How to Make Puffed Rice

If you like the light, crispy texture of puffed rice, learn how to make it at home. For the lightest, fluffiest rice, cook your favorite type of rice until the grains are tender. Then dry out the rice and fry it in hot oil until it puffs up. If you prefer to make smaller, denser puffed rice, skip cooking the rice and just fry the grains of uncooked rice until they pop.

1 cup (200 g) of rice

of water

1 to 2 pinches of sea salt

Sunflower, vegetable, or canola oil, for frying

Makes about 3 cups (75 g) of puffed rice

EditCooking the Rice
Rinse your choice of rice. Place 1 cup (200 g) of rice into a bowl and fill it with cold water. Use your hand to swirl it around and then pour the rice into a fine mesh strainer so the water drains. Return the rice to the bowl and add fresh water. Keep rinsing until the water that’s draining runs clear. This will remove excess starch from the rice so it doesn’t clump or stick together as it cooks.[1]
Use any type of rice, such as basmati rice, sushi rice, brown rice, or long-grain rice.

Bring the water to a boil and add the rice with the salt. Pour of water into a pot and cover it with a lid. Heat the water over high until it boils. Then add 1 to 2 pinches of sea salt and the rinsed rice.[2]

Cook the rice until it’s soft. Put the lid on the pot and turn the burner down to low so the water bubbles very gently. Simmer the rice until it’s tender and the grains are soft. Begin checking the rice after 18 minutes.
The amount of time it takes will depend on the type of rice you’re making. For example, wild rice will take 25 to 30 minutes to cook although short-grain rice will cook much faster.

Spread the cooked rice on a baking sheet. Get our a rimmed baking sheet and transfer the hot rice onto it. Use a spoon or spatula to spread the rice so it’s in an even layer.[3]
The rice will dry faster and more evenly on a baking sheet than in a bowl.

Dry the rice in a oven for 2 hours. Preheat the oven and put the baking sheet of rice into it once it’s hot. Cook the rice at this low temperature for 2 hours to remove all of the moisture from the rice grains. Once the rice is dry, remove it from the oven and turn off the heat.[4]
The rice should be completely dry and hard once it’s ready to fry.

If you prefer a more hands-off method, spread the rice on a dehydrator tray. Place the rice in the dehydrator and dry the rice for at least 8 hours or overnight.

EditFrying the Rice
Pour the oil into a pot and heat it to . Put enough sunflower, vegetable, or canola oil to come up the sides of the pot and set the pot on the stove. Clip a deep-fry thermometer to the pot and heat the oil over medium-high heat until it reaches .[5]
It’s important to use a neutral-high that you can heat to high temperatures. This is why you shouldn’t use extra-virgin olive olive oil.

Add a few grains of rice to test the oil temperature. Once the oil reaches , put a few of the dried rice grains into the pot. They should puff up instantly if the oil is ready.[6]
If the rice takes more than 10 to 15 seconds to puff up, heat the oil longer and check the accuracy of your deep-fry thermometer.

Put the rice into the oil and fry it for 5 to 10 seconds. Pour the dried rice into a small fine mesh strainer and lower the strainer into the pot. The rice will begin to puff up after 5 to 10 seconds of being in the oil.[7]
The puffed rice will float to the top of the oil.

If you’re using dried rice that you didn’t cook first, it may take closer to 20 seconds for the rice to puff up.

Lift the rice out of the oil and transfer it to a baking sheet. Turn off the burner and place paper towels on a rimmed baking sheet. Slowly lift the fine mesh strainer with the puffed rice up and out of the hot oil. Then dump the puffed rice onto the paper towels.[8]
The paper towels will absorb the excess oil from the puffed rice.

Let the oil in the pot cool completely before you store or discard it.

Cool the puffed rice and use it. Let the puffed rice cool for at least 5 minutes before you season and enjoy it. For seasonings, sprinkle salt, powdered sugar, or cinnamon sugar over the puffed rice according to your taste.[9]
To store leftover puffed rice, put it into an airtight container and keep it at room temperature. Use the puffed rice within 5 to 7 days.

Try scattering puffed rice over your favorite salad or use it in trail mix and granola.

Always use caution when heating oil and frying things. Hot oil can splatter and cause burns.

