Crispy Rice (chinese)
by Tarla Dalal
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Crispy Rice, ready at home, for use in sweets, savouries or soups! To make this, 90 per cent cooked rice is dried and deep-fried till crisp. Be mindful of the consistency of the rice while cooking, and make sure you stop before it gets mushy, otherwise it won’t be possible to dry and deep fry it. Also, make sure you fry the rice just before serving.
- Put plenty of water to boil and add the rice and salt, mix well and cook on a medium flame for 10 to 12 minutes or till the rice is 90% cooked.
- Drain well, spread the rice on a clean piece of cloth and allow them to dry for at least 2 to 3 hours.
- Heat the oil in a wok or non-stick kadhai, place the dried rice in a strainer and deep-fry for 4 to 5 minutes or till the rice turns crisp and light brown in colour. Drain on absorbent paper.
- Use as required.
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