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Puffed Black Rice Recipe

   
 

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     Puffed Black Rice

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   3/4 cup

Ingredients
2 cups of canola or vegetable oil
¼ cup raw black rice (such as Forbidden Rice)
Flaky sea salt, freshly ground black pepper, chile powder or your favorite spice blend for seasoning
 

Instructions
In a medium saucepan, heat the oil over medium-high heat until it is 350° (or test the oil by dropping a few grains into the pan; the rice should sizzle immediately and quickly rise to the surface).
Add the black rice to the pan (the oil will bubble a bit). Cook until the rice is crispy, some grains start to puff and you can see a bit of white inside the grains, 15 to 30 seconds.
Use a frying spider or slotted spoon to transfer the rice to a paper-towel-lined rimmed sheet pan (cool the oil, drain through a fine-mesh sieve and store in an airtight container to use another time). Season the puffed rice and serve on its own, sprinkled over a salad or alongside chicken or fish.


Originally Submitted
3/28/2012





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