In the Philippines, rice is a staple food. It's like bread for Spain; will never be out of the picture in a meal. Heck, we even eat rice for breakfast (or merienda). Due to hot and humid weather in the Philippines too, food can easily get spoiled and rice is number one victim most often. Getting food spoiled is my mom's number one pet peeves especially that many times, we wouldn't even have enough food for a whole day. So my mom has some tricks under her sleeves to recycle left-over and not put them to waste. One of which is making her own rice puffs. She would normally do this in the afternoon and we'd wake up from our nap with the smell of rice puffs freshly made with a touch of sugar on top of it.
These are normally done with the left-over rice; sometimes even rice that are already on the verge of getting spoiled. The rice is extended on a bilao and let the rice dry up under the sun. She'd normally put it on top our roof.... ahhh, the memories of drying things up under the sun... daing, pusit.... I gotta stop.
Once the rice has completely dried up (hard consistency), she'd fry it in small batches in a deep frying pan. Voila, home made rice puffs. She'd sprinkle it with sugar and we'd gobble them hungrily.
I've been wanting to do this here in Spain but I have one big problem: The moment I put the rice under the sun, they won't last not even for a minute. The doves and seagulls would feast on it in no time. So I kind of held back for a while until I discovered that I can dry the rice up in the oven too! It wasn't bad at all. Hubby loved 'em. He ate 'em with his soymilk and his exact word was espectacular! (spectacular).
Rice puffs freshly made
As for me, I love it just the way we used to eat them. Plain rice puffs sprinkled with sugar. Little Spanish Pinay loved them too! She ate them like they were chips.
Here's how I made them:
Preheat oven to 100ºC. Extend the left-over rice (or even freshly made) on an oven tray covered with parchment paper and place inside the oven. Lower down the temperature to 80ºC and let it bake for 2 hours or until it's completely dry.
Heat oil on a small deep frying pan. I used a small pot. 250 ml of oil should be enough. Fry in small batches in over just a minute without letting the rice get browned (unless preferred).
That's it! Easy peasy breezy!