I had puffed rice recently as a garnish on a crudo dish and I loved the contrast of the crisp puffed rice against the tender pieces of fish. The crispy-ness doesn’t last long so make it soon before you use it. It’s a fun way to use any leftover rice (or grains), use it on salads or in grain bowls, anytime you want a little extra crispy.
1 ½ cups neutral oil (such as canola, sunflower, safflower)
⅓ cup rice (could be long or short grain brown, white), dried uncovered for several hours or overnight
Heat oil in a small saucepan over medium high heat. The oil should be very hot, throw a test grain in, if it immediately puffs, the oil is ready. The rice takes no more than 15 to 20 seconds so be ready with a paper towel lined plate and a slotted spoon. Gently add rice, the mixture should immediately rise to the surface and bubble. Moving swiftly, break up the rice raft with a spoon and begin removing rice from oil to the paper towel lined plate after 15 seconds. Rice should be puffed and crisp. Use immediately.
This dish features ‘nduja. ‘Nduja is a spreadable pork salami that’s mixed with peppers and spices. This dish also has leeks and roasted cauliflower and brussels sprouts rounding out a hearty winter pasta.read more
We ate a similar dish at ABC Cocina and knew that I had to recreate it for my daughters. If the other components are already made this dish comes together really fast. We eat these little shrimpies with our grain bowls, as a side dish or appetizer. I love to set out a big platter at gatherings and let people snack. Just increase the recipe proportions to your needs.read more
This chili oil is inspired by a recent trip to ABC Cocina where they served it with shrimp. When I made if for my house and the oil did not last long. We eat it with shrimp, fish, chicken, on eggs, with rice, on pizza. Things like “why don’t we always have chili oil in the house”, was said. So now we always do. It just adds a little extra something-something to whatever you’re eating.read more