Do you like crunchy rice?
You know when you fry some rice and you take it a little too far and the rice gets a little crunchy? I love that. I love the texture. I love the mouthfeel. It’s great when the rice is also with a nice meal full of nice flavours and other textures.
Last night I made some quinoa rice to have with my baked salmon and sugar snap peas.
I used the leftover quinoa rice tonight when I baked my grilled cheese Chicken Maryland pieces. I basically spread the rice onto some baking paper on a baking tray and covered the rice with the chicken pieces. On top of the chicken pieces I laid a couple of slices of Colby cheese. I then baked this in an oven at 150 °C for 1 hour. At the end of the cooking I let the chicken rest for 20 minutes. Cooking the chicken on the quinoa rice meant the rice absorbed all the fatty juices from the chicken.
The result was a nice layer of crunchy rice with crispy cheesy skinned Chicken Maryland. I also served the meal with a cob of sweetcorn which I baked in the oven wrapped in some aluminum foil.