Puffed Rice

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Homemade puffed rice made with ingredients you can trust. Crispy and light rice puffed up in just a few minutes. I use it in treats and breakfast bars. Puffed rice stores nicely and is more nutritious than store bought cereal. Try using Jasmine or brown rice.

Puffed rice cooks better with pre-cooked rice.

I will cook my rice according to the type I use. I love using Jasmine and Brown rice. Both take awhile to fully cook on the stovetop but worth it for the health benefits.

In this recipe I start with 1 cup of uncooked rice and it will puff up into 5 cups of puffed rice.

If you rather, buy a minute rice. Minute rice is packaged pre-cooked and dried.

After cooking the rice, get out the dehydrator. I use a Nesco Dehydrator.

I will place cooked rice on the liquid trays, aiming for a single layer, and then stacking up the trays.

Turn the dehydrator to 105 degrees.

Dry the rice, turning as needed. Rice will be fully dry around 8 hours.

Let the rice cool off before storing into a container.

I will shake the container and use my fingers to break up any pieces that stuck together.

How to Make Puffed Rice

Line a large baking sheet with a layer or two of paper towels. Keep the baking sheet close by, the puffed rice will be placed on it to absorb any extra oil.

Now heat up medium pan with cooking oil to 425 degrees. I use either olive oil or avocado oil.

Next, I use a metal strainer that has holes smaller than the rice and place it into the pot. I have used a mesh rounded strainer before and both work fine.

Add the dried rice into the hot oil about 2-3 tablespoons at a time.

Within 30 seconds the rice will start puffing up and floating.

Pull the strainer out of the hot oil.

Tap the strainer to allow the oil to drain off.

Pour the puffed rice onto the paper towel lined baking sheet, scrapping the sides of the strainer as needed.

Repeat until all the rice you need has cooked.

Allow the puffed rice to fully dry before using in recipes or storing.

Store in an airtight container.

Yield: 5 cups

Puffed Rice

Print

Light and crunchy puffed rive.

Prep Time 8 hours 20 minutes

Cook Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

• 1 cup uncooked rice
• 2 cups water
• oil for frying

Instructions

1. Puffed rice cooks better with pre-cooked rice.
2. I will cook my rice according to the type I use. I love using Jasmine and Brown rice. Both take awhile to fully cook on the stovetop but worth it for the health benefits. If you rather, buy a minute rice that is pre-cooked and dried.
3. After cooking the rice, get out the dehydrator.
4. I will place cooked rice on the liquid trays in a single layer if possible and then stack the trays up.
5. Turn the dehydrator to 105 degrees.
6. Dry the rice, turning as needed. Rice will be fully dry around 8 hours.
7. Let the rice cool off before storing into a container. I will shake the container and use my fingers to break up any pieces that stuck together.
8. Line a large baking sheet with a layer or two of paper towels.
9. Keep the baking sheet close by, the puffed rice will be placed on it to absorb any extra oil.
10. Now heat up medium pan with cooking oil to 425 degrees. I use either olive oil or avocado oil.
11. Next, I use a metal strainer that has holes smaller than the rice and place it into the pot. I have used a mesh rounded strainer before and both work fine.
12. Add the dried rice into the hot oil, about 2-3 tablespoons at a time.
13. Within 30 seconds the rice will start puffing up and floating.
14. Pull the strainer out of the hot oil.
15. Tap the strainer to allow the oil to drain off.
16. Pour the puffed rice onto the paper towel lined baking sheet.
17. Repeat until all the rice you need has cooked.
18. Allow the puffed rice to fully dry before using in recipes or storing.
19. Store in an airtight container.