We have been using a plain crispy jasmine rice to go with the kampachi. The jasmine rice is rinsed only once to keep some of the natural starch, then cooked in the rice cooker with salt and water until it is soft. We spread the rice on a silpat and dry it in a combi oven at a low temperature with the fan on high for about 3 hours. Then we let it dry naturally at room temperature. We fry it to order the next day as needed.
Junior calls himself the specialist of the crispy rice. We have two Jasons in the kitchen, and this one is the youngest, so we call him Junior. When someone else makes it he always said it is not as good as his, and makes sure I am fully aware of it. A couple of weeks ago I asked Junior to see what happens when you add squid ink to the rice. The rice does not turn 100% black, but it is very flavorful and is just as light as the plain one. We used it with a sweet bread-Surune Ika dish and might use it again in the future with a different preparation.
is this the same Jason from Mina!? who flipped the contents of the entire walk in? hes got that hunger which makes him a very good asset to any kitchen.
Posted by: :-D | June 07, 2009 at 01:38 AM
when do you add the squid ink?
Posted by: nick | June 19, 2009 at 05:20 PM
can the same technique be used for risotto?
Posted by: aidan | July 02, 2009 at 05:19 PM