Air-Frying Rice: A Quick, Crispy Treat?

Air fryers have become increasingly popular, and it's no surprise that people are experimenting with them to make all kinds of dishes, including puffed rice. While it is possible to make puffed rice in an air fryer, it requires more than just putting rice into the machine. Here's a step-by-step guide on how to make puffed rice in an air fryer.

Rinse the rice to remove excess starch

Rinsing the rice is an important step in the process of making puffed rice. It is crucial to use the right cleaning method to ensure perfect puffing. Start by rinsing the rice in a fine-mesh strainer under cool or cold running water. Swirl the rice around with your hand and gently shake the strainer to drain the water. Repeat this process until the water runs clear, with no cloudiness or milkiness, and is completely free of starch. This step helps to remove any impurities, dust, or debris and gets rid of excess starch, which could cause the rice grains to stick together during cooking.

After rinsing, spread the rice out on a clean kitchen or paper towel and pat it dry carefully. It is important to ensure that the rice is completely dry before cooking, as any remaining moisture can negatively affect the texture of the puffed rice.

Simmer rice in water until tender

To make puffed rice, you'll first need to rinse your rice. Place 1 cup (200 g) of rice into a bowl and cover it with cold water. Swirl the rice around with your hand and then drain the water using a fine-mesh strainer. Repeat this process until the water runs clear.

Next, you'll need to simmer the rice. Bring 1 3/4 cups (410 ml) of water to a boil in a pot. Once the water is boiling, add a pinch of sea salt and the rice. Cover the pot and reduce the heat to low. Allow the rice to simmer for about 20-25 minutes, or until it is tender.

• First, bring water to a boil in a medium saucepan. The basic water-to-white rice ratio is 2 cups of water for every 1 cup of rice. You can easily double or triple this recipe, just make sure you're using a pot that is large enough to hold the rice as it cooks and expands.
• Once the water is boiling, add a teaspoon of salt and a tablespoon of butter or oil (optional). Allow the butter to melt.
• When the water has returned to a boil, stir in the rice.
• Let the water return to a light simmer. Stir again, cover the pot, and turn the heat down to low. Keep the rice simmering slightly and keep the pot covered. You may need to adjust the heat to maintain a light simmer.
• Start checking to see if the rice is tender and if all of the liquid has been absorbed after about 17 minutes. It may take up to 25 minutes, especially if you are making a larger quantity of rice.
• When the rice is cooked, turn off the heat and let it sit for a couple of minutes to finish absorbing any remaining liquid.
• Remove the lid, fluff the rice with a fork, and let it sit for another 2 minutes or so until some of the excess moisture dries off.

Once the rice is tender, you can spread it out on a lined baking sheet and dry it in the oven to prepare it for frying.

Dry the rice in the oven

Drying the rice in the oven is a crucial step in making puffed rice. Here's a detailed guide on how to do it:

After rinsing and cooking the rice, it's time to dry it. Get a rimmed baking sheet and line it with parchment paper. Spread the cooked rice evenly on the sheet, ensuring it forms a single layer. This method ensures faster and more even drying than using a bowl.

Preheat your oven to 250°F (121°C). Once the oven reaches the desired temperature, place the baking sheet of rice inside. The low temperature will gradually remove the moisture from the rice, so leave it to dry for about 2 hours.

Check on the rice after 2 hours. It should feel hard and completely dry. If it still feels moist, return it to the oven and give it another 30 minutes. You can also opt for a dehydrator or simply leave the rice on paper towels overnight to air-dry.

Once the rice is dried, you can choose to use it as-is or proceed to fry and puff it up. Remember, this drying process is essential to ensure your rice puffs up correctly, so don't skip it!

By following these steps, you'll have perfectly dried rice, ready for the next steps in your puffed rice-making journey.

Heat oil in a pot

To make puffed rice, you will need to heat oil in a pot to a specific temperature. The amount of oil you will need depends on the size of your pot, but aim for around 2 inches (5 cm) of oil. You can use a neutral-flavored oil like sunflower, vegetable, or canola oil. Extra-virgin olive oil can also be used, but it may start to taste burnt or bitter at high temperatures. Attach a deep-fry thermometer to the side of the pot and heat the oil over medium-high heat until it reaches 425 °F (218 °C).

If you don't have a thermometer, you can test the oil by adding a few grains of rice. If the oil is hot enough, the rice grains should puff up almost instantly.

Once the oil is hot, you can add the dried rice. Place the rice in a metal fine-mesh strainer and lower it into the oil. The rice will puff up and fry, so be careful to keep your face and hands away from the oil to avoid any splashes. Allow the rice to fry for 5-10 seconds, then remove the strainer from the oil.

Place the strainer on a baking sheet lined with paper towels to absorb the excess oil. Turn off the stove and allow the puffed rice to cool for at least 5 minutes before serving or storing.

You can season your puffed rice with salt, powdered sugar, or cinnamon sugar, or add it to other dishes like stir-fries, salads, or desserts.

Test the oil by adding a few grains of rice

Testing the oil by adding a few grains of rice is an important step in the process of making puffed rice. This test will indicate whether the oil is hot enough to fry the rice and will also give you an idea of how quickly the rice will puff up.

To test the oil, carefully add a few grains of the dried rice to the hot oil. If the oil is at the correct temperature, the rice grains will puff up almost instantly. If the rice takes longer than 10 to 15 seconds to puff up, it means that the oil needs to be heated for a little longer. This testing step is important because it helps to ensure that the rice will fry and puff up properly when added to the oil.

If the rice is still clumped together after drying, take a few minutes to separate the grains before testing the oil. This will ensure that the grains are evenly coated in oil and will help to prevent them from sticking together during the frying process.

Once the oil has been tested and is at the correct temperature, you can proceed to add the rest of the dried rice to the pot and begin the frying process.

Frequently asked questions