250g brown rice
200g white cuttlefish
2 green apples
1 gelatin sheet
1 — MATURED CUTTLEFISH
Clean the cuttlefish and quickly snack it on the barbecue. Let it dry in the refrigerator for 3 weeks.
2 — RICE
Cook the brown rice in simmering water for about 25 minutes. Once the rice is cooked, mix it with the butter, the remaining cooking water and season with salt. Cut the apple into small dice, then pass the rest through a centrifuge and glue with a sheet of gelatin for 100g. Arrange the just-flowing brown rice on a plate, dice the green apple and place them on top, then grate the cuttlefish with a microplane.
3 — RICE CHIP GARNISH (OPTIONAL)
You can complete the dish with fried rice chips. Take a little mashed rice mixed beforehand, spread it on parchment paper and let it dry, then fry it in a fryer at 170°C (340°F).
Enjoy with a dessert spoon.