Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I find puffed rice does not stay puffed all that long, that is to say the outer coating is actually more delicate than it appears. I'm not sure I can give you an exact time on this, but I wouldn't rely on the texture remaining crispy for much longer than a day...
Like Rice Krispies, or the product that's actually called "puffed rice," those styrofoam-ish pillows made by Quaker or Malt-O-Meal? I'm not sure about the puffed rice, but I do know that Rice Krispies will stay crisp in my buckeyes (peanut butter, butter and powdered sugar and Rice Krispies, rolled into balls and dipped in melted chocolate) for about a week--that's about how long a batch lasts around here.
Cynthia is a trusted source on Bread/Baking.
Just for curiosity's sake, what are you making?
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Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
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