Crispy Rice in the Waffle Maker

Ingredients

• 2 cups Cooked Jasmine Rice (day‑old, cold, loosely packed)
• 2 tablespoons Sesame Oil (toasted sesame oil for flavor)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 tablespoon Chili Crisp (spicy oil‑and‑nut topping)
• 2 tablespoons Green Onions (thinly sliced)

Instructions

1. Heat Sesame Oil

   Place the non‑stick skillet over medium heat and add 1 tablespoon of toasted sesame oil, swirling to coat the surface.

   Time: PT2M

   Temperature: medium heat

2. Mash the Rice

   Add the cooked jasmine rice to the skillet. Using the spatula, press and mash the grains until they break up into a loose, slightly sticky mass.

   Time: PT2M

   Temperature: medium heat

3. Season and Add More Oil

   Drizzle the remaining 1 tablespoon of sesame oil and the soy sauce over the mashed rice. Stir briefly and continue to press the mixture for another minute to let the flavors absorb.

   Time: PT3M

   Temperature: medium heat

4. Cook in the Waffle Maker

   Pre‑heat the waffle maker. Lightly brush the plates with a little sesame oil. Spoon the seasoned rice into each compartment, spreading it evenly, then close the lid and cook for about 5 minutes, or until the surface is golden‑brown and crisp.

   Time: PT5M

   Temperature: high (waffle maker setting)

5. Finish and Serve

   Remove the rice waffles, drizzle each with a teaspoon of chili crisp, and sprinkle the chopped green onions on top. Serve immediately while hot and crunchy.

   Time: PT1M

Nutrition Facts

Calories

540

Protein

8 g

Carbohydrates

100 g

Fat

12 g

Fiber

2 g