Use any type of rice, such as basmati rice, sushi rice, brown rice, or long-grain rice.
The amount of time it takes will depend on the type of rice you’re making. For example, wild rice will take 25 to 30 minutes to cook although short-grain rice will cook much faster.
The rice will dry faster and more evenly on a baking sheet than in a bowl.
The rice should be completely dry and hard once it’s ready to fry. If you prefer a more hands-off method, spread the rice on a dehydrator tray. Place the rice in the dehydrator and dry the rice for at least 8 hours or overnight. You can also leave the rice here, if you want a puffed rice for cereal.
It’s important to use a neutral-high that you can heat to high temperatures. This is why you shouldn’t use extra-virgin olive oil.
If the rice takes more than 10 to 15 seconds to puff up, heat the oil longer and check the accuracy of your deep-fry thermometer.
The puffed rice will float to the top of the oil. If you’re using dried rice that you didn’t cook first, it may take closer to 20 seconds for the rice to puff up.
The paper towels will absorb the excess oil from the puffed rice. Let the oil in the pot cool completely before you store or discard it.
In addition to enjoying the puffed rice on its own, you can also use it to make puffed rice cakes. To store leftover puffed rice, including puffed rice cake, put it into an airtight container and keep it at room temperature. Use the puffed rice within 5 to 7 days.
