Crispy Malanga Root and Sofrito Brown Rice

Name: Crispy Malanga Root and Sofrito Brown Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1½ cups (300 g) short-grain brown rice, uncooked, rinsed under cold water until water runs mostly clear; 3 cups (720 ml) vegetable or chicken broth; 4 cloves (20 g) garlic cloves, peeled, minced; ½ cup packed (20 g) fresh cilantro, stems and leaves, roughly chopped; ¼ cup packed (10 g) fresh culantro (recao), stems and leaves, roughly chopped (optional); 3 whole (60 g) scallions, white and light green parts, chopped; dark green tops reserved for garnish; 2 tablespoons (30 ml) extra-virgin olive oil; ¾ lb (340 g) malanga root (taro-like starchy tuber), peeled, cut into ⅛-inch-thick chips or matchsticks; 2 cups (480 ml) neutral oil (vegetable, canola, or peanut) for frying; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Nutty brown rice infused with homemade sofrito and crowned with golden, crispy malanga root chips. This Caribbean-inspired side dish balances earthy whole grains with the starchy sweetness of malanga, enriched by the aromatic base of garlic, cilantro, and scallions. A complete vegetable-forward dish that works alongside grilled fish, roasted chicken, or as a hearty vegetarian main.

Prep: 20 min
Cook: 45 min
Wait: 20 min
Total: 1 hr 25 min
Makes: 4 servings (about 3½ cups rice with ¾ cup crispy malanga)

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Ingredients

4 servings

1½ cups (300 g) short-grain brown rice, uncooked, rinsed under cold water until water runs mostly clear
3 cups (720 ml) vegetable or chicken broth
4 cloves (20 g) garlic cloves, peeled, minced
½ cup packed (20 g) fresh cilantro, stems and leaves, roughly chopped
¼ cup packed (10 g) fresh culantro (recao), stems and leaves, roughly chopped (optional)
3 whole (60 g) scallions, white and light green parts, chopped; dark green tops reserved for garnish
2 tablespoons (30 ml) extra-virgin olive oil
¾ lb (340 g) malanga root (taro-like starchy tuber), peeled, cut into ⅛-inch-thick chips or matchsticks
2 cups (480 ml) neutral oil (vegetable, canola, or peanut) for frying
to taste kosher salt
to taste freshly ground black pepper

Equipment (7)

3-quart heavy-bottomed pot with lid
10-inch cast-iron skillet
Vegetable peeler or sharp paring knife
Cutting board
Slotted spoon or spider strainer
Paper towels
Instant-read thermometer (optional, for rice doneness)

Steps

Before you start

Peel and prepare the malanga and garlic while the rice is cooking
Have all ingredients measured and ready—sofrito cooks quickly
Use a 3-quart heavy-bottomed pot with a tight-fitting lid for the rice

