You need to heat the grain in a closed pressure vessel, wait for the pressure to build up and then suddenly release it. There are Chinese popcorn machines that can do that:
with rice at least sadly no. though you can puff it using hot salt or sand, as is popular in India
most grains lack the hard watertight shell popcorn has that allows pressure to build up in the kernel
things lacking the hard shell usually have to be puffed via a puffing gun
look up puffing guns and popcorn cannons for a fun internet info hole 👍
Doing it with rice is not super hard. It needs to be cooked the regular way first, so if you have leftovers you can try with that. Just dry it out, maybe in an oven on low for a little bit, then give it a dunk in hot oil, around °325-°350. It puffs right up, only takes a couple seconds.
You can puff rice noodles the same way, but you don’t have to cook it first since it’s already been processed. I like to serve Mongolian beef or some other kind of stir fry over it.
We puff rice to get rice crispies and puffed oats will get you sugar crisps.
Can I ask how you do that? With popcorn, you can just stick it in a brown paper bag and cook for 2 minutes. Is it that simple?
You need to heat the grain in a closed pressure vessel, wait for the pressure to build up and then suddenly release it. There are Chinese popcorn machines that can do that:
https://youtube.com/shorts/P_Wx8NWhqqw?si=z-naSzYdnMm2HQDO
You can buy them on Aliexpress but I’m too scared to get one.
Aliexpress pressure vessels: what could go wrong?!
You can also get them on Amazon, but they’re usually between $100-$200.
with rice at least sadly no. though you can puff it using hot salt or sand, as is popular in India
most grains lack the hard watertight shell popcorn has that allows pressure to build up in the kernel
things lacking the hard shell usually have to be puffed via a puffing gun
look up puffing guns and popcorn cannons for a fun internet info hole 👍
The hot salt and sand is already sending me down the info hole. Thanks.
Doing it with rice is not super hard. It needs to be cooked the regular way first, so if you have leftovers you can try with that. Just dry it out, maybe in an oven on low for a little bit, then give it a dunk in hot oil, around °325-°350. It puffs right up, only takes a couple seconds.
You can puff rice noodles the same way, but you don’t have to cook it first since it’s already been processed. I like to serve Mongolian beef or some other kind of stir fry over it.
We’re going to have to try that, it sounds fun.
That’s also how I handle your mom.
CD or Doug?
https://www.youtube.com/watch?v=UiD3YJD2RVU
This one is in the recommended videos right next to the video you posted. Will it pop?
Huh interesting. They just seem to do them in a pan though which burns several, compared to the puffing gun
Well puffed oats and a pound of sugar, yeah