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Spicy Rice Biscuits

November 16, 2012
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There are a lot of things you can do with leftover rice. Even cooking water should not be wasted. The best thing you can do is cooking rice with just the right amount of water, so that the rice will soak it up completely.  In case you need to cook rice for a rice salad, though, you will need to boil the rice in abundant water to keep the grains firm. In this case, my suggestion is to wash the rice before boiling it, a technique which is very common in the Far East and allows you to remove the excess starch. Just like the cooking water, the washing water can be used to thicken a soup or a sauce or to irrigate your plants. This recipe will turn your leftover rice into light, tasty and crisp biscuits.

 

Ingredients
150 g boiled rice
2 tbsp cold rice cooking water
1 tsp turmeric powder
1 tbsp paprika powder
1 tsp dill powder
dried tomato skins
2 albumens
extra virgin olive oil
salt & pepper

 

Preparation
For this recipe you can even use some leftover saffron rice: your biscuits will be even tastier. The rice should not be too hot, otherwise the whisked egg whites might get too soft. Blend your boiled rice with cooking water and put it in a bowl. Whisk the albumens until stiff and add them to the rice along with a pinch of salt. To form your biscuits, put some greaseproof paper on the oven plate and lay the mixture by the spoon. Sprinkle the biscuits with spices (try to obtain different colors) and add the tomato skins.Bake for 40 minutes at 140 degrees Celsius. You can try a different version by adding sesame or poppy seeds to your biscuits. For a sweet variant, cover your biscuits with dark chocolate flakes before baking them – even salted rice is ok, provided that no other ingredient has been added. Once ready, your spicy rice biscuits will keep for up to one week.

Lisa

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