posted by Mai 12-04-102 6:31 AM
Popped Wild Rice
Popped wild rice can be used as an interesting replacement for croutons in a salad, or as a garnish on soups, and casseroles. Not all wild rice will pop successfully. The best wild rice to use is hand processed wild rice that usually has more moisture left in each kernel, which will expand when heated.
1/2 inch oil
salt, pepper, and mixed herbs, to taste
Place about 1/2 inch of oil in a small, shallow pan with a small strainer set in the oil. Heat at high temperature until oil is at about 450 F. Drop 1 kernel of rice into the strainer. When it sizzles, cracks open and expands to about double it's length, the oil is ready. (You may wish to reduce the heat temporarily. )
Add 1 tablespoon of rice at a time to the oil, when all the kernels have expanded ( which constitutes the popping ), empty the strainer out onto paper toweling. Repeat, adjusting heat as necessary.
Crisp popped rice may be seasoned with salt, pepper, and mixed herbs to enhance the flavour. This popped rice can be made in large quantities and stored in a sealed container for several weeks.
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