Not the first time I come across the method, but definitely the most informative one. (What's with the comments here? No she didn't overcook the rice, she bought it "precooked". She said the results weren't salty even with the simplest table salt you can find.)
_“If you’re entertained by pointless kitchen experiments that curbs the curiosity, please hit the subscribe button for more”_ is the most passive-aggressive call-to-action I’ve ever heard so far, I couldn’t hit that sub button faster! 😂
I've experimented with this as well, and I found that parboiled rice is the only type of rice that made the puffed rice edible, and not too hard. It might also vary depending on the type of parboiled rice used. However, I also found that the salt needs to be around 230 ºC to puff up properly. Cooler than that, and the puffed rice will be too hard. I use a digital infra-red thermometer to monitor the temperature of the salt before putting in the rice. They're relatively cheap at around $20. Put the puffed rice in a bowl with milk, and they taste great. Home-puffed rice is definately better than commercial rice-crispies.
The crispy rice is easy! Lol. We haven't tried the other ones yet. do a little bit more research.... I have seen other demonstrations where it was extremely easy!
I just made it using instant brown rice and salt! It was definitely good. You should give it a try. It was similar to the difference between regular chips and kettle chips. It stayed crunchy longer and was crunchier than the cereal. I managed to get it fully crisp, though, without any hard center. I find it better to place the strainer over a pot and pour the cereal out when it's done. That way you aren't trying to catch the pieces before they burn.
Your narration is wonderfully phrased. Witty and informative flipping back & forth, which kept me engaged without knowing which is enjoyed more; your humour or your lesson. “Try 2, “ etc was so humble as well.
Thank you for your investigative work and imagination...!!! Don't stop finding new and short (and lazy...) ways to make life easier and more amenable...!!! Thanks for sharing your brain...!!!
There are so many varieties of rice available in India.... So if you want to make them you have to choose right variety of rice(like, semolina made from "Durum wheat" ) ... puffed rice are two types .... one (we call it "khoi" ) is make from whole grain rice(in Bengali language we call it "dhan") and another (we call it "muri" ) is make from just rice(any parboiled rice, but best is brown coloure parboiled rice).... here you can also found "Flatten rice"... then the flatten rice also convert to crispy.... but one thing you need to know salt does not always work as sand... You have to find thick and clear sand .... if you use fine sand then the result will show very bad... puffed rice also be feel have sand on it.... my English is not so good but I try to explain it.......
The raw rice pre-process. The extreme Parboiled rice is washed then mixed with salt or soda, then is dried up (sun or dryer), if sun dried, to secure is very well dried, rice must be roast. And finally you got rice for pop up rice. In India it's looks like they tosed plain rice, but it's a special treated rice😅
Roasted grains add really interesting flavors to tea! Genmai is probably the best known in the west - barley tea and buckwheat tea are actually quite popular too in east asia, could be fun to try out at home too!
You have the voice of an Angel. I'm going to experiment with a few types of rice before it hits the hot salt. If it works, it should puff up more and be less crunchy. I'll let you know the results.
Thanks for showing us how to do this!!!!!! Uh oh! The corn was a mess! 😬 I was thinking if you had an old fashioned stove top popcorn pan that you could prevent the mess. Those pans have a stirring bar inside it so you could keep stirring and have the lid on to keep everything from popping out!!
I actually have multiple popcorn makers 😂 there's definitely little need to come up with new ways to pop corns beyond the classic methods. A little oil and a lid works great. I just wanted to finish the salt experiment on a high note with a grain that I know definitely would work. Who knew it would be such disaster!
@@workdaygourmet I thought it was going to be messy when you covered up the single test piece at the beginning. I theorize it must have been the weight of the salt that kept it contained. The scooped kernels weren't all buried so well when they popped, so the salt was thrown more.
Thank you for sharing your experiments with us. I was looking for ways to make puffed rice and saw the Indian Street vendor video which made it look so easy. But I guess it's not as good or as easy as it looks.
Amazing vid! i thought I had to buy a specific black sand in order for this to work after watching a different recipe, but this is super promising! I wonder what other uses the popped grains might have. Also this is a good oil free way to make some popcorn if you figure out a good way to keep all the salt contained while still being able to stir it
I saw people use popped mustard seed for cooking - I wonder if the same works for grains of all kind, like add nuttiness, texture, and maybe make them absorb sauces better too!
It's much better to use something like black Salt or even sea salt. The coarser grain doesn't stick to the product (there IS residual saltiness from powdered salt, at least my family can tell a difference).
