I've been making puffed rice for years and I've learned the best method is without oil or salt if you don't mind prep time in cooking. Just soak your parboiled rice for a few hours, drain it and let it dry for a bit then fry it in a pan/wok without oil, keep stirring until puffy golden browned. I mostly use puffed rice to make chocolate bars similar to Crunch bars for family and friends.
Yeshua(Jesus) the Christ loves you! Praise YHWH El Shaddai and may He bless you! Christ is the King of kings and Lord of lords! (YHWH - the LORD) (El Shaddai - God Almighty) To those who haven’t; Repent of your sins and believe on the Adon Jesus the Christ, believe in your heart that He has died for your sins and rose from the tomb on the third day and you shall receive the Holy Spirit of God and He shall dwell within you. You shall be saved. Be baptized in the name of the Father, the Son, and the Holy Spirit! - Jesus the Christ loves you, praise YHWH our Elohim - Evidence for Jesus Christ’s existence, crucifixion, and disappearance from the tomb (He rose from it): The Lord Jesus Christ did exist, gathered disciples, and was crucified and went missing from the tomb. To argue about wether He was taken from the grave or rose from it, is an argument a skeptic can make. Because well if you disregard the eye witness testimony of the disciples and there willingness to die for Christ, and humans won’t die for something they know is a lie, when Peter is pinned upside down to that cross, he could have said that it was a fake, but He didn’t because it wasn’t, what care would he have about death in this world if he knew for a fact he had assurance of a life in another, Jesus Christ did rise from the tomb and is the King of Kings and Lord of Lords. Now the evidence for the Lord Jesus Christ’s existence really isn’t hard to find a multitude of non-Christian scholars and historians mention Him within 150 years after the time of His life. One such is Tacitus a Roman historian who reported on emperor nero’s decision to blame the Christians for the fire that had destroyed rome in 64 AD. Tacitus wrote: “Nero fastened the guilt ... on a class hated for their abominations, called Christians by the populace. Christus, from whom the name had its origin, suffered the extreme penalty during the reign of Tiberius at the hands of ... Pontius Pilatus, and a most mischievous superstition, thus checked for the moment, again broke out not only in Judaea, the first source of the evil, but even in Rome…” In this Tacitus makes reference to not only Christians, but Christ calling Him Christus and confirming the Gospels going on to say that He suffered the extreme penalty (crucifixion) under the reign of Tiberius and by the sentence of Pontius Pilate, which like I said confirms the Gospels narrative. Another important source of evidence about Jesus and early Christianity can be found in the letters of Pliny the Younger to Emperor Trajan. Pliny was the Roman governor of Bithynia in Asia Minor. In one of his letters, dated around A.D. 112, he asks Trajan's advice about the appropriate way to conduct legal proceedings against those accused of being Christians. Pliny says that he needed to consult the emperor about this issue because a great multitude of every age, class, and sex stood accused of Christianity. At one point in his letter, Pliny relates some of the information he has learned about these Christians: “They were in the habit of meeting on a certain fixed day before it was light, when they sang in alternate verses a hymn to Christ, as to a god, and bound themselves by a solemn oath, not to any wicked deeds, but never to commit any fraud, theft or adultery, never to falsify their word, nor deny a trust when they should be called upon to deliver it up; after which it was their custom to separate, and then reassemble to partake of food - but food of an ordinary and innocent kind.” This passage provides a number of interesting insights into the beliefs and practices of early Christians. First, we see that Christians regularly met on a certain fixed day for worship. Second, their worship was directed to Christ, demonstrating that they firmly believed in His divinity. Furthermore, one scholar interprets Pliny's statement that hymns were sung to Christ, "as to a god", as a reference to the rather distinctive fact that, "unlike other gods who were worshipped, Christ was a person who had lived on earth." If this interpretation is correct, Pliny understood that Christians were worshipping an actual historical person as God! Of course, this agrees perfectly with the New Testament doctrine that Jesus was both God and man. You may have heard of the scholar Flavius Josephus who mentioned James as being the brother of the Lord Jesus Christ, which matches what Paul said calling James “The Lord’s brother” and there is another document that Josephus may have written which goes: “About this time there lived Jesus, a wise man, if indeed one ought to call him a man. For he ... wrought surprising feats.... He was the Christ. When Pilate ...condemned him to be crucified, those who had . . . come to love him did not give up their affection for him. On the third day he appeared ... restored to life.... And the tribe of Christians ... has ... not disappeared.” Now it’s up to debate wether this is the entirely original document of what Josephus wrote, or if a Christian had edited it. But regardless he wrote about the Lord Jesus Christ. Wether it was negative or positive like the possible document is. Anyways there are many other statements, documents, letters, and writings of all sorts from the ancient world talking about the Lord Jesus Christ and there is not one question if He was a real person or if He was crucified and went missing from the grave. That is clear as day, He is a real person, was crucified, and went missing from the grave. And He did rise from the grave. And for more evidence of the Lord Jesus Christ, there’s the Bible and you see there is no evidence the Bible is corrupted, a lie, created by the Roman government, folktale. It is the recount of the Disciples of the Lord Jesus Christ, now wether you want to believe it is up to you. And what profit was there in spreading Christianity, All the early Christian suffered persecution, beatings, and were killed. Another Scholar reported that James the Lord’s Brother was thrown off a building and then stoned to death for spreading the Gospel in Jerusalem. These people went to great lengths even giving their own lives for the Adon Jesus the Christ.
