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
0 Out of 5 from
0 reviews
You can add this Puffed Black Rice recipe to your own private DesktopCookbook.