In this short article, we will provide an answer to the question “How to make puffed rice in the microwave?” and the information on selecting the rice for puffed rice.
How to make puffed rice in the microwave?
Follow the given steps to make puffed rice in the microwave:
- Take cooked rice (about 2 to 3 cups)
- Prepare a cookie sheet or a large baking pan by lining it with parchment paper. Prepare the cooked rice in a single layer on a baking sheet and set it aside. If you’re pressed for time, simply leave it to dry on the baking sheet overnight before baking it the next morning.
- The oven temperature should be set at either 250 or 300 degrees Fahrenheit before you begin baking. Place the rice in the oven for 1-2 hours, or until it is fully dry, till the water has evaporated.
- Once the rice has dried, you may store it in a container similar to that used for popcorn.
- Much like popcorn, pop the rice in a tiny bit of vegetable oil until it is golden brown. It’s best to start with 3-4 tablespoons at a time until you acquire a feel for it. If you have a microwave popcorn popping bowl, this is the approach I prefer to use for popping the rice (and popcorn for that matter).
- To fill the bowl, add approximately 1/4 cup of dry cooked rice. After hitting the popcorn button on the microwave, pay close attention to what you’re hearing. It is at this point that your senses of hearing and smell become important.
- Allow the rice to pop softly at first, but as the number of pops diminishes, ready to put the rice in the pot and turn off the heat. You’ll also sense steam, which has a distinct scent of cooked rice. Because it can burn quickly and the popping bowl becomes hot, you should stop the popping and throw the popped rice onto a plate as soon as you remove it from the popping bowl.
- Use the rice in salads, vegetable or rice dinners, or Isabelle’s puffed rice granola bars for a delicious crunch and flavor boost in your diet.
What are the other methods to make puffed rice or murmura?
Murmura can be created in two different methods. Let’s take a look at each of these straightforward methods.
Soak about 2 cups of rice in warm water with a pinch of salt for at least 30 minutes before cooking. As the rice cooks, it will begin to puff out. Straining the rice will remove the excess water from it. After that, the rice grains should be spread out on a kitchen towel and dried in the sun until completely dry.
Afterward, heat a pan over medium heat, checking to make sure it’s not too hot, and add a bowl of cooking salt to it, covering the pan with a lid. Repeat this process until the salt has gotten very heated and dark in color. Over high heat, pour the rice on top of the salt and continually stir until the rice grains begin to pop and transform into puffed rice.
Once all of the rice grains have been turned into puffs, strain the salt and rice mixture through a strainer to eliminate any excess salt before serving. The murmura on your hands will be fresh and seasoned with salt.
Another approach for making murmura is to simply add cooked and dried rice to hot oil and swirl for a minute or two until the rice puffs up and becomes translucent.
What kind of rice are you looking for?
Even though white rice is the most often used kind, brown rice has been carefully investigated and proved to be just as dependable as white rice. Long rice may take a little longer to pop than short rice. Everything comes down to personal preference and comfort.
However, there are a few things to bear in mind while preparing puffed rice in the microwave. Rice has the potential to burn quickly and readily without your knowing. Paying close attention to your rice and checking on it regularly is required to achieve this. Rice can become burnt and puffed if you don’t pay attention to it while it’s cooking.
Take care as well as you’re taking the rice from the pan. Although the recipes look straightforward, they need caution, planning, and time management.
In this short article, we provided an answer to the question “How to make puffed rice in the microwave?” and the information on selecting the rice for puffed rice.