Sweet Tooth

While steaming rice the other day I was thinking of ideas for its incorporation into a possible dessert besides rice pudding.

One idea in I was really interested in was the possibility of using the rice to make a wafer. I drew inspiration from rice crispy rounds we have here in Australia, where cooked rice is formed into thin rounds and then cooked again to give it a firm and crisp texture.

I started by cooking a small amount of rice in water with a small amount of sugar, I allowed all the liquid to evaporate and just before removing I added a spoon of cornflour (cornstarch). It’s cooling right now, but when it's ready I want to roll out the rice between two sheets of baking paper and allow to set slightly before frying or baking to finish.

I'll keep you updated and try to post pictures soon...