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1
Rinse the rice thoroughly in a sieve and break up the grains.
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2
After draining, spread the rice out on a baking sheet being careful not to leave any clumps.
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3
(You can dry this in the sun if you want.
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4
it should take about a week to dry thoroughly.)
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5
Let it dry in the room if you want.
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6
If you want to speed things up, cook in a 75C oven for at least 5 hours (cook until the rice is completely dry and cracked open).
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7
I you add the rice to the oven before bed, it would be very easy.
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8
Fry the rice in oil at about 180 ~ 190C The rice will pop and become candy-like.
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9
When the rice floats to the surface of the oil, remove it.
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10
When all the rice is cooked you can cook it in the glaze.
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11
Use a different pan for each colour, and bring the glaze ingredients to a simmer until they thicken before adding the rice.
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12
Add a portion of rice to each glaze, and stir them around quickly to coat each puff evenly.
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13
The photo shows pink puffs.
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14
When the puffs have cooled, check that they are crispy.
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15
Mix the 3 colours together, and place into an airtight container.
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16
They should keep for about 1 month.
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17
It is even better if you add a desiccant to the package.
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18
If the puffs become damp, you can heat them in a microwave for a short time to revitalize them.
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19
Just spread them out in a heatproof dish.
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20
Microwave several times at 500 W for 30 seconds.
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21
Each time, stir to let the steaming puffs cool.
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22
Repeat this 2 or 3 times.
