Homemade Puffed Rice/Grains with Hot Salt (Murmura) Method

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This is an experiment for home puffed rice, using the hot salt (murmura) method. As a quick hack for soaking/boiling & drying the rice, I'm testing with commercial parboiled rice, and instant rice products like Minute Rice.
I was hoping to find an easy way to make puffed rice snack similar to the stuff found in the cereal aisles in the grocery stores. While the hot salt method cooks up any grains in a breeze and makes for a very tasty snack, I don't think they make for interchangeable products as the puffed rice cereals we find in the US. What I accidentally discovered, is that this is a wonderfully easy way to produce large batches of home-made Genmaicha, which is green tea with 'popcorn rice' - rice that are roasted until they pop, to impart a deep toasted flavor to the tea.
Gyokuro ('Jade Dew') Green Tea: amzn.to/3XBUXHH
Kyusu Teapot: amzn.to/4042Ibb
00:00 Introduction
00:07 How commercial puffed rice is made
00:14 Puff any grain with popcorn cannon
00:33 Puff rice without pressure cooking
00:42 Indian street food puffed rice
00:56 Using commercial parboiled/instant rice for murmura
01:23 Trying other grains with hot salt method
01:31 Heating hot salt - temperature & hack
01:59 Salt puffed parboiled rice
03:04 Salt puffed instant rice
03:24 Parboiled rice vs Minute rice
03:32 Puffed rice visual comparisons
03:45 Salt puffed rice vs Rice Krispies
04:13 DIY Genmaicha
04:48 Puffing millet with hot salt
05:14 Cooking wheat berries in hot salt
05:42 Popping purple rice in hot salt
06:04 Making Popcorn with hot salt
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27 июл 2024

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Комментарии : 118

@nikzane 3 месяца назад

_“If you’re entertained by pointless kitchen experiments that curbs the curiosity, please hit the subscribe button for more”_ is the most passive-aggressive call-to-action I’ve ever heard so far, I couldn’t hit that sub button faster! 😂

@dawnallen5619 3 месяца назад

That makes both of us😂

@darinharvey3171 9 месяцев назад

There's no way im not going to own a cooking cannon after just learning about their existence.

@workdaygourmet 9 месяцев назад

please come back and let us know if they're worth owning (if you still have all your fingers afterwards 😁)

@LykeArgy 8 месяцев назад

Did it arrive yet?

@kennethern1232 8 месяцев назад

@@workdaygourmet I got one myself and puffed fingers are also pretty good, so it's worth the first mistake!

@mysonjimmy1337 Месяц назад

@@workdaygourmetnatural organic products more healthier ❤😊🎉

@Vagolyk 2 месяца назад

Not the first time I come across the method, but definitely the most informative one. (What's with the comments here? No she didn't overcook the rice, she bought it "precooked". She said the results weren't salty even with the simplest table salt you can find.)

@ibe966 11 месяцев назад

I've experimented with this as well, and I found that parboiled rice is the only type of rice that made the puffed rice edible, and not too hard. It might also vary depending on the type of parboiled rice used. However, I also found that the salt needs to be around 230 ºC to puff up properly. Cooler than that, and the puffed rice will be too hard. I use a digital infra-red thermometer to monitor the temperature of the salt before putting in the rice. They're relatively cheap at around $20. Put the puffed rice in a bowl with milk, and they taste great. Home-puffed rice is definately better than commercial rice-crispies.

@fraaggl 9 месяцев назад

I have personally tried to puff raw rice and it work perfectly well ! No need to cook it before.

@annashealthylifeeverything8583 8 месяцев назад

@@fraaggl?

@RP-uu7oq 4 месяца назад

Thank you so much for the tips. My first batch was a little too crunchy in the center, but the second attempt was perfect. So fast and easy!

@kueichenglee7583 Месяц назад

thanx

@kueichenglee7583 Месяц назад

how to make parboiled rice

@naomi-g Год назад

This is extremely impressive. What I'm gathering is that this isn't a treat that's reasonable to make at home. Thank you!

@Sunny-jz3dy 9 месяцев назад

The crispy rice is easy! Lol. We haven't tried the other ones yet. do a little bit more research.... I have seen other demonstrations where it was extremely easy!

@Sunny-jz3dy 9 месяцев назад

She cooked the rice too long

@RP-uu7oq 4 месяца назад

I just made it using instant brown rice and salt! It was definitely good. You should give it a try. It was similar to the difference between regular chips and kettle chips. It stayed crunchy longer and was crunchier than the cereal. I managed to get it fully crisp, though, without any hard center. I find it better to place the strainer over a pot and pour the cereal out when it's done. That way you aren't trying to catch the pieces before they burn.

