I've made puffed rice many times, both in "chip" form and individual puffed rice (like rice krispies). You have to fry them.
Basically, cook rice like normal, spread out on a silpat lined sheetpan. There are several ways to do this. You can place another silpat on top and then use a rolling pin to roll it out to a relatively thin layer. Place in a low oven, then dry for several hours or overnight.
Once dehydrated, break into pieces and fry in small batches. Your oil should be pretty hot, in the 400+ degree range. I just use a pot with oil. They puff up like cracklin and are delicious and delicate.
One way I make it is to actually make a rice puree, very smooth, then spread that out thin on a silapt and dehydrate. These make more delicate, lighter crisps. The "chunky" chips above are great too, but a little more rustic.
You can also dehydrate the rice individually and fry them that way, resulting in a classic "puffed rice cereal" thing.
I've also done the puree technique with quinoa which is delicious as well.
Basically, cook rice like normal, spread out on a silpat lined sheetpan. There are several ways to do this. You can place another silpat on top and then use a rolling pin to roll it out to a relatively thin layer. Place in a low oven, then dry for several hours or overnight.
Once dehydrated, break into pieces and fry in small batches. Your oil should be pretty hot, in the 400+ degree range. I just use a pot with oil. They puff up like cracklin and are delicious and delicate.
One way I make it is to actually make a rice puree, very smooth, then spread that out thin on a silapt and dehydrate. These make more delicate, lighter crisps. The "chunky" chips above are great too, but a little more rustic.
You can also dehydrate the rice individually and fry them that way, resulting in a classic "puffed rice cereal" thing.
I've also done the puree technique with quinoa which is delicious as well.
