Ingredients
1/4 c. Karo light syrup
1 c. sugar
1 block butter
1 c. raw peanuts
7 to 8 c. puffed rice (Safeway brand in plastic bag makes 2 recipes)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Mix first 4 ingredients on medium heat. Boil until bubbly and mixture turns light brown in color (about 10 minutes). Add puffed rice. If using unsalted peanuts, add with puffed rice. (Turn heat off for electric stove. Turn gas stove to low heat.) Put in 9 x 12-inch buttered pan. Press into shape of pan. Careful! It will be very hot! Work quickly! Turn over on board and cut while still warm. Cool before eating.
“the peripheral thin layer formed during parboiling of rice expanded and enveloped the puffed rice kernel and prevented it from bursting”
peripheral thin layer → expanded and enveloped → puffed rice kernel
“The dry cakes' engineering stress–strain relationships all had a sigmoid shape characteristic to solid cellular materials.”
puffed rice cakes → have → sigmoid shape characteristic to solid cellular materials
“the resulting cellular expansion, creating many void spaces and air vacuoles, imparted a highly porous and expanded structure to the puffed rice kernel”
puffed rice kernel → imparted → highly porous and expanded structure
“Transverse sections of puffed rice kernels revealed the various stages of gelatinized starch cells expansion due to high pressure steam formed inside the rice kernel during the high temperature short time treatment for puffing”
puffed rice kernels → revealed → various stages of gelatinized starch cells expansion