- 10
Ingredients
- For the rice black pudding:
- 1 3/4 oz rice
- 1 tsp squid ink
- 1 1/4 cup water
- salt
- For the puffed rice black pudding:
- 1 1/4 cup 0.4º olive oil
- 40 dry black pudding slices (see previous step)
- salt
Preparation
Step 1
Rice black pudding:
1. Dilute the squid ink in the water and add the rice.
2. Cook for 25 minutes until the rice has absorbed all the water. Leave to cool.
3. Use a 2 x 4" piece of cling film to make the black rice puddings.
4. Freeze.
5. Use a meat slicer to cut the puddings into 1/10" thick slices and arrange on a baking tray lined with a Silpat liner.
6. Heat the oven to 175 ºF. Pace the tray with the rice slices in the oven, turn the oven off and leave to dry overnight (12 h.).
Puffed rice black pudding:
1. Heat the oil until it is piping hot.
2. Fry the black pudding slices in small batches and, when they begin to puff up, remove with a slotted spoon.
3. Place the slices on a tray lined with kitchen paper and season with salt.
Finishing Touches & Presentation:
1. Pile the puffed rice black pudding up in a bowl.