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Puffed Black Rice





Yields
Makes 2 Cups

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.

Garlicky Steak Salad with Chickpeas and Artichokes (0912)




Photo by Iain Bagwell
 2 cups rice-bran or grapeseed oil
 1/2 cup uncooked medium-grain black rice
 Fine sea salt
Step 1
1

In a medium saucepan over medium-high, heat oil until it reaches 375° on a deep-fry thermometer.

Step 2
2

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 21Calories from Fat 12
% Daily Value *
Total Fat 1.3g2%

Saturated Fat 0.3g2%
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 2.1g1%

Dietary Fiber 0.1g1%
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.