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slinkyvagabond
Sep 2nd, 2004, 07:07 AM
:) A friend passed this along to me:

Use 1c sweet brown rice for either recipe.

A: Cover the uncooked rice with cold water.

Change the water morning and night until the rice has soaked for three full 24 hour days.

Drain the rice and heat it in a heavy bottomed frying pan, stir constantly until all the rice has turned brown and popped.

OR

B: Combine rice and 1.5c hot water and allow to stand for one hour. Using a strainer, drain water from rice. In a large skillet, add 2 T cooking oil and place on medium - high heat, and heat oil before adding rice. Add rice and stir well. Cover and gently shake until the kernels are mostly popped like popcorn and lightly browned. Remove from heat.

Popped rice can be stored for several weeks in an airtight container.

Popped rice makes a crunchy addition to muesli or for a snack.

cedarblue
Sep 2nd, 2004, 07:41 PM
is it like popcorn? or like puffed rice in cereals?
sounds nice :p

slinkyvagabond
Sep 3rd, 2004, 12:41 AM
No idea. My friend's never tried it, and I haven't either, though when I go home this weekend I may just have to give it a shot. I'll let you know.

ConsciousCuisine
Sep 3rd, 2004, 04:33 AM
It "splits" since it is "sprouted" and puffs a bit like a partially-popped popcorn kernel. It is yummy!