Puffed Brown Rice Recipe
Ingredients
4 cups cooked brown rice, cooked so that grains are separate and dry
1 quart soy or sesame oil
Directions
1. Spread the rice out and let it dry at room temperature for 3 days, turning occasionally. It should be hard.
2. Heat the oil to 350 degrees in a deep-fat fryer.
3. Put 1/4 cup of the rice at a time in a stainless steel basket or sieve and lower it into the hot oil. Fry for about 20 seconds, or until lightly golden. Drain on paper towels.
2. Heat the oil to 350 degrees in a deep-fat fryer.
3. Put 1/4 cup of the rice at a time in a stainless steel basket or sieve and lower it into the hot oil. Fry for about 20 seconds, or until lightly golden. Drain on paper towels.
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