We eat a lot of Asian styled meals around here. Our varia-bowl approach to eating works particularly well with Asian flavor profiles, and well Mr. Little Sis and I just love Asian food. Ms. Picky Pants, however is not a fan of rice. We’ve used quinoa, noodles, amaranth, polenta. We’ve done all that. But let’s face it, rice is cheaper than ALL that. So, while reading an issue of Vegetarian Times, I stumbled onto a new rice preparation that I thought was worth giving a go. Combined with a new sauce, we had a hit on our hands, at least for a couple of rounds. She is a changeable little thing.
The beauty of this rice prep is that you can use leftover rice and it’s largely hands off. You simply put it in a pan in the oven, wait, and bam, you have rice that is slightly crisp on the outside and soft on the inside, the perfect foundation for any rice friendly food you can think of.
To prepare Bibimbap rice, you simply preheat the oven to 400 with a heavy duty oven safe pan in it. Let the pan warm for a few minutes after the oven comes to temp. Oil the pan with sesame oil. Press 4 cups (or however much you can fit) of cooked rice into the pan and return to the oven for 20-30 minutes. We prefer our rice on the less done side, so 20 minutes for us. If you’d like to try a traditional topper for your Bibimbap rice, check out Big Sis’ approach. We enjoyed ours with seared tofu, fresh veggies, and Korean BBQ sauce. Absolutely delish.