Crispy rice with pork floss shatters at the first bite, salty and sweet, buried under a thick layer of pork floss. It is an easy snack to reach for. The tricky part is judging how dry the rice is, because rice that still holds moisture turns soft and oily in the fryer.
Equal parts white rice and glutinous rice give a piece that is chewy and light at once. The rice is pressed about 1cm thick and chilled overnight, so the drying stage afterwards takes far less time.
This batch weighs about 398g, at roughly 338 calories per 100g.
Method
Mix 125g white rice with 125g glutinous rice in equal parts, rinse well, put in a rice cooker with water just covering the grains and cook as usual.
Turn the cooked rice out onto a clean tray. Brush a thin film of oil on the hands or on the base of a glass, then press the rice into a layer about 1cm thick, spread evenly across the tray.
Chill the tray in the refrigerator overnight so the surface sets and dries out.
Cut the rice into small bite sized pieces and dry at 100 to 120 degrees C for 1 to 2 hours, or in the sun, until the pieces are dry and slightly hard.
Heat oil in a deep pan and deep fry the pieces over low heat until golden on both sides, then lift onto paper towels.
Make the spring onion oil: chop 10g spring onion, heat 5ml cooking oil and pour it over the onion in a bowl, stirring until it turns deep green and fragrant.
Mix the sauce: stir 10ml fish sauce, 22.5g kOBE Monk Fruit Blend and 3 tablespoons water until dissolved.
Arrange the crispy rice on a plate, spoon over the sauce, brush on the spring onion oil and finish with 100g pork floss.
Tips
Equal parts white rice and glutinous rice give a piece that fries up crisp without turning hard and dry.
A layer pressed to about 1cm dries faster and crisps evenly.
Spoon the spring onion oil over while the piece is still hot from the oil, since on a cold one the fat sets into a film.
Fry over low heat and take the time, since high heat browns the outside while the middle stays chewy.
Spoon the fish sauce on right before serving, since any earlier and the rice goes soft.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.