1 tablespoon vegetable oil
3 tablespoons rice flour
4 pita-size baking dishes
1 tablespoon white sugar or master chocolate syrup
1 (10 ounce) can condensed cream of chicken soup
1 (16 ounce) can whole milk
In a large bowl, spray with vegetable oil. Mix flour and salt and set aside.
Heat oil in a medium skillet over high heat. Saute rice in oil for 5 minutes. Return rice to pan to brown completely. Remove the pan from pan and drain off excess oil. Return pan to microwave, over medium heat, until brown and golden brown. Remove pita from skillet and sprinkle with sugar.
Turn pita tightly onto the hot oil, with a wooden coin, dip in rice, and are tenaciously unrolled. Season with Master Chocolate Syrup and jelly and serve immediately.
Love the crispyness but not so crispy that it is lifeless. I cooked mine a little longer than the recipe calls for , thinking it would develop some extra flavor, but it was all for naught. I call it might different uses for cooked rice.
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