Puffed rice

Step-by-step preparation

Cooking time: 4 hr 30 mins

1. STEP 1

   

   How to make puffed rice at home? Prepare your ingredients. You can choose short-grain or long-grain rice, but in this case it must be steamed. If you buy rice that has not been parboiled, there is a chance that you will get crumbs at the end, since such rice falls apart.

2. STEP 2

   

   How to cook rice? Rinse the rice under running water several times to keep the water clean. Pour clean rice into a saucepan, add plenty of water, put on fire and bring the water to a boil. Then reduce the heat and cook the rice for 20-25 minutes over low heat.

3. STEP 3

   

   Place the cooked rice in a colander and rinse under water. This is done so that the grains of rice do not stick together. Leave the rice in a colander for a while to drain off excess water.

4. STEP 4

   

   Now you need to dry the rice thoroughly. To do this, place the rice on towels, napkins or paper towels, distribute it evenly and blot it dry. Transfer to clean towels, pat dry again and let the rice dry for 30 minutes.

5. STEP 5

   

   Cover a baking sheet with parchment, place dried rice on it and spread it over the entire area of ​​the parchment. Place the baking sheet in the oven and dry the rice for 2-2.5 hours at 100°C, stirring it occasionally. Be very careful, the rice must be dried very well. I kept the rice in the oven for 2 hours and 15 minutes.

6. STEP 6

   

   The duration and temperature of drying rice may vary depending on the temperature and design of the oven, as well as the choice of short-grain or long-grain rice. If the rice is not dried completely, there will be no explosive effect and puffed rice will not be obtained. In deep frying, the rice will simply be fried and that’s it.

7. STEP 7

   

   Pour vegetable oil into a container and place on the stove to heat up. The amount of oil will greatly depend on the depth and width of the pan in which you will cook. Place rice in small portions into very hot, but not smoking, oil. It will immediately begin to increase in volume and burst. This “explosion” occurs when heated due to the presence of starch and water in the grains, which, when heated sharply, ruptures the cells.

8. STEP 8

   

   As soon as the rice bursts, immediately remove it using a slotted spoon and transfer it to a plate lined with napkins, this will remove excess oil. At this time, deep-fry the next portion of dried rice. The rice must be removed from the deep fryer immediately, since after a few seconds it begins to fry, this will lead to the rice becoming hard rather than fluffy. A slotted spoon should be used with a sieve, since the size of puffed rice is very small.

Comments on the recipe

Daria ☼

27.09.2023

4.9

I liked the recipe and was interested. Original, I've never cooked like this. I like rice as a side dish this way too.

katya76

27.09.2023

4.7

Simply super!!!!! I'll definitely do it!

Elena

27.09.2023

4.7

I'll definitely try it, thank you!

Ira

27.09.2023

5

How cool is it to be able to make your own puffed rice, and to be continued? How to make it caramel? Thank you very much for the recipe!

Angela

27.09.2023

4.7

Question - is it possible to put the rice out to dry not in the oven, but just leave it to dry in the room, on the table on a towel? For a couple of weeks until it dries completely. Will there be a difference between air dried rice and oven dried rice?