In Laos, puffed rice is prepared with leftover sticky rice. It is used either to flavour salads (no hien) or as a basic ingredient in a mousseline. It can also be eaten as a sweet treat if made into patties and drizzled with syrup.
Ingredients
cooked sticky rice
oil for frying
Method
Grain the rice and let it dry for one day on a tray in a dry and ventilated place, turning it over after a few hours. Drying in the sun is ideal but not compulsory.
Once the rice is perfectly dry, fry it in small quantities in oil at 170°C for 3 minutes or until golden brown.
Drain.
"The presence of mould indicates that your drying method is not suitable (place too humid, temperature too low, ...). This rice is unfit for consumption. "
