Rice Puffs
By: Anonymous
Published: Saturday, February 13, 2010 - 9:47am

Ingredients




2 cups Short-grain rice salad oil 
Preparation

1 Put rice in a 3 qt pan. Wash with water until water runs clear. Drain. 2 Add 2 cups of water, bring to a boil. Cover and simmer on low heat about 25 minutes. Turn out rice on a slightly greased cookie sheet. Pack rice in an even layer about 1/4 inch thick. Bake uncovered at 275 degrees about 2 hours - until thoroughly dry. Cool. 3 Break into bite-size pieces. In a 3 qt pan, pour 1 inch of oil and heat to 375 degrees. Fry rice pieces until puffy and golden (about one minute). 4 Drain and salt to taste. 


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Tags:

appetizers 


Yield:




6.0 servings





Added:

    Saturday, February 13, 2010 - 9:47am  


Creator: 

Anonymous 










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Preparation

 1  Put rice in a 3 qt pan. Wash with water until water runs clear. Drain.  2  Add 2 cups of water, bring to a boil. Cover and simmer on low heat about 25 minutes. Turn out rice on a slightly greased cookie sheet. Pack rice in an even layer about 1/4 inch thick. Bake uncovered at 275 degrees about 2 hours - until thoroughly dry. Cool.  3  Break into bite-size pieces. In a 3 qt pan, pour 1 inch of oil and heat to 375 degrees. Fry rice pieces until puffy and golden (about one minute).  4  Drain and salt to taste.