I'm not sure where I got the idea for this addictively crispy spiced rice. Did I read about it? Eat it somewhere? Was it an offshoot of my savory granola? All I know is that it satisfies my need for a crunchy garnish, which comes up surprisingly often. For soups. For salads. For yogurt parfaits. For casseroles. Croutons are out for the most part (husband is gluten-intolerant) and toasted nuts can be a bit rich. So this puffed rice—puffed millet works well, too—tossed with fat and spices and then crisped in the oven is a simple and delicious solution. I don't know about you, but I crave a mix of textures and flavors in my mouth. Something smooth and creamy cries out for a punch of acid, a contrasting crunch. My arsenal of condiments and garnishes is always stocked with chutneys, pickles, syrups, oils, hot sauces and salts to add punctuation notes to my food.