Crispy Rice Squares

White rice: The foundation of the recipe. Jasmine rice strikes a great balance - it has enough natural starch to bind together when pressed but isn't so sticky that it becomes gummy. Short-grain rice such as sushi rice is the more traditional option and produces a slightly denser, more compact square that holds together particularly well during frying. Both work, so use whichever you have on hand.

Rice vinegar, sugar, and salt: Warmed together and stirred through the cooked rice while it's still hot. This simple seasoning step gives the rice a subtle tang and depth that makes a noticeable difference to the finished squares. Don't skip it!

Oil for frying: A neutral, high smoke point oil like sunflower or vegetable oil is ideal. You only need about an inch of oil in the pan - enough to come halfway up the sides of each square for an even, golden crust without the need for deep frying.

Looking for more appetiser and snack recipes? Check out these easy-to-make Pan Con Tomate, these delicious Deep Fried Cauliflower bites or these Potato Pave.

Use a rice cooker or Instant Pot if you have one. Both produce perfectly cooked, evenly textured rice every time with no monitoring required. Just set it and walk away. Rice cookers in particular are excellent for this recipe as they tend to produce slightly stickier rice than stovetop cooking, which helps the squares hold together better when pressed and fried.

Season the rice while it's still hot. The vinegar mixture needs to be absorbed while the rice is warm and the grains are open. If you wait until it cools, the seasoning won't distribute evenly and can sit on the surface rather than soaking in.

Press the rice as firmly as possible. The more compact the rice block, the better the squares will hold together during cutting and frying. Use the wet back of a spoon and really push down, paying particular attention to the corners and edges where the rice tends to be looser.

Don't skip the chilling time. This step is what transforms loose cooked rice into a firm, sliceable block. Two hours in the fridge is the minimum - if you're in a hurry, the freezer works well too. The rice is ready when it feels completely solid and holds a clean edge when you press it.

Cut with a sharp, wet knife. A sharp knife gives you clean, even squares without compressing or tearing the rice. Wetting the blade between cuts prevents sticking and keeps the edges neat.

Be patient when frying. Place the squares in the hot oil and leave them completely undisturbed until the bottom is golden brown. Trying to move or flip them too early is the most common reason they fall apart. They'll release naturally from the pan when they're ready to flip.

Cook and season the rice: Cook rice according to package instructions. Dissolve the vinegar, sugar, and salt together and stir through the warm cooked rice.

Press and chill: Transfer the warm rice to a lined 8 x 8 inch pan and press firmly into an even layer. Cover and refrigerate for at least 2 hours or until completely firm.

Cut: Remove the rice slab from the pan and cut into 12 equal squares using a sharp, wet knife.

Fry: Heat approximately 1 inch of oil in a frying pan or pot. Fry the squares in batches for 3-4 minutes per side until deeply golden. Drain on paper towels and allow to cool slightly before serving.