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Montreal Steak Rice Croutons

Based on our original Rice Crouton recipe, this Montreal Steak variation uses the dry-rub spice mix to give the croutons a bolder flavor. Get that smoky flavour without firing up the grill! Start with this basic recipe; after sautéing, tossing in your preferred dry Montreal Steak spice mix. These homemade croutons are crunchy, chewy and the perfect way to elevate any summer cookout.

The spicy flavouring added to U.S.-grown rice will give your soup, salad, steak, chicken or fish an extra bite of flavour.





Yield
Makes about 40 (1 1/4-inch X 1/2-inch thick) croutons
Prep Time
5 min
Cook Time
40 min
Total Time
1 h 25 min


Ingredients

  • 1 cup (250 mL) USA long grain/short grain white or brown rice
  •   Water
  •   Vegetable oil or cooking spray to sauté
  •   Montreal Steak spice mix

Directions

  1. Cook rice using water as per package directions. Place half of the hot cooked rice in a large measuring cup and purée into a smooth sticky paste with a hand blender (or in the small bowl of a food processor); stir in remaining rice until combined.
  2. Wrap mixture in plastic wrap and smooth into an approximate 8×8 inch square*. Freeze for 1 hour* or until firm enough to slice. Unwrap rice and cut with a knife or mini cookie cutters into desired shapes. Croutons can be kept frozen in an air-tight container for up to three months.
  3. Sauté rice croutons in 3-4 batches with oil in a large non-stick skillet over medium high heat until golden brown and crisp. Toss croutons with Montreal Steak spice mix while hot. Enjoy with salads, soups, as a side or as a snack on the go.

*alternately, press rice mixture into ice cube trays or moulds in any desired shapes and sizes. Freeze to easily release from moulds.

Use hot reheated leftover rice to make the croutons instead of cooking fresh.

Notes

Estimated 2 tbsp oil

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