Rice “French Fries” with Parmesan Cheese and Creole Green Sauce

90 min
This is an ingenious and delicious way to reuse cooked white rice. These are canes or “french fries” made from rice from the day before, mixed with Parmesan cheese, egg and a touch of cornstarch to turn on. The mixture is compacted, cooled and then cut into sticks that are fried until golden brown and very crisp. They are served hot, accompanied by a creamy and powerful green sauce, made with mayonnaise, fresh herbs (cilantro, parsley, Chinese onion), garlic and a spicy touch of rocoto.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large mixing bowl
  • + Rectangular or square tray.
  • + Grease paper (baking paper).
  • + Deep pot for frying.
  • + Immersion blender or blender.
  • + Cutting board and knife.
  • + Spatula and skimmer.

INSTRUCCIONES

Step 1:

Prepare the Rice Dough. In a large bowl, place the rice cooked from the day before. Grate it well with your hands. Add the salt, pepper, cornstarch, grated Parmesan cheese, eggs and oregano.

Step 2:

Integrate. With clean hands, mix and knead all the ingredients until a homogeneous and compact dough is obtained. The rice should be well integrated with the egg and cheese.

Step 3:

Compact and Cool. Line a rectangular tray with parchment paper. Pour the rice mixture onto the tray and, with the help of a spatula (or with wet hands), spread it out and compact it very well, forming a uniform layer approximately 1.5 to 2 cm thick.

Step 4:

Freeze. Cover the tray with plastic wrap and place it in the freezer for at least 1 hour, or until the rice plate is firm and easy to cut.

Step 5:

Make the Green Sauce. While the rice is cooling, prepare the sauce. In the bowl of a blender or immersion blender, place the mayonnaise, garlic clove, chopped Chinese onion, parsley, cilantro (with stems), rocoto slice, lemon juice, salt and pepper. Process until you get a green, creamy and homogeneous sauce. Reserve in the refrigerator.

Step 6:

Cut the “Potatoes”. Remove the rice griddle from the freezer. Unmold it onto a cutting board and, with a sharp knife, cut it into sticks the size and thickness of French fries.

Step 7:

Fry. Heat plenty of oil in a deep pot over medium-high heat. Fry the rice canes in batches, without overloading the pot, until they are golden brown and crisp on all sides.

Step 8:

Serve. Remove the rice “fries” with a skimmer and let them drain on absorbent paper. Serve them immediately, very hot, accompanied by the Creole green sauce.

TIPS

  • + Cold Rice is Key: Using rice from the day before, which is cold and drier, is ideal for the dough to have a better consistency and the “potatoes” to be crispier.
  • + Compact Well: Make sure to press and compact the rice mixture very well in the tray before cooling it down. This will prevent them from disassembling when cutting and frying.
  • + Frozen Makes Cutting Easier: Freezing the rice plate is the trick to being able to easily cut it into uniform sticks without breaking.
  • + Hot Oil, Fast Frying: The oil must be very hot (but not smoking) so that the “potatoes” brown quickly on the outside and are crispy without absorbing too much fat. Fry them in small batches.
  • + Vary the Flavor: You can add other ingredients to the rice dough, such as fried bacon chips, chopped Chinese onion or different types of grated cheese.