We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Puffed Rice
Early Summer 2019
This is not the way Chef Betsch dries his rice, but we find it to be a very easy way for non-professional cooks to get the best result. It seems counterintuitive to dry the rice then cover it with a damp paper towel, but the method works brilliantly. Puffed rice is a crunchy garnish that can be used for other dishes, even steamed vegetables, to add texture. It keeps in a container for two weeks at room temperature.
Makes 1¼ cups (310 mL) puffed rice
4 cups (1 L) water
½ cup (125 mL) Thai jasmine rice
Pinch salt
Vegetable oil for deep-frying
1 Bring water to a boil. Add rice and salt. Simmer for 12 to 15 minutes until fully cooked but not mushy. Strain through a colander, and rinse quickly with cold water.
2 Preheat the oven to 250°F (120°C).
3 Spread the rice out in a thin layer on a parchment-lined tray and bake for 2 hours, stirring once, until rice is completely dry. Place rice in a storage container and cover it with a damp paper towel. Cover with a lid and leave to sit at room temperature for 2 hours.
4 Heat 1 inch (2.5 cm) vegetable oil to 400°F (200°C) in a pot. Line a baking sheet with 2.layers of paper towel.
5 Fry rice in the oil for 3 to 5 seconds. Fry in batches if necessary. Rice should puff up almost instantly. Use a slotted spoon or a mesh skimmer to scoop the rice out of the oil. Lay out on tray and season lightly with salt.
Makes 1¼ cups (310 mL) puffed rice
