Gastronomixs

Ultra-crispy puffed rice

By first drying the rice after cooking and then puffing it, the kernels become ultra-airy and crispy! 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Recipe makes 200 grams.

Ultra-crispy puffed rice

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Ingredients

200

risotto rice 

As needed: 

 

liquorice powder 

As needed:

 

rice oil

Preparation method

  • Wash the rice. 
  • Cook the rice in plenty of water on low heat, so that the rice kernels retain their shape. 
  • Rinse the rice thoroughly until completely cooled. 
  • Carefully pat dry the rice.
  • Spread the rice on trays and dry under a heat lamp or in the oven or drying cabinet at 70°C. 
  • Puff the dried rice in a pan with rice oil at 230°C. 
  • Drain on kitchen towel. 
  • Sprinkle over the liquorice powder. 

Serving suggestions

  • As a component in a composition with cherries, beetroot, duck, and carrot. 
  • As a component in a dessert composition with fennel, vanilla, and strained yoghurt. 
  • Use in a composition with components of sea buckthorn, dark chocolat and tonka bean.

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