Puffed Rice Machine

Puffed rice and popped rice are two varieties of puffed grains made from rice that are common in many traditional cuisines. When heated inside the shell of the grain using the Puffed Rice Machine, starch and moisture react to form puffed rice. Rice kernels, unlike corn, are normally dry and must be pre-conditioned with steam. Frying in oil or salt is a traditional technique for puffing or popping rice. Although the method of manufacture varies greatly, western commercial puffed rice is typically made by heating rice kernels under high pressure in the presence of steam.