Puffed Rice

While the terms “puffed rice” and “popped rice” are used interchangeably, they are properly different processes. Puffed rice refers to pre-gelatinized rice grains that are puffed by the rapid expansion of steam upon cooking. Puffed rice retain the shape of the rice grain, but are much larger. Popped rice, on the other hand, refers to rice grains where the hull or the bran is intact. When cooked, the kernel explodes through the hard outer covering due to heating. Popped rice has an irregular shape similar to popcorn. There are various methods, both modern and traditional, for making puffed and popped rice.