Puffed Rice

• 40 g (1½ oz) jasmine rice
• 300 ml (10½

Bring a large saucepan of water to the boil. Add the rice and boil until it is overcooked but not falling apart. Drain, then spread on a dehydrator tray. Place in a food dehydrator* at 50°C (122°F) for 3–4 hours.

Heat the oil in a small deep-sided saucepan to 175°C (347°F). Set a small metal sieve over another saucepan. Add a tablespoon of dried rice to the oil — it will puff up immedia