EditThings You’ll Need

Fine mesh strainer

Rimmed baking sheet

Spoon or spatula

Measuring cups

Pot with a lid or rice cooker

Deep-fry thermometer

EditRelated wikiHows
Make Puffed Wheat Cake

EditSources and Citations
EditQuick Summary
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Today in History for 18th February 2019

Historical Events

1900 – Ajax soccer team forms in Amsterdam
1908 – 1st US postage stamps in rolls issued
1951 – Nepal becomes a constitutional monarchy
1968 – X Winter Olympic Games close in Grenoble, France
1990 – 32nd Daytona 500: Derrike Cope wins (165.761 MPH)
2009 – The Directorate General of Budget, Accounting and Statistics announced that the Taiwanese economy has contracted an unprecedented 8.36% in the fourth quarter of 2008; thus placing the country in a technical recession

More Historical Events »

Famous Birthdays

1924 – Humberto Fernández Morán, Venezuelan scientist (d. 1999)
1943 – Graeme Garden, Scottish writer (The Goodies), born in Aberdeen, Scotland
1952 – Juice Newton, [Judy Cohen], American vocalist (Angel of the Morning), born in Virginia
1953 – Robin Bachman, Winnipeg, guitarist (BTO-You Aint Seen Nothing Yet)
1964 – Matt Dillon, actor (The Outsiders, Crash), born in New Rochelle, New York
1966 – Kris King, Bracebridge, NHL left wing (Winnipeg Jets)

More Famous Birthdays »

Famous Deaths

1745 – Nicola Fago, Italian baroque composer, dies at 67
1829 – Jan Krtitel Kuchar, composer, dies at 77
1906 – John Batterson Stetson, American hat manufacturer, dies at 75
1949 – Niceto A Zamora y Torres, premier of Spain (1931-36), dies at 71
1995 – Robert “Bob” Stinson, American rock guitarist (The Replacements), dies of organ failure at 35
1996 – Brian Daley, writer, dies at 48

More Famous Deaths »

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How to Make Turkish Tea

Turkish tea is a great drink to enjoy as a mid-afternoon snack, to serve for guests, or to sip as a post-meal treat. To make it, you’ll need black tea leaves and a Turkish kettle. If you don’t own a Turkish kettle, you can use two stackable saucepans instead, one small and one large. With just a few ingredients, you’ll be able to make and enjoy your Turkish tea in just a few minutes!

EditUsing a Traditional Turkish Kettle
Purchase your favorite black tea leaves. If you don’t have black tea on hand, head to a local grocery store, tea shop, or online supplier to get your tea leaves. Remember, the strength of your tea depends on how much water you add at the end, so feel free to select your favorite black tea as the base flavor!
Turkish teas are divided into 3 main strength classes: strong dark teas known as koyu; medium deep brownish red teas called tavşan kanı, which means rabbit’s blood; and weak light teas called açık.[1]
Try dark tea leaves like Darjeeling, Assam, and Nilgiri for a nice strong base.

Purchase herbal teas like mint, apple, rosehip, or lemon ginger if you prefer your tea with a stronger flavor.

Boil of water in the bottom pot. If the two pots are attached, remove the top pot from the bottom pot and fill the bottom teapot with water. Place the top teapot back on top as you begin to boil the water. For the best taste, you should use filtered or bottled water if you have it.If you’re going to use tap water, let it run on cold for about 10 seconds before filling up your pot so it absorbs heat faster.[2]

Add 2 tablespoons (28.3 grams) of tea leaves into the top pot. Remove the lid from the upper teapot and carefully add the leaves into the empty pot. For a nice aroma, add an additional 1 tablespoon (14.3 grams) of loose flavored tea, such as Earl Gray or other black tea bases with flavors like orange, lemon, or grapefruit.[3]For the best flavor, store your Turkish tea in a sealed package. This will help prevent it from being affected by external odors and humidity.

Pour boiling water from the bottom pot into the top pot. Carefully remove the top pot from the bottom pot, and pour some of the boiling water into the upper teapot. Stop pouring once the water is about from the top and place the top pot onto the heated element to replace the bottom pot.[4]Move the larger pot in a circular motion while pouring to ensure even consistency.

Black tea must be steeped in very hot water, so double check that the water is boiling before pouring it over the tea leaves. [5]

Add of water to the bottom pot. While the top pot heats on the element, add more water to the bottom one. Once you are finished, place the bottom pot onto a close-by element that is off and let it sit.[6] You want this water to still be hot when you serve the tea.Once you’re done steeping the tea, you’ll use the water in the bottom pot to dilute the tea, so it’s important to have enough water in the bottom pot!

Place the top teapot on the bottom pot when the tea starts to swell. Once you notice the tea swelling upward to the rim in the top teapot—which should take 30 seconds to 1 minute—lift it up and place it on top of the bottom teapot. Leave a small crack between the two pots so that steam can escape.[7]Cap the top pot with a lid after placing the bottom pot underneath it.

Simmer the tea for about 10 to 15 minutes on low heat. Turn your stove to low heat, which is “Min” or “2” on your stove ring. This will keep the tea just below the boiling point while it continues to bubble. Once the tea leaves in the top pot start to sink to the bottom, the tea is ready to serve.[8]
If you’re unsure whether the tea is ready, temporarily remove the lid from the top pot and check on the level of the tea leaves.

