Nam Khao (Crispy Rice Salad)

1 cup roasted unsalted peanuts, coarsely chopped3 medium scallions, dark green tops discarded, coarsely chopped Make the rice cakes: In a fine-mesh strainer, rinse the rice until the water runs clear, then set aside for 5 minutes to drain. Transfer the rice to a pot, pour in 2 cups of water, and turn the heat to high. When the water boils, stir once, then turn the heat to low, cover, and cook for 15 minutes. Without opening the lid, remove from the heat and let sit for 10 minutes to steam.

Into a large pot set over medium-high heat, pour the oil to a depth of 2 inches and attach a deep-fry thermometer. When the temperature reads 350°F, add enough rice cakes to fill the pan without overcrowding and fry, turning once, until crisp and golden, about 8 minutes. Transfer to a paper-towel-lined plate and repeat with the remaining rice cakes. Do not remove from the heat.

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