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.
This Rice Crisps With Peanut-Lime Dipping Sauce recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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