Gastronomixs

Rice crisps

Puffing the rice creates a lovely crunchy, yet brittle, texture with the clearly recognisable flavour of rice.

Creation by Emile van der Staak, restaurant De Nieuwe Winkel, Nijmegen, the Netherlands.

Recipe for 160 grams.

Rice crisps

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Ingredients

320

g

basmati rice

1000

g

water

Preparation method

  • Boil the rice in a closed pan on a moderate heat until done.
  • Loosen the cooked rice with a spoon and spread out over the silicone sheets in a thin layer.
  • Dry in a drying cabinet at 30°C for 24 hours.
  • Break the sheets into the desired size.
  • Briefly deep-fry in rice oil at 210°C (rice oil can withstand much higher temperatures) so that the rice puffs up.

Serving suggestions

  • As a basic ingredient in a new version of a traditional rice dish, such as nasi goreng.
  • As a garnish with cold and hot dishes or an amuse-bouche, e.g. with dots of artichoke cream and fresh green herbs.
  • In combination with peanut, chilipepper and spring onion.

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