Crunchy rice

Gary Lum Grilled cheese baked Chicken Maryland with sweet corn and crunchy quinoa rice
Grilled cheese baked Chicken Maryland with sweet corn and crunchy quinoa rice

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.

Gary Lum Baked honey soy skinless salmon with quinoa rice and sugar snap peas
Baked honey soy skinless salmon with quinoa rice 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.

 

 

Please follow me on Facebook

Related post  Never fail roast lamb

13 Responses

  1. Crunchy rice. Now that is genius. It is similar to crunchy noodles. You know, when you soak some noodles into some sauce but all of them don’t get soaked and you get the crunchy bits 😀

    Cheesy chicken. So much to love about that 🙂

You know you want to make a comment. Do it.