Baked Crispy Rice

February 01, 2019

Baked Crispy Rice

 By Eric Gower, courtesy of

Serves 4-6

Baked Crispy Rice

I seem to always have quite a bit of cooked rice around. My standby for leftover cooked rice is a breakaway treatment of fried rice, but something got into me today when I glanced over at the Chamba (the Colombian claypot shown in the photo). I thought that I if just combined the cooked rice with some other stuff, gave it a crust, and baked it, that it might be good. It was! Four hungry eaters polished this one off in a heartbeat, and everyone wanted more!


Into a large mixing bowl:
Roughly 5 cups cooked rice (I used basmati, but any rice will do)
2 tbsp greek yogurt
About 1/4 cup tofu, squished
2 eggs
About a cup of leftover cooked, chopped vegetables (I had an onion/fennel/carrot mixture, but you could use any veggies at all)
Salt and pepper to taste



















  1. Preheat oven to 375
  2. Rub some butter or olive oil into the Chamba pan and spoon in rice mixture
  3. Take a slice of stale bread (I used a grainy hippie bread) with a teaspoon of coriander seeds and whir
  4. Sprinkle over the rice and spray the whole thing with olive oil
  5. Bake for half an hour, or until the top is nicely browned and crispy

Serve a slab in lieu of your usual rice (or other carb), alongside whatever else you’re having for dinner. 




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