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In this instruct able I will show you haw to make some delicious popped wild rice that you can flavour, savour and enjoy in just a few minutes!

Step 1: Step 1: Collect Your Resources

You will need:

  • a sieve
  • some fat
  • a heat source
  • flavouring (optional)
  • some bowls or plates lined with paper towel to set the rice on afterwards.

Step 2: Heat the Fat and Start Popping

heat the fat for about five minutes and test with one grain to test if the fat is hot enough yet. If it is not keep on warming it up and testing until it is warm enough. keep the heat on medium while you are popping the rice.

put enough rice that should fit in the palm of your hand into the sieve. shake the sieve until the rice pops or expands and you can see the white of the rice (as shown in the picture).

once you have popped it empty the sieve into the bowl or plate lined with paper towel and add seasoning.

Step 3: Flavour or Salt Your Popped Wild Rice

flavour you rice with whatever flavour you want. I used some popcorn flavouring and it tasted very good.

you will want to flavour it soon after as the fat soon dries off and will become less sticky to the flavouring.

this will keep for at least a few days in an airtight container and will stay crunchy to enjoy with family or friends.

Enjoy!!!!

<p>THANKS!!! I never knew that! </p>
<p>my wife and I took a trip to Vietnam and watched the preparation of many dishes..with popped rice being one of them. The way they pop white rice is to put fine black sand into the bottom of a wok over an extremely hot flame and after the sand is hot enough-a grain is thrown in to see if it pops-the white rice is added to the hot sand and stirred until it gets hot enough to pop. When all the rice is popped the sand is strained off and the rice is put on a large flat tabletop where it is then mixed with flavoring, so in addition to the taste of the popped rice you get a sweetened mixture which only enhances the popped rice. I told my wife the flavor was reminiscent of a bowl of Quacker Popped Rice cereal minus the milk. The sand helps to keep the popping rice from popping out of the pan but is so clean and, you might say sterilized, you just strain the sand right out and you got your popped rice!</p>
<p>It kind of looks like something a Klingon would love. :D</p>
I actually am having a bit of trouble with this. I don't know if I'm using the wrong sort of fat, or if I'm just not getting it hot enough. Mine just pops in a couple of spots and never all the way. Any advice would be appreciated, as this seems like a really good way to get through the wild rice my mom gives me.
I would advise that you let the fat get hot enough that the rice pops in about 10 seconds. We always use one grain to test the temperature of the oil. We have used canola or corn oil
<p>I dont know, I suppose you could try, but wild rice is actually a seed and not rice so it might not work</p>
That's pretty cool. Does it work with plain white rice too?
<p>Or, failing that, brown rice?</p>

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