Puffed Rice

Preparation info

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By Ben Shewry

Published 2012

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  • 40 g ( oz) jasmine rice
  • 300 ml (10½ fl oz) non-GM canola oil*


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 immediately. Remove before it colours and drain in the sieve and then on paper towel. Cool to room temperature, then store in an airtight container until needed.