Air-Fried Crispy Rice with Currants and Pistachios
Equipment
- 7-inch round cake pan insert, metal cake pan, or foil pan
Ingredients
- 1 tablespoon olive oil
- ¼ teaspoon ground turmeric
- 2 cups cooked white basmati jasmine, or other long-grain rice
- ¼ cup dried currants
- ¼ cup roughly chopped pistachios
- Kosher salt and freshly ground black pepper
- 1 tablespoon thinly sliced fresh cilantro
Instructions
- Combine the olive oil and ground turmeric in the bottom of a 7-inch round cake pan insert, metal cake pan, or foil pan.
- In a bowl, combine the cooked rice, dried currants, and chopped pistachios.
- Season with salt and pepper, then spoon the rice mixture over the oil in the pan, ensuring the oil is not stirred up into the rice.
- Gently press the rice into an even layer.
- Place the pan in the air fryer and cook at 300°F until the rice is warmed through and the bottom is toasted and crispy, for 20 to 25 minutes.
- Remove the pan from the air fryer and invert it onto a serving plate.
- Break up the crispy bottom layer of rice, sprinkle with thinly sliced cilantro, and serve warm.
Notes / Tips / Wine Advice:
- Experiment with other cooked grains such as wheatberries, fregola, or brown rice, but adjust the cooking time accordingly.
- Customize the spices on the bottom of the pan to suit your taste preferences.
- Serve the crispy rice as a base for roast chicken, sliced steak, or other dishes with flavorful juices.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 47 g | Protein: 6 g | Fat: 12 g | Fiber: 4 g | Sugar: 8 g
