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Rice omelette recipe of 04-10-2016 [Updated on 04-10-2016]
The rice omelette is an original alternative gluten free to the classic pasta omelette. If you have boiled rice to recycle or if you want to prepare a first course different from the usual, this recipe could come in handy, you can customize it 100% according to your tastes or according to what you have at hand in the fridge.
I also tried a version of Rice omelette with tomato sauce, but according to my tastes, the "white" version wins;) Well friends, today I am in "war gear" I have a slew of recipes to try and I would need at least 4 more hands in the kitchen, do you propose any? : D Stop chatting, I'm going to cook. A basin and a good day to those who pass by here: *
How to make rice omelette
Cook the rice in a pot with boiling salted water and drain it al dente (drain it a couple of minutes earlier than the times shown on the package).
Put eggs, parmesan, crumbled cheese in a large bowl (I used a seasoned caciotta, but you can vary as you like) and salt and mix.
Also add the rice and mix.
Heat a little oil in a thick-bottomed non-stick pan, then add the mixture and start cooking over medium-low heat (if you want you can also put the lid on, to help you), without moving it until the eggs are done congealed and a nice golden crust will not have formed on the bottom (otherwise it will be easy to break). This should take about ten minutes.
Turn the omelette, first gently detaching it from the bottom of the pan with a small spoon and then helping yourself with a lid or plate.
Finish cooking, leaving the second side to brown as well.
Transfer the rice omelette to a serving dish, allow it to cool slightly and serve.