To learn more about this recipe, see our related story, Chef Obsession: Puffed Black Rice, in our New York City edition.
Puffed Black Rice
Recipe adapted from Shanna Pacifico, Back Forty West, New York City
Yield: About ¾ cup puffed rice
Cook Time: 1 minute
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.