Puffed rice recipe with photo

Homemade puffed rice

To prepare puffed rice, prepare the ingredients: - 1 tbsp.
round rice; - 2 tbsp. water; - 3 tbsp. vegetable oil (refined). Rinse 1 cup of rice thoroughly until the water runs clear. Drain it and place the rice in a 3-quart saucepan. Pour in 2 cups of water and bring to a boil.

Reduce heat to low, cover the pan and simmer for 25 minutes. Remember that the rice should be slightly overcooked, but the grains should not be sticky.

Drain the water through a colander and place the rice on a paper towel until completely dry. Take a baking sheet and lightly grease the bottom with oil. Place dry cooked rice on a baking sheet in an even layer 0.5 centimeters high.

Preheat the oven to 135°C and bake the rice for about 2 hours, then let it cool. Then form it into lumps the size of a walnut. Pour sunflower oil into a 3-liter saucepan, approximately 2.5 cm high. Heat it to 190°C. Drop the rice balls into the hot oil and fry until puffed, about 1 minute.

Carefully remove the lumps using a slotted spoon and place them on a paper towel. Finally, add salt or powdered sugar to taste.

Secrets of production

In industry, to obtain puffed rice, you need to subject it to various chemical and physical treatments:

Clean, dry rice is susceptible to high temperatures and pressure. In special containers, all this happens within 2 minutes. During this time, complex changes occur at the cellular level of the product, which is why it “inflates”;
The grains are poured into a special cauldron, which rotates all the time;
At the same time, sweet syrup is poured. It is very important here that it is evenly distributed throughout the grains;
Now add powdered sugar;
The process of pouring syrup and powder is repeated 5-6 times until the desired effect is achieved.

Initially, use the coarsest grind of powdered sugar, and at the end - the finest. Afterwards, the product is thoroughly dried and delicious, caramelized, sweet grains of rice are obtained.

Any housewife can prepare such a delicacy in her kitchen.

Cooking classic puffed rice consists of three stages:

Two glasses of round, clean and washed rice should be filled with water and cooked over low heat. It is advisable to cook it in a large amount of water for about 20-30 minutes, stirring occasionally. The rice should be sufficiently cooked, but not sticky, but crumbly. After cooking, strain well through a colander and rinse with a little water. Now you need to dry it by placing it on a paper or cloth towel. All liquid should leave it;
The second stage is to dry the rice in the oven. Place parchment paper on a baking sheet and spread rice into a thin ball. Temperature within 80-115˚С, for 1.5-2 hours. At this stage it is very important to dry the rice completely;
And the last stage is frying in a pan. You need to heat the vegetable oil well and fry the rice in portions over medium heat. Once the grains have puffed up, place them on a paper towel to absorb excess fat.

Now you can roll them in powdered sugar.

Puffed rice in the microwave

To prepare puffed rice according to this recipe, you will need the following ingredients: - 50 g butter; - 200 g marshmallow candies; - 3 cups of puffed rice cereal for breakfast.

Take a special microwave baking container and mix the butter and marshmallow candies in it. Place it in the microwave and cook at the highest power (800-900 W) for about 2 minutes, stirring occasionally.

You should get a homogeneous mass.

Mix the resulting mixture with puffed rice flakes, purchased at the store or prepared according to the first recipe. Prepare a baking dish and grease it with sunflower oil. Then pour the finished mixture into it. Using a spoon, press the mixture down well and leave it to cool for 2 hours. After this time, cut the rice layer into pieces and serve.

What is puffed rice

Puffed rice is made from processed popped rice grains . Such grains are obtained by strong heating, due to the content of starch and water, the cells burst. Technically, the production of the delicacy is presented in the form of squeezing out grain using high temperature and pressure; the process itself lasts from 1-2 minutes. After extrusion, the structure of the seed changes (crystalline), it turns into a new aggregate, porous and airy structure.

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There are two types of puffed rice:

Molded (wet grains are ground to form a viscous dough, from which a bar is formed and pieces are cut).
Air grains (cereals are subjected to heat treatment and a sharp pressure drop, which causes the grains to rupture and change structure).

Rice seed contains fiber as its main component; it is, in its way, the basis of dietary fiber. Thanks to dietary fiber, the human body is cleansed of waste and toxins, and also provides a feeling of fullness for a long time. In connection with all this, this product is very useful.

Puffed rice in a wok

You can also make puffed rice using a wok. You will need brown rice and sunflower oil. Pour oil into a wok and heat it to 190°C. Add a handful of brown rice to the oil.