Parboiled rice is partially precooked in its husk and then dried and packaged for easier handling and faster cooking while also keeping a lot of its nutrients that are normally lost like processed white rice. @@seralinaland1188
@@terribelle3 never mind, the whole world is a family. All were interconnected in some way or other since thousands of years. So some of the foods exactly match. 🙏
In another version, a guy heats up the oil, puts the rice in the sieve, and then dipped the sieve and rice in the oil. That way you just pull the rice out without dumping hot oil. ✌🏻
FYI, regarding the clumping of the rice. Rice clumps up because of the extra starch covering the rice. The easiest way to get rid of this clumping is to simply rinse the rice, generally 3 times will work, in cold water. For an extra level of de-starching, add a bit of salt to the 1st water mixture, mix it up really good, and then let it sit for about 2 minutes. Then rise it 2 more times with plain cold water. This is not just good for the puffing of rice, but any time you want to make rice that doesn't clump together.
I upsets me when people don’t rinse their rice. And mostly upsets me because for years I was told not to but it turns out that everything is better when you do
If you want to make something more like "rice krispies" without the oil content, you can: Rinse some uncooked rice thoroughly to get rid of the loose starch. Then cook it in a 1:4 ratio mixture of malt extract and water, which gives the rice a sweet and malty taste. To crisp it up, spread it out on a flat baking sheet, to a layer no more than 2 rice grains thick (ideally less), and toast for between 10 and 15 minutes in an oven at 220 degrees C. You could try making an unsweetened version, but one main function of the sugar from the malt extract (other than flavour of course) is to prevent the rice completely drying out in the oven. As the outer surfaces of the rice grains dry out, the sugar forms a barrier, slowing down the escape of moisture from within the grains. This forces some of the water to stay inside the grains and expand into steam, puffing out the grains in a process similar to making popcorn, though far less violent. If you don't like the malt flavour, use a neutral sugar syrup (like golden syrup), or try maple syrup, coconut sugar or whatever other sugar syrup flavour you like.
I like the method of no oiled puffed rice. If I'm cooking 1 cup of rice, and normally cook in 1 cup water, what is the ratio of maple syrup (my choice of sweetner and don't have malt) to water?
@@carolosborne126What matters for the comparison is the sugar content: Malt extract syrup is typically 50% to 60% sugar by weight, whereas maple syrup has a higher sugar content, typically between 80% and 90% by weight. If you want to be certain, check the nutritional information on the label, which should specify the amount of sugars present, either per 100 grams or per 100 mL. The actual sugar content of the liquid you cook the rice in doesn't have to be all that precise. Using a 1:4 malt extract to water ratio gives a sugar content of roughly 10%. So to get the same (more or less) using maple syrup, just use a bit more water or a bit less syrup. I would estimate that a maple syrup to water ratio of 1:7 would be about right, but as long as you have at least 10% sugar, the precise percentage shouldn't matter too much.
Just to help you articulate the differences in the two methods.... the cooked rice you have effectively pre gelatinized and hydrated the starch within the rice and the uncooked is basically making the starch cook and somewhat gelatinize, but without as much or any hydration involved.. accounting for the much crispier denser texture.... you can also achieve a wonderful result by just soaking the rice in hot water for about 20 minutes... draining it and then allowing it to dry overnight between deep frying.... and you will get a combination of what you're looking for in a much more commercialized style puffed rice result...
@@adyamaulana same thing different method Rengginang = precooked, dehydrated, fried Jipang = uncooked rice, fried or puffed in rice puff machine (idk what its name)
FYI- If you wash your rice thoroughly before cooking it’ll clump a lot less so it’ll take less work to separate the grains after dehydrating! I’m excited to try this. My partner loves rice so it’ll be a fun surprise I think :)
Great video! Being Cuban, and eating rice daily (LOL), you don't need "less sticky rice"... just use less water and prerinse. That will produce less clumps 👍
The cooked rice version has a twist in India. It is added with some chillies, tomatoes, onions, salt, cooking and mashing it to a thick consistency. Made into thin tortilla shapes, layed over a white cloth, dried under the hot topical sun. When you fry, it comes out really well, like a thin wavy paper plate. Taste it with some Yogurt mixed Rice, some sour mangoes cut into little cubes, mixed with a table spoon of red chilli powder, a drop of oil and a pinch of salt. Try it, for successfully getting teleported with the taste of India.
Precooked rice, dehydrated than fried, in Indonesia we call it "rengginang". It's technically left over rice that become hard and inedible so we dry it further before fry it.
Honestly, thank you for this, you've saved from surfing thru hours and hours of semi-useless+confusing videos to help me know exactly what I need to do. Thank you👍
"Hello, my peeps." What beauty. What a short, but sweet way to greet your viewers, better than any drawn out animation. It brings a tear to my eye. Truly the greatest intro on UA-cam.
Take some heated grated coconut, mix sambar powder, chopped onion, chopped cilantro, coconut oil, lemon juice, and salt, and mash ingredients together. Roast or microwave the charmura (puffed rice). Then mix charmura with the chutney you made previously and eat.
