Homemade souffle rice


  •  Long rice 300 g

Heat a non-stick pan over high heat.
Pour in a handful of rice, all the grains should be in contact with the pan.
Stir constantly to prevent the rice from burning.
When the rice is puffed and no longer crackling, pour it into a bowl to cool.
Repeat until there is no more rice.
Puffed rice will keep for two weeks in an airtight container.

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