@nyanuwu4209 3 месяца назад

"Impressive"? It's salt, rice and heat.

@kukulidouce2014 9 месяцев назад

Thank you for your investigative work and imagination...!!! Don't stop finding new and short (and lazy...) ways to make life easier and more amenable...!!! Thanks for sharing your brain...!!!

@patrick-quora 9 месяцев назад

I do this with parboiled rice in an ordinary frying pan. No need for salt, just make sure you find the right temperature setting on your stove.

@sonyalindee8676 9 месяцев назад

Because lids cause condensation ( nobody likes wet popcorn) I use an oil splatter guard😸

@workdaygourmet 9 месяцев назад

Fwiw, wet popcorn (e.g. brown paper bag in microwave) absorbs seasoning really well 🤭

@JolynJessica 8 месяцев назад

Thx for trying all these variations. Nice work.

@heycoolchannel6959 Год назад

This was so informative and just fascinating! Thanks for doing these experiments!

@flashthompson7 4 месяца назад

Love the fireworks at the end 👍❤️‍🔥

@ellenlittle6551 6 месяцев назад

This is so cool! Thanks for sharing your experimentation! I love genmaicha, so this is exciting for me.

@workdaygourmet 6 месяцев назад

Roasted grains add really interesting flavors to tea! Genmai is probably the best known in the west - barley tea and buckwheat tea are actually quite popular too in east asia, could be fun to try out at home too!

@peterkapinos277 9 месяцев назад

Awesome trials. I learned a lot here. Well made and to the point.

@protogenx 3 месяца назад

I appreciate your work bc thats alot of effort much thanks to you 👍

@cw4608 9 месяцев назад

Apparently I am entertained by pointless kitchen experiments. What a fun video.

@HM-oy1cm Год назад

I love your personality, awesome video!

@user-vl7so1wf1u 3 дня назад

This was great! You have a nice and soothing voice. Very pleasant to listen to.

@kimkoch3605 4 дня назад

REPUROPOSED FOR TEA AND i juuuust friggin LOVE YOUUUU😎🐯

@workdaygourmet 4 дня назад

Pinch of matcha + popped rice make even cheap green tea taste premium!

@TonyGonzales 9 месяцев назад

Really neat! Now I'm off to buy a tea pot

@workdaygourmet 9 месяцев назад

This is my gateway teapot 😋 warning: may start collection obsession

@justbeachy2031 Месяц назад

Thank you so much for saving me a lot of time. I Am now a new subscriber

@AdamBechtol 9 месяцев назад

Nice. Thanks :) Gave me an idea about alternatives to those machines.

@workdaygourmet 9 месяцев назад

Salt works better than hot air popcorn machines for smaller grains 😁

@kzookid2051 5 месяцев назад

Very interesting! Thanks.

@sumitaghosh6816 Месяц назад

There are so many varieties of rice available in India.... So if you want to make them you have to choose right variety of rice(like, semolina made from "Durum wheat" ) ... puffed rice are two types .... one (we call it "khoi" ) is make from whole grain rice(in Bengali language we call it "dhan") and another (we call it "muri" ) is make from just rice(any parboiled rice, but best is brown coloure parboiled rice).... here you can also found "Flatten rice"... then the flatten rice also convert to crispy.... but one thing you need to know salt does not always work as sand... You have to find thick and clear sand .... if you use fine sand then the result will show very bad... puffed rice also be feel have sand on it.... my English is not so good but I try to explain it.......

@lrodriguez5545 8 месяцев назад

In India the rice is treated first with edible soda, then dried up, and cook in sand for making Muri Or puffed rice

@workdaygourmet 8 месяцев назад

What is the purpose of the soda?

@lrodriguez5545 8 месяцев назад

The raw rice pre-process. The extreme Parboiled rice is washed then mixed with salt or soda, then is dried up (sun or dryer), if sun dried, to secure is very well dried, rice must be roast. And finally you got rice for pop up rice. In India it's looks like they tosed plain rice, but it's a special treated rice😅

@BlackJesus8463 9 месяцев назад

Nice! 👍

@elizabethlee704 Год назад

We eat popped sorghum. I can't wait to try and make my own WITH a lid.

@workdaygourmet Год назад

I had to look that up, super interesting! Now I have to get some sorghum and try it out!

@matiassu5604 8 месяцев назад

@@workdaygourmet get the white varieties. The darker ones are full of tannins.

@rawbacon 9 месяцев назад

Well that was fun.

