Homemade crispy rice
Overview
You can use various kinds of rice as the material for rice crust, including rice, glutinous rice, black rice, red rice and millet. The method is the same, but the taste is slightly different. Use whichever one you like. The taste of crispy rice can be original, sweet, salty-sweet, spicy, cumin, five-spice, etc. This one is also more casual, you can adjust it to whatever you like. I've made it with rice and glutinous rice. Others are still in progress. They are all delicious
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Ingredients
Steps
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Follow the normal rice steaming procedure. Steam the rice. Note that there should be slightly more rice, which means the rice should be drier.
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Mix the steamed rice with seasonings while it is hot and mix evenly.
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Take a large bamboo sieve, spread the rice evenly in it, and just spread it flat. There is no need to press it heavily. If you don’t have such a sieve, you can wait for the rice to cool down, put it in a plastic bag, put it on the chopping board, roll it into large pieces, and then move it to a flat place to dry.
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If it is summer, you can dry it naturally, but be careful about insects such as flies. If there is a heater at home, you can use the heater to dry. If not, you can use an oven to dry at low temperature. This is what it looks like after drying.
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After it is completely dry, you can store it in a sealed bag and take it as you go, which is more convenient. Heat a pot of oil in a small pot and fry the rice dumplings until crispy. Don't use too much heat when frying to avoid burning them all at once. Try this. It’s also convenient to experiment with a small piece. Normally, after being put into the pot, the crispy rice will float quickly, and a lot of bubbles will be generated, and the crispy rice will be colored later. Drizzle oil and eat immediately, very fragrant.
