Textures of Rice by Chef Joe Leong
Caramelized Puffed Rice
200g Midland Harvest Medium Grain Calrose Rice, washed and drained
350g water
150g sugar
30g water
oil, for deep-frying
Rice Sponge Cake
200g Midland Harvest Medium Grain Calrose Rice, washed and drained
350g water
100g coconut cream
50g sugar
1g salt
Rice Sherbet
100g Midland Harvest Medium Grain Calrose Rice, washed and drained
175g water
500g milk
150g water
25g glucose
100g sugar
5g stab 2000 ice-cream stabilizer
Rice Coral Tuile
20g Midland Harvest Medium Grain Calrose Rice, washed and drained
70g water
5g sugar
2g salt
Oil, for coating the pan
Micro basil, for topping
Caramelized Puffed Rice
Add the Midland Harvest Medium Grain Calrose Rice and 350g of water to a pan. Place pan into a steamer and set for 30 minutes. Remove from heat and transfer the steamed Midland Harvest Medium Grain Calrose Rice to a baking tray with a silicon mat. Spread the steamed Midland Harvest Medium Grain Calrose Rice evenly on the baking tray and place in the oven at 65˚C for 8 hours or until completely dry.
In a pan, heat up oil until 220˚C. Add dried Midland Harvest Medium Grain Calrose Rice to pan and fry until puffy. Set aside to cool. In a pot, add sugar and 30g of water. Simmer over high heat until caramelized and add in puffed rice. Mix evenly to fully coat the puffed rice. Transfer the puffed rice mixture to a baking tray with silicon mat. Set aside to cool.
Rice Sponge Cake
Add the Midland Harvest Medium Grain Calrose Rice and 350g of water to a pan. Place pan into a steamer and set for 30 minutes. On a baking tray, add Midland Harvest Medium Grain Calrose Rice, coconut cream, sugar and salt. Spread evenly. Place the baking tray in the chiller and cool for 1 hour. Remove from chiller and cut evenly into cubes to yield 50 pieces.
Rice Sherbet
In a bowl, soak the Midland Harvest Medium Grain Calrose Rice in 175g of water for 30 minutes. Transfer the rice to a pan and place the pan in a steamer. Set for 30 minutes. Add the steamed Midland Harvest Medium Grain Calrose Rice, 150g water, milk and glucose to a pot and bring to a boil over high heat. Remove pot from heat and whisk in sugar and stab 2000 ice-cream stabilizer until mixed evenly. Place pot over high heat and allow it to simmer until boil. Remove from heat. Using a stick blender, blend the liquid mixture with the rice until mixed well. Transfer mixture to a pacotin and place in freezer for 5 hours. Remove from freezer and churn it in a pacojet. Set aside in freezer.
Rice Coral Tuile
Add Midland Harvest Medium Grain Calrose Rice to a blender and blitz until fine. Add blended Midland Harvest Medium Grain Calrose Rice, water, sugar and salt into a mixing bowl and whisk until thick mixture forms. Transfer the mixture to a non-stick pan with oil and allow it to simmer over high heat until golden brown. Remove from heat and transfer to a kitchen towel to drain out excess oil.
On a serving plate, ladle over caramelized puffed rice. Quenelle the rice sherbet and place on top of the caramelized puffed rice. Add the rice coral tuile and rice sponge cake. Top off with micro basil. Serve immediately.
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