Puffed rice recipes

What You’ll Need:

• 2 cups of thick, parboiled rice (avoid using too thin or wild rice)
• 4 cups of salt

Preparation Overview:

1. Prepare the Cookware: Use a sturdy pot or a deep pan and set your stove to high heat. You’re going to dry-fry the salt, so keep it moving frequently in the pan until it’s extremely hot. There’s no need for oil or any kind of lubricant.
   
2. Introduce the Rice: Pour in the rice. Keep it moving in the hot salt. The heat will cause the moisture inside the rice grains to convert into steam, which leads to the rice puffing up. This is a quick process and you’ll notice a sound similar to popcorn popping.

3. Keep It Moving: Make sure to agitate the mix of salt and rice to promote even puffing and to avoid any charring. Steady movement is key here.
4. Puff to Perfection: Give the rice about 3 to 5 minutes while stirring or shaking. You’re waiting for a transformation where the rice becomes puffed and crisp. Your stove and rice type might slightly alter the needed duration.
5. Cooling Phase: Once you’ve achieved a crisp puffiness, take the pot off the stove immediately. To separate your freshly puffed rice from the hot salt, use a sieve over a bowl.