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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