Description
Golden, crunchy rice crisps brushed with warm garlic butter, finished with parsley, and served as a snack, appetizer, or easy side.
Ingredients
Scale
- 2 cups cold cooked white rice
- 1 large egg
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons unsalted butter, melted
- 3 garlic cloves, finely minced
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons olive oil
Instructions
- Warm a nonstick skillet over medium heat for 2 minutes.
- In a mixing bowl, stir together the cold cooked rice, egg, parmesan cheese, cornstarch, salt, and black pepper until sticky and evenly combined.
- Add the olive oil to the warm skillet and swirl to coat the surface.
- Scoop about 2 tablespoons of rice mixture for each crisp and press firmly into a patty about 1/2 inch thick.
- Place the patties in the skillet with space between them and cook for 3 to 4 minutes per side, until golden and crisp.
- In a small bowl, mix the melted butter, minced garlic, and chopped parsley.
- Brush the warm crisps with the garlic butter and serve right away.
Notes
- Use cold cooked rice for the best shape and crisp texture.
- Press each patty firmly before cooking so it holds together.
- Cook over medium heat to avoid burning the garlic butter flavor.
- Reheat leftovers in a skillet or air fryer to bring back the crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 0.4g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 62mg
Keywords: garlic butter rice crisps, crispy rice snack, leftover rice recipe, garlic rice patties, pan fried rice crisps