The creation of puffed rice involves subjecting cooked rice kernels to high pressure and then suddenly releasing that pressure. This rapid decompression causes the moisture within the rice grain to vaporize explosively, expanding the kernel to several times its original size. The resulting product is a light, airy, and crispy cereal component often enjoyed with milk or used in various snack formulations. Think of the difference between a raw popcorn kernel and the fluffy popped version the principle is similar, albeit with rice instead of corn.
Puffed rice offers a convenient and often relatively low-calorie breakfast or snack option. Its light texture makes it easily digestible. The process has historical roots in the development of food preservation techniques and the desire to create readily available, shelf-stable grain-based products. Moreover, puffed rice serves as a versatile ingredient, finding application beyond breakfast cereals in items such as rice cakes and confectionery.
