Salt frying grains

Salt frying is something I recently learned about. Basically you heat up a pan of salt to around 300 degrees or so then pour in what ever grain you want to fry/parch/puff/roast stir it for a few moments until the popping stops then dump the salt/grain mixture through a sifter as quickly as you can to stop the grain from burning.

I just tired it with some wheat and the grains about doubled in size and are nice and crunchy but none of the salt stuck to it at all. I also tried raw white rice and it turned out the same. I did the same thing with cooked rice that wasn't dried and each grain of rice became a pill of hardened salt with a grain of rice at the center.

Right now I am drying some cooked rice to try salt frying it when it is done as well as have several batches of wheat in canning jars with various amounts of water(from a couple drops to a tablespoon or so) that I will try frying when they have absorbed all the water tomorrow.

Another thing I discovered recently is popcorn/rice/wheat cannons they make a similar finished product but they puff it maybe twice as much.

I am just putting this out there because I figure many people have stored wheat and rice and having as many ways as possible to cook it may help prevent food fatigue.

From what I have read the same process can be done with fine sand and from what I experienced I don't think much of the sand would end up sticking to the final product if it was dry to begin with.

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Salt frying grains