EditUsing a Double Boiler
Buy black tea leaves from tea stores, big-box stores, or online suppliers. Turkish teas are classified by strength into one of the following categories: strong and dark (koyu); medium deep brownish red (tavşan kanı); weak and light (açık). But strength is determined by how much you dilute them with water, so choose your favorite base flavor for the best results!
Try dark tea leaves like Assam, Darjeeling, and Nilgiri if you prefer strong tea.

If you prefer your tea with a stronger flavor, try herbal teas like apple, mint, rosehip, or lemon ginger.

Choose a few different kinds and try them all out!

Boil of water in a large saucepan. Turkish tea kettles are essentially double boilers, which can be made by stacking a small saucepan on top of a larger saucepan. Fill the bottom saucepan with water—filtered or bottled will give you the best taste.[9]Swap the smaller saucepan with a mixing bowl if you’d like.

If you use tap water, let it run for 10 seconds before filling your pan so it absorbs heat faster.

Copper, aluminum, and non-stainless steel are the best material choices for your pan or bowl.

Add 2 tablespoons (28.3 grams) of tea leaves into the smaller saucepan. Rest the top saucepan onto a flat surface and scoop your tea into it. Add an additional 1 tablespoon (14.3 grams) of loose flavored tea like lemon, orange, or grapefruit.[10]Always keep your Turkish tea in a sealed storage container to prevent it from being affected by humidity and external odors.

Pour of boiling water over the leaves in the small saucepan. Remove the small saucepan and place it onto the stovetop. Lift the large saucepan, tilt it to a 45-degree angle, and gently pour the boiling water around the top of the tea leaves in the small saucepan. Slowly move the large saucepan in a circular motion while pouring to ensure even consistency.[11]Stop pouring when the water is about from the top of the small saucepan or your run out of boiling water.

Be sure the water is boiling before pouring it onto the tea leaves. Black tea must be steeped in water that is at least for active substance development.[12]
Keep the saucepan on medium heat until you notice the water rising.

Leave the pan without a lid while it boils.

Add of water into the large saucepan. Add more water to the large saucepan as you wait for the tea to boil. Then, place the larger saucepan onto a close-by element that is turned off and let it sit.[13]You’ll need to use this water when you serve your tea, so be sure you have enough in your saucepan.

Place the small saucepan onto the large saucepan when the tea starts to swell. Once you notice the tea starting to swell to the rim of the smaller saucepan, lift it up and place the larger one underneath it. Maintain a small gap between the base of the smaller saucepan and the rim of the larger one so steam can escape.[14]
Place a lid onto the small saucepan after placing the larger one underneath it.

Simmer the tea for between 10 and 15 minutes on low heat. Turn the stove to low heat, which is typically “Min” or “2” on your stove ring. If you can select a precise temperature, set it to approximately . This temperature maintains the tea at a temperature just below the boiling point. Once the tea leaves in the small saucepan begin to sink to the bottom, the tea is ready to serve![15]Temporarily remove the lid from the small saucepan if you’re unsure if your tea is ready. If the tea leaves have made their way to the bottom of the saucepan, it’s ready to drink!

EditServing Your Tea
Fill your Turkish tea glass with tea and boiling water. Turkish tea is traditionally served with a portion of water in a Turkish teacup. Start by filling 1/4 to 1/2 of your Turkish tea glass with tea from the top pot. After filling the glass with tea, use the water in the bottom teapot to fill the rest of the cup. Pour it gently to avoid creating bubbles.Fill the glass 1/4 of the way full with tea if you prefer lighter açık tea, and as much as 1/2 full if you prefer your tea dark, called koyu. Anything in the middle is called tavşan kanı.[16]
Sprinkle 1 teaspoon (4.2 grams) of sugar in for taste.

Drink the pot of tea within 30 minutes.

Serve your Turkish tea with snacks like borek or sweet baklava. Both are baked pastries that make a perfect addition to your tea. You can also opt for lemon bars, tea cakes, and hot cross buns.[17]If you’re drinking your tea with a meal, try smoked salmon on rye or chicken sandwiches.

Drink your tea with sugar or lemon for some extra taste. If black tea doesn’t sound to your liking, pair it with a lemon or add 1 to 2 sugar cubes. In Turkey, many people place sugar cubes under their tongue to dissolve while they drink their tea.[18]Milk is not traditionally serve with Turkish tea, but if that’s your preference, give it a shot.

EditThings You’ll Need
Flavored black tea

Turkish teapot set (or a small and large saucepan)

Turkish tea cups (or small glass cups)

Tablespoon measure

You can purchase a Turkish tea kettle and cup set from an online supplier if you don’t own one.

EditSources and Citations
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