Truffle Guacamole On Crispy Rice Recipe
Guacamole, Crispy Rice, Coriander Cress, Fresh Truffles
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Ingredients
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Crispy Rice
Truffle Guacamole
Garnish & Assembly
Method
Crispy Rice
- 1
Cook rice
Rinse the short-grain rice under cold water until the water runs clear. Combine 1.25 cups rinsed rice with 1.25 cups water in a small saucepan. Cover, bring to a gentle simmer over medium-low heat, then reduce heat to the lowest setting and cook 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff gently with a fork and spread rice in an even layer on a rimmed baking sheet to cool and release steam for 20–25 minutes; the rice should be sticky but not hot.
- 2
Form and chill rice cakes
When rice is cool enough to handle (warm is fine), wet your hands lightly. Press about 2 tablespoons of rice into compact 2-inch discs (you should get ~16 discs) on a sheet of parchment. Press firmly so they hold together. Place the discs on a plate, cover with plastic wrap, and refrigerate at least 30 minutes to firm up (this helps achieve a crisp exterior).
- 3
Fry to crisp
Heat 1/2 to 3/4 cup neutral oil in a large skillet over medium-high until shimmering (about 350°F/175°C). Add the chilled rice discs in batches without overcrowding. Fry 2–3 minutes per side, pressing gently with a spatula, until deeply golden and very crisp. Transfer to a paper towel-lined rack and sprinkle immediately with 1 tsp kosher salt. If desired, toss hot discs with 1/2 tsp sesame oil for a faint nutty note. Keep warm or re-crisp in a 300°F/150°C oven for 5–6 minutes before serving.
Truffle Guacamole
- 4
Prepare avocado base
Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork leaving some small chunks for texture. Immediately stir in 2 tbsp lime juice to slow browning and brighten flavor.
- 5
Add aromatics and seasonings
Mix in 2 tbsp finely grated shallot, 2 tbsp chopped cilantro, and 1 tbsp chopped capers. Add 1 tbsp extra-virgin olive oil, 1/2 tsp white truffle oil, 3/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning—add more salt or lime if needed. The truffle oil should be subtle; increase only a few drops at a time.
- 6
Fold in fresh truffle
Using a microplane or very fine grater, grate half (about 4 g) of the fresh black truffle directly into the guacamole and gently fold to distribute. Reserve remaining truffle for shaving over finished bites.
Garnish & Assembly
- 7
Assemble bites
Place a crispy rice disc on a serving platter. Spoon about 1 heaping tablespoon (roughly 15–18 g) of truffle guacamole onto each disc and gently smooth into an even mound so it adheres to the rice.
- 8
Finish and serve
Top each guacamole-topped rice crisp with a small pinch of coriander cress and shave thin slivers of the remaining fresh truffle (about 4 g total) over the assembled bites. Optionally squeeze a few drops of lime over each. Serve immediately so crisps remain crunchy.