Fire flakes (spiced puffed rice crackers)
Binging with Babish · ♥ 196.2K likes · 5M views · 5 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Cook 100 g long grain white rice with 400 g water in a medium saucepan, about 15 minutes, until total mush.
Cooking the rice to mush
- 100 g long grain white rice
- 400 g water
- ½ stick cinnamon stick
- ½ pod star anise
- 1 tsp fennel seed
- 2 tbsp Szechuan peppercorns
Grind half a small cinnamon stick, half a star anise pod, about a teaspoon of fennel seed and about two tablespoons of Sichuan peppercorns to a fine powder in a mortar and pestle or a high-powered blender.
Pass the powder through a fine mesh sieve to catch large pieces.
- 1 tsp cayenne pepper
- 1 tsp sweet paprika
Whisk in about a teaspoon each of cayenne pepper and sweet paprika until homogenous.
- 2 tsp seasoning mix
Blend the cooked rice into a paste with a couple teaspoons of the seasoning mix; taste for spice.
Peel the sheets off the Silpat, flip gooey side up onto the dehydrator racks, break off the fully dried parts (slightly bendy but snapping when stressed) and dehydrate the rest 30 more minutes.
Break the sheets into flakes about half the final size; they expand by about 50% when fried.
- oil
Deep fry in 350F oil for about five seconds, until they puff and float; drain on paper towels and repeat.