If you like the light, crunchy texture of puffed rice, learn how to make it at home. For the grains of your favorite rice to become swollen and delicate you must first cook them for a long time, then dry them and fry them in hot oil so that they burst. If you prefer the puffed rice grains to be smaller and denser, avoid cooking them in water and simply fry them until they explode and swell.
Ingrediants
- 200 g of rice
- 400 ml of water
- 1-2 pinches of sea salt
- Seed oil for frying
Yield: about 75 g of puffed rice
Steps
Part 1 of 2: Boil the Rice
Step 1. Wash the rice before cooking
Pour 200 g of it into a bowl and cover it with cold water. Swirl the beans in the water with your hands and then drain them using a fine mesh strainer. Return the rice to the bowl and submerge it with clean cold water. Repeat the steps until the soaking water remains clear, indicating that the rice has lost excess starch. Washing the rice is to prevent the grains from sticking together during cooking.
You can use whatever variety of rice you like, such as long grain, basmati, whole grain or sushi
Step 2. Bring the water to a boil and add the rice and salt
Pour 400ml water into a saucepan, cover with a lid and turn on the stove. Heat the water over high heat until it boils, then add a pinch or two of sea salt and the washed rice.
Variant:
To cook rice in a rice cooker, after washing it, pour it into the pan with the cooking salt and water. Close the rice cooker and turn it on. Cook the rice as directed in the instruction manual.
Step 3. Cook the rice until soft
Put the lid back on the pot and reduce the heat so the water just simmers. Let the rice simmer until the grains have softened. Start checking it after 18 minutes of cooking.
The cooking time required varies according to the type of rice. For example, wild rice takes about 25-30 minutes to soften, while short-grain varieties cook more quickly
Step 4. Transfer the cooked rice to a baking sheet
Scatter the beans with a spoon or spatula to form a thin, even layer.
Transferring the rice to the pan allows it to dry more quickly and evenly
Step 5. Place the rice in the oven at 120 ° C and let it dry for two hours
While the rice cools in the pan, turn on the oven and wait for it to heat up. When it has reached 120 ° C, place the pan in the oven and let the rice dry for 2 hours. Slowly the heat will evaporate all the moisture from the beans. When the rice is perfectly dry, turn off the oven and take out the pan.
- The rice must be hard and completely dry for it to be fried.
- If you have a dryer at home, you can use it to dry and dehydrate the rice before frying it. Spread the beans on the tray and then let them dry for at least eight hours or overnight.
Part 2 of 2: Frying the Rice
Step 1. Pour the oil into the pot and heat it to 190 ° C
About 5 cm of seed oil is needed to properly fry the 200 g of rice you washed, boiled and dehydrated in the oven. Turn on the stove and monitor the oil temperature with a cooking thermometer. Heat it over medium-high heat and wait for it to reach 190 ° C.
It is important to use an oil with a neutral taste and a high smoke point, as it will need to reach 190 ° C. The most suitable is that of peanuts; extra virgin olive oil has a very high smoke point, but it is not delicate enough
Advise:
Use a pot that is large enough to hold a small, fine-mesh strainer. You will need it to soak and drain the rice without blanching yourself with the boiling oil.
Step 2. Drop a couple of rice grains into the oil to check if the temperature is correct
When the thermometer indicates that it has reached 190 ° C, put a few grains of rice in the pot. If the oil is hot enough, you will see them pop instantly.
If it takes more than 10-15 seconds for the beans to pop, let the oil warm up a little longer and check if the thermometer is working properly
Step 3. Pour the rice into the oil and fry it for 5-10 seconds
Do not pour it directly into the pot, place it in a fine mesh colander and then carefully dip it into the oil. The beans will start popping after just 5-10 seconds.
- Once burst, the grains will rise to the surface and float on the oil.
- If you haven't boiled the rice, which is therefore raw, it will take about 20 seconds for it to start popping.
Step 4. Drain the puffed rice from the oil and place it on a baking sheet lined with absorbent paper
Turn off the stove and carefully lift the colander to trap the grains of rice floating on the surface of the boiling oil. Gently place them on the absorbent paper.
- The paper will absorb the excess oil that surrounds the puffed rice grains.
- Wait until the oil in the pot has completely cooled before throwing it away or transferring it to a container for reuse.
Step 5. Let the puffed rice cool before using it as you like
The rice grains must rest for at least 5 minutes before you can flavor and eat them. You can make them appetizing by using salt, sugar or cinnamon, depending on your personal taste.
