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Alright, we've covered and reduced our rice, so there's just a little bit of stock left
in here. So we're going to add a tablespoon of parmesan, now we're just going to add a
little bit of salt and pepper, bring it up here to taste, I'm going to stir this in.
We're going to bring our temperature up just a little bit to cook up the remaining bits
of our stock. And we're going to get a sheet pan ready. Alright, it's starting to bubble
up now. We're going to go ahead and you can start- you can see it's a little liquidy,
and normally you wouldn't want to, you'd want to let it cook down just a little bit more,
but we're going to be using this liquid to absorb in with our rice cakes, with our bread
crumbs. And, so we'll just smooth this out, and then we're going to let that go ahead
and cool until it's soft to the touch, maybe 5 minutes or so.