Mixed puffed rice

Enrico Bartolini

INGREDIENTS

Red rice
Carnaroli rice
Arborio rice

 

METHOD

Take the different types of rice and place them on the heat and cook in water and seasoning, until overcooked.

Drain the rice and dry it in the oven. When ready, fry on a high heat in plenty of seed oil as quickly as possible.

Dry the rice on kitchen paper for fried foods. Sprinkle with salt and serve.

 

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