Crispy rice breadsticks
Translated from Italian, the language of the video.
Ilaria Moretti-Miss Positive cooked this in a Facebook video, in Italian. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by marica pagazzi on SeeMeCook
Crispy breadsticks made by blending boiled rice with water and gently folding it into whipped egg whites. They are baked slowly in the oven and finished with extra-virgin olive oil and rosemary.
- Time
- 75 minutes
- Cuisine
- Italian
Ingredients
- 65 g
Weights are estimates. Together, the ingredients weigh about 365 g before cooking, which is about 90 g per serving.
Steps
Blend the cold boiled rice with the water until smooth.
Whip the egg whites to stiff peaks.
Gently fold the rice mixture into the whipped egg whites.
Transfer the mixture to a piping bag.
Pipe breadsticks onto parchment paper.
Bake in the oven at 120°C (250 °F) for about 60 minutes.
At the end of cooking, add the extra-virgin olive oil and rosemary.
Notes
The audio transcript says the rice should be mixed with «whipped butter», but the post text specifies egg whites, which is consistent with the detailed method; the written recipe has been followed. The quantities of olive oil and rosemary are not specified.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 74
- Protein
- 3 g
- Carbs
- 14 g
- Fat
- 0 g
- Fiber
- 0 g
Where the calories come from
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