Puffed rice at home
To prepare puffed rice, prepare ingredients:
- 1 round tbsp. of rice;
- 2 cups of water;
- 3 tbsp vegetable oil (refined).
Thoroughly rinse 1 Cup rice until until the water is clear. Drain it and pour the rice in 3 liters pot. Pour 2 cups of water and bring to a boil.
Reduce the heat to low, cover the pan and simmer for 25 minutes. Learn that rice has a little digested, but the grains should not be sticky.
Drain through a colander and place the rice on a paper towel until it is completely dry. Take a baking sheet and lightly oil the bottom. Dry the cooked rice place on a baking sheet in an even layer height of 0.5 cm.
Preheat the oven to 135оС and bake the rice for 2 hours, then let it cool. Then form a lumps the size of a walnut. Pour in 3 liters pot sunflower oil, with a height of approximately 2.5 cm heat it to 190оС. Dip the rice balls in boiling oil and fry them till the swelling for about 1 minute.
Carefully remove the balls with slotted spoon and place them on a paper towel. At the end add salt or sprinkle with powdered sugar to taste.
Air the rice in the microwave
For the preparation of puffed rice for this recipe you will need the following ingredients:
- 50 g of butter;
- 200 g marshmallow candy;
- 3 cups of cereal from puffed rice for Breakfast.
Take a special container for baking in the microwave and mix in it the butter with the marshmallow candy. Put it in the microwave and cook on the highest power (800-900 watts) for about 2 minutes, stirring occasionally.
You should get a homogeneous mass.
Stir the mixture with the puffed rice cereal, store-bought or prepared in the first recipe. Prepare dishes for baking and grease it with sunflower oil. Then put it in ready mix. With a spoon well, pull the mass and let stand to cool for 2 hours. After this time cut it into pieces layer the rice and serve.
Puffed rice in a wok
To make puffed rice and using the wok. You will need brown rice and sunflower oil. In a wok pour oil and heat it till 190оС. Add in the butter a handful of brown rice.
Note that as soon as you put the rice in the oil, it immediately starts "to shoot", and the rice to swell. Therefore, observe safety rules!
Pull out the puffed rice and leave it to cool down. Using a strainer, remove the swollen seeds from the husks and unable to eat.