...@_@ and if you don't have a stone bowl or don't feel like mucking with it, a little sesame oil in the bottom of a nonstick frying pan gives the same crispy-toasted results with much less cleanup hassle. Put it on the stove on medium-high for about seven to ten minutes with just the rice and the sesame oil and check under the corners for toastedness starting about five minutes in; you're looking for something kind of hashbrown-color.
Don't add the toppings until after you've toasted the rice because the juices will seep through and scorch and make it harder for the rice to get golden. I tend to just slide the rice cake out of the skillet onto the plate and top it at that point, in fact.
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Date: 2006-02-15 05:28 pm (UTC)Don't add the toppings until after you've toasted the rice because the juices will seep through and scorch and make it harder for the rice to get golden. I tend to just slide the rice cake out of the skillet onto the plate and top it at that point, in fact.
Going away now, honest...