Air Fried Extruded Rice

A potato ricer, or just simply "ricer," is kitchen tool that is used to process potatoes (and other food) by forcing the food through a plate of small holes. In the case of potatoes, the tool helps to mash up starchy tubers to a consistency that results in a delicious bowl of mashed potatoes. But what happens if you use the ricer to press... you guessed it, rice? Does it work? Would we have to change its name to rice potatoer?

This Instructable describes the results of our experiment. Provided you have a few of the tools, the process of making Air Fried Extruded Rice is relatively simple and fast. The resulting product can be topped with the seasoning of your choice to make a tasty and unique snack.

Ingredients:

1. 1 Cup Rice
2. 2 Cups Water
3. 2 Tablespoons Vegetable Oil
4. Salt
5. Your Choice of Seasoning

Tools:

1. Measuring Cup
2. Pot
3. Potato Ricer
4. Air Fryer

Cook 1 cup of rice according to the recommendations on the packaging that your rice came with. For white rice, I generally follow the 2C water:1C rice ratio. Do not add butter or oil at this step. A good sticky rice is desirable here. Don't worry, a chance to add savory fat is coming up. Allow the rice to cool slightly.

This is the fun part. Spoon cooked and cooled rice into the ricer. Position the business end of the ricer above a tray that is suitable for use in your air fryer. Now squeeze. Squeeze again. And, squeeze again. Repeat until all of the cooked rice has been pressed through the ricer.

Catch a passing look at those toned forearms in the mirror. Nice work!

Place your tray of extruded rice over a washable surface or consider using parchment paper. Drizzle or spray 2 tablespoons of vegetable oil evenly over the extruded rice. If required, toss rice to better coat with oil.

Note that air fryers can heat certain oils to the point where they generate smoke. Chances are if you have an air fryer in your home you are aware of this feature. To minimize or avoid this potentially unpleasant effect, please consult the instructions for your specific air fryer. My air fryer advises against the use of olive oil, but freely encourages avocado oil. Cooking oil connoisseurs: feel free to debate in the comments section below.

Place the tray of extruded and oiled rice into your air fryer. Select the air fryer setting (generally 20 minutes at 350 degrees Fahrenheit). Press start.

Observe the magic with all of your senses! Smell the rice being warmed, listen to the rice pop, feel the heat rise, encourage the rice to turn a toasty light brown with your eyes, and steal a sample to taste from time to time.

Pause the air fryer timer at around the ten minute mark and sample your carefully crafted snack. Has it reached your desired crispiness? If so, pull the tray and proceed to the next step. If you need more heat, return the tray to the air fryer and resume the magic.

After no more than 20 minutes, end the cooking process and pull the extruded, air fried rice. You are almost done!

Move the extruded, air fried rice to a serving bowl. Salt. Season. Eat.

Seasoning suggestions:

1. Oregano and grated parmesan for that Italian flavor.
2. Cayenne and pepper for the spice.
3. Soy sauce for a traditional taste. (Plan ahead and hold the table salt.)
4. Garam marsala or cumin for an Indian approach.