Sweet Puffed Rice
Love rice? Make this exotic treat — here's an easy recipe! Wonderfully tasty and ridiculously simple. This dish tastes like childhood! Sweet, crunchy puffed rice used to come in cardboard boxes, and now I make crispy cakes out of that same airy rice.
GeRa
Recipe author
Sweet Puffed Rice
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 %
3 g
Fats 55 %
50 g
Carbohydrates 42 %
38 g
616 kcal
GI:
0
/
82
/
18
- To be honest, it's not only the taste of my childhood — airy sticky-rice cakes are one of Thai kids' favorite treats. These cracker-like cakes are also a great way to use up already-cooked rice. In Thailand they're made both sweet and savory; the savory ones are eaten with curry or various sauces. Start by steaming the glutinous rice — a steamer works best for this. Shape the cooked rice into small cakes no more than ¼ inch thick and about 2–2½ inches across. Lay the rice cakes on a parchment-lined baking sheet. Next, dry the cakes: put them in the oven on its lowest setting, or set them out in the sun. The rice needs to dry until it's quite hard (about as firm as uncooked rice). Pour vegetable oil into a deep fryer, deep skillet, or heavy-bottomed pot (the oil should be at least 2½–3 inches deep). Heat the oil until very hot and fry the rice cakes in small batches until all the grains have puffed open. Transfer the finished cakes to a paper towel or wire rack to drain off excess oil. Serve the sweet puffed-rice cakes with syrup or honey. Enjoy!
Caloric content of the products possible in the composition of the dish
- Мед - 400 kcal/100g
- Масло растительное - 873 kcal/100g
- Сладкий рис - 350 kcal/100g
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