Rice Puff - Cracklin
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.
Waring Solutions
Think about your culinary equipment as a system to create, rather than as individual items with a single purpose. Versatile product sets promote efficiency and provide solutions that will inspire change. Through alternative thinking and new processes, we can implement actions that will measurably reduce food waste and provide inspiration for new ingredients and dishes. The system is the solution!