Here in India we make these in local. They have many variety and each tastes completely different 1.first one is "chaal vaaja",shown in the video 2. " Moory" same method no oil ,there is special technique which makes the rice puff a lot more then this which makes the final thing super light and easier to chew. 3."khoi" same method as moory but instead of rice use paddy(rice with its outer shell thingy).this is more similar to pop corn cause this time the grain actually puffs instead of just frying 4."Chiraa" special machines required so i am not explaining that (Edited typos)
We have this in our cuisine. We use sweet sticky rice. Its similar to your cooked puff rice method. We cook sticky rice as per normal, then spread them on banana leaves in thin squares then dry in the sun for a whole day. Deep fry on high heat. Thats our rice crisps.
Firstly, I want to say that I just found your channel, and it seems really cool. You make some really interesting things and I have subbed for future videos. Secondly, and this isn't meant to sound rude or anything, but you were really close to setting your house on fire with that oil. When you poured in the precooked rice, the oil very nearly boiled over and the second it would have hit your hob, you would have had a serious fire on your hands. Speaking from experience... I almost burned my girlfriends house down a few years ago doing that exact thing. Just as a heads up, maybe ensure to use a bigger pan so that the mass doesn't cause issues. Otherwise, great video.
When I was a child, I always saw the machine for a rice paff in the festivals (Japan🇯🇵). Because the machine literally explodes rice, the sounds were super huge. Before the machine was turn on, they notified with an alarm. Fresh rice puff is much testier than you expected😊
Thank You!!! I did it i was so scared on the part where i add the rice on the oil then when i putted it there it didnt burn and counted 10 seconds and yea i put it on the metal sieve and removed the water then i made it!
the cooked one, in Indonesia this snack called “Rengginang”. but we used sticky rice and mould them into a flat ball (?) form. seasoned with garlic, salt, chicken powder, etc before dehydration stage.
In Indonesia usually we use a used rice or a yesterday rice that are not being eaten. Then we dried it over the heat of the sun for a day or two. After it dried then we fried it when ever we want to eat it.. We can eat it by adding some chicken or beef flavour. Or eat it original without adding flavouring. It delicious already..
Is this the same kind of crunchy rice used inside chocolates? Like, a Nestle's Crunch Bar? I'm only asking because I wanted to try making my own homemade candies.
@@corneliusdinkmeyer2190Uhh Actually, you're wrong, they still do use talc, there's no restrictions against it, and it's not because of Stomach Cancer, it's because of Asbestos concern.
In the Indian method, the rice is usually soaked and then partially dried before the puffing. You want somewhere between 10% and 15% moisture content; too low results in very little puffing.
Yeaaay another person who likes my way haha, well cooked is to my taste far more better , i take stickier long grain rice , i like the texture in cereals due to the big chunks you get out , also i strain it first for milk , i once just did boiled rice in a snack containing a lot of oil which gave a similar effect in the oven!!! It wasnt entirely puffed but you get something chewy with a little extra bite , pure coincidental as i tried it with rice and oil in an oven too yet failed. Ty for this , i now finally can be more or less assured that my fam. Was not just sayin its tasty to please me hihi
I tried making this with long-grain rice I precooked and then dried for 2 and a half hours in the oven at the lowest temperature, about 220°. But when I tried to fry it, half of it turned brown without puffing, and the other half puffed but it wasn't as light as I think it should be. The oil was quite hot, over 230°. Any idea why it didn't work? Did it dry too hard and not have enough moisture left in it? I'm planning to try again with rice cooked with sugar for sweetness. Should I maybe not dry it as long?
Hi, next time put the rice in a smaller sieve and dip the sieve in the oil to fry it, like they do fries, so you don't have to pour boiling hot oil into another pan. Just to be safer!
you can fry up glass- and rice moodles like that too. the crucial parameter is how moist the starchy good is. if you humidify it with a slice of potato over night, it's gonna puff up much more. "popcorn cannons" are legend, though, and puffing things without oil reigns surpreme.
*Add some oil to a pan and pre cook some long grain rice for a few minutes then add boiling water to the pan and Par boil for 10 minutes in very salty water... then dehydrate on a plat baking sheet in an oven at 220 F and try and separate the kernels as much as possible... when dry as possible after a couple hours or so... place in fridge over night and then fry them ... really comes out great*
I don't have a thermometer, does it matter if the oil is hotter? I also don't have a dehydrator, so can I dry it in the oven? How long? What temp? In celsius please, if possible. Thanks.
If you don't have a thermometer is to fry it isn't the end of the world. What I would do is heat it on medium-high heat, and keep an eye on it. After about 3-10 minutes (depending on your heat source), you can throw in a test grain, if it puffs up, it's ready, if it doesn't then you should wait a little longer. If you want to dry without a dehydrator, it is possible and you have a few options, 1) you can use your oven, put it on the lowest tempurature (around 40-50C) with the fan on if possible and let this sit for about 5-10 hours, or overnight if you can manage. I really found that the drying is the most important part. Thanks for the questions!
Dried the rice in my oven as you described. Took 5 hours. (Yes, at this moment all I'm thinking about is the electric bill, lol). Looks and feels bone dry, but I will let it sit overnight, just in case. Then it's SHOW TIME. Last time I tried this, I almost burned the house down. Literally had flames up to the ceiling. Taught me to NOT fry raw rice as some people suggest. Also - always ask questions. No matter how stupid. Anyway, we shall see what I accomplish tomorrow. Thanks for the feedback.
