Make Puffed Rice
Many breakfast cereals are made from "puffed" grains, such as corn, rice and wheat. We can puff or "pop" our popcorn kernels using a kettle with hot oil and a lid or using a more modern popcorn popper that works by circulating hot air through the kernels. Nearly this same principle is applied when puffing rice; however, one element is missing from rice that is part of popcorn and that is a hard outer shell to encase the moisture that allows the kernel to be popped without exploding into pieces. You cannot, then, just toss some rice into your air popper and expect it to puff. Most commercial puffed rice is made using very high pressure that would be difficult to do at home and not recommended; however, there are a few other techniques that you can employ using just a few kitchen items that are simpler.
Contents
Steps
Puffing Cooked Rice
- Wash 1 cup (0.24 L) of any type of rice until water is clear.
- Drain and place rice into a 3-quart (2.8 L) saucepan or kettle.
- Pour 2 cups (0.47 L) of water into the pan.
- Bring water to a boil.
- Cover and cook on low for 25 minutes.
- Spread rice onto a cookie sheet that is lightly greased.
- Make an even layer approximately 1/4 inch (0.64 cm) thick.
- Set your oven to 275 degrees Fahrenheit (135 degrees Celsius).
- Bake your rice for approximately 2 hours.
- Remove from oven and cool.
- Break your rice layer into small pieces, about bite size.
- Pour 1 inch (2.54 cm) of cooking oil into a 3 quart (2.8 L) saucepan or kettle.
- Heat your cooking oil to 375 degrees Fahrenheit (191 degrees Celsius).
- Place your broken rice pieces carefully into the oil.
- Fry your rice pieces until they are puffy, approximately 1 minute.
- Remove your rice pieces from the oil.
- Place your rice on paper towels to drain.
- Apply salt to your desired taste.
- Finished.
Puffing Rice in a Wok
- Buy some rice with the husks still intact.
- Heat your wok cooking oil (following the manufacturer's instructions) to about 375 degrees Fahrenheit (191 degrees Celsius).
- Drop kernels of rice, a few at a time, into the hot wok (very carefully); they will begin to puff and pop.
- Drain your puffed rice and allow to cool.
- Separate the husk from your puffed rice using a sieve.
Warnings
- Take the necessary safety precautions when using a wok. The hot oil can splash out when the rice puffs or pops, which can cause skin burns. Be sure to place your wok on a flat, secure counter top that is away from other materials. Avoid wearing loose clothing when using your wok so as not to catch it on the handle of the wok to ensure no hot grease will be splattered.
- Note that there are many different methods of puffing rice that involve high pressure and steam that are not described here because of the danger involved of both explosions and steam burns if not used properly. It is best to avoid these methods and use the methods described instead.
Things You'll Need
- Rice with or without husks
- 3-quart (2.8 L) saucepan or kettle
- Cooking wok
- Cooking oil
- Cookie sheet
- Slotted spoon
- Paper towels
- Sieve or large-holed colander
Related Articles
- Make Puffed Wheat Cake
- Make Rice Cereal
