Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 373 kcal | 106 kcal |
| Protein | 7.7 g | 2.2 g |
| Fat | 0.9 g | 0.2 g |
| saturated | 0.2 g | 0.1 g |
| Carbohydrate | 80 g | 22.7 g |
| sugars | 0.1 g | 0 g |
| Fibre | 1.1 g | 0.3 g |
| Sodium | 3 mg | 1 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 540 g uncooked rice
Instructions
- Long grain rice dries and comes back better than short. A short sticky grain clumps, and the clumps rehydrate gluey in the middle.
- Cook it slightly softer than you would serve it, in plenty of water rather than by absorption. The grain has to be fully swollen, because drying only takes out what the cooking put in.
- Rinse the cooked rice under cold water until the water runs clear, then drain it hard. That surface starch is exactly what makes grains weld into sheets on the tray.
- Spread it thin on lined trays and break the clumps apart with your fingers. One grain deep is the target, and two grains deep roughly doubles the run.
- Dry at 52 °C for 5 hours, turning it over with a fork once the surface has gone matt and separating whatever has stuck together.
- It is finished when a grain is hard, shrunk to about half its cooked size, and shatters rather than squashes under a fingernail.
- Let it cool completely on the tray before it is bagged. Warm rice packed tight sweats, and the grains cement into a brick.
- Sealed dry it holds a year in the cupboard and longer vacuum-packed. Cover it with boiling water and leave it lidded for ten minutes to bring it back, roughly equal parts rice and water, topped up if it drinks the lot.