What kind of oil do you buy that you can dump so much of it in a pot. I would love to cook like that but it would take me 20 bucks to get that much oil
+Dan T I am using safflower oil, it comes in a 1 liter container about 1 euro here, so it isn't too expensive. I remember that frying oil can be super hard to find at a good price in the US. I tended to try and find some cheap vegetable oil and reused the living day lights out of it. Good luck on your quest
Dan T Sunflower oil is VERY CHEAP and good for frying, only down side is that it leaves stains on pots if burnt. The stains ARE removable with sponge and soup, but ain't nobody got time fo dat! So just don't burn it, or do, It's your food not mine. A pack of sixteen 1 liter bottles is around one dollar where I live, and it stays around for at least 5 years! I buy them in bulk and store them in a dim room.
Dan T you can also reuse the oil if you've filtered out any crud. If you're deep frying chicken it actually tastes better if you've used that oil before...
You also don't need to use as much oil as he did, and you can reuse the oil for future recipes or future frying. I am going to try the hot salt frying method instead because I don't like oil. You need a wok for hot salt frying or hot sand frying.
Thanks for the question, you could in theory use olive oil, but it's much more expensive than canola or sunflower oil for example. Heating olive oil up to high tempuratures will make the oil bitter and due to it's low smoke point, heating it up to the tempuratures needed to fry will cause it to get super smokey and possibly ignite. I would recommend if you cannot find cheap oil for frying to add the rice into a pot in batches. You can also use crisco or lard. Good luck if you have any more questions feel free to ask!
When you have hot oil, time is not on your side. He was on the verge of a boil over of oil in the video. Scooping takes too long. Doing a smaller batch of rice right in a strainer would've been safer. It was an electric burner - so less risky than a gas burner, but still.
It is my understanding from an article that I read that the rice must contain some moisture much like popcorn kernels. They explained that rice does not contain any moisture compared to corn kernels. So, they suggest steaming the rice.
![Great explosion sound! Japanese Puffed Rice [ASMR]](http://i.ytimg.com/vi/Rlh_7xzXwtc/mqdefault.jpg)
I've been making puffed rice for years and I've learned the best method is without oil or salt if you don't mind prep time in cooking. Just soak your parboiled rice for a few hours, drain it and let it dry for a bit then fry it in a pan/wok without oil, keep stirring until puffy golden browned. I mostly use puffed rice to make chocolate bars similar to Crunch bars for family and friends.
Yeshua(Jesus) the Christ loves you! Praise YHWH El Shaddai and may He bless you! Christ is the King of kings and Lord of lords!
(YHWH - the LORD) (El Shaddai - God Almighty)
To those who haven’t; Repent of your sins and believe on the Adon Jesus the Christ, believe in your heart that He has died for your sins and rose from the tomb on the third day and you shall receive the Holy Spirit of God and He shall dwell within you. You shall be saved. Be baptized in the name of the Father, the Son, and the Holy Spirit!
-
Jesus the Christ loves you, praise YHWH our Elohim
-
Evidence for Jesus Christ’s existence, crucifixion, and disappearance from the tomb (He rose from it):
The Lord Jesus Christ did exist, gathered disciples, and was crucified and went missing from the tomb. To argue about wether He was taken from the grave or rose from it, is an argument a skeptic can make. Because well if you disregard the eye witness testimony of the disciples and there willingness to die for Christ, and humans won’t die for something they know is a lie, when Peter is pinned upside down to that cross, he could have said that it was a fake, but He didn’t because it wasn’t, what care would he have about death in this world if he knew for a fact he had assurance of a life in another, Jesus Christ did rise from the tomb and is the King of Kings and Lord of Lords. Now the evidence for the Lord Jesus Christ’s existence really isn’t hard to find a multitude of non-Christian scholars and historians mention Him within 150 years after the time of His life. One such is Tacitus a Roman historian who reported on emperor nero’s decision to blame the Christians for the fire that had destroyed rome in 64 AD. Tacitus wrote:
“Nero fastened the guilt ... on a class hated for their abominations, called Christians by the populace. Christus, from whom the name had its origin, suffered the extreme penalty during the reign of Tiberius at the hands of ... Pontius Pilatus, and a most mischievous superstition, thus checked for the moment, again broke out not only in Judaea, the first source of the evil, but even in Rome…”
In this Tacitus makes reference to not only Christians, but Christ calling Him Christus and confirming the Gospels going on to say that He suffered the extreme penalty (crucifixion) under the reign of Tiberius and by the sentence of Pontius Pilate, which like I said confirms the Gospels narrative.
Another important source of evidence about Jesus and early Christianity can be found in the letters of Pliny the Younger to Emperor Trajan. Pliny was the Roman governor of Bithynia in Asia Minor. In one of his letters, dated around A.D. 112, he asks Trajan's advice about the appropriate way to conduct legal proceedings against those accused of being Christians. Pliny says that he needed to consult the emperor about this issue because a great multitude of every age, class, and sex stood accused of Christianity. At one point in his letter, Pliny relates some of the information he has learned about these Christians:
“They were in the habit of meeting on a certain fixed day before it was light, when they sang in alternate verses a hymn to Christ, as to a god, and bound themselves by a solemn oath, not to any wicked deeds, but never to commit any fraud, theft or adultery, never to falsify their word, nor deny a trust when they should be called upon to deliver it up; after which it was their custom to separate, and then reassemble to partake of food - but food of an ordinary and innocent kind.”
