To learn more about this recipe, see our related story, Chef Obsession: Puffed Black Rice, in our New York City edition. Want more exclusive recipes from the hottest restaurants and chefs in the country? Then click here to join our Chefs' Recipes edition now.
Puffed Black Rice
Yield: About ¾ cup puffed rice
Cook Time:
1 minute
- INGREDIENTS
2 cups of canola or vegetable oil
¼ cup raw black rice (such as Forbidden Rice)
Flaky sea salt, freshly ground black pepper, chile powder or your favorite spice blend for seasoning
1. In a medium saucepan, heat the oil over medium-high heat until it is 350° (or test the oil by dropping a few grains into the pan; the rice should sizzle immediately and quickly rise to the surface).
2. Add the black rice to the pan (the oil will bubble a bit). Cook until the rice is crispy, some grains start to puff and you can see a bit of white inside the grains, 15 to 30 seconds.
3. Use a frying spider or slotted spoon to transfer the rice to a paper-towel-lined rimmed sheet pan (cool the oil, drain through a fine-mesh sieve and store in an airtight container to use another time). Season the puffed rice and serve on its own, sprinkled over a salad or alongside chicken or fish.
Need help with this week’s recipe?
Get advice and tips from our Tasting Table Test Kitchen about this week’s recipe.
Get Tasting Table Chefs’ Recipes Edition for exclusive recipes each week from top chefs and hot restaurants—adapted for you to cook at home.
- National
- Chefs’ Recipes
- Good Taste
- Top Shelf
- Sous Chef Series
- New York City
- Washington, D.C.
- Miami
- Chicago
- San Francisco
- Los Angeles
Tasting Table is the free daily email for adventurous eaters everywhere. Hungry? Sign up:
