Japanese Rice Bread Crumbs
Japanese Rice Bread Crumbs is produced by crushing whole rice bread made from rice produced in Niigata prefecture. These rice bread crumbs made from rice flour are very healthy. When compared to ordinary dried bread crumbs, it does not absorb that much oil when frying. The end product is very crispy and is slightly different from the usual bread crumbs found. Even if it cools down over time, food remains crispy and can be enjoyed deliciously.
The rice flour used is 100% domestically produced rice, mainly from Niigata prefecture.
Rice flour has an amino acid score, which is an index of the nutritional value of protein, about 1.7 times that of wheat flour, and also contains high-quality protein.
Free from Egg, Milk, Wheat, Buckwheats, Peanut, Shrimp, Crab
And also Abalone. Squid. Salmon Roe. Salmon. Mackerel. Soy Beans. Sesame. Matsutake Mushrooms. Wild Yam. Oranges. Kiwi Fruit. Peaches. Apples. Walnuts. Bananas. Cashew Nut. Almond. Beef. Chicken. Pork. Gelatin.
Use this Rice Bread Crumbs to make Delicious Mac and Cheese
- Servings: 12
- Active Time: 40 minutes
- Total time: 1 hour
For the topping:
- Unsalted butter, plus more for the baking dish – 2 tbsp
- Extra-virgin olive oil – 2 tbsp
- Japanese breadcrumbs – 2 cups
- Garlic cloves, minced – 2 large
- Finely grated Parmesan – 60g
- Kosher salt – 1/2 tsp
For the macaroni and sauce:
- Kosher salt, plus more – 2 tsp
- Dried elbow macaroni – 28g
- Unsalted butter – 113.4g
- All-purpose flour – 6 tbsp
- Whole milk – 4 cups
- Heavy cream – 3/4 cup
- Ground white pepper – 1/2 tsp
- Mustard powder – 1 1/2 tbsp
- Coarsely grated extra-sharp cheddar – 455g
- Grated Parmesan cheese – 56g
- 9 by 13-inch baking dish
- Preheat oven to 205°C with rack in the middle of the oven. Butter the baking dish.
Make the topping:
- In a large skillet over medium heat, heat butter and oil until butter foam subsides.
- Add breadcrumbs and garlic.
- Cook and stir until crumbs are golden brown. (Around 4–6 minutes.)
- Transfer the crumbs to a medium bowl, stir in Parmesan and salt.
- Set aside.
Prepare the macaroni and sauce:
- Place a large, covered pot of salted water over high heat to boil.
- Add in macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
- In a large wide pot over medium-low heat, melt the butter.
- Sprinkle flour over the butter. Whisk well to make a roux.
- Cook and stir constantly with a wooden spoon, until roux is lightly golden about 4 minutes.
- Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce.
- Raise heat to medium-high and bring sauce to a low boil, whisking constantly.
- Reduce to a simmer state, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes.
- Add 2 tsp salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more.
- Remove from heat.
- Add the drained macaroni to the pot with the cheese sauce and stir well to coat.
- Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling.
- Will take about 18–22 minutes. However every oven is different, please adjust baking time and temperature accordingly.
- Let cool 15 minutes before serving.
Another recipe to try out – Chilli Crumb Tiger Prawns
Rice flour (Uruchi rice (produced in Niigata prefecture)), edible rice oil, rice bran sugar, raw yeast, salt, trehalose, pH adjuster (Na acetate), thickener (HPMC)
Please store away from hot and humid places and places exposed to direct sunlight.
Nutrition facts label (per 100g):