This passage provides a number of interesting insights into the beliefs and practices of early Christians. First, we see that Christians regularly met on a certain fixed day for worship. Second, their worship was directed to Christ, demonstrating that they firmly believed in His divinity. Furthermore, one scholar interprets Pliny's statement that hymns were sung to Christ, "as to a god", as a reference to the rather distinctive fact that, "unlike other gods who were worshipped, Christ was a person who had lived on earth." If this interpretation is correct, Pliny understood that Christians were worshipping an actual historical person as God! Of course, this agrees perfectly with the New Testament doctrine that Jesus was both God and man.
You may have heard of the scholar Flavius Josephus who mentioned James as being the brother of the Lord Jesus Christ, which matches what Paul said calling James “The Lord’s brother” and there is another document that Josephus may have written which goes:
“About this time there lived Jesus, a wise man, if indeed one ought to call him a man. For he ... wrought surprising feats.... He was the Christ. When Pilate ...condemned him to be crucified, those who had . . . come to love him did not give up their affection for him. On the third day he appeared ... restored to life.... And the tribe of Christians ... has ... not disappeared.”
Now it’s up to debate wether this is the entirely original document of what Josephus wrote, or if a Christian had edited it. But regardless he wrote about the Lord Jesus Christ. Wether it was negative or positive like the possible document is. Anyways there are many other statements, documents, letters, and writings of all sorts from the ancient world talking about the Lord Jesus Christ and there is not one question if He was a real person or if He was crucified and went missing from the grave. That is clear as day, He is a real person, was crucified, and went missing from the grave. And He did rise from the grave. And for more evidence of the Lord Jesus Christ, there’s the Bible and you see there is no evidence the Bible is corrupted, a lie, created by the Roman government, folktale. It is the recount of the Disciples of the Lord Jesus Christ, now wether you want to believe it is up to you. And what profit was there in spreading Christianity, All the early Christian suffered persecution, beatings, and were killed. Another Scholar reported that James the Lord’s Brother was thrown off a building and then stoned to death for spreading the Gospel in Jerusalem. These people went to great lengths even giving their own lives for the Adon Jesus the Christ.
Ohhhhh AYY
What's parboiled rice? English isn't my first language I don't know what that means.. Is it same as cooking normal rice?
Parboiled rice is partially precooked in its husk and then dried and packaged for easier handling and faster cooking while also keeping a lot of its nutrients that are normally lost like processed white rice. @@seralinaland1188
Parboiled is to only partially boil the rice so its not fully soft
These are the daily tea time snacks of rural India. These date back to centuries ago and still we enjoy this every day with family.
Whaaat?! 👪 I was born into the wrong family!
@@terribelle3 I have this stocked in my kitchen. We have this along with tea in every evening while watching TV programs.
@@terribelle3 never mind, the whole world is a family. All were interconnected in some way or other since thousands of years. So some of the foods exactly match. 🙏
@@Dave_en so true. Blessings brother 🙏
@@Dave_en sometimes I see comments like this and remember that the good parts of humanity live on. We're all just one big family :D
In another version, a guy heats up the oil, puts the rice in the sieve, and then dipped the sieve and rice in the oil. That way you just pull the rice out without dumping hot oil. ✌🏻
+ceneris3005 yes this would have been the logical way. I feel so silly now for doing it the way I did haha
Yep saw that method really good. Loved the vid, thanks for making the comparison.
Flavor Lab
Logical way?
Buy a deep fryer...
That's just frying it in oil...
oh yeah.!!! boom goes the dynamite :D
puffed rice is easy to make without oil.
ua-cam.com/video/Ji_AkOzc2_g/v-deo.html
FYI, regarding the clumping of the rice.
Rice clumps up because of the extra starch covering the rice. The easiest way to get rid of this clumping is to simply rinse the rice, generally 3 times will work, in cold water. For an extra level of de-starching, add a bit of salt to the 1st water mixture, mix it up really good, and then let it sit for about 2 minutes. Then rise it 2 more times with plain cold water. This is not just good for the puffing of rice, but any time you want to make rice that doesn't clump together.
Also it reduces the toxic arsenic from the rice. You should do it nontheless
I upsets me when people don’t rinse their rice.
And mostly upsets me because for years I was told not to but it turns out that everything is better when you do
Wow! Thanks for this insight. Will try rinsing in salt water.
No need .just use non sticky grain .. he used short grain that is why it's stick too much ..
@@lifeissuck2689 you should always rinse any rice or beans to remove toxins
If you want to make something more like "rice krispies" without the oil content, you can: Rinse some uncooked rice thoroughly to get rid of the loose starch. Then cook it in a 1:4 ratio mixture of malt extract and water, which gives the rice a sweet and malty taste. To crisp it up, spread it out on a flat baking sheet, to a layer no more than 2 rice grains thick (ideally less), and toast for between 10 and 15 minutes in an oven at 220 degrees C.
You could try making an unsweetened version, but one main function of the sugar from the malt extract (other than flavour of course) is to prevent the rice completely drying out in the oven. As the outer surfaces of the rice grains dry out, the sugar forms a barrier, slowing down the escape of moisture from within the grains. This forces some of the water to stay inside the grains and expand into steam, puffing out the grains in a process similar to making popcorn, though far less violent. If you don't like the malt flavour, use a neutral sugar syrup (like golden syrup), or try maple syrup, coconut sugar or whatever other sugar syrup flavour you like.
thank you, great tips from experience!
I like the method of no oiled puffed rice. If I'm cooking 1 cup of rice, and normally cook in 1 cup water, what is the ratio of maple syrup (my choice of sweetner and don't have malt) to water?
