From the recipe collection
Busi
Completely dried cooked rice puffed in hot oil, then bound with brown-sugar caramel into crisp Northern Luzon rice clusters.
- Prep time
- 25 min plus drying
- Cook time
- 20 min
- Yield
- Makes 16 clusters
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Ingredients
Tick ingredients as you prepare.
Method
- Break the cooked rice into individual grains and spread it in a very thin layer on dehydrator trays or baking sheets.
- Dry at 70°C in an oven or dehydrator until every grain is hard, brittle, and completely free of a soft centre; cool in a dry place.
- Heat oil to about 190°C and fry one spoonful of dried rice. It should puff within seconds; if it hisses heavily or spits, the rice is not dry enough.
- Fry the remaining rice in very small batches, lift immediately when puffed, and drain well.
- Boil brown sugar, water, coconut oil, and salt in a wide pan until the syrup reaches a thick soft-crack stage and forms heavy bubbles.
- Add puffed rice and peanuts if using and fold quickly until every grain is lightly coated.
- Press at once into small oiled moulds or compact clusters with heatproof tools; do not touch the hot sugar with bare hands.
- Cool completely before unmoulding and store airtight away from humidity.
