Carolina Gold Rice Crisp with Beet Powder

• 1 cup of Carolina Gold Rice
  
• 4 cups of water
  
• 1 cup of juiced beet pulp
  
• 1 t of citric acid
  
• Salt
  

For the Carolina Gold Rice Crisp:
Bring 4 cups of water, heavily seasoned, to a boil. Add 1 cup of Carolina Gold Rice and reduce heat to low. Cover, and cook for 20 minutes or until the rice has turned to a porridge consistency. Puree in a blender and pour the rice milk onto a sheet pan lined with a Silpat and spread as thinly as possible. Dehydrate for 24 hours in a warm place.

For the Beet Powder:
Dehydrate 1 cup of the leftover pulp from juicing beets until all moisture has evaporated. Puree in a spice grinder and mix with 1 t of citric acid.

To serve:
Heat 2 cups of canola oil to 380 and break the rice crisps into one inch sections. Fry the chips and cool on a rack. Dust the powder over the entire surface of the rice cri.

Chef de Cuisine at The Dogwood, Sarah Steffan