This recipe makes more than needed for the salad at left, but stored airtight, it keeps for 5 days. San Francisco cookbook author Michelle McKenzie uses it to add crunch and salty nuttiness to porridge, roasted root vegetables, and a savory summer salad of watermelon, herbs, and shallots.
2 cups rice-bran or grapeseed oil
1/2 cup uncooked medium-grain black rice
Fine sea salt
How to Make It
In a medium saucepan over medium-high, heat oil until it reaches 375° on a deep-fry thermometer.
Line a rimmed baking sheet with paper towels. Add rice to hot oil (it will bubble but quickly subside). Fry until rice is crispy and beginning to puff (you can see a bit of white inside most of the grains), 30 to 45 seconds. With a long-handled finemesh strainer, transfer rice to paper towels. Season with salt and let cool completely.