Puffed amaranth or puffed rice

Ingredients for 1 servings:

• n. B. Amaranth
• e.g. rice, hulled, parboiled

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free, fat-free

Heat a nonstick pan (with a glass lid) on the stovetop without oil. My stovetop, with a glass ceramic hob, has 9 heat settings. I heat to level 9, then reduce the heat to level 6. Add the desired amount of amaranth to the pan, a teaspoon at a time. The seeds are tiny and spread evenly. Place the glass lid on the pan and let the amaranth puff. To prevent it from burning, you can lift the pan occasionally. As soon as the puffing stops, immediately pour the seeds from the pan into any container, even if not all of the seeds have puffed yet, otherwise they will burn. Once you get the hang of it, the whole process is pretty quick. Do the same with the rice. The rice, in particular, will take on an amber color and be about the size of cooked rice—not comparable to industrially produced puffed rice. But it tastes much better. Let the amaranth and rice cool before using them further.