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Puffed rice

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Puffed rice

A type of puffed grain made from rice. Commonly used in breakfast cereals or as a snack food. It is also a key ingredient in rice cakes and some types of candy. They have a light, airy texture and a mild flavor.


Thought to have originated in China. Said to have been first made by the Chinese philosopher Confucius. In ancient times, used as a celebratory food. Given to Chinese emperors as a sign of respect.

First came to America in the late 1800s. Introduced at the World’s Fair in Chicago in 1893.They quickly became popular in the United States. By the early 1900s, Used in breakfast cereals and snacks. Today, puffed rice is still popular around the world.

How Puffed Rice Made

Made by heating rice kernels under high pressure. The kernels explode and become very light and fluffy. The process of making them is similar to making popcorn.


Additionally, there are many different types available on the market today. White rice is the most common type of puffed rice. Made from white rice kernels and dried before being blown up under high pressure. Brown rice from brown rice kernels that have been boiled, dried, and then blown up under high pressure. In brief, black rice is made from black rice kernels that have undergone the same process. Furthermore, red rice made from red rice kernels that have undergone the same process.


Puffed rice a type of puffy grain made out of white or brown boiled rice dried then pressurized until it explodes and becomes very light and airy-fluffy textured with a mild flavor – similar to popcorn! Eaten alone as snack food; added breakfast cereals or ingredient for cakes/candies/other desserts; commonly used in East Asian countries such as China (where it supposedly originated) India, Bangladesh – especially during festivals and celebrations!

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