I over cooked the rice. I should have let Aki do it.
I was working with Japanese rice. I wanted to see the effects of par-cooking the rice--30 minutes at 65 degrees C in a water, wrapped in cheesecloth, and then chilled--and whether the starch would be completely held in
check by the process. I think it mostly is. As I said, next time I will have Aki cook the rice.
Yet, the overcooked rice had an interesting texture. It may not have been truly overcooked, just not the expected texture of Japanese rice. Alright, it was overcooked. So I took the rice and added some milk and smoked maple syrup to it. I then pureed the mixture in the Pacojet three times using the four blade in the coupe set. The result was 
a silken puree with fine particles of rice scattered throughout. I could have used a tammis to eliminate this coarseness, instead I took the batter as it was and spread it thinly on acetate sheets. I then placed these sheets in the dehydrator. When the rice batter was dry, I peeled them
from the acetate and returned them to the dehydrator to completely dry out.
I then took the rice sheets and dropped them into a pot of hot oil. The sheet puffed slightly and gently browned. The result is the lightest, crispiest, and most delicate fried item we have ever made. While today's fried rice is flavored with smoked maple syrup, the results show that we can use almost any flavorings to season the rice, from lobster to passionfruit. It was a serendipitous ending to my faux pas. Now I just have to figure out how to get the rice cooked properly to be used as itself....Aki!!!!
