You can cook rice flakes as a sweet or savory recipe. The dried and flattened flakes of parboiled brown or white rice, rice flakes are regularly consumed as a meal, snack or porridge in several Asian cultures. Light in weight and measuring approximately two inches in length, rice flakes have an uneven texture and mild taste. They are easy to cook and can be prepared quite quickly.
Things You'll Need
- Flat plate
- Vegetable oil
Set the rice flakes in a colander. Place under running water and clean. Drain and set aside in a bowl.
Fill a saucepan with water. Set on medium heat and bring to a boil. Remove the water from the heat source and pour over the rice flakes to soften them. Allow the rice flakes to soak in the hot water for around 10 to 15 minutes.
Separate the water from the rice flakes by passing it through a strainer. Set the strained rice on a flat plate. If you do not have a strainer, remove the rice flakes from the water with a spoon. Squeeze the water out of the rice flakes with your hands.
Heat a little vegetable oil in a saucepan on medium heat. Add seasonings of your choice such as mustard seeds, cumin seeds, chili powder and pepper powder. Sauté for around 1 minute or until lightly brown.
Add fresh or frozen vegetables such as chopped carrots, broccoli and French beans, if desired. Mix the vegetables and seasonings with a spoon. Pour water and bring to a boil. Add ½ cup of water for every 1 cup of rice flakes you use. Place a lid over the saucepan. Cook for five minutes or until the rice flakes absorb all the liquid. Try garnishing with chopped cilantro and a dash of lemon juice. Serve hot.
Tips & Warnings
- Prepare porridge by adding a handful of rice flakes along with milk, a little butter, some salt or sugar and cinnamon in a bowl. Heat the bowl in a microwave on medium power for five minutes.