In the oven, you get new and delicious food from yesterday’s rice.
Boil a larger amount of rice at a time to get the next day Adobe Stock / AOP
Yesterday’s rice is a delicious raw material. This is a food editor, author and blogger Satu Koivisto has always known.
– It makes terribly good rice fried in a pan, but once I put the rice in the oven. Ah, absolutely super good! In the oven, the rice crumbles and the taste somehow deepens, Koivisto says on his blog.
This is how you make tinplate rice
Koivisto advises that you need fridge-cold rice for tinplate. Namely, warm rice becomes paste.
Make rice sauce with egg, grated fresh ginger, grated garlic, chopped coriander (or even leaf parsley), chopped onion, a drop of oil and salt.
– I would also like to put chili flakes, but for children they are an invention of the devil, Koivisto laughs.
Whisk all the ingredients together with a fork so that the structure of the egg breaks down.
Stir the rice into the egg mixture. If the rice has become very lumpy in the refrigerator, it can be loosened by hand separation.
Mix the rice and egg mixture well and spread on a baking sheet in one layer.
Now the important thing: The rice layer is really meant to be thin. Then the rice is fried and slightly roasted and does not boil.
– I have made tin rice even without an egg, and that too is heavenly. Coriander can be replaced with parsley, for example. I have replaced the second onion with leftover fennel. Chopped celery is also wonderful. Even cooked meat could be tossed into the crowd at the last minute. Dried tofuk would certainly work, Koivisto suggests.
Care must be taken when storing cooked rice. Adobe Stock / AOP
Note!
A small word of warning about rice. It spoils suddenly, so it’s a good idea to do all the rice dishes the next day. Cooked rice should also be cooled suddenly and brought to the refrigerator, it should not be left to rotate on the table. Cooked rice can also be frozen. Even tin rice should be eaten at once.
As a result of the tin rice, Satu Koivisto roasts broccoli, which also roasts in the oven at the same time, albeit on its own tin. This is important because if you load the rice hob full, the rice will not become crispy but wet. Satu Koivisto
Tin rice
about 5 dl of yesterday’s rice
2 onions
4 cloves of garlic
a thumb-sized piece of ginger
1 pot of coriander or (leaf) parsley
1 tablespoon oil
2 eggs
1/2 teaspoon salt
1/2 dl almond chopper
1 broccoli
2 tablespoons oil
1/4 teaspoon salt
black pepper mill
1. Peel and chop the onions. Peel and grate the garlic cloves. Peel and grate the ginger.
2. Chop the coriander, saving a few stems on the surface for decoration if desired.
3. Mix onion, garlic, ginger, coriander, oil, salt and eggs in a bowl. Finally, turn over the rice. Spread the mixture on a baking sheet over the baking paper.
4. Remove the broccoli stem from the knobs. Peel the stem thinly and cut into pieces. Cut the buds into mouthfuls. Chop the leaves. Spread the broccoli on your baking sheet over the baking paper. Add oil, salt and pepper and crumble the spices by hand evenly.
5. Bake the rice in a 200-degree oven for 10 minutes and remove the pan from the oven. Stir and sprinkle with almond chips. Continue frying for another ten minutes or until the rice starts to brown at the edges. At the same time, fry the broccoli on a lower level. The cooking time is about 20 minutes.
6. Sprinkle fresh chili on a plate if desired.
Source: Satu Koivisto
The story was originally published in Peru on March 1, 2021.