Popped Rice

Popped Brown Rice is not a light fluffy product like pop-corn, but it is deliciously crunchy and the pre-soaking period enhances the sweetness of the grain. Once you have popped the rice it can be stored for several weeks in an airtight plastic bag or jar and kept in the fridge and used as required

1 cup sweet brown rice

1.     Cover the uncooked rice with cold water

2.     Change the water morning and night until the rice has soaked for 3 full 24 hour days.

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

Or Fast Method

1.     Combine rice and 1 ½ cup hot water to stand for one hour.

2.     Using a strainer, drain water from rice.

3.     In a skillet, add 2 Tbsps. cooking oil and place on medium-high heat. Heat oil before adding rice.

4.     Add rice and stir well. Cover and gently shake until the kernels are mostly popped (double in size) and lightly browned.

5.     Remove from heat.

Try also oven-roasting pumpkin seeds sesame seeds or sunflower seeds, and then lightly sprinkle them with Soya sauce, and mix with the popped rice. You will have a delicious snack that is irresistible to children and adults alike and much healthier than the commercial products.