That same crackly rice that cultures across the world hold on high—the well-toasted bottom layer of rice in a good paella, tahdig, or bibimbap—doesn't have to come only at the end of a perfectly made dish. It can be broken apart and distilled for us to eat whenever we like. This is probably a trick you'll want to bust out for dinner parties where you want to show off, and feel joy and rapture with others. But you could also make it just for you, with extra to have on hand—just keep the components separate till eating time so the rice stays crunchy. And once you have a jar of this gold, where else could you use your crackly puffed rice? On top of any salad, any bowl of sundry grains and vegetables. Your eggs, your noodles, your yogurt. Adapted slightly from Jessica Koslow of <strong><a href="http://sqirlla.com/">Sqirl</a></strong> and <strong><a href="http://www.bonappetit.com/recipe/crispy-brown-rice-kabbouleh">Bon Appetit</a></strong> (June 2014).

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