Yields 8–10 squares
Crispy rice is used to make Wor Wonton Soup, a popular restaurant dish with seafood and vegetables swimming in a rich broth.
1 cup short grain rice
1 cup water
Bring rice and water to boil, uncovered, in a medium saucepan.
Cover and simmer on low heat for 30 minutes. Remove from the burner and allow to cool.
Spread the rice out on a baking sheet, making sure it is no more than ¼ inch thick.
Bake at 300°F for 50 minutes or until dry. When cooled, cut into 2-inch squares and store in a canister to use as needed.
In the past, cooks always rinsed the rice to remove impurities and to soften it, making the grains easier to separate. Today, raw rice is cleaner, and rinsing does remove some of the nutrients. If you're uncertain about whether or not to rinse, check the directions on the bag or box. (Thai scented rice and glutinous rice should always be rinsed.) To rinse, place the rice in a large bowl and cover with cold water. Use your fingers to swirl the rice around, then drain. Repeat this process 2 or 3 times, until the water comes out clear and is not cloudy.