal

Steps:

  • Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
  • In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often.
  • When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
  • Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.

Nutrition Facts : @context http//schema.org, Calories 120, UnsaturatedFatContent 1 gram, CarbohydrateContent 19 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 57 milligrams, SugarContent 9 grams, TransFatContent 0 grams

RICE CAKES RECIPE - NYT COOKING



Rice Cakes Recipe - NYT Cooking image

Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.

Provided by Kim Severson

Total Time 20 minutes

Yield 4 to 6 cakes

Number Of Ingredients 9

2 cups leftover white rice, preferably long-grain or Carolina Gold
2 eggs, lightly beaten
1 cup finely chopped zucchini
3 tablespoons chopped mint
1/3 cup green onion, chopped
1 cup sharp white Cheddar, grated on the large hole of a box grater
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter

Steps:

  • In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
  • Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

Nutrition Facts : @context http//schema.org, Calories 558, UnsaturatedFatContent 6 grams, CarbohydrateContent 80 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 17 grams, SaturatedFatContent 10 grams, SodiumContent 461 milligrams, SugarContent 1 gram, TransFatContent 1 gram

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RICE CAKES RECIPE - NYT COOKING
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 558 per serving
  • Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
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