Liberian Popped Grain Snack

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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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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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