You know that crispy bit of rice at the bottom of the pan or around the edges of your dolsot bibim bap? In the Dominican Republic, it’s called concón, and it’s reserved for the guest of honor. The addictive, crunchy-but-not-burned rice is sought after in many dishes, and there never seems to be enough. These savory rice waffles take care of that! Crispy rice on every edge, every corner of this waffle, ensures that everyone gets their fill.
I paired them with a chopped salad full of veggies, pink sunrise apples, and slow roasted pork, with a sesame vinaigrette. I think they’d be equally good paired with braised short ribs or lamb stew, as the base for loco moco, or an at-home version of dolsot bibim bap if you don’t have the stone bowls.
The apples I used in the salad were a lovely golden color on the outside, but imagine my delight when i cut them open to reveal this:
Savory Rice Waffles
4 cups leftover rice (can use white, brown, wild, or other grains)
1-2 eggs (to bind the rice)
1 teaspoon salt or to taste
I also added a handful of chopped chives and basil and a dash of sesame oil, but you could customize for your dish. Try minced garlic, ginger, rosemary, sage, tarragon, olives, chorizo.
Mix all ingredients in a large bowl. Scoop about 1 cup or mixture onto a greased, pre-heated waffle iron. You’ll need to cook it past the “done” stage for a regular waffle. Let it get nice and golden brown, checking on it every few minutes and tapping with a fork to see if has the right crispy texture. You can keep them warm in the oven as you make the rest.