@@carolosborne126What matters for the comparison is the sugar content: Malt extract syrup is typically 50% to 60% sugar by weight, whereas maple syrup has a higher sugar content, typically between 80% and 90% by weight. If you want to be certain, check the nutritional information on the label, which should specify the amount of sugars present, either per 100 grams or per 100 mL.
The actual sugar content of the liquid you cook the rice in doesn't have to be all that precise. Using a 1:4 malt extract to water ratio gives a sugar content of roughly 10%. So to get the same (more or less) using maple syrup, just use a bit more water or a bit less syrup. I would estimate that a maple syrup to water ratio of 1:7 would be about right, but as long as you have at least 10% sugar, the precise percentage shouldn't matter too much.
Watching that oil almost boil over was STRESSFUL
I was waiting for fire to start. Happened to me when i was 13 unsupervised french frying. That was stressful.
If you wash the rice before preparing, the water turns white. Maybe the white residu will make it stick?
@@johnroekoek12345 bro, did you reply to wrong comment?
@@fitrianhidayat Since you bring it up... yes. I totally did. 😂
BREATHE
Just to help you articulate the differences in the two methods.... the cooked rice you have effectively pre gelatinized and hydrated the starch within the rice and the uncooked is basically making the starch cook and somewhat gelatinize, but without as much or any hydration involved.. accounting for the much crispier denser texture.... you can also achieve a wonderful result by just soaking the rice in hot water for about 20 minutes... draining it and then allowing it to dry overnight between deep frying.... and you will get a combination of what you're looking for in a much more commercialized style puffed rice result...
Man, such a great explanation and no fuss about views and shit; short and to the point, perfect...instant subscribe.
One of the most to the point videos I've ever watched. Probably the only one actually
In indonesia we called it "Rengginang", a common snack, sometimes used for traditional ceremony
Bukannya jipang?
Hahahahaha salam dari jawa mbak e
@@adyamaulana same thing different method
Rengginang = precooked, dehydrated, fried
Jipang = uncooked rice, fried or puffed in rice puff machine (idk what its name)
Also, rengginang is savory - jipang is sweet
This was a very informative video, thanks for sharing. I think I am going to try the oil method
FYI- If you wash your rice thoroughly before cooking it’ll clump a lot less so it’ll take less work to separate the grains after dehydrating!
I’m excited to try this. My partner loves rice so it’ll be a fun surprise I think :)
Great video! Being Cuban, and eating rice daily (LOL), you don't need "less sticky rice"... just use less water and prerinse. That will produce less clumps 👍
The cooked rice version has a twist in India.
It is added with some chillies, tomatoes, onions, salt, cooking and mashing it to a thick consistency.
Made into thin tortilla shapes, layed over a white cloth, dried under the hot topical sun.
When you fry, it comes out really well, like a thin wavy paper plate.
Taste it with some Yogurt mixed Rice, some sour mangoes cut into little cubes, mixed with a table spoon of red chilli powder, a drop of oil and a pinch of salt.
Try it, for successfully getting teleported with the taste of India.
What is this dish called in India?
Oh how I love the Indian elegant turn of phrase. As a Brit I do believe you as a nation, use the language better than us. 🇬🇧🥲
@@sarahdixon6011 What turn of phrase. Could you elaborate , as I'm an eager learner of this language?
Precooked rice, dehydrated than fried, in Indonesia we call it "rengginang".
It's technically left over rice that become hard and inedible so we dry it further before fry it.
Honestly, thank you for this, you've saved from surfing thru hours and hours of semi-useless+confusing videos to help me know exactly what I need to do. Thank you👍
Was literally eating trix right now and thought: “how tf do you make this”
prescription lol, me rn, but rice cakes
Thank you for your sharing brother
We in Indonesia called it "rengginang", we used the second method with either sticky or non sticky rice.
Ah, a fellow indonesian.
I think we have common ancestors. It's also our ancient recipe and popular even today.
I just tried this and it is SO FECKING COOL!!!!
Thank you this was a great source of info.
"Hello, my peeps." What beauty. What a short, but sweet way to greet your viewers, better than any drawn out animation. It brings a tear to my eye. Truly the greatest intro on UA-cam.
Take some heated grated coconut, mix sambar powder, chopped onion, chopped cilantro, coconut oil, lemon juice, and salt, and mash ingredients together. Roast or microwave the charmura (puffed rice). Then mix charmura with the chutney you made previously and eat.
😮That’s INCREDIBLE!!
Here in India we make these in local. They have many variety and each tastes completely different
1.first one is "chaal vaaja",shown in the video
2. " Moory" same method no oil ,there is special technique which makes the rice puff a lot more then this which makes the final thing super light and easier to chew.
3."khoi" same method as moory but instead of rice use paddy(rice with its outer shell thingy).this is more similar to pop corn cause this time the grain actually puffs instead of just frying
4."Chiraa" special machines required so i am not explaining that
(Edited typos)
Sand method is very useful and gives good puffed rice
I love this so much more than the U.S. faking it calling it rice crispys a processed sludge. This is so much better thank you
Never wanted to taste puffed rice so bad in my life before 😑
We have this in our cuisine. We use sweet sticky rice. Its similar to your cooked puff rice method. We cook sticky rice as per normal, then spread them on banana leaves in thin squares then dry in the sun for a whole day. Deep fry on high heat. Thats our rice crisps.
