Rice Piadina

Ingredients

• 450 g cooked rice (The recipe specifies 400-500 g; any amount can be used, adjusting the water according to the consistency. Preferably already salted, or add salt.)
• 120 ml water (Add more if necessary, a little at a time, until you obtain a soft, sticky dough that is easy to shape.)
• 12 g oil (Oil in the dough; the piadina is cooked without oil in the pan.)
• salt (A pinch, only if the cooked rice was not already salted.)

Steps

1. 1

   Place the cooked rice in a blender or food processor. Add the water, oil and, if necessary, a pinch of salt.

2. 2

   Blend until you obtain a smooth, soft and sticky dough. If it is too firm or dry, gradually add more water; it should be easy to shape with your hands.

3. 3

   Take a portion of dough and place it between two sheets of parchment paper. Flatten it and roll it out until it forms a very thin disk, handling it carefully because the dough is sticky.

4. 4

   Heat a nonstick pan or griddle well over medium-high heat. Do not add oil.

5. 5

   Transfer the disk to the hot pan, then carefully remove the parchment paper.

6. 6

   Cook the piadina for about 3-4 minutes per side, turning it several times, until cooked through while retaining an elastic texture. Do not cook it for too long: it will become very crisp and lose its elasticity.

7. 7

   Transfer the cooked piadina to a plate and let it rest covered with a clean kitchen towel until cool. Avoid stacking piadine that are not sufficiently cooked, as they may stick together while hot.

Notes

The amount of water is indicative and depends on the quantity and moisture of the cooked rice. For an elastic texture, do not overcook the piadine. They can be used as a base for a meal and filled as desired.

Nutrition per serving

• main
• vegetarian
• gluten-free
• dairy-free
• quick
• pan-cooked
• leftover-friendly
• high-carbohydrate