If you want to use the freshly cooked stuff, you either have to be okay with the rice not getting that «fried» (it'll still taste good), or dry it out beforehand, like by
putting it on a sheet tray by a box fan — seriously — or in a low oven.
Not exact matches
Use a tablespoon measure to scoop spoonfuls of the mixture, smooth them with your hands to form flattened balls and
put on to a baking
sheet /
tray lined with parchment or a cookie
sheet.
If you plan to refrigerate the medallions it helps to
put the parchment right
on a baking
sheet or
tray so you can transfer it straight to the fridge.
You can do this individually or, if you prefer, you can flatten the entire batch of dough onto a nonstick
tray,
put a
sheet of parchment paper
on top, roll it with a rolling pin, and then slice the dough into 8 bars.
Once cooled dip half the bar in chocolate and
put on a
tray covered with a baking
sheet.
Sprinkle the seasoning mix over whatever vegetables you're
putting on a
sheet -
tray to roast for lunch or dinner: potatoes, beans, broccoli, carrots, you name it.
Or you can remove the skin,
put the cooked squash
on a
sheet tray, and roast it at a high temperature (or broil it) again to get more color.
Put the baking
sheets with the cookies
on them
on a wire rack or
on top of some towels
on the work surface (the surface they cool
on shouldn't be cold) to cool away from the heat of the baking
trays so they don't crisp up too much.
My final checklist was ice cube
trays dumped and filled ten times to make sure we had plenty, the crock pot out and turned
on with wash rags in the hot water, the pads
put under the
sheets that would be the «throw away» set.