Recently I had the pleasure of joining the fine folks at Riceland, the world’s largest miller of rice, for the World Championship Duck Calling Contest in Stuttgart, AR.   

While there, the Riceland team and I discussed the numerous ways in which rice can and could be incorporated into barbecue and grilling, including an idea I had for cold smoking uncooked rice.

Since rice is great at absorbing flavors I was certain that adding an element of smoke would be a problem so upon returning home I decided to give it a try.  The result?  Lightly smoked rice grains which when added to various dishes.  Here’s the “how to”...