Please note that as soon as you put rice in the oil, it will immediately begin to “shoot” and the rice will swell. Therefore, follow the safety rules!

Remove the puffed rice and leave it to cool completely. Using a strainer, remove the husks from the swollen grains and you can start eating.

All the secrets of producing puffed rice

What is puffed rice made from? Of course, from ordinary rice cereal, but each technologist has his own production secrets. If you have been to India at least once, then while walking along the streets of New Delhi, you have probably noticed many shops where this delicacy is sold directly from your hands even hotter. The local traders cook rice, or more correctly, explode it, in a shallow cauldron - karhai.

The container is filled to capacity with sand and placed on hot coals, and when the contents of the boiler reach the maximum heating point, rice is poured into it. The merchants knead the resulting mixture with a long wooden spatula for quite a long time, with a serious face. After each grain has swollen, the contents of the cauldron are poured into a huge sieve. This means that the puffed rice is ready. The delicacy is placed in paper envelopes and sprinkled with spices.

If you want to enjoy really good quality rice, you don’t have to go far, but it’s worth bargaining - the locals really love this business. True, the taste of such rice is significantly distorted by the unpleasant sensation of dust and sand on the teeth.

In our country, real puffed rice is prepared in special devices - extruders. A huge amount of cereal is poured into the container, the lid is closed, and then an infernal machine under high pressure and temperature explodes the rice grains.

Having bought just one bag of this delicacy, many can no longer deny themselves the pleasure of pampering their stomach with it regularly. That is why the question very often arises of how to make puffed rice at home. In fact, there is nothing complicated in this process. But first things first.

Tips on how to cook puffed rice correctly

In cooking, puffed rice is actively used as ready-made breakfast cereals, as energy bars, cakes and ice creams and other various confectionery products. This product is perfect as a dietary snack. It is possible to prepare puffed rice at home.

Vegetable oil 100 ml.
Round grain rice (heat-treated) 80 gr.
Sugar 40 gr.
Honey 40 gr.

After the rice has dried, you can move on to the next step.

Meanwhile, parchment is lined on the sheet and the grains are laid in a thin layer. The grains are roasted in the oven for two hours at a temperature of 100 degrees. “Cooked” rice will change color .

The oil is heated in a frying pan using the deep-frying principle so that the rice is completely immersed in it. The oil should be as hot as possible, but not burn.

Small handfuls of rice are thrown into a frying pan with oil. As soon as the rice has puffed up, quickly remove it and place it on paper towels.

The finished grains can be poured with honey and sugar syrup, then put the homemade puffed rice in a cold place for 2 hours.

Tips on how to cook puffed rice correctly

Vegetable oil 100 ml.
Round grain rice (heat-treated) 80 gr.
Sugar 40 gr.
Honey 40 gr.

After the rice has dried, you can move on to the next step.

The oil is heated in a frying pan using the deep-frying principle so that the rice is completely immersed in it. The oil should be as hot as possible, but not burn.

Small handfuls of rice are thrown into a frying pan with oil. As soon as the rice has puffed up, quickly remove it and place it on paper towels.

The finished grains can be poured with honey and sugar syrup, then put the homemade puffed rice in a cold place for 2 hours.

Delicious sweet bars recipe

a glass of puffed rice;
a glass of oatmeal;
2 tablespoons of sugar or powder;
100 grams of liquid honey;
Nutella or peanut butter 250 grams;
a pinch of salt.

Cooking time: 15 minutes.

Calorie content: 364 kcal / 100 grams.

Combine peanut butter, sugar, salt, honey and mix thoroughly.

For best effect, you can heat the mixture in a steam bath or in the microwave for a few minutes. Add rice and oatmeal and stir again.

Grease the cling film with vegetable oil, lay out the mixture, wrap it in the shape of a sausage and put it in the freezer for 30-40 minutes.

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You can use any molds, but always use film and oil.

Harm of puffed rice

This delicacy can only be harmful if it is consumed excessively on a daily basis.

The probable harm that this delicacy can cause based on its composition.

This dessert is not prohibited for people with diabetes, but they should eat it in small quantities , keeping a count of bread units. Due to the high percentage of resistant starch content.
The iron content is a huge plus, but its chemical composition also contains phytic acid, which in turn can accumulate and suppress iron absorption if this dessert is consumed in unreasonably large quantities.
People prone to the formation of kidney stones should use this rice with caution or avoid it altogether.
If puffed rice is consumed in excess, it can cause stool problems and a strengthening effect (constipation).
Decreased potency in males due to excessive consumption.