Charred Warm Rice Dish (Printable)

Smoky, crispy-edged warm rice with tender grains and fresh herb garnish for a flavorful side.

# What You’ll Need:

→ Rice

01 - 1 cup long-grain white rice (uncooked)
02 - 2 cups water
03 - 0.5 teaspoon salt

→ Aromatics & Oil

04 - 2 tablespoons vegetable oil (or ghee)
05 - 2 cloves garlic, finely minced
06 - 1 small shallot, finely chopped

→ Seasonings

07 - 0.25 teaspoon ground black pepper
08 - 0.5 teaspoon smoked paprika (optional)

→ Garnish

09 - 2 tablespoons chopped fresh herbs (parsley, cilantro, or scallions)
10 - Lemon wedges (optional)

# How-To Steps:

01 - Rinse the rice under cold water until the water runs clear and drain thoroughly.
02 - Combine rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 12 minutes or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
03 - Fluff the cooked rice gently with a fork to separate the grains.
04 - Heat vegetable oil in a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Add garlic and shallot; sauté for 1 to 2 minutes until fragrant but not browned.
05 - Spread the cooked rice evenly in the skillet. Press down gently with a spatula to maximize contact with the pan. Cook undisturbed for 5 to 7 minutes until the bottom develops a deep golden, charred crust.
06 - Sprinkle black pepper and smoked paprika over the rice. Stir lightly to incorporate the crispy, charred bits throughout the dish.
07 - Remove from heat, garnish with fresh herbs, and serve warm with optional lemon wedges.

# Expert Advice:

01 -
  • Those caramelized, crispy bits at the bottom are pure comfort—they taste like the best part of fried rice without all the fuss.
  • It comes together in about 30 minutes total, and most of that is just letting the rice do its thing.
  • The smoky flavor transforms ordinary rice into something fancy enough for company but easy enough for a weeknight.
02 -
  • Don't stir the rice while it's charring—that's the only way you'll get those crispy, caramelized edges that make this dish special.
  • Cast iron is worth using here because it heats evenly and holds temperature, but any heavy-bottomed skillet with good heat retention will work.
  • If your rice is freshly cooked and steaming hot, it's harder to char; let it cool for a minute or two first so the exterior can crisp up.
03 -
  • Buy a good cast-iron skillet if you don't have one already—it becomes your secret weapon for charring, searing, and creating depth of flavor in everyday cooking.
  • Don't be afraid of the dark spots; that's where all the flavor is hiding, and the deeper golden-brown color indicates proper caramelization.

Return