Puffed rice
4 servings
45 minutes
Puffed rice is a light and crispy treat that resembles snowflakes melting in your mouth. Its history begins with culinary experiments in Europe aimed at creating a delicate and airy side dish. Rice subjected to double processing—cooking and drying—acquires a unique texture and then reveals its flavor through instant frying in oil, transforming into light, almost weightless flakes. This product can serve as a base for desserts, an addition to dishes, or a standalone snack. Its crunchiness and lightness make it an excellent complement to delicate creams, fruits, or chocolate, creating an interesting contrast of textures. Puffed rice is not just food; it's a little magic in every bite.
1
Boil the rice in a large amount of water for 20-25 minutes. The rice should be slightly overcooked, but the grains should not stick together. Drain the water using a colander, let it drain, and place it on paper towels to dry.
- Short-grain (round) rice: 2 glasss
2
Line a baking tray with parchment paper and spread rice in a single layer on top, then place it in the oven at 80–100 degrees for 1.5–2 hours. The rice should be completely dry.
3
Heat oil in a pan (enough for the rice to float) — the oil should be hot but not smoking.
- Vegetable oil: 100 ml
4
Add rice in small portions - it will swell quickly, remove them immediately with a slotted spoon and place on napkins or paper towels to get rid of excess fat.
- Short-grain (round) rice: 2 glasss
