Crispy Rice Snack
Transform leftover basmati rice into a crunchy snack or garnish with this easy recipe that incorporates sesame oil and garlic chili sauce.
Ingredients
Main Ingredients
- 4 cups cooked basmati rice, fully cooled (day-old rice works best)
- 1 tablespoon sesame oil (substitute: neutral oil + 1 tsp toasted sesame oil for flavor)
- 2 teaspoons garlic chili sauce (substitute: sriracha or chili-garlic paste)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Position a rack in the top third of the oven — just below the heat source.
- Spread the cooled rice evenly on a large rimmed baking sheet. Use a single layer so air can circulate.
- Drizzle the sesame oil and garlic chili sauce over the rice. Sprinkle salt and black pepper.
- Toss gently with a spatula until the rice is evenly coated and loose. Break any clumps with the spatula.
- Spread the rice out evenly on the pan in a thin layer. Thinner = faster, more even crisping.
Cooking
- Bake for about 15 minutes, then remove and toss to turn the pieces. Return to the oven.
- Continue to bake, tossing every 5 minutes, until you reach your desired crunch: typically 25–35 minutes total. Keep a close eye after 20 minutes to prevent burning.
- Let the rice cool for a few minutes on the pan — it will crisp up further as it cools.
Notes
Use day-old rice stored in the fridge for best separation. Avoid microwaving; it makes the rice soggy. For larger, chip-like pieces, press the rice lightly with a spatula before baking.