Grilled Rice

Grilled rice that takes advantage of the best parts of Soffrito and Tahdig

If you've ever had paella or tahdig, you know the best part of the rice is the crispy part. So why not just make the crispy part! That's what this recipe is all about.

Begin by cooking 1 cup of rice in 1 and 1/4 cup of liquid for 15 minutes. I like to use chicken stock, but if you want to go vegan use water or another liquid. Just bring the liquid to a boil, dump in the rice, reduce to a simmer, cover and cook for 15 minutes. Normally you want to rinse the rice, but in this case you want it sticky to form patties, so don't worry about rinsing it. Once you've cooked the rice and let it cool put together these ingredients:

  • 1 Cup cooked rice (preferably basmati, but any type works)
  • 2 eggs, beaten
  • 1 Tbl flour (rice flour if you've got it, but any type will work)

Beat the eggs and flour together and add to the rice after it has cooled. Blend and let sit for 15 minutes. You can make this the night before. You can double, halve, or triple this recipe depending on how much you want to make. The amount I gave makes a good side for 4 people or so. That's the basics, there are many other ingredients below to add depending on the direction you want to take it, and I DEFINITELY suggest doing so, but let's get into how to cook these to begin with.

Grill Set Up:

  • Hot griddle and indirect grilling area

You will need a griddle for these, as well as an area off direct heat to finish cooking them. Begin by cooking a small amount, about 1 Tbl, of the rice mixture to judge your griddle temp and timing to sear it. Once you've got that figured out, throw on about 1/4 cup of the mixture at a time and flatten to 3/4" thick on the griddle. Usually it takes 1 to 2 minutes (per side) on a hot griddle to get a nice crispiness to it, lower temp griddles may take longer. 3/4" thick gives you a middle that isn't fully crisped, and you can flatten it more if you want to go all crispy cakes. Once it's crisped move to the indirect grilling area to let the center cook through. You should give it about 10-15 minutes indirect grilling to cook the egg and flour, and get everything to bind up. Cut one in half to test if you're not certain they're done.

So here's where it gets fun! These are things to mix into the rice right after it's cooked, at the same time you're mixing in the eggs and flour. My favorite is this -

  • 20 saffron threads soaked in 2 Tbl water for at least 30 minutes
  • 1 Tbl red pepper flakes
  • 1 Tbl full fat Greek yoghurt
Another direction to take it is this:
  • 1/4 cup Parmesan cheese
  • 1 Tbl red pepper flakes
  • 1 Tbl fresh oregano
Or you could go with:
  • 1/2 cup chopped cooked shrimp
  • 20 saffron threads soaked in 2 Tbl water for at least 30 minutes
  • 1/4 cup roasted red pepper
And also:
  • 1/2 cup chopped ramps
  • 1 Tbl red pepper flakes
  • 1/4 cup roasted red pepper

I've also been experimenting with thickening it a bit with xanthan gum instead of flour, and will update the recipe as I progress with it.

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Roasted tumeric chicken with griddled saffron rice - kind of a tahdig/soffritto type thing. Worked out really well! #tahdig #rice #chicken #livefire #livefirecooking #firecooking #grilled #grilling #bbq #cooking #homecooked #lovetocook #foodstagram #goodeats #foodphotos #foodpics #grill #cookingoutside #foodie #goodfood #barbeque #fuego #churrasco #outdoorcooking #chicago

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