The salt I used has a fineness close to granulated sugar, not as fine as powdered, so it didn't impart discernible saltiness that I could tell. I didn't know coarser salt would work, since grains needed to be fully submerged, I thought coarser pieces would have more space in between
@@workdaygourmet the steam from popping will allow some salt to adhere to the grains. I admit its not much but has been noticeable in my family. As long as the bottom of your pan is covered in the coarser grain and you stir as it puffs they will work perfectly as a heat conductor. It doesn't adhere as well, and if you use black salt, it's much easier to get any small pieces that may stick. There are other videos discussing the differences between types of salt/sand to use to puff grains that go into more detail. Whatever works for your family is best, always. Just putting it out there that there are other options.
Thanks for this video. I wonder if the moisture content was high enough in the grains, or maybe they sealed up in a jar overnight with a spoonful of water first to increase the moisture? Mustard seeds would be good to try too 🙂
I had never imagined mustard seed to be a thing for popping, that is so interesting! what does it taste like? more like the condiment or more like a grain?
I don't know, popped mustard seeds are used in Indian cooking, but they are usually popped in oil to flavor the oil and then left in when you add the rest of the ingredients. (I've never tried it, just heard of it)
Great idea! Now I know what to do with my amaranth plant seeds this year! (Not enough for a bowl of grains, too many for replanting - popping is perfect!)
I love that you experimented and the wheat berries seem a good higher protein alternative. I’m going to try making it and pour some dark chocolate on them.
@@workdaygourmetI looked up their process in their patent and it seems they form a dough from water and rice flour(with other stuff) then extrude it to the flat shapes then toast that dough up.
Not the first time I come across the method, but definitely the most informative one.
(What's with the comments here? No she didn't overcook the rice, she bought it "precooked". She said the results weren't salty even with the simplest table salt you can find.)
There's no way im not going to own a cooking cannon after just learning about their existence.
please come back and let us know if they're worth owning (if you still have all your fingers afterwards 😁)
Did it arrive yet?
@@workdaygourmet I got one myself and puffed fingers are also pretty good, so it's worth the first mistake!
@@workdaygourmetnatural organic products more healthier ❤😊🎉
_“If you’re entertained by pointless kitchen experiments that curbs the curiosity, please hit the subscribe button for more”_ is the most passive-aggressive call-to-action I’ve ever heard so far, I couldn’t hit that sub button faster! 😂
That makes both of us😂
I've experimented with this as well, and I found that parboiled rice is the only type of rice that made the puffed rice edible, and not too hard. It might also vary depending on the type of parboiled rice used. However, I also found that the salt needs to be around 230 ºC to puff up properly. Cooler than that, and the puffed rice will be too hard. I use a digital infra-red thermometer to monitor the temperature of the salt before putting in the rice. They're relatively cheap at around $20.
Put the puffed rice in a bowl with milk, and they taste great. Home-puffed rice is definately better than commercial rice-crispies.
I have personally tried to puff raw rice and it work perfectly well ! No need to cook it before.
@@fraaggl?
Thank you so much for the tips. My first batch was a little too crunchy in the center, but the second attempt was perfect. So fast and easy!
thanx
how to make parboiled rice
This is extremely impressive. What I'm gathering is that this isn't a treat that's reasonable to make at home. Thank you!
The crispy rice is easy! Lol. We haven't tried the other ones yet. do a little bit more research.... I have seen other demonstrations where it was extremely easy!
She cooked the rice too long
I just made it using instant brown rice and salt! It was definitely good. You should give it a try. It was similar to the difference between regular chips and kettle chips. It stayed crunchy longer and was crunchier than the cereal. I managed to get it fully crisp, though, without any hard center. I find it better to place the strainer over a pot and pour the cereal out when it's done. That way you aren't trying to catch the pieces before they burn.
"Impressive"? It's salt, rice and heat.
Your narration is wonderfully phrased. Witty and informative flipping back & forth, which kept me engaged without knowing which is enjoyed more; your humour or your lesson.
“Try 2, “ etc was so humble as well.
Because lids cause condensation ( nobody likes wet popcorn) I use an oil splatter guard😸
Fwiw, wet popcorn (e.g. brown paper bag in microwave) absorbs seasoning really well 🤭
Apparently I am entertained by pointless kitchen experiments. What a fun video.
Thank you for your investigative work and imagination...!!! Don't stop finding new and short (and lazy...) ways to make life easier and more amenable...!!! Thanks for sharing your brain...!!!
I do this with parboiled rice in an ordinary frying pan. No need for salt, just make sure you find the right temperature setting on your stove.
Thank you!
This was great! You have a nice and soothing voice. Very pleasant to listen to.
This was so informative and just fascinating! Thanks for doing these experiments!
