crispy rice recipe

A Lao crispy rice salad (Nam Khao) with crispy, chewy textures with a balance of sweet, tart, salty and spiciness.

Lao Crispy Rice Salad (Nam Khao)

rice

Thai red curry paste

garlic ((minced))

shallot ((minced))

kaffir lime leaves

sugar

fish sauce

water

lime ((juiced))

rice vinegar

red birdseye chili ((sliced))

som moo ((fermented meat sausage))

mint

basil

cilantro

onions

peanuts

rice powder

shallots ((sliced and soaked in cold water to remove the raw bite))

green onions ((chopped))

birdseye chili peppers

lime juice

Soak the sticky rice for a minimum of 4 hours. Drain water

In a pot, bring water to a boil and pour the rice into a colander and set on top of the pot. Put the lid on and steam for 15 mins.

After 15 minutes, turn the rice over in the colander so the other side can be steamed for 15 minutes. Steam rice until it is translucent. (Be careful, the colander is very hot!)

Remove rice from the pot, put it into a bowl and cover with a towel for 15-30 minutes until warm and sticky.

Add in the curry paste, lime leaves, garlic, shallot, sugar, fish sauce and egg and mix well.

Set deep fryer to 350F (176C), or medium heat on a pot of oil on the stove.

Create rice balls or oval patties with the rice mix. (Oil your hands so they don't stick to your hands)

Deep fry them for 3 minutes or until golden brown.

Set aside to cool.

Crispy Rice Balls

Combine the sugar and the hot water first to melt it evenly into the water.

Then add the remainder of the ingredients and put it in the fridge to cool

Nuoc Cham Dressing

Break up the rice balls and som moo and put into a bowl

Add in the toppings and dressing and mix well

Serve with lettuce leaves

Eat with a spoon or wrapped in lettuce :)

Putting the Salad Together

Instantly elevate your leftover rice with these fun crispy rice bites. Made with savory seasoned short-grain sushi rice, these crunchy rice cakes create a restaurant-style base for your favorite sushi toppings.

Crispy Rice

dry sushi rice (rinsed until water is clear)

salt

sesame oil

Prepare the rice. Thoroughly the rice 4-5 times until the water turns clear. Cook the rice and water in a rice cooker or on the stove.

Season the rice. In a small bowl, mix the salt, rice vinegar, sugar, and sesame oil until the sugar has dissolved. Once the rice is cooked, toss the mixture with the cooked rice in a large bowl and toss until combined.

Shape and refrigerate the rice. Place your flavored rice into a small square baking tray lined with plastic wrap. Press and shape your rice into a 1/2-inch thick square block. Wrap and refrigerate for at least 3 hours or overnight. You want to chill the rice so that it is slightly dried out and easy to cut into cubes.

Shape the rice. Once the rice is chilled, cut the rice into bite-sized rectangles. Pat to dry off any excess water condensation.

Pan-fry the rice. In a medium skillet, heat about 1/2-3/4 cup of vegetable oil (or enough to fill a thin layer on your skillet) on medium-high heat until hot for about 30 seconds. Gently, place the rice into the pan leaving about 2 inches in between each piece. Be careful the oil may splatter. Cook on medium-high heat for about 1-2 minutes or until golden brown and then flip and cook for an additional 1-2 minutes or until golden brown. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil.

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Lao Crispy Rice Salad (Nam Khao)

Crispy Rice

Top 2 crispy rice recipe recipes from across the web

The most viewed crispy rice recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lao Crispy Rice Salad (Nam Khao)

Crispy Rice

The most viewed crispy rice recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine