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.

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