I know a lot of people make popcorn but has anyone here ever made puffed rice? This is one of my favourite breakfast cereals but I've never seen it in Hungary. The industrial process for making it could not be reproduced on domestic equipment but I understand there is a way to get precooked rice to puff up.
Puffed Rice
- Thread starter fido
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arbilab
Well-known member
This is from Wikia, I have not attempted it or verified the results but it seems well within what is possible domestically.
#1
Wash 1 cup (0.24 L) of any type of rice until water is clear.
#2
Drain and place rice into a 3-quart (2.8 L) saucepan or kettle.
#3
Pour 2 cups (0.47 L) of water into the pan.
#4
Bring water to a boil.
#5
Cover and cook on low for 25 minutes.
#6
Spread rice onto a cookie sheet that is lightly greased.
#7
Make an even layer approximately 1/4 inch (0.64 cm) thick.
#8
Set your oven to 275 degrees Fahrenheit (135 degrees Celsius).
#9
Bake your rice for approximately 2 hours.
#10
Remove from oven and cool.
#11
Break your rice layer into small pieces, about bite size.
#12
Pour 1 inch (2.54 cm) of cooking oil into a 3 quart (2.8 L) saucepan or kettle.
#13
Heat your cooking oil to 375 degrees Fahrenheit (191 degrees Celsius).
#14
Place your broken rice pieces carefully into the oil.
#15
Fry your rice pieces until they are puffy, approximately 1 minute.
#16
Remove your rice pieces from the oil.
#17
Place your rice on paper towels to drain.
#1
Wash 1 cup (0.24 L) of any type of rice until water is clear.
#2
Drain and place rice into a 3-quart (2.8 L) saucepan or kettle.
#3
Pour 2 cups (0.47 L) of water into the pan.
#4
Bring water to a boil.
#5
Cover and cook on low for 25 minutes.
#6
Spread rice onto a cookie sheet that is lightly greased.
#7
Make an even layer approximately 1/4 inch (0.64 cm) thick.
#8
Set your oven to 275 degrees Fahrenheit (135 degrees Celsius).
#9
Bake your rice for approximately 2 hours.
#10
Remove from oven and cool.
#11
Break your rice layer into small pieces, about bite size.
#12
Pour 1 inch (2.54 cm) of cooking oil into a 3 quart (2.8 L) saucepan or kettle.
#13
Heat your cooking oil to 375 degrees Fahrenheit (191 degrees Celsius).
#14
Place your broken rice pieces carefully into the oil.
#15
Fry your rice pieces until they are puffy, approximately 1 minute.
#16
Remove your rice pieces from the oil.
#17
Place your rice on paper towels to drain.
Well, that recipe's results would not qulaify for a low fat cereal, would it?
Does your AGA use peat or coal? How often do you have to fill it with fuel if you are just cooking? I guess it takes more fuel in the winter when you want more heat. Don't you have a slow oven and a hotter oven? Seems like 275F would be close to the slow oven's temp, maybe. It is basically a drying process.
Quaker, the maker of puffed cereals, used to have neat TV commercials in the 1960s set to the later part of the 1812 overture, after the longest cadenza in musical literature, with the cannons firing over the marching music and the puffed cereal flying all over. "This is the cereal that's shot from guns, the Quaker guns that make it good to eat..." I don't remember the rest.
Does your AGA use peat or coal? How often do you have to fill it with fuel if you are just cooking? I guess it takes more fuel in the winter when you want more heat. Don't you have a slow oven and a hotter oven? Seems like 275F would be close to the slow oven's temp, maybe. It is basically a drying process.
Quaker, the maker of puffed cereals, used to have neat TV commercials in the 1960s set to the later part of the 1812 overture, after the longest cadenza in musical literature, with the cannons firing over the marching music and the puffed cereal flying all over. "This is the cereal that's shot from guns, the Quaker guns that make it good to eat..." I don't remember the rest.
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