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In a big, sturdy, thick-bottomed vessel, add water and jaggery. Cook on medium-high heat. Jaggery melts and begins to concentrate. When it starts foaming like shown in the photo above, it reached the consistency we want for this recipe. To test, add few drops of jaggery syrup to the cold water. When
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Puffed Rice Crisps Yield: 2 Dozen 1 c white sugar 1/2 c water 2 tb vinegar 1 box puffed rice 1/2 c Roger's Golden syrup 1/2 ts salt 1 ts butter Boil all ingredients except puffed rice to 240 degrees or until a little will be brittle when dropped into cold water. Mix with puffed rice and pour
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Boil all ingredients except puffed rice to 240 degrees or until a little will be brittle when dropped into cold water. Mix with puffed rice and pour into greased pans to cool. Cut into squares before quite cold.
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Place puffed rice in a bowl. Combine remaining ingredients in saucepan and cook until mixture reaches soft-ball stage (see note). While stirring constantly, pour mixture over puffed rice. Continue to stir until cereal is completely coated. Grease hands with butter and roll mixture into balls when
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Boil syrup, molasses, sugar and vinegar until it snaps when tested in cold water (see note). Remove from heat, add butter, allow bubbling to die down, then pour over puffed rice. Mix well with a spoon and, when slightly cool, form into balls. NOTE: This recipe refers to the "hard crack"
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1. Cook syrup and sugar together in saucepan until brittle when tested in cold water(290 degrees F.) 2. Remove from heat, add butter and puffed rice. Stir until the rice is well-coated. 3. Pack quickly into buttered biscuit pan(11 1/4 x 7 1/2 x 1 1/2 inches). Cut into squares. Yields 2 dozen
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How Do I Make Puffed rice