Go to the Recipe: Rice Puffs
I’m guessing if I boil the rice in a stock, that wouldn’t give it the flavor when dehydrate it, but if I saved some stock in a spray bottle it could have the taste of the stock added while cooling the flakes post frying. But, would it be better to fry the flakes with the stock added to the oil? If so, what ratio of oil to stock?
wer hat ein dehydrator zu hause? Vielleicht 2 personen auf 100
You can spread it on norinsheets directly and make nori chips. They look like tempura nori
What if you don't have a dehydrater can you use the oven?
Hello guys, we have made rice chips so many times before but for the last couple of weeks I cant get it to puff for some reason, and it is quite annoying, rice has stayed the same but as we had problems I tried 3 different kinds and nothing changes. Could you tell me any reasons why that would happen. Temperature of the dehydrator has stayed the same, we tried to dry it 2 hours, 1.5 hours, 4 hours and it just doesnt work.
ohh yea it will.
Will this still work if i add squid ink when i pure?
Hi @Nathan Layng, Not all rice will puff the same. The more pure the starch the more predictable the puff. Wild rice can puff—a little—but will have other elements of the grains that will not and that will restrict even puffing. You can experiment and probably find a way to make puffs with any very starchy plant.
Does all rice puff the same with this method? Does it depend on the type of species or grain type? Would it be possible to use wild rice if not why and why does rice puff up?
hey it looks like i need to add a lot more water to get the rice really cooked to the point of falling apart. i am wondering around how much water should be added to the blender along with the rice to get the right consistency? thanks
really? my dehydrator is not working just today, I would try to use the oven, thank you for your response.
I know it’s 2 years late but no MSG is not harmful to anyone.
is not the time, is the consistency than it have, as well you have to dehydrated just when the paper is a bit flexible, just a little bit but, if you pass this time, you will be dehydrated too much and it affects final target, so just be alert for.... cheers and goodluck
How long can the dehydrated rice store before frying?
all these posts asking if you ca use nori. why not just blend in with the salt and msg?
IT WORKS WITH QUINOA?
Hi Chris, just wondering if you have ever tried a sweet version of this recipe? i assume just substituting sugar would work? was also contemplating using milk to make a kind of a rice pudding puff but not sure if that would come out the same in the end? thanks
Medical student here! In short, no. MSG is monosodium glutamate, which dissolves into sodium and glutamate. Sodium ion (Na+) is basically half of table salt and glutamate is an essential amino acid that the body needs, uses, and obtains from almost any protein source. However, over consumption of salt is harmful, but that is not unique to MSG (which is why you feel thirsty!).
hi , tnx i have a question about MSG , is it harmful for child?
I've tried doing a cauliflower based chip before, and have found that it doesn't contain enough starch. The rice base is fairly neutral though and can be easily flavored with other things, black beans would be the easiest to blend in there and have it remain smooth, but I've used broccolini, romanesco cauliflower, and asparagus with success. Another good method is to use a flavored powder. I've use both garlic powder and shallot powder mixed heavily with the rice water and have had good results as well.
I prefer aroborio for it's high starch content, which is what will help the rice crisp up, basmati works but don't rinse the starch off
Try and use the "keep Warm" setting on your oven, it's the closest you can get, ideal is around 140F
What brand is that dehydrator? it is super large comparing to the Parallex brand.
If I am using oven, what temperature should it be and how long does it takes?
you can do this with rice paper just brush with egg whites season with nori/dashi etc and dry at 100 degrees C then fry in hot oil
I guess if you use Rice noodle and fry them you will get the same result with less effort?
What else can you fry into puffs? Does rice have to be the base? Thinking artichokes, eggplant, black beans??!?
what type of rice do you use? Arborio or Basmati?
You probably ought to list a dehydrator in the equipment list.
Think this will work with wild rice?
We are using rice flakes, which are thicker than rice wrappers, to get this same affect. The triangle and square shapes they come in plus the way they roll up make them an excellent vegan "pork rind". Try seasoning them with BBQ powder or Klass. Great snack.
Season the rice water with the nori
cheers, i wanted to do a nori powder with these for a smoked mackerel and buttermilk dish
- originally posted by Ryan Lowery
Easiest way is to use a flavored water. The other good tip is to make a fine seasoning powder that you sift onto them fresh out of the fryer.
CAN YOU FLAVOUR THESE? FOR EXAMPLE WITH NORI, SORREL OR NETTLE? WILL IT AFFECT THE FRY?
CAN YOU FLAVOUR THESE, FOR EXAPLE NORI RICE PUFFS? WILL IT AFFECT THE FRY?
- originally posted by Guest
