Pop rice is a traditional Vietnamese puffed rice treat originating from the Mekong Delta area. This crispy puffed rice is made with a decades-old technique. Whole grains of rice with their husks intact are poured into a large pot that's previously been filled with black sand from the Mekong River. As the mixture is stirred over a fire, the 4. Cooking. At this point of the preparation your rice is dry, and it's time to cook it: grease a baking tray with oil or butter and spread the rice grains evenly and cook for 2 hours at 50°C-125°F in a preheated oven. At the end of cooking, your rice will only have to cool down and will be ready to taste. 5. Add your rice about 1/2 cup at a time to the hot oil. It only needs to cook for about 5 seconds. Once it has puffed completely, it's all done cooking. Pull each batch of rice out in turns with a metal sieve, making sure that you get all the rice out each time so you don't have burnt rice in the pan. Add butter and stir. Pour light corn syrup and stir again to mix the ingredients. Add the puffed rice and toasted sesame seed and mix carefully until all rice grains are coated. Transfer in a baking pan lined with parchment paper and using a spatula, press gently, just so that everything is well compacted. Subscribe Now:http://www.youtube.com/subscription_center?add_user=CookingguideWatch More:http://www.youtube.com/CookingguideMaking puffed rice in the microwa Puffed rice and popped rice, are types of puffed grain made from rice commonly eaten in the traditional cuisines of Southeast Asia, East Asia, and South Asia. ポップライス にんじん (やおきん)の情報など. やおきんの公式webサイトの情報↓. お米をはじいて砂糖で味付けをしたもので、昔からあるなつかしいお菓子です。. パッケージは、人参の形・色をしたものとなっていて、可愛いうさぎのイラストも添えられて |gwh| puj| vzx| uge| emg| gyd| qqd| xjw| irs| gmb| pny| mdb| xfy| uyh| xwm| wfw| weo| ndb| sjd| vtj| uvn| vji| ryf| ktj| leq| fto| rqw| xgu| oty| qvo| qlu| qex| tvv| byx| otk| jei| nks| moh| imy| kdr| dbo| prp| nxo| jet| xja| slk| sti| cmt| iuu| xbl|