1
Make the sofrito base
- Heat 2 tablespoons olive oil in a 3-quart heavy-bottomed pot over medium-high heat.
- Add minced garlic, chopped scallion whites and light green parts, cilantro, and culantro (if using).
- Stir continuously for 1–2 minutes until fragrant and the mixture begins to soften.
- The garlic should turn pale gold but not brown.
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Ready when: Garlic is pale gold and mixture is very fragrant
Tip: Don't let the garlic brown—this will taste bitter and ruin the sofrito base.
2
Toast the brown rice
- Add the rinsed brown rice to the pot with the sofrito.
- Stir constantly for 2–3 minutes, coating the rice grains with the oil and aromatics.
- You should hear the rice click softly against the pot as it toasts.
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Ready when: Rice is lightly coated with oil and smells toasted (not burned)
Tip: Toasting the rice adds nuttiness and helps each grain stay separate as it cooks.
3
Add broth and simmer
- Pour 3 cups of broth into the pot.
- Stir once to combine.
- Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 40 minutes.
- The rice will absorb the broth slowly.
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Ready when: Liquid is fully absorbed and rice grains are tender but still slightly chewy
Tip: Do not lift the lid during cooking—steam is essential for even cooking. A tight lid prevents water loss.
4
Prepare malanga chips
- While the rice simmers (around minute 15–20), peel the malanga root with a vegetable peeler or sharp knife, removing the brown outer skin and any white fibers beneath.
- Rinse under cold water.
- Using a mandoline slicer or sharp knife, cut the malanga into very thin chips, roughly ⅛ inch thick.
- Toss the chips with a pinch of salt and set aside on paper towels to drain off any excess moisture.
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Ready when: Malanga chips are thin and uniform, surface is dry
Tip: Cut malanga as thin as possible—thin chips will crisp up and stay crunchy. Patting them dry prevents splattering when they hit the hot oil.
5
Heat oil for fryingOven 350°F / 175°C
- Pour 2 cups of neutral oil into a 10-inch cast-iron skillet or heavy-bottomed frying pan.
- Heat over medium-high heat for 5–7 minutes until the oil reaches 325–350°F (163–176°C).
- To test without a thermometer, place the tip of a wooden spoon in the oil—it should sizzle immediately but not violently.
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Ready when: Oil shimmers and a wooden spoon handle sizzles gently when placed at the edge
Tip: If the oil is too cool, the chips will absorb oil and be greasy. If too hot, they'll burn before crisping.
6
Fry malanga in batches
- Working in two batches, carefully add about half the malanga chips to the hot oil, spreading them in a single layer.
- Fry for 4–5 minutes, stirring gently with a slotted spoon or spider strainer, until golden brown and crispy.
- Transfer the chips to a paper-towel-lined plate using a slotted spoon.
- Repeat with the remaining chips.
- Season lightly with kosher salt while still warm.
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Ready when: Chips are deep golden brown and crisp, they sound crunchy when moved in the pan
Tip: Fry in two batches to avoid overcrowding, which drops the oil temperature and causes steaming instead of crisping. Let the oil return to 325–350°F between batches.
7
Fluff the rice
- Once the rice has cooked for 40 minutes and all liquid is absorbed, remove the pot from heat and let it rest for 5 minutes with the lid on.
- Remove the lid, fluff the rice with a fork, and taste for seasoning.
- Add kosher salt and freshly ground black pepper as needed.
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Ready when: Rice grains are separate, tender, and no liquid remains in the pot
Tip: Resting the rice allows carryover cooking and lets the starches set so each grain stays distinct.
8
Combine and serve
- Transfer the sofrito brown rice to a serving bowl or platter.
- Top with the warm crispy malanga chips and garnish with the reserved dark green scallion tops.
- Serve immediately while the malanga is still crunchy.
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Ready when: Rice is plated, chips are on top, garnish is visible
Tip: Add the crispy malanga chips just before serving so they stay crunchy rather than absorbing moisture from the warm rice.

Good to know

Tips

Malanga root contains calcium oxalate crystals, which cause mild irritation if eaten raw. Always cook it thoroughly. Peeling and handling are safe; just don't taste raw malanga.
For extra flavor, replace half the broth with coconut milk—reduce the liquid slightly since coconut milk is richer than broth.
If you can't find culantro (recao), cilantro alone works fine; the dish will be slightly less complex but still delicious.
Malanga chips can be fried ahead and stored, but add them to the rice just before serving—warm rice will soften their crispy exterior.

Make ahead

You can prepare the sofrito base (garlic, cilantro, scallions, and oil) up to 4 hours ahead and store it in an airtight container at room temperature. You can also cook the brown rice completely up to 1 day ahead and refrigerate it. Reheat gently in a covered skillet over low heat with a splash of water. Fry the malanga chips no more than 2 hours before serving to maintain crispness; store them in an airtight container at room temperature.

Storage & reheating

Leftover rice keeps in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat, adding a splash of water to restore moisture. Crispy malanga chips are best eaten fresh but can be stored separately in an airtight container at room temperature for up to 2 days; refresh them in a 300°F (150°C) oven for 3–5 minutes before serving. The rice freezes well for up to 3 months—thaw overnight in the refrigerator and reheat gently.

Substitutions

fresh culantro (recao), stems and leaves → 2 tablespoons fresh parsley or additional cilantro. Culantro has a stronger, more earthy flavor, so use less cilantro as a substitute. Parsley will be milder.
malanga root (taro-like starchy tuber) → plantain (green) or taro root, peeled and thinly sliced. Both have similar starchy texture. Plantain will be slightly less sweet; taro slightly nuttier. Slice similarly thin and fry the same way.
short-grain brown rice → white jasmine rice or long-grain white rice. Reduce cooking time to 18–20 minutes and use the same amount of broth. The texture will be lighter and the sofrito flavor will shine through more.
neutral oil (vegetable, canola, or peanut) for frying → refined coconut oil. Adds subtle coconut notes that complement the malanga. Use the same amount and temperature.