@hairyballbastic8943 9 месяцев назад

Amazing vid! i thought I had to buy a specific black sand in order for this to work after watching a different recipe, but this is super promising! I wonder what other uses the popped grains might have. Also this is a good oil free way to make some popcorn if you figure out a good way to keep all the salt contained while still being able to stir it

@workdaygourmet 9 месяцев назад

I saw people use popped mustard seed for cooking - I wonder if the same works for grains of all kind, like add nuttiness, texture, and maybe make them absorb sauces better too!

@sebaschan-uwu 8 месяцев назад

Covering the pot? Lol

@Astroidboy. 9 месяцев назад

Awesome video. Do you know who created Corn, sweet potatoes?

@RM-yf2lu 9 месяцев назад

In india they add a tbsp of water to the rice first

@Greeny_isthegoat 18 дней назад

Is it ok to use black salt?

@ivyclark70 7 месяцев назад

Thank you for sharing your experiments with us. I was looking for ways to make puffed rice and saw the Indian Street vendor video which made it look so easy. But I guess it's not as good or as easy as it looks.

@workdaygourmet 7 месяцев назад

Street vendors are always incredibly efficient at what they do, I find most street food a lot slower/more challenging to replicate at home

@nyanuwu4209 3 месяца назад

The hardness of the salt-puffed rice seems ideal for cereal purposes. Rice Krispies famously go soggy in all of ten seconds.

@workdaygourmet 3 месяца назад

Good point, they might be really good with a longer soak!

@mgm2008 9 месяцев назад

Thanks for showing us how to do this!!!!!! Uh oh! The corn was a mess! 😬 I was thinking if you had an old fashioned stove top popcorn pan that you could prevent the mess. Those pans have a stirring bar inside it so you could keep stirring and have the lid on to keep everything from popping out!!

@workdaygourmet 9 месяцев назад

I actually have multiple popcorn makers 😂 there's definitely little need to come up with new ways to pop corns beyond the classic methods. A little oil and a lid works great. I just wanted to finish the salt experiment on a high note with a grain that I know definitely would work. Who knew it would be such disaster!

@mailleweaver 9 месяцев назад

@@workdaygourmet I thought it was going to be messy when you covered up the single test piece at the beginning. I theorize it must have been the weight of the salt that kept it contained. The scooped kernels weren't all buried so well when they popped, so the salt was thrown more.

@Tyler-hs9eu 9 месяцев назад

Love the straightforward demonstration and presentation. I will definitely give it a shot, kinda looks like maggots though!

@workdaygourmet 9 месяцев назад

😂😂😂 now I can't unsee it!

@zxcvbob 9 месяцев назад

Thanks for this video. I wonder if the moisture content was high enough in the grains, or maybe they sealed up in a jar overnight with a spoonful of water first to increase the moisture? Mustard seeds would be good to try too 🙂

@workdaygourmet 9 месяцев назад

I had never imagined mustard seed to be a thing for popping, that is so interesting! what does it taste like? more like the condiment or more like a grain?

@zxcvbob 9 месяцев назад

I don't know, popped mustard seeds are used in Indian cooking, but they are usually popped in oil to flavor the oil and then left in when you add the rest of the ingredients. (I've never tried it, just heard of it)

@eik00072 9 месяцев назад

would this work with rolled rice? Has anyone tried? I noticed that the branded puffed rice was pretty flat.

@maarkaus48 8 месяцев назад

I would like to try this, but wonder about the salt content. Would any stay with the rice? Really neat idea.

@workdaygourmet 8 месяцев назад

Doesn't taste salty to me at all - more sensitive people might notice a little. Use a more coarse mesh if you're worried.

@maarkaus48 8 месяцев назад

@@workdaygourmet Thank you! This looks like a fun project to try with my kids. I will give it a try.

@alex375ful 11 месяцев назад

What is the most common rice they use to pop it in a cannon? Mine keep coming out not all puffed up

@workdaygourmet 11 месяцев назад

a lot of puffed rice package seem to call for brown rice, maybe the husk makes it easier to pop?

@WobblesandBean 9 месяцев назад

Oooo I wanna do that with quinoa and amaranth!

@workdaygourmet 9 месяцев назад

Great idea! Now I know what to do with my amaranth plant seeds this year! (Not enough for a bowl of grains, too many for replanting - popping is perfect!)

@NZHorizones 9 месяцев назад

Did you par boil the mullet or wheat?

@workdaygourmet 9 месяцев назад

No, none of the grains with natural husk was boiled

@user-hc9ry9iq1v 4 месяца назад

🙏🙏🙏 salt!!! evrika!!!