Thank you so much for saving me a lot of time. I Am now a new subscriber
There are so many varieties of rice available in India.... So if you want to make them you have to choose right variety of rice(like, semolina made from "Durum wheat" ) ... puffed rice are two types .... one (we call it "khoi" ) is make from whole grain rice(in Bengali language we call it "dhan") and another (we call it "muri" ) is make from just rice(any parboiled rice, but best is brown coloure parboiled rice).... here you can also found "Flatten rice"... then the flatten rice also convert to crispy.... but one thing you need to know salt does not always work as sand... You have to find thick and clear sand .... if you use fine sand then the result will show very bad... puffed rice also be feel have sand on it.... my English is not so good but I try to explain it.......
In India the rice is treated first with edible soda, then dried up, and cook in sand for making Muri Or puffed rice
What is the purpose of the soda?
The raw rice pre-process. The extreme Parboiled rice is washed then mixed with salt or soda, then is dried up (sun or dryer), if sun dried, to secure is very well dried, rice must be roast. And finally you got rice for pop up rice. In India it's looks like they tosed plain rice, but it's a special treated rice😅
Thx for trying all these variations. Nice work.
This is so cool! Thanks for sharing your experimentation! I love genmaicha, so this is exciting for me.
Roasted grains add really interesting flavors to tea! Genmai is probably the best known in the west - barley tea and buckwheat tea are actually quite popular too in east asia, could be fun to try out at home too!
Awesome trials. I learned a lot here. Well made and to the point.
I appreciate your work bc thats alot of effort much thanks to you 👍
Love the fireworks at the end 👍❤️🔥
I love your personality, awesome video!
REPUROPOSED FOR TEA AND i juuuust friggin LOVE YOUUUU😎🐯
Pinch of matcha + popped rice make even cheap green tea taste premium!
In india they add a tbsp of water to the rice first
Is it ok to use black salt?
You have the voice of an Angel. I'm going to experiment with a few types of rice before it hits the hot salt. If it works, it should puff up more and be less crunchy. I'll let you know the results.
Thank you for the kind words! Looking forward to the update!
Really neat! Now I'm off to buy a tea pot
This is my gateway teapot 😋 warning: may start collection obsession
Nice. Thanks :)
Gave me an idea about alternatives to those machines.
Salt works better than hot air popcorn machines for smaller grains 😁
EXCELLENT EDUCATIVE INFORMATIVE VIDEO
Very interesting! Thanks.
Thank You
🙏💫💫💫🌈💓🌸🌸
We eat popped sorghum. I can't wait to try and make my own WITH a lid.
I had to look that up, super interesting! Now I have to get some sorghum and try it out!
@@workdaygourmet get the white varieties. The darker ones are full of tannins.
Both. Are. Easier. Snak. In. Readymade. Pack❤
Thanks for showing us how to do this!!!!!! Uh oh! The corn was a mess! 😬 I was thinking if you had an old fashioned stove top popcorn pan that you could prevent the mess. Those pans have a stirring bar inside it so you could keep stirring and have the lid on to keep everything from popping out!!
I actually have multiple popcorn makers 😂 there's definitely little need to come up with new ways to pop corns beyond the classic methods. A little oil and a lid works great. I just wanted to finish the salt experiment on a high note with a grain that I know definitely would work. Who knew it would be such disaster!
@@workdaygourmet I thought it was going to be messy when you covered up the single test piece at the beginning. I theorize it must have been the weight of the salt that kept it contained. The scooped kernels weren't all buried so well when they popped, so the salt was thrown more.
Love the straightforward demonstration and presentation. I will definitely give it a shot, kinda looks like maggots though!
😂😂😂 now I can't unsee it!
Thank you for sharing your experiments with us. I was looking for ways to make puffed rice and saw the Indian Street vendor video which made it look so easy. But I guess it's not as good or as easy as it looks.
Street vendors are always incredibly efficient at what they do, I find most street food a lot slower/more challenging to replicate at home
The hardness of the salt-puffed rice seems ideal for cereal purposes. Rice Krispies famously go soggy in all of ten seconds.
Good point, they might be really good with a longer soak!
Amazing vid! i thought I had to buy a specific black sand in order for this to work after watching a different recipe, but this is super promising! I wonder what other uses the popped grains might have. Also this is a good oil free way to make some popcorn if you figure out a good way to keep all the salt contained while still being able to stir it
I saw people use popped mustard seed for cooking - I wonder if the same works for grains of all kind, like add nuttiness, texture, and maybe make them absorb sauces better too!
Covering the pot? Lol
It's much better to use something like black Salt or even sea salt. The coarser grain doesn't stick to the product (there IS residual saltiness from powdered salt, at least my family can tell a difference).
