Put the rice in a pot along with a teaspoon of coarse salt and cover it with cold water so that the water is 1 cm higher than the rice. Cover with a lid, leaving a small gap for the steam, and cook over low heat for about 20 minutes, or until the liquid is absorbed and the rice is soft.
Blend the rice in a blender and spread it with a spatula on a baking tray lined with parchment paper. The rice layer should not be thicker than 1 or 2 mm. Dry in a ventilated oven at 100 degrees Celsius for about an hour. Leave the oven door slightly open so that the rice sheet does not brown.
Once dried, let the rice cool, then break it into irregular pieces with your hands.
Fry them in plenty of hot oil, using a pan with a wide base. They will not brown during frying but will curl slightly; as soon as they curl, drain them and serve immediately with a pinch of paprika.
Rice chips can be stored for about a week in a plastic bag, well away from moisture, in a cool and dry place; however, they should be stored once they have been well drained of oil and are completely cold. If they lose some crispness, heat them in the oven at 100 degrees Celsius.
If you want to get colored chips, you can add a teaspoon of turmeric or saffron when blending the rice; this way you will get chips with a nice yellow color. Also, while blending the rice, you can add spices (chili or pepper) or chopped aromatic herbs as you like.
Corea del Sud, Sicilia
| Energy (kcal) | 641.93 |
| Carbohydrates (g) | 6.98 |
| of which Sugars (g) | 2.36 |
| Fat (g) | 67.49 |
| of which Saturates (g) | 8.97 |
| Protein (g) | 1.41 |
| Fiber (g) | 1.45 |
| Sale (g) | 2.62 |
