Rice fries

Makes 8-10 fries


For the fries
1 cup of medium grained rice
2.5 cups of water
3 generous tsp of potato starch
1 tbsp of olive oil
A pinch of salt

For the coating
1/4 cup of soy sauce
3 tbsp corn flour

For the dip
1 shallot – thinly sliced
2 tbsp of a margarine
1 tbsp of cornflour
1/4 cup of oat milk
1/2 cup of vegetable stock


In a pan, over medium to high heat, coat your rice with olive oil and toast until fragrant. A quarter of a cup at a time, add the water until the rice is cooked through (you may need more or less than 2.5 cups, keep tasting every so often). As you stir in the last of the water, season with salt and stir you potato starch in. When the rice starts to clump take it off the heat.

Prepare a square dish (I used a loaf dish) by lining it with baking paper, high up the sides enough for you to be able to use your fingers to take it out. Put your rice in the dish and flatten until it is tightly packed in. Let cool and then place in the fridge for at least an hour.

Preheat your oven to 200°C.

Meanwhile, put the cornflour in a bowl and slowly mix the soy sauce in so it doesn’t make lumps.

Take your rice out of the fridge and using the baking paper to hoist it out place the rice onto a chopping board. Slice the ‘rice loaf’ into thick fry-shaped blocks. Coat these in the soy and cornflour mixture and line them up on a baking paper-lined tray. In the oven they go for 20 minutes. Turn these onto a new side every 5 minutes. The soy mixture will likely pool to the first bottom side of the fries, this is fine.

Make the dip while you wait. I made a creamy shallot dip this time, but this would also totally work with something spicier – with chilis, garlic and ginger.

In a pan, melt one tablespoon of margarine and sauté the shallot. Melt in the second tablespoon of margarine and stir in the cornflour to make a paste. Slowly drizzle in the milk while constantly stirring and do the same again with the vegetable stock until you reach a condiment-esque consistency.

I watched Gordon Ramsey’s kitchen nightmares while I cooked.

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