For: 4 people • Preparation : 20 minutes • Drying time : approximately 3 hours • Cooking : 20+2 minutes • Difficulty : easy
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Ingredients
- Round rice or sushi rice: 100 g
- Water: 300 g
- Salt: 5 g
- Pommery® wine vinegar: 80 g
Recipe process
- Put the rice to cook at a simmer for 20 minutes in the water and salt, stirring the bottom regularly.
- Leave to swell off the heat for 5 minutes. Drain.
- Mix half of the drained rice with the vinegar and add the other part of the unmixed rice.
- Spread very thinly on baking paper and leave to dehydrate for 3 hours in an oven at 60°C. The tile should come off the sheet by itself without sticking to it. Do not extend the drying time.
- Break into large pieces and fry at 200/210°C.
