Crispy rice bites

Crispy rice bites

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  • Makes 16
  • Easy
  • Meat-free Pescatarian
  • 20 minutes, plus 1 hour’s freezing time
  • 20 minutes


  • For the rice bites:
  • 420 g Spekko rice, cooked and cooled
  • 1 T cornflour, plus more for dusting
  • 2 T rice wine vinegar
  • 1 T sugar
  • 2 t salt
  • 2 T oil, for frying
  • Meat-free option:
  • 1 large baby marrow, thinly sliced
  • 1 T soya sauce
  • ½ T rice wine vinegar
  • 1 T Flying Goose sambal oelek
  • ½ lime, juiced
  • guacamole, for serving
  • Woolworths linseed-and-smoked paprika dukkah, for sprinkling
  • Prawn option:
  • 1 avocado, thinly sliced and shaped into small roses
  • 200 g Woolworths garlic & chilli prawns
  • Woolworths French-style mayonnaise, for serving
  • mint, for serving
  • Woolworths linseed-and-smoked paprika dukkah, for sprinkling

Cooking Instructions


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1. To make the rice bites, combine all the ingredients in a bowl. Line a small baking dish with clingwrap and add the rice mixture. Smooth and press down firmly. Freeze for 1 hour.

2. Once cooled and set, remove the rice from the baking dish and cut into small rectangles. Dust lightly with cornflour.

3. Fry the rice bites in a little oil in a non-stick frying pan over a medium to high heat until golden and crispy.

4. For the vegan option, combine the baby marrow, soya sauce, rice vinegar, sambal oelek and lime juice.  Allow to pickle for a few minutes. Smear a little guacamole onto the rice bites, top with baby marrow and sprinkle over the dukkah.

5. For the pescatarian option, place an avo rose or sliced avo onto the rice bite, add a small squeeze of mayo, a prawn, a mint leaf and a sprinkling of dukkah.

Spekko’s exceptionally high standard of rice gives you the confidence to roll up your sleeves and get cooking. When you know you have the best rice, you can cook outside the box and try new things. You are free to put a fresh spin on the ordinary and come on a taste adventure!

Learn more about Spekko rice here.

Jacqueline Burgess Recipe by: Jacqueline Burgess
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Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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