[QUESTION] Crispy rice in a cast iron pan?
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I had this dish in Denver. The bar tended to sell mexican food, but I am not sure if this is specifically a mexican dish.
The actual meal itself (onion, coconut etc) I am not looking for specifically. I haven’t been able to find a recipe where crispy rice in general is made in a cast iron pan.
The bottom and sides were crispy, and the middle was very creamy rice. Does anyone have a recipe or suggestions?
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C Cooking shared this topic
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I had this dish in Denver. The bar tended to sell mexican food, but I am not sure if this is specifically a mexican dish.
The actual meal itself (onion, coconut etc) I am not looking for specifically. I haven’t been able to find a recipe where crispy rice in general is made in a cast iron pan.
The bottom and sides were crispy, and the middle was very creamy rice. Does anyone have a recipe or suggestions?
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Paella is generally supposed to have a little bit of crispyness to it and is cooked in a large wok like cast iron pan IIRC, might be a helpful starting point
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I had this dish in Denver. The bar tended to sell mexican food, but I am not sure if this is specifically a mexican dish.
The actual meal itself (onion, coconut etc) I am not looking for specifically. I haven’t been able to find a recipe where crispy rice in general is made in a cast iron pan.
The bottom and sides were crispy, and the middle was very creamy rice. Does anyone have a recipe or suggestions?
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You don't know the name of the place? From the looks of it, it might be some sort of Risotto.
Ah apologies, yes I absolutely know the place.
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I had this dish in Denver. The bar tended to sell mexican food, but I am not sure if this is specifically a mexican dish.
The actual meal itself (onion, coconut etc) I am not looking for specifically. I haven’t been able to find a recipe where crispy rice in general is made in a cast iron pan.
The bottom and sides were crispy, and the middle was very creamy rice. Does anyone have a recipe or suggestions?
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Ah apologies, yes I absolutely know the place.
It's a take on sticky coconut sticky rice. This isn't a very authentic process to making it, so I can't speak to the quality of instructions, but it hits the right notes: soak the rice, infused with coconut milk, spice and cover
Cooking it on a cast iron skillet will be tricky to avoid burning if you're not super familiar with controlling the heat. You'll probably burn it the first few tries instead of just making it crispy, but give it a shot.
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I had this dish in Denver. The bar tended to sell mexican food, but I am not sure if this is specifically a mexican dish.
The actual meal itself (onion, coconut etc) I am not looking for specifically. I haven’t been able to find a recipe where crispy rice in general is made in a cast iron pan.
The bottom and sides were crispy, and the middle was very creamy rice. Does anyone have a recipe or suggestions?
-
I had this dish in Denver. The bar tended to sell mexican food, but I am not sure if this is specifically a mexican dish.
The actual meal itself (onion, coconut etc) I am not looking for specifically. I haven’t been able to find a recipe where crispy rice in general is made in a cast iron pan.
The bottom and sides were crispy, and the middle was very creamy rice. Does anyone have a recipe or suggestions?
Cast iron is excellent for delivering a lot of consistent heat - I use it for searing steaks and greatly prefer it to a grill.
If you want to make it extremely crispy you'll want to make sure the precooked rice is relatively dry (instead of 1 cup to 1.75 or 1.5 cups of water use 1.25 or 1 - make sure the rice is still edibly hydrated as some rice variants take different water ratios).
It's possible incorporating sugar into the rice (i.e. coconut milk instead of water) will help it crisp faster but with the approach I'll suggest below there's a danger of burning the sugar which will end up tasting like shit - you may want to reserve coconut milk to partway through the process.
With your rice and stuff for the middle prepared (the middle can be whatever you want like (maybe start with a recipe for a Thai/Indian curry? Or some mix of poblanos, cheese, and meat/beans for more Mexican flavors?)) Mix some rice into the middle for consistency and set both aside and prepare your pan. Everything in this middle mixture should be pre-cooked and food safe, if you have meat make sure it has been cooked to a safe temperature.
You should set your stove to high and place your cast iron pan on it to warm for a few minutes, how long will depend on your cook surface but put some oil into the pan and wait until it's shimmering/wicked fucking hot - consider using an oil with a high smoke point. Keep an oven mit in reach to manipulate the pan.
Once it's piping fucking hot pour in the rice that's still separate and use cookware (metal or wooden- not plastic - maybe silicon if you really trust it's an actual heat resistant silicon) and press it into the pan including up the edges - once that's done drizzle oil around the edge of the pan so that those edges have extra help crisping up. Do not touch, do not stir, do not disturb but do watch it like a hawk.
Once it starts to fry a bit short of your desired firmity pour in the middle and let the mixture cook through. If it's too moist you can always transfer it to the oven to dry out but you're essentially just warming the central mixture and trying to get that yummy flavor to soak into the crispy layer.
It's always fun to improvise in the kitchen!
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Cast iron is excellent for delivering a lot of consistent heat - I use it for searing steaks and greatly prefer it to a grill.
