Rice Crisps With Peanut-Lime Dipping Sauce: The Best Rice Crisps With Peanut-Lime Dipping Sauce Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Rice Crisps With Peanut-Lime Dipping Sauce

Serves: 4

Asian cooks want a thick crust of rice to form on the bottom of the cooking pot, because they know it can be fried into a crunchy snack. While many Asian grocers carry rice crusts (about 3 inches square, not to be confused with rice cakes) for frying, a recipe comes in handy. If you make your own, you'll need to start a day before you want to eat the crisps. Served with a Thai-inspired peanut sauce and a cold beer, these are easy to eat by the bucketful.
Makes 4 to 6 appetizer servings

   RICE CRISPS:
   1 cup white long grain rice
   1/4 teaspoon salt
   2 cups water

   PEANUT-LIME DIPPING SAUCE:
   1/3 cup creamy peanut butter
   1/4 cup hoisin sauce
   1/4 cup homemade or canned low-salt chicken broth
   1 tablespoon Japanese soy sauce
   2 tablespoons fresh lime juice
   1 lime, grated zest
   1/2 teaspoon Asian red chili peppers paste with garlic

   Vegetable shortening or vegetable oil for deep-frying

Get 150 more recipes like this for ONLY $1

Rice Crisps With Peanut-Lime Dipping Sauce is from the Cook'n Fried & True collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. TO MAKE THE RICE CRISPS THE DAY BEFORE SERVING: In a medium, heavy saucepan (preferably nonstick and 9 inches in diameter), bring the rice, salt and water to a boil over high heat. Reduce heat to low, cover, and cook until the rice is tender and absorbs all the liquid, about 20 minutes. Uncover and cook until the rice dries into crust that pulls away from the sides of the saucepan, about 1 hour. Let the rice crust cool in the pan.

2. Using a blunt knife, pry the crust out of the saucepan, trying to keep it intact. Place on a wire cake rack and let stand in a turned-off gas oven until completely dry, at least 8 hours and preferably overnight. Or, heat an electric oven at its lowest setting for 10 minutes, then turn it off before placing the rice inside. (If the weather is humid or damp, dry the rice out more quickly by occasionally turning the oven on its lowest setting for 5 minutes, then turning it off.) The rice should be dried out, but not toasted. Cut the rice crust into 1 1/2-inch squares, discarding any crumbs, and set aside.

3. TO MAKE THE DIPPING SAUCE: Whisk all the ingredients together in a small bowl. Let stand at room temperature for 30 minutes to blend the flavors. (The sauce will thicken on standing. If necessary, thin with additional broth or water.)

4. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. Line a baking sheet with paper towels. In batches, without crowding, deep-fry the rice crust squares until puffed and golden, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain. Let cool completely. (The crisps can be prepared up to 6 hours ahead, stored uncovered at room temperature.) Serve the crisps with the dipping sauce.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us