CRISPY RICE

This recipe calls for cooking the rice in a large pot of water, as you would pasta, then draining off the water when the rice is just cooked to the al dente stage. At the restaurant, the rice is made crispy by cooking it in a deep fryer. Once fried, it will keep for up to 10 days, well covered, at room temperature. We adapted the recipe for home cooks and to make just what’s needed for the recipe’s 6 servings.

1 cup rice, jasmine preferred Salt ½ cup tapioca starch Vegetable oil for frying rice

Bring a large pot of water to a boil. Add rice and a pinch of salt. When the water returns to a boil, lower heat until mixture is simmering briskly and cook 12 to 15 minutes or until the rice is just al dente. Drain the rice, discarding the cooking water, and lay rice out on a rimmed baking sheet to cool. Once cooled, refrigerate until cold, at least 1 hour.

When rice is cold, combine in a medium bowl with tapioca starch and mix well, using your hands, making sure every grain of rice is evenly coated with starch and there are no lumps.

In a Dutch oven, heat 2 inches of oil to 300 degrees. When oil reaches temperature, sprinkle the rice, a little at a time, into the hot oil, making sure to scatter the rice and stir while frying to avoid having the rice form clumps. Every grain of rice should be separate. Cook for about 90 seconds until the rice just takes a pale brown hue. Do not overcook. Strain rice from oil and lay out on a baking sheet lined with paper towel and allow to cool. Continue until all rice is fried. If making ahead of time, cover tightly and store at room temperature for up to 10 days.

Makes 3 cups.

Per 1/2-cup serving: 202 calories (percent of calories from fat, 21), 2 grams protein, 37 grams carbohydrates, 1 gram fiber, 5 grams total fat (1 grams saturated), no cholesterol, 20 milligrams sodium.