If you’re like me, you love the challenge of making things from scratch. Sometimes it's about saving money, but sometimes it's just for the fun of seeing how it's done. And in the case of puffed rice, it’s both! Not only can you make it at home without preservatives, but it also costs a fraction of what you’d pay for store-bought cereal. Plus, it gives you the freedom to skip the grocery store when you need puffed rice for recipes or a quick snack.
You might remember my granola recipe where I made the chocolate version. If you missed that blog and recipe, the link is HERE. This version required chocolate rice puffs to add a little variation to the recipe. I wanted to make the chocolate again but needed to get more chocolate puffs. As I was leafing through all the different options and the average $6 a box, I thought, how hard can loop these be to make myself? That curiosity led me down a rabbit hole of research. After gathering information and ingredients I started to make puffs. This led to a few trial-and-ERROR sessions. So back to figuring this out I went... I MUST be missing something! This morning, I finally figured it out. Success! It turns out, as long as you have the right kind of rice and a little patience, homemade puffed rice is actually easy! Once the rice is puffed, I toss it in chocolate, and it’s ready to mix into granola or eat as a snack.
Let’s dive in, and I’ll share what I learned about making puffed rice at home!
Ingredients and Tools
Rice: The key to making puffed rice is using the right type. I was finding a lot of opinions and vague descriptions of what could be used for rice and if it should be cooked or raw. I will save you all the trials and ERRORS as I had a few in the quest of figuring out what I supposed to be using.
Rule #1- Turns out you NEED a parboiled rice. The others will not work as the processing is different, this is the one I got. RICE AMAZON LINK
Rule #2- This rice can be fried raw, but I found that it was a little too "hard" crunchy for me. I like them crispy, but not too hard where I worry about breaking a tooth on the random hard crunch. *With this said, everyone really like it cooked this way and said that they didn't think they were too crunchy. You will need to try it to see if you think it is too crunchy for you. If you would like it more "crispy" and less crunchy, like real rice krispies you should try this next method. This trick is to cook the rice first, as directed, and then dehydrate it back to dry. When it is dehydrated back to dry it is then considered "instant rice". Now when you dip it to fry, it will pop and be crispy, not hard crunchy! They taste just like rice krispies! Doing it this way will give you the lightest, crispiest puffs. This might bring up the question, Can I just buy and use storebought instant rice? Apparently, yes! I did try frying a "raw" store bought "instant rice" and it did work, but I liked the taste of the parboiled and dehydrated quite a bit better.
Water and a pinch of Salt (optional)
Oven or Dehydrator: To dry the rice thoroughly before puffing.
Deep Fryer or Large Pot: For the actual puffing.
Step-by-Step Guide to Homemade Puffed Rice
You can use raw parboiled rice, but in my opinion, for best results follow these directions.
1. Cook the Rice
Start by cooking the rice as directed, either on the stove or in a rice cooker. You want each grain fully cooked and soft but not mushy. For added flavor, you can add a pinch of salt to the cooking water.
2. Dry the Rice
Spread the cooked rice out on a baking sheet. You want a single layer so each grain dries evenly.
Place the rice in a preheated oven at a low temperature (around 200°F or 90°C) or use a dehydrator. Let it dry out for 2–3 hours, checking occasionally to ensure it is drying evenly.
The goal here is to remove as much moisture as possible, which will make the rice puff up nicely when fried.
3. Heat the Oil
Use a deep fryer or large pot and heat oil to around 400°F (200°C). (Keep in mind the oil that you use for this step and health. I used lard for this because it is a healthy oil to use and there is no after taste.) You want it hot enough to puff the rice quickly without burning it. Test a few grains of rice first; they should puff up within a couple of seconds.
4. Puff the Rice
Carefully drop a small handful of dried rice into the hot oil. It should puff almost instantly. If it sinks or takes too long, your oil may not be hot enough. NOTE: I found using a metal sieve held down in the oil to drop the rice into, made it quick and easy to lift out after it was popped. I also used only about 1 1/2 cup of lard as my oil and put it in a saucepan just big enough to get my sieve in. This keeps this process minimal.
Remove the puffed rice with a slotted spoon and let it drain on paper towels. Note: 1/2 cup of the dehydrated rice yields approximately 2 cups of puffed rice.
5. Make it Chocolatey (Optional)
If you’re a fan of chocolate puffed rice, now’s the time!
In a fry pan add to make a sauce:
2 tablespoons of olive oil
3 Tablespoons of syrup or honey
1/4 teaspoon vanilla
2-3 tablespoons of unsweetened cocoa powder
When it is a smooth sauce add 3 cups of puffed rice and stir. Turn on low heat and stir frequently, until it dries. Alternatively, this step can be done on a cookie sheet in the oven on 340 degrees, 3-5 minutes, stirring 1/2 way through. Cool and store in an airtight container
Tips for Perfect Puffed Rice
Use the Right Rice: Stick to short- or medium-grain varieties for the best puffing.
Dry Thoroughly: The rice needs to be completely dehydrated and dry for proper puffing. If it still has moisture, it won’t puff well and may get soggy.
Work in Batches: Only add a little rice to the oil at a time; otherwise, it cools the oil too much, and the rice won’t puff.
Why Make Your Own Puffed Rice?
Once your chocolate rice puffs are ready, you’ve got endless possibilities! Add them to your granola recipe (linked above), snack on them as they are, or turn them into chocolate rice crispy treats. Making these at home not only saves on the grocery bill but also means no additives or preservatives. Plus, having the know-how to make puffed rice yourself brings a satisfying level of independence to your kitchen routine. Now, when I need chocolate puffs for granola or a quick batch of rice crispy treats, I don’t have to rely on the store.
So next time you eye those pricey boxes of cereal, why not try homemade puffed rice? It’s simpler than it seems, and with a bit of patience, you’ll have a tasty, homemade option for breakfasts, snacks, and more. Happy puffing!
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