Great video. I'm going to use the uncooked rice, straight into the oil method. Just because it's quicker ☺️
Awesome video! Concise and really informative. Using this to make some snacks with the rice at the back of my lazy susan
Firstly, I want to say that I just found your channel, and it seems really cool. You make some really interesting things and I have subbed for future videos. Secondly, and this isn't meant to sound rude or anything, but you were really close to setting your house on fire with that oil. When you poured in the precooked rice, the oil very nearly boiled over and the second it would have hit your hob, you would have had a serious fire on your hands. Speaking from experience... I almost burned my girlfriends house down a few years ago doing that exact thing. Just as a heads up, maybe ensure to use a bigger pan so that the mass doesn't cause issues. Otherwise, great video.
Doogle Lawless lucky he is using electric stove
Great clip thumbs up.
v. interesting. thanks pal.
Buat jalmuri pake nasi sisa enak juga kog
Very interesting
When I was a child, I always saw the machine for a rice paff in the festivals (Japan🇯🇵). Because the machine literally explodes rice, the sounds were super huge. Before the machine was turn on, they notified with an alarm. Fresh rice puff is much testier than you expected😊
really like that..wow
Thank You!!! I did it i was so scared on the part where i add the rice on the oil then when i putted it there it didnt burn and counted 10 seconds and yea i put it on the metal sieve and removed the water then i made it!
Well done I liked the second method
You can replace sand with powdered sea salt and use it for popping the rice!
Shhhh listen... snap, crackle, and pop. I'm going to give this recipe a try. Cinnamon and my home grown Stevia as the sweetener. Yummy
the cooked one, in Indonesia this snack called “Rengginang”. but we used sticky rice and mould them into a flat ball (?) form. seasoned with garlic, salt, chicken powder, etc before dehydration stage.
Very interesting. Thank you! 💙
The cooked rice version is more like Rice Krispies, and the uncooked version is more like the puff rice cereal...
Could you use five minute rice since it is already pre-cooked?
So glad i watched this. Great video.
+Val Cronin Thank you, I really appreciate it!
Thanks for this! Very informative!
In Indonesia usually we use a used rice or a yesterday rice that are not being eaten. Then we dried it over the heat of the sun for a day or two. After it dried then we fried it when ever we want to eat it.. We can eat it by adding some chicken or beef flavour. Or eat it original without adding flavouring. It delicious already..
Love your channel. Passing it on.
Nice!
That's really cool, only I don't have a dehydrator. Could I place them in the oven while set to "wm" for a couple hours?
Ovens work too. Warm the rice to 60C and keep the door a little bit open so the moisture can escape.
@@Flippokid thanx for the tip! I'll have to give it a try! Blessings!
Is this the same kind of crunchy rice used inside chocolates? Like, a Nestle's Crunch Bar? I'm only asking because I wanted to try making my own homemade candies.
The second method is similar to the crunchy rice you find in chocolate. Thanks for the question!
Thank you for answering! This really helps me a lot and you're welcome for the question. :)
Nice job!
mirip rengginang bang, di tambah lorjuk kering mantap bang
Was searching for such a video Thanks
Hi new subscriber here.Loving all your videos. Really well explained.
"How to deep fry rice" 😁
Wonderful
2:21 If you wash the rice before preparing, the water turns white. Maybe the white residu will make it stick?
That’s the dust from milling
@corneliusdinkmeyer2190 Actually, you're wrong, it's not starch, it's talc
@@corneliusdinkmeyer2190You're actually wrong, itsnot starch, it's talc.
@@ijakeme they don’t use talc anymore. Afraid it’ll cause stomach cancer
@@corneliusdinkmeyer2190Uhh Actually, you're wrong, they still do use talc, there's no restrictions against it, and it's not because of Stomach Cancer, it's because of Asbestos concern.
does it has to be that much oil?
In the Indian method, the rice is usually soaked and then partially dried before the puffing. You want somewhere between 10% and 15% moisture content; too low results in very little puffing.
Yeaaay another person who likes my way haha, well cooked is to my taste far more better , i take stickier long grain rice , i like the texture in cereals due to the big chunks you get out , also i strain it first for milk , i once just did boiled rice in a snack containing a lot of oil which gave a similar effect in the oven!!! It wasnt entirely puffed but you get something chewy with a little extra bite , pure coincidental as i tried it with rice and oil in an oven too yet failed. Ty for this , i now finally can be more or less assured that my fam. Was not just sayin its tasty to please me hihi
I tried making this with long-grain rice I precooked and then dried for 2 and a half hours in the oven at the lowest temperature, about 220°. But when I tried to fry it, half of it turned brown without puffing, and the other half puffed but it wasn't as light as I think it should be. The oil was quite hot, over 230°. Any idea why it didn't work? Did it dry too hard and not have enough moisture left in it? I'm planning to try again with rice cooked with sugar for sweetness. Should I maybe not dry it as long?
What temperetarue did you dehydrate it in?
What does one do with the excess oil? store it for later use?
Hi, next time put the rice in a smaller sieve and dip the sieve in the oil to fry it, like they do fries, so you don't have to pour boiling hot oil into another pan. Just to be safer!
Good tip.
Can you use an air popper like you put popcorn in to make perfect rice ?
What do you recommend say for putting on top of oatmeal. Which has a more flavorful crunch and would still remain crunchy after a while?
