When we were on our purple yam expedition we picked up a few other ingredients of note. Aki pulled me aside in the store and showed me a bag of flattened rice, also known as poha. It looked as though the rice had been rolled under a steam roller. Upon seeing this ingredient my mind flashed back to a dish prepared by Gray Kunz. If I remember correctly he used this rice as a crust for either fish or scallops. As I stared down at the bag I my mind started working overtime. After I traveled down distant memory lane, I made the comparison between the rolled rice and rolled oats. And that is where we began. I toasted the rice in the oven until it was golden brown and then coated it with melted butter and maple syrup. A sprinkling of salt and a bit more time in the oven and we had rice granola.
What else can we make: flat paella or a paella crust, rolled rice and raisin cookies, flattened dirty rice, rolled rice pudding? We are just beginning to open our minds to the possibilities.
