Puffed Brown Rice
|Cooked brown rice||4 Cup (64 tbs), cooked so that grains are separate and dry|
|Soy oil/Sesame oil||1 Quart|
1. Spread the rice out and let it dry at room temperature for 3 days, turning occasionally. It should be hard.
2. Heat the oil to 350 degrees in a deep-fat fryer.
3. Put 1/4 cup of the rice at a time in a stainless steel basket or sieve and lower it into the hot oil. Fry for about 20 seconds, or until lightly golden. Drain on paper towels.