You can make puffed rice cakes they are amazing
will it taste like popcorn, i cant have the popcorn so was looking for something i can make like it
you can fry up glass- and rice moodles like that too. the crucial parameter is how moist the starchy good is. if you humidify it with a slice of potato over night, it's gonna puff up much more. "popcorn cannons" are legend, though, and puffing things without oil reigns surpreme.
Thanks for the suggestion, I will try that next time!
What temperature was your oil?
Precooked plus dehydrated could possibly be ideal if you like puffed rice in clusters. Yummy! 😋
That's what I was thinking - par boiling, rinsing, and drying with paper towels, then frying it up and straining it.
Can i use oven to dehydrate the rice?
I assume if you use instant rice you can make the puffier version without having to cook and dehydrate it yourself
So, how are Rice Krispies made? I doubt they use oil. BTW, you do a great job narrating.
nice...i use heated salt to puff the uncooked rice
Hi, plz share me details of your rice dehydrator, available on Amazon??
Can you use brown rice??
*Add some oil to a pan and pre cook some long grain rice for a few minutes then add boiling water to the pan and Par boil for 10 minutes in very salty water... then dehydrate on a plat baking sheet in an oven at 220 F and try and separate the kernels as much as possible... when dry as possible after a couple hours or so... place in fridge over night and then fry them ... really comes out great*
Cool thanks 👍
180°F or 180°C?
C
I don't have a thermometer, does it matter if the oil is hotter?
I also don't have a dehydrator, so can I dry it in the oven? How long? What temp? In celsius please, if possible. Thanks.
If you don't have a thermometer is to fry it isn't the end of the world. What I would do is heat it on medium-high heat, and keep an eye on it. After about 3-10 minutes (depending on your heat source), you can throw in a test grain, if it puffs up, it's ready, if it doesn't then you should wait a little longer.
If you want to dry without a dehydrator, it is possible and you have a few options, 1) you can use your oven, put it on the lowest tempurature (around 40-50C) with the fan on if possible and let this sit for about 5-10 hours, or overnight if you can manage. I really found that the drying is the most important part. Thanks for the questions!
Dried the rice in my oven as you described. Took 5 hours. (Yes, at this moment all I'm thinking about is the electric bill, lol). Looks and feels bone dry, but I will let it sit overnight, just in case. Then it's SHOW TIME.
Last time I tried this, I almost burned the house down. Literally had flames up to the ceiling. Taught me to NOT fry raw rice as some people suggest. Also - always ask questions. No matter how stupid.
Anyway, we shall see what I accomplish tomorrow. Thanks for the feedback.
Pivo Pivoĺ
What kind of oil do you buy that you can dump so much of it in a pot. I would love to cook like that but it would take me 20 bucks to get that much oil
+Dan T I am using safflower oil, it comes in a 1 liter container about 1 euro here, so it isn't too expensive. I remember that frying oil can be super hard to find at a good price in the US. I tended to try and find some cheap vegetable oil and reused the living day lights out of it. Good luck on your quest
Thanks for the response, i'll definitely check that out at my local supermarket!
Dan T Sunflower oil is VERY CHEAP and good for frying, only down side is that it leaves stains on pots if burnt. The stains ARE removable with sponge and soup, but ain't nobody got time fo dat! So just don't burn it, or do, It's your food not mine. A pack of sixteen 1 liter bottles is around one dollar where I live, and it stays around for at least 5 years! I buy them in bulk and store them in a dim room.
Dan T you can also reuse the oil if you've filtered out any crud. If you're deep frying chicken it actually tastes better if you've used that oil before...
You also don't need to use as much oil as he did, and you can reuse the oil for future recipes or future frying. I am going to try the hot salt frying method instead because I don't like oil. You need a wok for hot salt frying or hot sand frying.
So its basically popcorn????
You could also try soaking the rice overnight then steaming it. This is the method used to prepare rice for koji, and the grains remain separated.
What temp did you put the dehydrator on
Is this what we call rice krispies in South Africa?
alternative for dehydrator?
Summer sun!, contraption with hair dryer, fan on low..
Can i use olive oil
Thanks for the question, you could in theory use olive oil, but it's much more expensive than canola or sunflower oil for example. Heating olive oil up to high tempuratures will make the oil bitter and due to it's low smoke point, heating it up to the tempuratures needed to fry will cause it to get super smokey and possibly ignite.
I would recommend if you cannot find cheap oil for frying to add the rice into a pot in batches. You can also use crisco or lard. Good luck if you have any more questions feel free to ask!
What about using instant rice?
thanks
Why do you sieve the rice instead of scooping it with a handheld strainer?
When you have hot oil, time is not on your side. He was on the verge of a boil over of oil in the video. Scooping takes too long.
Doing a smaller batch of rice right in a strainer would've been safer. It was an electric burner - so less risky than a gas burner, but still.
Dude, with that first clip of cooked rice being dumped in oil you almost started a huge grease fire lol.
Does the uncooked method work fine with rice krispies ?
It's a bit harder than regular rice crispies
So it's like making popcorn
Could you use instant rice that would be like precooked right
It is my understanding from an article that I read that the rice must contain some moisture much like popcorn kernels. They explained that rice does not contain any moisture compared to corn kernels. So, they suggest steaming the rice.
what kind of oil did you use??
What do you do with the used oil?
I kept it and used it for frying a few more things. Thanks for the question.
Cant you just put them in the mikrowave`?
WHERES THE SAND WAY OF DOING THIS i need it right now