Crispy Rice Tutorial...I’m always getting asked how I get it this way...I’m by no means an expert but this is how I learned and it works every time ❤️. PS: Crispy rice is inspired by Chef Nobu Matsuhisa. Ingredients: •1 cup calrose rice (sushi rice). •2 3/4 cups water (start with 2.5 c but add more if it still has some bite to it, I find it works better when it is fully cooked). •generous pinch of salt. •2.5 tbsp rice vinegar. •2 tsp cane sugar. •neutral oil for frying. Directions: 1.- Add the rice, water and pinch of salt to a pot. Bring to a boil and lower heat, cook covered until done. 2.- Mix the rice vinegar and sugar. Add it to the rice while it is hot. 3.- Press the rice tightly on a baking dish with parchment paper. Place in the freezer for 2-3 hrs. Make sure the rice layer is at least 1/2 inch deep to get nice fluffy squares. 4.- Cut the squares, to ensure clean squares wipe the knife with hot water after each cut. 5.- Preheat some oil (about 1/2 inch) in a well seasoned cast iron or non stick pan on high for 2-3 min. 6.- lower heat to medium high and place each rice square giving it a little shake so it doesn’t stick. Let it cook about 9-10 min per side or until golden and flip. Repeat the process. 7.-Remove excess oil by letting them sit on a paper towel. Enjoy! #crispyrice #cookingtutorial #ricerecipes #feedfeed #foodhack #howtocook #makeitdelicious #tastemade