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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basmati rice




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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