Homemade cocoa puffed rice

Cook long grain white rice per the package; cool and spread separated grains on a parchment-lined baking sheet.

Dry in a 200F oven, preferably convection, for two and a half hours, stirring and breaking up three to four times, until it resembles uncooked rice.

Deep fry in oil at 425F; the rice puffs and floats in about five seconds. Fish it out quickly before it burns.

Drain on paper towels and toss with sweetened cocoa powder.