Sangre de Toro
February 25th, 2010
Crispy rice or rice crispy in salty or spicy is a plus-plus snack that you find anywhere in chinatown. Made with jasmine rice they are very flavorful and good. After making some rice crackers, cooked rice dried on sheet then deep fried, we decide try a new way. Cook the rice, blend it to a fine consistency, color it and spray it over a silpat. It is oven dried for about 12 hours, broken into pieces and then deep fried. I like the deep red color, like sangre de toro. It is visually exciting.
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