@user-ok5fw4od6b 9 месяцев назад

I would soak your parboil rice a little then dry quickly and then puff so there is more moisture

@workdaygourmet 9 месяцев назад

How do you dry quickly? Doesn't it usually take at least overnight if not a few days?

@user-ok5fw4od6b 9 месяцев назад

@@workdaygourmet like in a towel. When using salt or sand. Not the same as oil. But really i am just curious and hope to try sometime researching

@blenderbenderguy 9 месяцев назад

I was thoroughly entertained by your pointless experiment. Thanks for your efforts!

@amberfloyd370 2 месяца назад

Most people put a lid over the pot when popping corn. Cause it goes flying and making a mess.

@wtaywebb4269 2 месяца назад

Dont know what i did. It failed. I got minute maid rice . What do i do with it then

@workdaygourmet 2 месяца назад

If it's not burnt you can throw it in a blender and use it like gluten free flour

@ohkeydokeythen 7 месяцев назад

Has anyone tried putting rice in an air popper for popcorn?

@pakbowl420 Год назад

does the puffed rice taste salty at all?

@workdaygourmet Год назад

Not at all, as long as the salt is sifted away (maybe with a mesh that's not super fine)

@thentheric6361 6 месяцев назад

Were all the grains parboiled?

@workdaygourmet 6 месяцев назад

Only the rice was. Everything else had original husk

@keepfocus1214 7 месяцев назад

can I use celtic salt?

@workdaygourmet 7 месяцев назад

any fine salt will do - some folks even swear by coarse salt (I haven't tried but people in the comment section had with success)

@Ichorof Год назад

I love that you experimented and the wheat berries seem a good higher protein alternative. I’m going to try making it and pour some dark chocolate on them.

@robdo19 Месяц назад

I'm going to make also wheat berries and pour some honey over it.

@Ichorof Месяц назад

@@robdo19 The kind I got were so hard. It didn’t work for me😂 I even soaked them overnight and stuff but nope.

@Tadneiko 4 месяца назад

What about in an instant pot?

@workdaygourmet 4 месяца назад

Instant pot/pressure cooker generally call for water to build pressure. Using them for dry pops at home just didn't feel safe...

@shannahsnyder5653 Год назад

Why didn't you precook the grains?

@workdaygourmet Год назад

Tbh I thought whole grains in husk would pop like popcorns

@travisfox5034 9 месяцев назад

It's much better to use something like black Salt or even sea salt. The coarser grain doesn't stick to the product (there IS residual saltiness from powdered salt, at least my family can tell a difference).

@workdaygourmet 9 месяцев назад

The salt I used has a fineness close to granulated sugar, not as fine as powdered, so it didn't impart discernible saltiness that I could tell. I didn't know coarser salt would work, since grains needed to be fully submerged, I thought coarser pieces would have more space in between

@travisfox5034 9 месяцев назад

@@workdaygourmet the steam from popping will allow some salt to adhere to the grains. I admit its not much but has been noticeable in my family. As long as the bottom of your pan is covered in the coarser grain and you stir as it puffs they will work perfectly as a heat conductor. It doesn't adhere as well, and if you use black salt, it's much easier to get any small pieces that may stick. There are other videos discussing the differences between types of salt/sand to use to puff grains that go into more detail. Whatever works for your family is best, always. Just putting it out there that there are other options.

@erniemiller1953 8 месяцев назад

The wheat and millet need to be soaked. They did not swell because it lacks water inside.

@fraaggl 9 месяцев назад

0:33 you absolutely don't need to cook the rice before boiling it !!!!

@1Bonnie777 9 месяцев назад

bock bock bock bock bock

@PankajDoharey 8 месяцев назад

Your millet didnt expand fully, they expand even more the temperateure was not right i suppose. They look like distant cousin of popcorn,

@floridagirl8540 8 месяцев назад

The cannon looks scary

@workdaygourmet 8 месяцев назад

I think it actually is pretty dangerous, despite the comment section remaining amazingly undeterred 🙈

@cabudagavin3896 8 месяцев назад

Rice krispies arent puffed rice ... Look at the back of the pack, they are a mixture

@workdaygourmet 8 месяцев назад

I noticed the size is too different from whole grain puffs, they're mashed rice paste deceptively shaped!

@cabudagavin3896 8 месяцев назад

@@workdaygourmet Ding ding ding, and in my country our brand of the things mix wheat flour in too...

@Wixyification 4 месяца назад

@@workdaygourmetI looked up their process in their patent and it seems they form a dough from water and rice flour(with other stuff) then extrude it to the flat shapes then toast that dough up.