This recipe started as one of those kitchen “oops” moments that somehow turn into a win. I had accidentally added too much water while cooking rice one night and ended up with a sticky mess. Instead of tossing it, I sautéed some onions, added the rice with a bit of butter, and popped it in the oven. What came out was absolute magic — golden, crispy-bottomed rice that was flavorful and slightly nutty. I’ve been hooked ever since.
Now it’s one of my favorite side dishes — perfect with salmon, shrimp, or even a fresh salad — and it has officially earned a permanent spot in my weeknight rotation.
Why You’ll Love This Crispy Rice
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Perfect texture: Buttery, crisp edges with a soft, fluffy center.
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Versatile: Works as a side or as a base for a rice bowl topped with anything from roasted veggies to grilled chicken.
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Easy to customize: Change up the veggies or cheese based on what you have.
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Great for “oops” rice: Too much water in your rice pot? This recipe will save the day.
I’ve made it alongside everything from roasted shawarma chicken to a simple cucumber salad, and it’s always a hit.
Ingredients and Simple Swaps
Here’s what you’ll need — and how to make it your own:
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White rice: Jasmine rice is my favorite for its aroma, but sushi rice works well too.
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Butter: Unsalted is best, but olive oil is a good substitute if you want a lighter option.
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Onion: Yellow or sweet onions both caramelize beautifully.
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Zucchini: Adds a subtle sweetness, but you can swap it for carrots, mushrooms, or even bell peppers — just dice them small.
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Feta cheese: Adds a salty, tangy bite at the end. If you’re dairy-free or not a feta fan, you can skip it.
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Salt and pepper: Just enough to bring everything together.
Step-by-Step: How to Make Crispy Rice
1. Caramelize the onions.
Melt a couple tablespoons of butter in a heavy skillet or braiser. Add the onions and cook low and slow until they’re golden and fragrant.
2. Sauté the veggies.
Toss in your diced zucchini (or whatever veggies you’re using) and cook until they’re tender. Transfer everything to a mixing bowl.
3. Mix it all together.
Season with salt, pepper, and feta. Add your cooked rice and toss until well combined.
4. Butter the skillet.
In the same pan, melt more butter — this is what gives you that glorious crispy bottom.
5. Press and bake.
Spread the rice mixture in the pan, pressing it down gently with a spatula. Bake at 400°F for 15–20 minutes.
6. Add a buttery finish.
Pull the skillet out, dot the top with more butter, and bake for another 15 minutes until the bottom is crisp and golden.
7. Serve and enjoy.
You can invert it onto a plate to show off that crispy layer, or just scoop it straight from the pan — no judgment.
Tips and Tricks
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Use a cast iron or heavy-bottomed skillet for the crispiest results.
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Don’t rush the baking time — the extra minutes in the oven make the difference between soft and perfectly crisp.
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Got leftover rice? Skip the first cooking step and jump right into sautéing the onions.
FAQs
Can I use brown rice?
Yes, but it will take a little longer to get crispy, and the flavor will be slightly nuttier.
What if I don’t have feta?
Parmesan or even a sprinkle of cheddar works beautifully. Or skip the cheese for a dairy-free version.
Can I add protein?
Absolutely. Toss in shredded chicken, crumbled sausage, or even leftover salmon to turn this into a full meal.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet to bring back the crisp texture.
Can I freeze it?
You can, but it’s best enjoyed fresh. Freezing can make the texture a little less crisp.
Crispy Rice
Turn leftover rice into something extraordinary with this Crispy Rice recipe!
Ingredients
- 1½–2 cups cooked white rice (prepared according to package directions)
- 1 stick unsalted butter, plus 2 extra tablespoons
- 1 yellow onion, finely diced
- 1 zucchini, finely diced or shredded
- 1 cup crumbled feta cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium oven-safe skillet or braiser, melt the butter over medium heat. Add the onion and sauté until soft and golden. Stir in the zucchini and cook until tender. Transfer the mixture to a bowl, then season with salt, pepper, and feta. Fold in the cooked rice until well combined.
- In the same skillet, melt half of the remaining stick of butter. Spread the rice mixture evenly in the pan and press it down gently to create a compact layer. Transfer the skillet to the oven and bake for 15–20 minutes.
- Remove from the oven, dot the top with the remaining butter, and return to bake for another 15 minutes, until the bottom is crispy and golden brown.
- Carefully invert the crispy rice onto a platter for a dramatic presentation, or simply serve it straight from the pan for a rustic feel.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 247Total Fat 21gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 6gCholesterol 63mgSodium 282mgCarbohydrates 11gFiber 1gSugar 2gProtein 5g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
What started as a kitchen mistake has turned into one of my most-loved side dishes. It’s easy, comforting, and endlessly flexible — exactly the kind of recipe that makes weeknight dinners a little more special. Whether you pair it with seafood, grilled meats, or just a simple salad, this crispy rice will quickly become a favorite in your kitchen, too.
