Often, when you cook rice for a long time at a low temperature, a crust forms on the bottom of the pot. This stuff is great! Do not throw this out. This is the whole point of making rice, or it can seem like it on certain days. Scrape up the rice from the bottom of the pot and let it dry thoroughly. Break it into pieces a few inches in size and deep fry it until it is golden brown. Salt it heavily or sprinkle it with gomasio and eat it with saké. Yay! Or throw it into a soup at the very last minute before serving and it will sizzle and pop. Fun for all.

Do you want to go back to Vegetarian Chinese Food?

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