Crispy Rice

Ben Spalding

Ben Spalding

11th January 2011

Crispy Rice

Crispy Rice

Ingredients

  • 100g black wild rice/ normal rice/ pearl barley
  • fine salt

Method

In either a pan of oil @ 200c or the fryer
Place a very small handful of rice at a time into a conical strainer and deep fry, if the oil is hot enough and the right temperature it will puff up almost immediately
Fry until all the rice has risen to the top , lift strainer out and season, then turn out onto cloth/papertowel lined tray to drain grease
Keeps in airtight container at room temperature for up to 2 weeks