A beloved Liberian street snack made by tossing dried rice grains into scorching hot sand until they puff and crackle like miniature popcorn. Light, crunchy, and deeply savory, this old-school treat is seasoned simply with salt, a hint of chili, and aromatic garlic powder. It is traditionally sold by the cupful at markets and roadside stalls across Monrovia.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 cups (about 4 servings)
Nutrition Facts
Per serving (estimated)
- 145 kcalCalories
- 2.5 gFat
- 0.4 gSaturated Fat
- 28 gCarbs
- 1 gFiber
- 1 gSugar
- 3 gProtein
- 585 mgSodium
- 70 mgPotassium
- 15 mgCalcium
- 0.6 mgIron
- 0 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the popping
- 1 cup long-grain white rice, fully dried (sun-dried 4-6 hours or air-dried overnight)
- 3 cups fine clean river sand or coarse sea salt, for heat transfer
- 1 tbsp vegetable oil, optional
For the seasoning
- 1 tsp fine sea salt, or to taste
- 1/2 tsp granulated sugar
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/8 tsp ground ginger
Directions
- Wash the rice in cool water until the water runs clear, then drain thoroughly and spread on a clean cloth to dry completely; any remaining moisture will prevent the grains from popping.
- If using sand, rinse it several times in water, then dry it in a wide pan over low heat for 15 minutes until bone dry; if using coarse salt, simply sieve to remove debris and heat directly.
- Pour the sand or salt into a large, heavy cast-iron skillet and place over medium-high heat for about 10 minutes, stirring occasionally, until a small test grain of rice tossed in pops within 10 seconds.
- Working in batches of about 2 tablespoons of dried rice at a time, sprinkle the grains into the hot sand and stir constantly with a long wooden spoon for 30 to 60 seconds until they puff up and turn opaque white.
- Immediately pour the contents through a fine-mesh sieve held over a bowl, shaking gently to separate the popped grains from the sand; return the sand to the skillet to reheat before the next batch.
- Transfer the warm popped grains to a clean bowl and repeat the popping process until all the rice is used, re-heating the sand as needed between batches.
- While still warm, drizzle with the optional oil and sprinkle with salt, sugar, cayenne, garlic powder, and ginger; toss gently so the seasonings cling evenly without crushing the fragile puffs.
- Spread the finished snack on a tray to cool completely, then serve in small cups or store in an airtight container at room temperature for up to 3 days.
Cook’s Notes
- Make sure the rice is completely dry before popping; even slightly damp grains will steam and shatter instead of puffing.
- Always work in small batches so the sand stays hot enough to pop each grain evenly without burning.
- For a sweet version, swap the chili and garlic for 1 tablespoon of cinnamon sugar and a pinch of nutmeg.
- A heavy cast-iron skillet holds heat far better than thin aluminum, which is essential for consistent popping.
- Never leave the hot sand unattended and keep it well away from children; it reaches temperatures above 200°C during popping.
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