Now You're Cooking: Puffed rice
White rice, cooked - 250 ml
Canola oil - as needed
Spread out the cooked rice on a parchment paper lined pan. Make sure there is enough room on the pan to spread it all out evenly.
Dry them out in a warm oven and then transfer them to a well ventilated shelf.
You want to break them up to avoid clumping. When dehydrated, they will be a little translucent. They will last in this state for months.
To pop the rice, heat a little oil in a frying pan. The oil should be very hot. Place 30ml in the pan at a time. When popped, strain off the oil immediately. Repeat. Store the rice in an air tight container.