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Thai Curry Rice Croutons

These Thai curry rice croutons will untie you from the same recipe repertoire. Re-think how you cook, prepare and serve your next batch of rice by infusing crispy rice croutons with authentic Thai flavours. These croutons will give new shape to appetizers, meals and even snacks.

Thai Curry Rice Croutons




Yield
Makes about 40 (1 1/4-inch X 1/2-inch thick) croutons
Prep Time
5 min
Cook Time
30 min
Total Time
1 h 35 min


Ingredients

  • 1 cup (250 mL) USA short grain white rice
  • 1 cup (250 mL) bone broth
  • 1/2 cup (125 mL) canned coconut milk
  • 2 tbsp (30 mL) lime juice
  • 1-1/2 tbsp (22 mL) Thai yellow curry paste
  •   Zest of 1 lime
  •   Vegetable oil to sauté

Directions

  1. Combine rice, broth, coconut milk, lime juice, curry paste in a small saucepan. Bring to a boil uncovered over high heat; reduce to low simmer, cover and cook for 30 minutes. Purée half the cooked rice with a hand blender or small food processor (mix should be very sticky); stir in remaining rice and lime zest.
  2. Wrap mixture in plastic wrap and smooth into an approximate 8×8 inch square*. Freeze for 1 hour or until firm enough to slice. Unwrap rice and cut with a knife or mini cookie cutters into desired shapes. Croutons can be kept frozen in an air-tight container for up to three months.
  3. Sauté rice croutons in 3-4 batches with oil in a large non-stick skillet over medium high heat until golden brown and crisp. Enjoy over salads, soups, as a side or as a snack on the go.

*alternately, press rice mixture into ice cube trays or moulds in any desired shapes and sizes. Freeze to easily release from moulds.

Notes

Estimated 2 tbsp oil

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