Spicy Puffed Rice Recipes

SPICY RICE AND PEAS SNACK MIX

Spicy Rice and Peas Snack Mix image

With puffed rice, wasabi peas, ginger and soy sauce, this snack mix is spicy, salty and sweet, with plenty of crunch. It demands to be enjoyed with a cold beer or a frosty cocktail.

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 6 (1/2 cup) servings

Number Of Ingredients 13

Ingredients

3 cups puffed rice
1/2 cup wasabi peas
1/4 cup pumpkin seeds
1/4 cup soy nuts
1/4 cup vegetable oil
2 tablespoons light brown sugar
4 teaspoons soy sauce
4 teaspoons Worcestershire sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon grated fresh ginger root
Cayenne pepper
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

Steps:

Stir the puffed rice, wasabi peas, pumpkin seeds, and soy nuts together in a medium bowl. In another small bowl, whisk the vegetable oil, brown sugar, soy sauce, Worcestershire sauce, sesame oil, garlic powder, ginger, and cayenne, to taste. Pour the wet mixture over the puffed rice mixture and toss until thoroughly coated. Spread the mixture in a single layer on the prepared baking sheet. Bake until lightly browned and crisped, about 20 minutes, stirring once halfway through. Cool on the baking sheet to crisp fully. Serve at room temperature.
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

Nutrition Facts : Calories 246 calorie, Fat 19 grams, SaturatedFat 3 grams, Carbohydrate 20 grams, Fiber 6 grams, Protein 6 grams

SPICED SAFFRON RICE

Spiced Saffron Rice image

Categories Rice Side Vegetarian Quick & Easy Saffron Cinnamon Clove Gourmet

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 1/2 cups long-grain rice
2 tablespoons vegetable oil
a 3-inch cinnamon stick
7 whole cloves
5 cardamom pods if desired
1 teaspoon salt
1/4 teaspoon crumbled saffron threads
2 tablespoons milk

Steps:

In a large bowl wash rice in several changes of cold water until the water runs clear and drain it in a fine sieve. In a large heavy saucepan heat the oil over moderately high heat until it is hot but not smoking, add the cinnamon stick, the cloves, and the cardamom pods, if using, and fry the spices, stirring, for 30 seconds, or until the cloves are puffed slightly. Add rice and cook the mixture, stirring, for 1 minute, or until the rice is opaque. Add 2 1/4 cups water and the salt, bring the mixture to a boil, and cook the rice, covered, over low heat for 15 minutes.
While the rice is cooking, in a heatproof bowl set over a small pan of simmering water heat the saffron for 3-4 minutes, or until it is brittle. Add milk, heat the mixture, stirring occasionally, until it is hot, and remove the pan from the heat. Drizzle the saffron mixture over the rice and continue to cook the rice, covered, for 5 minutes. Remove the pan from the heat and let the rice stand, covered, for 5 minutes.

SPICY PUFFED RICE

Spicy Puffed Rice image

Puffed rice, like puffed corn (pop corn), and corn puffs, is made with rice grains heated under high pressure with steam. In India, puffed rice is popular as part of crunchy snacks like chivda, and sweets like rice krispy cakes.

Provided by Ambervim

Categories Breakfast

Time 10m

Yield 3 serving(s)

Number Of Ingredients 12

Ingredients

6 cups puffed rice cereal (murmura, arisi pori, maramaralu)
1 medium onion, finely chopped
1 medium tomatoes, cut into small cubes
2 green chilies, finely chopped
1 1/2 teaspoons mustard seeds
1 pinch asafoetida powder
red chili powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
2 tablespoons chickpeas, roasted and coarsely powdered
salt
5 teaspoons vegetable oil

Steps:

Soak the puffed rice in water for 5 minutes, and then drain all the water, pressing the rice lightly.
Heat oil in a pan, add asafoetida and mustard seeds. When the seeds start popping, add the chillies, onions, and a little salt, and saute for 2-3 minutes. Cover and cook until the onions are translucent.
Add the tomatoes and saute for 2 minutes.
Add the dhania-jeera powder and red chilli powder, and saute for a minute.
Add the puffed rice, dali powder, and salt and mix well. Cover and cook on medium heat for 5 minutes till the puffed rice is cooked.
Add the chopped coriander leaves.
Serve the spicy puffed rice hot.

Nutrition Facts : Calories 231.5, Fat 8.4, SaturatedFat 1.1, Sodium 37.3, Carbohydrate 35.8, Fiber 2.6, Sugar 4.2, Protein 4

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