Cook the brown rice in salted water until it is very overcooked; it should be slightly mushy. Drain and combine with all dry ingredients in a food processor. Process until a fine crumb is formed.

Add the egg and enough water, little by little, to bring it together into a firm but slightly sticky dough.

Leave to sit for a half hour for the gluten to develop, then roll out into long, thin, twig shapes – try to keep them less than 1cm in diameter, with a slight point on the end.

Heat the oil in a frying pan over a high heat; it should be about 180ºC.

Gently lay the twigs into the oil and fry until they are a dark brown colour.

Drain on kitchen towel and reserve until ready to serve.