Popped Rice

Name: Popped Rice (Berenjak)
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Yield: Makes 4 cups/960ml
Cuisine: Iranian
Ingredients: 6 cups/1.5 l water or whole milk; 2 cups/400 g long-grain Basmati rice; 2 teaspoons sea salt; 6 cups/1.5 l water or whole milk; 1 teaspoon sea salt or confectioners’ sugar; 4 cups/960 ml oil for deep-frying; 1 teaspoon sea salt or confectioners’ sugar

Berenjak

Preparation info

Makes
4 cups

Difficulty
Easy
Ready in
35 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 cups/400 g long-grain Basmati rice
6 cups/1.5

Asia
Iran
Snack
Southeast Asia
Vegan
Gluten-free

Method

Clean and wash rice.
Soak the rice in 6 cups/1.5l water and 1 teaspoon salt overnight, or bring the water and 1 teaspoon salt to a boil, add the rice, and boil for 10 minutes.
Drain the rice and pat dry by spreading over paper towels. Set aside overnight.
In a deep frying pan, heat the oil over high heat of 375°F (180°C). Drop in 1 grain of