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Rice Croutons

A new idea has taken shape in the form of rice croutons and they are the ultimate game changer. Easy to make and prepare in advance, these rice sponges absorb any flavour profile you toss their way.  From ice cube trays to candy moulds, cookie cutters to free forming, creative shapes will enhance the experience, because, after all, we eat with our eyes.  Use freshly cooked or leftover rice and consider freezing for future occasions.

Start with this basic recipe; after sautéing, explore tossing in your preferred dry seasoning – limited only by your imagination. These croutons are the ideal soup, salad, steak, chicken or fish topper or convenient anytime snack.

Start with this basic recipe; after sautéing, explore coating with easy flavour combinations, such as cilantro and lime, parmesan and fresh herbs, teriyaki sauce, or buffalo sauce for those game night occasions.

Cheat on apple pie with sprinkles of apple pie spice and cinnamon sugar to the rice croutons. These tasty treats make for a great on-the-go snack or anytime bite.

**Store bought seasoning mix suggestions include but are not limited to:
Greek, Italian, TexMex, Montreal Steak Spice, Jerk, Everything Bagel, Lemon Pepper, Chili, Shawarma, Piri Piri, Za’atar, Korean BBQ spice, Tom Yum soup paste, Apple pie spice + Cinnamon sugar.

Easy flavour combinations:

  • Coat cold croutons in sesame seeds before sautéing then toss in teriyaki sauce after sautéing.
  • Toss cooked croutons in freshly grated Parmesan and fresh chopped herbs.
  • Toss cooked croutons in chopped cilantro, lime juice and honey.
  • Crisp croutons in butter and toss in buffalo hot sauce.
Crispy Rice Croutons




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


Ingredients

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

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 desired spice mixes** 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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