Airy caramel rice
Description
In the classic recipe for caramel puffed rice, ordinary round rice is used. If prepared properly, the homemade treat will be indistinguishable from the store-bought version. 1. First, pour plenty of water over the rice and place it on the stove. Bring to a boil and cook for about 20 minutes, stirring occasionally to prevent sticking. 2. Then drain the rice in a colander and let the water drain off completely. 3. Spread the rice onto a paper towel and dry it thoroughly. 4. But this is not enough. Now spread the rice in a thin layer on a baking sheet lined with parchment paper and place it in a preheated oven. Dry it at a low temperature for about 1.5 hours to ensure complete drying. 5. Pour vegetable oil into a frying pan, heat it well, and add the rice in small batches. 6. The rice will puff up almost instantly. Immediately remove it from the pan and place it onto a paper towel. 7. Let the rice cool and absorb excess oil. 8. On a separate frying pan, melt the butter. 9. Add sugar (you can use either white or brown sugar when making caramel puffed rice). 10. Melt the sugar over low heat, stirring constantly. 11. Chop the marshmallows finely and add them to the pan. 12. Add a pinch of salt and vanilla. This is a crucial step: the caramel must not burn. 13. Prepare a baking dish, line it with parchment paper, and grease it with butter. 14. Add the puffed rice to the caramel mixture in the pan, mix thoroughly, and immediately remove from heat. 15. Transfer the mixture into the prepared dish, spread it evenly, and let it cool completely. That's it—delicious homemade caramel puffed rice is ready.