Ingredients
- 500g (2.2 cups) Water 100.0%
- 125g (3/4 cup) Rice (leftover) 25.0%
- 25g (7 teaspoons) Salt 5.0%
- Oil, Frying, as needed
- Optional Flavoring/ Seasoning
Directions
- In pot on WIH400 Induction Range, cook rice, salt, and water until water is almost evaporated and rice is mushy.
- Place rice mixture in the MX1200XTX Hi-Power Variable-Speed Blender. Start on Speed 1 and slowly increase speed to high.
- Spread mixture on WDH10 Dehydrator tray with silicon sheet in 1mm to 2mm thin layer.
- Dehydrate at 122F (50C) for 2-3 hours. Should be a little flexible, but brittle.
- Fry at 374°F (190°C) in WDF1000D deep fryer until crisp increases in size and bubbling stops. Set in tray lined with Paper towels and Season.
- Store in airtight container with silicon (desiccant) packet.
