• Course


  • Prep time

    25 Mins

  • cook time

    65 Mins

  • servings



product used in the recipe

Organic White Jasmine Rice Heat & Eat Pouch

  • 1

    Preheat oven to 200°F/100°C with fan function on.

  • 2

    Add rice to a heatproof bowl and cover with boiling water. Allow to soak for 20 mins, then drain and gently press rice to remove any excess water. Transfer rice to a medium-sized mixing bowl.

  • 3

    Add tomato paste, nutritional yeast, onion powder, garlic powder, dried oregano, sea salt, and black pepper to bowl. Using a potato masher, break down rice grains and thoroughly mix all the ingredients together.

  • 4

    Divide mixture into two equal portions. Place each portion between two sheets of baking paper and roll out until it’s a few millimeters thick. Remove top sheet and, using a pizza cutter, cut mixture into squares.

  • 5

    Transfer sheets to baking trays and place in oven. Allow squares to dry for 50-60 mins. Once done, remove from oven and let cool for 5 mins until cool enough to handle. Break squares into smaller pieces. If pieces are not completely dry, return to oven for an additional 5-10 mins until fully dried.

  • 6

    Heat frying oil in a medium-sized heavy-bottomed pot to a temperature of ~420°F/215°C.

  • 7

    Working in small batches, carefully drop dried squares into hot oil. Remove immediately once they puff up and turn golden brown. Place squares on kitchen paper to absorb excess oil and allow to cool. Repeat this process with remaining squares.

  • 8

    Enjoy immediately or store at room temperature in an airtight container for up to a week.

product used in the recipe

Organic White Jasmine Rice Heat & Eat Pouch

Instruction video