Does anyone have experience cooking with rice powder? I finished reading "The Last Chinese Chef" by Nicole Montes and am dying to make the Pork Ribs in Lotus Leaf (http://www.nicolemones...). In the book, they described the rice powder as crispy (even though they don't in the link I provided) however I purchased some roasted rice powder at a Vietnamese market that's simply powder, not crispy. Is there another type or way to make rice powder that does produce something crispy? Is it puffed rice ground up?
You deserve a cookie.