Rice Puffs

These homemade Rice Puffs are a delightful, crunchy snack that rivals store-bought versions but with a fresher taste. Made simply from short-grain rice, they transform from soft grains into airy, golden puffs through a process of drying and frying. The result is a light, crispy texture that shatters delightfully in your mouth. Perfect for munching on their own, they make an excellent addition to party platters, trail mixes, or as a crunchy topping for salads and desserts. This recipe is vegan-friendly and easy to prepare with basic kitchen tools. Enjoy these nostalgic treats warm out of the fryer for the best flavor and maximum crispiness.

Cooking Method: Baking, Boiling, Frying, Stewing

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 1

Calories: 156.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

These homemade Rice Puffs are a delightful, crunchy snack that rivals store-bought versions but with a fresher taste. Made simply from short-grain rice, they transform from soft grains into airy, golden puffs through a process of drying and frying. The result is a light, crispy texture that shatters delightfully in your mouth. Perfect for munching on their own, they make an excellent addition to party platters, trail mixes, or as a crunchy topping for salads and desserts. This recipe is vegan-friendly and easy to prepare with basic kitchen tools. Enjoy these nostalgic treats warm out of the fryer for the best flavor and maximum crispiness.

Ingredients

2 cup Short-grain rice

Directions

1
Place the short-grain rice in a large bowl and rinse under cold water until the water runs clear.
2
Drain the rice thoroughly and transfer it to a 3-quart pot.
3
Add 2 cups of water to the pot and bring to a boil over high heat.
4
Once boiling, cover the pot, reduce heat to low, and simmer for about 25 minutes until the rice is cooked and water is absorbed.
5
Spread the cooked rice in an even layer, about 1/4 inch thick, on a slightly greased cookie sheet.
6
Bake uncovered in an oven preheated to 275 degrees F (135&# 194;Â°C) for about 2 hours, or until the rice is thoroughly dry and firm.
7
Allow the dried rice sheets to cool completely to room temperature.
8
Break the dried rice sheets into bite-sized pieces.
9
Pour oil to a depth of 1 inch into a 3-quart pan and heat to 375 degrees F (191ÃÂ°C).
10
Fry the rice pieces in small batches until they puff up and turn golden brown, about 1 minute.
11
Remove puffed rice with a slotted spoon, drain on paper towels, and sprinkle with salt to taste.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 156.0kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 33.6g12%
Dietary Fiber 0.5g2%
Sugars 0.0g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the rice is completely dry after baking before frying. Any moisture left will cause the oil to splatter and prevent the rice from puffing properly.

Do not overcrowd the pan when frying. Fry in small batches to maintain the oil temperature at 375 degrees F for optimal puffing.

Store cooled rice puffs in an airtight container at room temperature for up to 3 days to maintain crispiness.

You can add other seasonings like garlic powder, chili flakes, or cinnamon sugar after frying for variety.

Keywords: rice puffs, crispy rice, snack, appetizer, vegan, homemade, fried rice, party food, crunchy, short grain rice, snack mix, rice snack, easy snack, baked rice, frying, dry rice, golden brown, light snack, potluck, treat

Read it online: https://www.chefs-mate.com/recipe/rice-puffs/