Toasted rice is really, really, good sprinkled on the top of salads (such as Vietnamese salad, chopped green and root salad) and hot dishes (such as tofu noodle soup or tofu with lemongrass and ginger). It is a really easy recipe to make in large batches and can be stored in an airtight container.
White rice (quantity depends upon the size of the pan)
1. Place a heavy bottomed, dry, pan on to a low heat. When the pan is hot add rice to the pan. The bottom of the pan should be covered to a depth of no more than ~0.5 cm
2. Stir the rice until you notice it change colour and you smell the ‘toasting’. Turn off the pan
3. Place the rice in a blender and pulse until the rice breaks down in to smaller pieces
4. Store in an airtight container to use as required.