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Crispy Rice recipe

Learn to make 2 types of Crispy Rice easily - Crispy Rice Squares and Crunchy Rice Grains. They are the perfect toppings for salads, bowls, or sushi bites! Makes 10-12 rice cakes | 8.25 oz (a little over 1 cup) crispy rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Asian American
Keyword: Crispy rice, crunchy rice, Rice squares
Servings: 12 rice squares
Author: ChihYu Smith

Ingredients

Rice:

Rice seasonings:

Cooking oil:

  • Avocado oil or any neutral-flavored oil (for frying or spraying)
US - Metric

Instructions

Cook the rice:

  • Rinse the rice 3–4 times until the water runs mostly clear. Cook the rice in a rice cooker. (See my full guide on cooking rice in a rice cooker.)
  • Season the rice: While the rice is hot, season it: Add the coconut aminos (or soy sauce), rice vinegar, and sesame oil. Gently fold to combine.
  • From here, pick your style:

Style 1 - Crispy rice squares:

  • Line a Mold: Line an 8x8-inch (20x20 cm) square baking dish with cling wrap.
  • Shape and Press: While the rice is still warm, add it to the dish. Press it down firmly using a rice paddle or the back of a spoon into an even layer, about a little thicker than ½ inch (1.27 cm) thick..
  • Tip: Pay extra attention to the corners and edges — those are usually where the rice falls apart. You can gently lift the edges of the plastic wrap and fold them over slightly to help press the grains in and pack everything more tightly.
  • Chill: Once pressed and cooled to room temperature, cover and refrigerate overnight to firm up.
  • Slice into Squares: Lightly wet a cutting board and your knife. Lift out the rice block, remove the cling wrap, and slice into about 10 rectangular pieces.
  • To Air fry: Preheat air fryer. Spray the basket with oil. Lightly spray the rice pieces and place oiled-side down in the basket, leaving space between each. Air fry at 380°F (193°C) for 8 minutes. Spray again, flip, and air fry for another 8 minutes until golden and lightly crispy. Cool them down over a baking rack.
  • To pan fry: Preheat a non-stick skillet over medium heat. Add 3–4 tbsp oil. Add rice squares, leaving space between them. Pan-fry for about 4 minutes until golden, then flip and fry another 3–4 minutes. Add more oil as needed. Transfer to a wire rack to cool and crisp.

Style 2 - Crispy rice grains:

  • Cool or chill the rice: Let freshly cooked rice cool completely or chill overnight to dry out a little (for better crisping).
  • Preheat your oven to 400°F (200°C) on convection (or 425°F | 220°C if using a regular oven). Line a large sheet pan with parchment or silicone baking mat so that the rice grains won’t stick to the pan.
  • Break up the chilled rice: Loosen the rice gently with your hands so the grains are separated but not smashed. Drizzle with a little oil if it feels dry.
  • Spread out: Spread the rice into a thin, even layer on the pan. Leave some space between grains for better airflow and even crisping.
  • Bake on the top rack for 10 minutes, then flip or stir the rice with a spatula.
  • Bake for another 10 minutes, check after 5 minutes or until the rice is golden and crisp on most sides.
  • Let cool for a few minutes. The rice will crisp up even more as it cools.

Notes

  • What type of rice is best?
    • For crispy rice squares, use short-grain white rice (sushi rice). It’s soft and starchy, which helps it hold together.
    • For crispy rice grains, any type of rice works — jasmine, long grain, even brown — depending on your texture preference.
  • Can I use leftover cooked rice?
    • For crispy rice grains: Yes! Leftover rice is perfect. Just break it up, season, and bake until golden and crispy. You'll need 471 gram (about 2 cups of cooked rice) to make 1 cup of crispy rice grains. 
    • For crispy rice squares: No. You need freshly cooked, hot rice to press and mold the cakes properly. Chilled or leftover rice won't stick together well and will crumble.
  • Do I need to chill the rice first?
    • For rice squares: Mold and press the rice while it’s still warm, then chill to set the shape.
    • For rice grains: Let the rice cool and chill it before baking — this helps the grains dry out and crisp better.
  • Different rice seasonings: Keep it simple with just oil and salt, or go with sushi-style rice seasoning (vinegar, sugar, sesame oil). You can also add garlic granules or chili powder for extra flavor.
  • What texture should I aim for? I like mine crispy on the outside, soft and chewy inside. If the rice gets too crunchy, it will be hard to chew. A light crisp is perfect!
  • Make-ahead: Cook, season, and shape the rice ahead of time. Chill overnight to set the shape and make it easier to crisp the next day.
  • Storage & Reheat:
    • Crispy rice grains: Store in an airtight container in the fridge for 2–3 days. To reheat, sprinkle with water and microwave on low for 30 seconds.
    • Crispy rice squares: Best enjoyed fresh. If needed, reheat in a skillet over medium-low heat until warmed through.

Nutrition

Serving: 1rice square | Calories: 83kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 46mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 0.02g | Calcium: 6mg | Iron: 0.2mg