I have been pondering on this for a few days and so far the only suggestions to come up are these.
Slightly under cook the rice then dump onto silpat then make areas like paths up and down to encourage whatever steam is hanging around to dissipate.
Using the de-panning technique (as cake onto a cooling rack) then dump onto paper toweling and allow all the water to evap paying close attention to the inner areas.
Back to silpat.. roll gently (don't wanna mush all the air out) then place into a very hot oven.
When the rice has popped (released the trapped air) turn the temp down and see what goes from there.
Wait for it to brown?
Leave it the same bland color?
When it looks right pull it out and allow to cool.
Hopefully it will be crispy.....
mimi
Slightly under cook the rice then dump onto silpat then make areas like paths up and down to encourage whatever steam is hanging around to dissipate.
Using the de-panning technique (as cake onto a cooling rack) then dump onto paper toweling and allow all the water to evap paying close attention to the inner areas.
Back to silpat.. roll gently (don't wanna mush all the air out) then place into a very hot oven.
When the rice has popped (released the trapped air) turn the temp down and see what goes from there.
Wait for it to brown?
Leave it the same bland color?
When it looks right pull it out and allow to cool.
Hopefully it will be crispy.....
mimi
