Directions:
- Spread the hot leftover rice in a thin layer on a sheet pan and place in a 200 degree F oven overnight or until dry and crispy. Let the rice continue to dry at room temperature for another day for best results.
- Break the rice into large chunks and deep fry at 375 degrees F until they puff up and float, approximately 1 minute. Drain on paper towels and set aside.
- Grate the persimmons on the large hole of a cheese grater, add the remaining ingredients, and adjust seasoning.
- Let sit for 5 minutes before serving to let flavors blend. Serve the rice crackers with the dip. Best if eaten within 4 hours.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 780.35 Kcal (3267 kJ) | ||
| Calories from fat | 42.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 7% | |
|---|---|---|---|
| Cholesterol | 8.58mg | 3% | |
| Sodium | 1585.23mg | 66% | |
| Potassium | 284.22mg | 6% | |
| Total Carbs | 166.48g | 55% | |
| Sugars | 5.56g | 22% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 15.97g | 32% | |
| Vitamin C | 18mg | 30% | |
| Iron | 8.3mg | 46% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 288 Kcal (1206 kJ) | ||
| Calories from fat | 15.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 7% | |
|---|---|---|---|
| Cholesterol | 3.17mg | 3% | |
| Sodium | 585.06mg | 66% | |
| Potassium | 104.9mg | 6% | |
| Total Carbs | 61.44g | 55% | |
| Sugars | 2.05g | 22% | |
| Dietary Fiber | 1.04g | 11% | |
| Protein | 5.89g | 32% | |
| Vitamin C | 6.6mg | 30% | |
| Iron | 3.1mg | 46% | |
| Calcium | 14.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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