Ingredients
| 50g short grain rice | |
| ¼ teaspoon salt | |
| vegetable oil for frying |
Make these at least a day ahead. This will make more than you require. These can also be made with leftover rice, just cook with some water until very soft and proceed as for the recipe.
Instructions
| 1. | Put the rice in a small pan with 400ml water and some salt and cook until very tender, approximately 25 minutes, adding a little more water if necessary. |
| 2. | Put into a blender and blitz until very smooth. |
| 3. | On a silicone sheet or piece of baking paper, spread very thinly with a spatula to a 2mm thickness. |
| 4. | Either leave on a bench to dry out (this will take at least 12 hours), put into a dehydrator, or do as I did and put into a very low oven or warmer drawer, ideally around 55-60°C, for 3-4 hours or until it is dry to touch and translucent. |
| 5. | Break up into rough shards and store in an airtight container until ready to use. |
| 6. | Heat the oil in a pan to 180°C. |
| 7. | Drop in the shards a few at a time and cook until they have puffed up: remove and drain on paper towels. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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