1 cup flour 1 teaspoon salt 2 teaspoons baking powder 2 tablespoons olive oil 1 cup milk or more 2 eggs -- lightly beaten 3/4 cooked long grain rice 1/4 cup grated parmesan cheese 1/4 cup sliced scallions Whisk flour, salt and baking powder together and set aside. Whisk olive oil, milk and eggs and set aside. Preheat the griddle. Combine the dry and wet ingredients and fold in eggs, rice, cheese and scallions; if batter is too thick, thin it with more milk. Drop about 1/4 cup of batter onto a griddle and cook for 3 to 4 minutes per side until cooked through. Serve with a black bean stew. Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
How To make Rice Pancakes(Mf)'s Videos
Food sticks to your stainless steel? try this!!!
Super Simple CRISPY RICE! (Tahdig)
I’m really amped to share this one - today is all about CRISPY MF RICE!!! Though many cultures have a version of crispy rice, this recipe and technique is largely borrowed from Persian Tahdig (“tah-deeg.) There are many ways to make this dish, I’ve tried a bunch of techniques and I’ve found this one to be the best through trial and error. Use the best quality basmati rice you can get your hands on for this - extra puntos if you purchase from a Middle-Eastern grocery store ????????????.
Tahdig, or many versions of it have become a go-to dish of mine over the past couple years. I sound like I work for a corny cooking mag when I say this but… this dish really is sure to “wow” your dinner guests - there’s something magical about flipping over the rice and unveiling it to a crowd. Just writing this has my legs quivering in excitement… I need help, I’m aware. As per usual, let me know if any of you decide to make this and tag me on social if you do. Get cookin’, squad! ????????Adam
Full Recipe:
O.G. CRISPY RICE (TAHDIG)… Cooked Basmati Rice - 4 to 6 cups Kosher salt - to taste Butter - 2 tbsp Neutral Oil - 3 tbsp Plain Whole Milk Yogurt - 1/ 2 cup
SOUTHEAST ASIAN CRISPY RICE… Cooked Basmati Rice - 4 to 6 cups Kosher salt - to taste Butter - 2 tbsp Neutral Oil - 3 tbsp Plain Whole Milk Yogurt - 1/ 3 cup Full-fat Coconut Milk - 2 tbsp
TOPPINGS FOR SOUTHEAST ASIAN CRISPY RICE… (all to taste) Scallions Crushed Peanuts Sesame Seeds Chili Oil Garlic Chips Lime Zest ________________________________________________________ FOLLOW ME ON SOCIAL:
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Korean “Scortched Rice” -
The many different ways to make “Tahdig” -
“The Triumph of Tahdig” - ________________________________________________________ MUSIC: Melodeyes -
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