The salt I used has a fineness close to granulated sugar, not as fine as powdered, so it didn't impart discernible saltiness that I could tell. I didn't know coarser salt would work, since grains needed to be fully submerged, I thought coarser pieces would have more space in between
@@workdaygourmet the steam from popping will allow some salt to adhere to the grains. I admit its not much but has been noticeable in my family. As long as the bottom of your pan is covered in the coarser grain and you stir as it puffs they will work perfectly as a heat conductor. It doesn't adhere as well, and if you use black salt, it's much easier to get any small pieces that may stick. There are other videos discussing the differences between types of salt/sand to use to puff grains that go into more detail. Whatever works for your family is best, always. Just putting it out there that there are other options.
Well that was fun.
Thanks for this video. I wonder if the moisture content was high enough in the grains, or maybe they sealed up in a jar overnight with a spoonful of water first to increase the moisture? Mustard seeds would be good to try too 🙂
I had never imagined mustard seed to be a thing for popping, that is so interesting! what does it taste like? more like the condiment or more like a grain?
I don't know, popped mustard seeds are used in Indian cooking, but they are usually popped in oil to flavor the oil and then left in when you add the rest of the ingredients. (I've never tried it, just heard of it)
Most people put a lid over the pot when popping corn. Cause it goes flying and making a mess.
Which rice is used for making murmure????? Normal rice or other kind of rice
Any kind will do, if you parboil & let the surface dry
Awesome video.
Do you know who created Corn, sweet potatoes?
Oooo I wanna do that with quinoa and amaranth!
Great idea! Now I know what to do with my amaranth plant seeds this year! (Not enough for a bowl of grains, too many for replanting - popping is perfect!)
Nice! 👍
I love that you experimented and the wheat berries seem a good higher protein alternative. I’m going to try making it and pour some dark chocolate on them.
I'm going to make also wheat berries and pour some honey over it.
@@robdo19 The kind I got were so hard. It didn’t work for me😂 I even soaked them overnight and stuff but nope.
would this work with rolled rice? Has anyone tried? I noticed that the branded puffed rice was pretty flat.
Dont know what i did. It failed. I got minute maid rice . What do i do with it then
If it's not burnt you can throw it in a blender and use it like gluten free flour
What about in an instant pot?
Instant pot/pressure cooker generally call for water to build pressure. Using them for dry pops at home just didn't feel safe...
México te quiere Mario
Has anyone tried putting rice in an air popper for popcorn?
🙏🙏🙏
salt!!! evrika!!!
What is the most common rice they use to pop it in a cannon? Mine keep coming out not all puffed up
a lot of puffed rice package seem to call for brown rice, maybe the husk makes it easier to pop?
I would like to try this, but wonder about the salt content. Would any stay with the rice?
Really neat idea.
Doesn't taste salty to me at all - more sensitive people might notice a little. Use a more coarse mesh if you're worried.
@@workdaygourmet Thank you! This looks like a fun project to try with my kids.
I will give it a try.
Why didn't you precook the grains?
Tbh I thought whole grains in husk would pop like popcorns
Were all the grains parboiled?
Only the rice was. Everything else had original husk
I was thoroughly entertained by your pointless experiment. Thanks for your efforts!
can I use celtic salt?
any fine salt will do - some folks even swear by coarse salt (I haven't tried but people in the comment section had with success)
Did you par boil the mullet or wheat?
No, none of the grains with natural husk was boiled
The wheat and millet need to be soaked. They did not swell because it lacks water inside.
I would soak your parboil rice a little then dry quickly and then puff so there is more moisture
How do you dry quickly? Doesn't it usually take at least overnight if not a few days?
@@workdaygourmet like in a towel. When using salt or sand. Not the same as oil. But really i am just curious and hope to try sometime researching
does the puffed rice taste salty at all?
Not at all, as long as the salt is sifted away (maybe with a mesh that's not super fine)
0:33 you absolutely don't need to cook the rice before boiling it !!!!
Your millet didnt expand fully, they expand even more the temperateure was not right i suppose. They look like distant cousin of popcorn,
bock bock bock bock bock
The cannon looks scary
I think it actually is pretty dangerous, despite the comment section remaining amazingly undeterred 🙈
Yaaa fuck all this nonsens im going to stick with popcorn. Put it in the microwave for 2mins dry and its done.
Or just heat the oil first then put the grains in.
Made in China
Rice krispies arent puffed rice ... Look at the back of the pack, they are a mixture
I noticed the size is too different from whole grain puffs, they're mashed rice paste deceptively shaped!
@@workdaygourmet Ding ding ding,
and in my country our brand of the things mix wheat flour in too...
@@workdaygourmetI looked up their process in their patent and it seems they form a dough from water and rice flour(with other stuff) then extrude it to the flat shapes then toast that dough up.
I hope that wasn't a nonstick pan.