Puffed rice

deliciously crunchy

India

Snack
4 persons
30
Mild

If you have leftover rice, turn it into puffed rice! Several supermarkets also sell ready-made puffed rice, but if you cook it yourself, you can flavor it wonderfully to your own taste. Puffed rice is a long process, so take some time. Puffed rice is light and crispy, which makes for delicious crunch to dishes and even breakfast!

Ingredients

- to taste Jasmine Rice Gold (Fragrant Rice)

- to taste Rice Oil

Preparation method for Puffed rice

Wash the rice to avoid cooking excess starch. The excess starch will make the rice sticky, which of course we don't want.
Cook the rice in plenty of water and, against your instincts, shake the water out of the pot as soon as it is done. Then let it steam in the pan for a while.
Then rinse the rice with cold water to cool well.
Spread the rice out on a baking sheet and gently pat dry.
The rice grains now have to dry, this process can often take 24 hours. Would you like to speed up the drying process a bit? Then place the baking tray in the oven and set it to 70°C hot air. Make sure that the moisture can still escape by opening the oven door slightly. When the pellets are hard and dry you can take them out, but they still need to cool. This can take up to 6 hours, so take your time.
Now we're going to roast the rice! Take a skillet and pour in a generous squirt of rice oil, about a finger length on average. When the rice oil begins to smoke, it has reached the right temperature. (about 200°C). Note that the oil is not boiling, so you can only tell by the white smoke.
In the meantime prepare a deep plate with a sieve to separate the puffed rice and the oil later.
Carefully scoop the first batch of rice grains into the pan with the hot rice oil. If everything goes well, the rice will puff up immediately and will be ready in just a few seconds!
Shake out the pan over a sieve and a plate, then drain the rice grains on kitchen paper.