- 2 cups cooked rice, dried under the sun for about 4 hours
- 2-3 cups cooking oil
- 1 cup granulated sugar
- 1/4 tsp salt
- 1 cup corn syrup (preferably dark brown)
- 1 tsp vinegar
- 1 tsp vanilla extract
- 1/4 cup butter
- Pour and heat cooking oil in a deep frying pan or wok. Carefully drop the sun-dried rice and cook until they are puffy. Drain on absorbent paper or paper towels. Set aside.
- In a saucepan combine sugar, salt, corn syrup, and vinegar. Boil until it reaches the hard stage, that is about 300 deg F in the candy thermometer. Remove from heat and add butter and vanilla extract. Let the butter melt without stirring.
- Pour the syrup over puffed rice. Mix well using a wooden spoon until all puffed rice is well coated with syrup.
- Pour puffed rice mixture to a greased pan. Allow to cool slightly enough to allow you to hold it with your bare hands. With greased hands, divide the mixture into desired sizes and shape into balls or bars. Wrap in wax paper. Dry the shaped rice puffs under the sun for 1-3 days.
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