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
Kosher salt

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.

More Recipes

This error message is only visible to WordPress admins
Error: No posts found.

Pin It on Pinterest

Share This