Edible Sizzling Rice Bowl Recipes

EDIBLE SIZZLING RICE BOWL RECIPE

Steps:

• To Make the Soup:
• Add the canola oil and heat the pan over medium heat. Add the ginger and cook until fragrant.
• Toss in the shrimp and sauté both side until shrimp start to turn pink, but are not fully cooked.
• Add the carrot, onion, and bok choy stems, and sauté lightly. Add shiitake mushroom and stir. Add water, chicken stock, sake, soy sauce, and oyster sauce, and bring it to a boil.
• Add bok choy leaves and slurry, then bring to boil. Set aside.
• To Assemble Edible Rice Bowl:
• Place a cup of rice onto a large piece of parchment paper and spread the rice. Put another piece of parchment paper on top and roll with a rolling pin.
• Once it is flat, remove the parchment paper on top and heat it with the microwave for about 3 minutes in order to dry it. Place it on a cooling rack to cool.
• Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl.
• Fry the rice sheet in the mesh colander until golden brown.
• Pour the warmed soup over the edible bowl while it is still hot, then serve and enjoy!

CHINESE CRISPY OR SIZZLING RICE

Steps:

• Rinse 1 cup of long- or medium-grain rice in a pot. Add 1 1/2 cups water (1 1/4 if using medium-grain rice) to the rice and bring to a boil.
• Cover and simmer at low heat for 30 minutes. Remove from burner and allow to cool.
• While rice is cooking, preheat oven to 300 F.
• Place the rice on a baking sheet, making sure that it is about (but no more than) 1/4-inch thick.
• Bake the rice for 50 to 55 minutes until it's dry.
• Cool and cut into 2-inch squares. Store in a container until needed but don't freeze.
• The rice is now ready to be deep-fried. The trick to using deep-fried crispy rice is to make sure that both it and the sauce or soup it is being added to are very hot. That way you will hear the crackling sounds. Unfortunately, this makes for a lot of last-minute work-you can't deep fry the rice crusts and then set them aside to add during the final stage of cooking. Instead, the rice should be deep-fried before the dish is served, with the soup or sauce being kept warm during this time. Deep-fry a few at a time, turning constantly until they brown and puff up (this will take only seconds). Drain on paper towels. Bring to the table, quickly pour the hot liquid over it, and listen to the rice snapping and popping. Safety Tip: If not handled properly, cooked rice has the potential to grow a bacteria called Bacillus cereus . To prevent this, make certain the rice is completely dried, then rapidly cooled, cut into squares, placed into a container, and refrigerated for no more than seven days before use.