Technique: Puffed Rice

I've had good and bad luck when it comes to puffing rice. Regular white rices puff just fine, but when you get to specialty rices, well...it all depends. Recently I used the Jade Pearl rice from Lotus Foods and they puffed perfectly.

Cook as usual in rice cooker. When done, layer on a cookie sheet and swish around with your fingers to break up lumps and allow for the most even drying. Either put sheet in 200ºF oven for a few hours or an off oven overnight. When relatively dry to the touch, toss with a bit of corn starch. Heat your oil to 350ºF. Make sure you use a large enough pan to accommodate the foaming of the hot (and dangerous) oil. Let cook for about 2 minutes, skim out and dry on paper towels. Great for rice krispie treats, dessert garnish, savory granola, or whatever else you can think of.