Seagrass Cracker - with Executive Pastry Chef Luis Villavelazquez at China Live in San Francisco Top chef Luis turned under-cooked rice and grass from the coast of China in to an amazing fine dining experience Watch me make it on YouTube Download an accessible word version here Ingredients 1 Cup Rice, short grain 1 3/4 cup Water  3/4 tsp Salt. 3 Tbsp. Seagrass powder 1 1/2 Cup Water Method: 1. Place rice, water salt and seagrass in pot. 2. Bring to a bowl, cover and steam. 3. Reduce heat to medium. 4. When done, around10-15 mins remove and place into blender. 5. Add in second amount of water and blend until smooth. 6. Spread onto parchment paper and dehydrate overnight at 142Farenheit. 7. Next day, take out and let stand at room temp for 1 day. 8. On third day, fry at 350F.
Baking Blind You don’t have to be blind to cook but it helps!