The jumping rice it is a dish that we will all have eaten at least once in our lives. In fact, how many times have you had leftover pasta or rice and cooked it the next day in a pan with a simple knob of butter?
Let’s talk about a slightly alternative saffron rice: la crust what goes into creating this sautéed rice is in fact what our palates expect from the first second it is sautéed in the pan! Thanks to the butter, or the oil if you prefer, which almost caramelizes to create that delicious browning.
It is a recovery dish, a zero waste dish, which however today has also become the protagonist of many starred tables in our country, especially in Lombardy, as in the case of Carlo Cracco!
In addition to being careful to turn it in the pan very carefully, to cook it on both sides without breaking it, try to take it out of the fridge at least An hour before to cook it, so as not to create temperature changes!
How is stir-fried rice prepared? Just cook the already cooked rice in a pan with a little onion and saffron and then spread it like an omelette on a serving plate to let it cool. Let’s see in more detail how to proceed!
Advice
Stir-fried rice is a recipe from ‘old Milan’. Cooked with leftover rice, it was prepared in large black pans which, to facilitate the turning operation, were used while still greasy. To fry rice, oil was once a truly precious and expensive commodity, butter or, even more economically, lard was used.
To make it easier for you to turn the rice, you need to pour some oil and coarse salt (then cleaning with a cloth) the bottom of the pan. If you use a non-stick pan, just pour in the oil.
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