Puffed Rice, Real Puffed Rice

Joined Aug 21, 2014
Puffed Rice, OK so nothing new, but I love it on a wedge salad, or spicy and mixed with Brussels sprouts. The technique I've always seen is placing the rice in super hot (450+ degrees) oil and puffing it. However, I've also been disappointed by the results. Then I was watching videos of puffed rice in India. So fast and way better results. They use sand rather than oil, yet their rice truly is puffed.

Question: is it ok to try this in a restaurant? What sand would be ok to use? Seems dangerous.

Thoughts? Anyone try this?

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