If you want to make it extremely crispy you'll want to make sure the precooked rice is relatively dry (instead of 1 cup to 1.75 or 1.5 cups of water use 1.25 or 1 - make sure the rice is still edibly hydrated as some rice variants take different water ratios).
It's possible incorporating sugar into the rice (i.e. coconut milk instead of water) will help it crisp faster but with the approach I'll suggest below there's a danger of burning the sugar which will end up tasting like shit - you may want to reserve coconut milk to partway through the process.
With your rice and stuff for the middle prepared (the middle can be whatever you want like (maybe start with a recipe for a Thai/Indian curry? Or some mix of poblanos, cheese, and meat/beans for more Mexican flavors?)) Mix some rice into the middle for consistency and set both aside and prepare your pan. Everything in this middle mixture should be pre-cooked and food safe, if you have meat make sure it has been cooked to a safe temperature.
You should set your stove to high and place your cast iron pan on it to warm for a few minutes, how long will depend on your cook surface but put some oil into the pan and wait until it's shimmering/wicked fucking hot - consider using an oil with a high smoke point. Keep an oven mit in reach to manipulate the pan.
Once it's piping fucking hot pour in the rice that's still separate and use cookware (metal or wooden- not plastic - maybe silicon if you really trust it's an actual heat resistant silicon) and press it into the pan including up the edges - once that's done drizzle oil around the edge of the pan so that those edges have extra help crisping up. Do not touch, do not stir, do not disturb but do watch it like a hawk.
Once it starts to fry a bit short of your desired firmity pour in the middle and let the mixture cook through. If it's too moist you can always transfer it to the oven to dry out but you're essentially just warming the central mixture and trying to get that yummy flavor to soak into the crispy layer.
It's always fun to improvise in the kitchen!
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Maybe look at recipes for dolsot bibimbap. When it’s cooked in a stone bowl it develops the same bottom crust.
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I had this dish in Denver. The bar tended to sell mexican food, but I am not sure if this is specifically a mexican dish.
The actual meal itself (onion, coconut etc) I am not looking for specifically. I haven’t been able to find a recipe where crispy rice in general is made in a cast iron pan.
The bottom and sides were crispy, and the middle was very creamy rice. Does anyone have a recipe or suggestions?
It's just been put in a broiler to rewarm/brown on top/melt whatever. This is not paella. Paella is Spanish. You have to assume anyone telling you this is paella is coming from a European perspective. Not at all the same as what you would be served in an old-school sit-down Mexican-American restaurant. Broilers have been a versatile part of that cuisine for many decades, longer than I've been alive or was ever a line cook myself. In fact, I just had this technique confirmed recently by someone who had been a cook in that sort of restaurant. You might be familiar with Wolf or Viking but the name I remember for the types of broilers we used was Salamander. Just realizing it's a name for a type of broiler:
A salamander broiler is a high-heat cooking appliance used primarily in commercial kitchens for broiling, melting, and finishing foods. It operates at higher temperatures than standard ovens, allowing for quick cooking and browning of dishes.
Here's one example:
Garland MIR-34C Salamander Broiler, Gas
Shop Cooking by Garland, MIR-34C Salamander Broiler for sale at Burkett. Burkett's industry-experienced team is ready to help.
Burkett Restaurant Equipment (www.burkett.com)
To be clear, the rice and other ingredients were pre-cooked, brought up to temperature in the pan in the broiler. Otherwise, you would have been waiting around for 45 minutes for a rice dish that deep to be fully cooked.
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It's just been put in a broiler to rewarm/brown on top/melt whatever. This is not paella. Paella is Spanish. You have to assume anyone telling you this is paella is coming from a European perspective. Not at all the same as what you would be served in an old-school sit-down Mexican-American restaurant. Broilers have been a versatile part of that cuisine for many decades, longer than I've been alive or was ever a line cook myself. In fact, I just had this technique confirmed recently by someone who had been a cook in that sort of restaurant. You might be familiar with Wolf or Viking but the name I remember for the types of broilers we used was Salamander. Just realizing it's a name for a type of broiler:
A salamander broiler is a high-heat cooking appliance used primarily in commercial kitchens for broiling, melting, and finishing foods. It operates at higher temperatures than standard ovens, allowing for quick cooking and browning of dishes.
Here's one example:
Garland MIR-34C Salamander Broiler, Gas
Shop Cooking by Garland, MIR-34C Salamander Broiler for sale at Burkett. Burkett's industry-experienced team is ready to help.
Burkett Restaurant Equipment (www.burkett.com)
To be clear, the rice and other ingredients were pre-cooked, brought up to temperature in the pan in the broiler. Otherwise, you would have been waiting around for 45 minutes for a rice dish that deep to be fully cooked.
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Maybe look at recipes for dolsot bibimbap. When it’s cooked in a stone bowl it develops the same bottom crust.
Chef Edward Lee has a recipe for simulating that crust using a cast iron skillet.
He's all about mixing influences from his Korean heritage and Kentucky upbringing.