Puffed Rice – Nasi Lun Bawang By Zoee Wong
This element adds a lovely textural contrast to the rest of the dish and emphasises the flavour of the rice. These varieties of heirloom rice make for the tastiest puffed rice I’ve ever had. You can use a similar method to puff other grains, but note that some, like wild rice and amaranth, can be puffed from raw.
This is a part of the Nasi Lun Bawang dish!
“When constructing this dessert, I imagined it as a ‘bridge’ dish – right between the end of all savoury courses and the first sweet course of a tasting menu. It gives an overall impression of sweetness, but has several more savoury flavour components to anchor that sweetness.”
Ingredients:
- 100 g cooked Beras Sia (red heirloom rice)
- 100 g cooked Beras Rumie (black heirloom rice) Oil, for frying
- Salt
Method:
Spread cooked rice onto parchment-lined dehydrator trays and dehydrate for approximately 12 hours. Once fully dehydrated, break any clumps apart.
Heat oil to 190C - 200C.
Fry rice in small batches, agitating the oil lightly as you put the rice into the oil. The rice should puff instantly.
Remove from oil, drain and season lightly with salt.
