Preparation

There's a particular alchemy that happens when cold leftover rice meets a hot pan—the grains crisp up into something entirely new, almost cracker-like on the edges while staying tender inside. This technique borrows from Persian tahdig, Korean nurungji, and Italian riso al salto, but the miso-honey glaze is pure invention.

Preparation

1. Heat the oil in a large non-stick or well-seasoned cast iron skillet over medium-high heat until shimmering.
2. Add the cold rice in an even layer, pressing down firmly with a spatula to form a compact disk about 1/2-inch thick. Don't stir—the goal is a crispy bottom crust.
3. Cook undisturbed for 8-10 minutes until the bottom is deeply golden and crispy. You should hear consistent sizzling.
4. While the rice cooks, whisk together the miso paste, honey, and rice vinegar in a small bowl until smooth.
5. Carefully flip the rice galette (use a large plate if needed to help flip it), then cook the second side for another 6-8 minutes.
6. Drizzle half of the miso-honey glaze over the top and let it bubble and caramelize for 1 minute.
7. Transfer to a serving plate, drizzle with remaining glaze, and top with green onions, sesame seeds, and chili flakes.
8. Cut into wedges and serve immediately while the edges are still crackling-crisp.

Cook's Notes

Day-old rice works best because it's drier and crisps more easily. If your rice seems wet, spread it on a plate and refrigerate uncovered for an hour. This also works beautifully with leftover fried rice or seasoned rice—just adjust the glaze sweetness accordingly.