Rice Cookies
Rice Cookies with Crispy Spiced Topping
ingredients
4 cups small green beans, Verde Valle
2 cups green beans broth
2 tablespoons chicken soup powder
1/2 tablespoon rosemary, finely chopped
1/2 teaspoon white pepper
2 tablespoons oil
1/4 onion, finely chopped
2 garlic cloves, peeled and finely chopped
200g bacon, chopped
1/4 olive oil
Salt to taste
500 g (about 2½ cups) Verde Valle Super Extra Rice
250 g (1¼ cups) sugar
50 ml (3½ tablespoons) vegetable oil
1 egg
3 tablespoons unsweetened peanut butter
1 cup Verde Valle Super Extra Rice, rinsed
1 cup powdered sugar
Ground cinnamon, to taste
Ground chile powder (mild red chili), to taste
Vegetable oil, for frying
PREPARATION
- Make the Rice Flour: Place 500 g of raw rice in a blender and grind until you get a fine flour. Sift and set aside.
- Prepare the Dough: In a mixing bowl, whisk together the egg, oil, peanut butter, and sugar. Gradually add the rice flour and mix until a smooth dough forms.
- Knead the dough lightly until soft and cohesive. Cover and refrigerate for 30 minutes.
- After chilling, form small balls of about 4–5 cm in diameter and place them on a baking tray lined with parchment paper. Chill again for 1 hour.
- Preheat your oven to 350°F (180°C). Bake the cookies for about 30 minutes, or until fully cooked and lightly golden.
- Heat vegetable oil in a deep pot to 190°C (375°F). Fry the rinsed rice until golden and crispy. Drain on paper towels.
- In a shallow dish, mix the powdered sugar, cinnamon, and chili powder. Toss the crispy rice in this mixture until well coated.
- Sprinkle the crispy, spiced rice topping over the freshly baked cookies while they’re still warm.
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