Puffed Rice – a versatile topping to add a bit of crunch to wraps, salads, noodles, and more! Try it out with any rice (white, brown or black) for a fun pop of color that’ll pair well with Asian stir frys and stews!
WATCH HOW TO MAKE PUFFED RICE:
Puffed Rice - a versatile topping to add a bit of crunch to wraps, salads, noodles, and more! Try it out with any rice (white, brown or black) for a fun pop of color that’ll pair well with Asian stir frys and stews!
- 1/4 cup rice , of your choice
- 1/4 cup oil
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Heat your oil on medium heat in a heavy-bottomed saucepan. Once heated, put about 1/3 of your rice into a metal sieve and gently dip the sieve into the oil and swirl so that the rice begins to fry. Cooking the rice within the sieve helps keep it together so it’s easier to take out. Fry for 20-30 seconds until they become puffy and the crackling has dies down. For black rice, you will see a small white grain inside once done. For white rice, it’ll become slightly browned.
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Take them out onto a paper towel and allow to cool.
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Toss with salt or any of your favorite seasonings and your puffed rice is ready!
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You can store it in an air-tight container for upto two weeks.
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Good idea 👌👌