INGREDIENTS
100 g long grain white rice 400 g water ½ small cinnamon stick ½ star anise pod 1 tsp fennel seeds Generous shake Sichuan peppercorns 1 tsp cayenne pepper 1 tsp sweet paprika
INSTRUCTIONS
1. In a medium saucepan, cook long grain white rice in water for 15 minutes 2. Grind cinnamon stick, star anise, fennel seeds and Sichuan peppercorns into a fine powder then sift to remove large pieces 3. Mix in cayenne pepper and sweet paprika 4. Liquefy the cooked rice with few teaspoons of the spice mix 5. Pour onto a silicone liner then use a spatula to shape into a thin sheet 6. Put in a dehydrator under 122 degrees Fahrenheit for 2 hours 7. Peel off the sheet from the silicone liner and break off parts which are fully dehydrated 8. Put the still most parts back in dehydrator for 30 minutes 9. Break by hand into flakes 10. Deep fry in oil until puffed up then drain in paper towels to remove excess oil 11. Sprinkle with more of the spice mix and a bit of salt while warm