Leftover rice becomes the crispy base for this omelet filled with ham, peppers, corn, and cheese. Serve with hot sauce for breakfast, brunch, or a breakfast-for-dinner meal.

Remove the lid and pop bake in for a final 10-15 minutes. For the crispy rice. Mix together half of the partially cooked rice, yoghurt, olive oil and a tablespoon of the saffron water.

These Crispy Rice Squares are deliciously moreish and are great for entertaining! Serves: 4 - 6 INGREDIENTS 200g sushi rice 2 tsp of rice wine vinegar 1 tbsp of potato or corn starch Light olive ...

Ingredients Crispy onions: ½ cup extra-virgin olive oil 4 large yellow onions, thinly sliced 1 tsp salt Lentils and rice: 4 tbsp extra-virgin olive oil 1 medium yellow onion, finely chopped 2 ...