I believe that there is no simpler and faster recycling recipe than sauteed rice. All you need is some leftover saffron risotto to bring one to the table reinvention of a classic first course. You won’t need to add anything, unless you want to personalize it or enrich it, perhaps with grated cheese or some aromatic herbs, such as parsley. The sauteed rice is also known to most for its role as a protagonist in the restaurant of Hell’s Kitchen: I think he claimed more victims than Masterchef’s poached egg. This is to tell you that it is above all behind the simpler recipes that there are great pitfalls. Let’s see together the recipe for sautéed rice and the tips for getting one perfect crust.

Preparation

1

The portions are not indicated because it all depends on how much rice you have left.
Spread the leftover saffron risotto on a sheet of parchment paper. Press well to compact it and give it a round shape the size of your pan.
The ideal thickness that will allow you to obtain a nice crust is one centimeter.

2

Heat a little oil in a pan, then using the parchment paper, gently transfer the rice to the pan.
Let it fry for 5 minutes, then with the help of a lid, turn and continue cooking for another 5 minutes.
Serve the rice hot.