Forbidden Rice Mixture

Preparation info

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By Peter Gilmore

Published 2014

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  • 20 ml (¾ fl oz) grapeseed oil
  • 1 eschallot, finely diced
  • 1 garlic clove, finely diced
  • 300 g (10½ oz) Korean black rice, washed three times in cold water
  • 600 ml (21 fl oz) chicken stock
  • 1.5 litres (52 fl oz) grapeseed oil, extra, for deep-frying


Heat the grapeseed oil in a medium saucepan and gently sweat the eschallot and garlic. Add the rice and the chicken stock, bring to the boil, then reduce the heat to low. Put a lid on the saucepan and cook for 30 minutes until most of the liquid has been absorbed and the rice is tender.

Separate one third of the rice and set aside to cool until required. While the remaining rice is still warm, take 2 tablespoons at a time of the warm rice and place between two pieces of silicone paper. Use a heavy rolling pin to press down and roll out the rice until the rice grains flatten and clump together. Keep rolling until you have formed a 1 mm (1/32 inch) thick sheet of rice. Repeat this process until all of the remaining rice has been processed. Dry the rice sheets on the paper in a very low 100°C (200°F/Gas ½) oven for about 30 minutes or until stiff.

Heat the extra grapeseed oil in a deep heavy-based saucepan to 180°C (350°F). Fry the dried rice sheets in small batches until puffed and crisp. Drain on absorbent paper.

Reserve the crisps and the cooled rice until required.