Leftover rice fries for Antoine

Ingredients

• leftover Creole rice cooked in a rice cooker (without fat)

• leftover grated hard cheese (Emmenthal, Comté Beaufort etc.), i.e. 20% of the volume of rice

• frying oil

Preparation

1. Add the grated cheese to the still hot rice and mix until the mixture is well compacted.

2. Pour a layer of still hot rice (2 cm high) into a frame, a square dish or even a frying pan. Press down well using a spatula.

3. Leave to cool for 6 hours, then carefully unmold. Cut fries into the block of rice.

4. Heat a drizzle of frying oil in a pan and place the fries. Brown them on all sides by turning them a quarter turn each time and making sure that the fries do not touch each other. If necessary, add a dash of frying oil again.

5. Drain the fries on absorbent paper. Serve with ketchup. Don’t salt the fries, the cheese will take care of it.