Puffed rice is rice grains processed by extrusion. The rice is heated up to a certain temperature and seems to explode from the inside. Such rice can be shaped (during processing, a pasty mass is obtained, which is cut into strips) and in the form of grains, increased in volume.
Indians are believed to be the first to prepare puffed rice. It was heated in a large cauldron of quartz sand. In Europe, this rice is often called "Indian Popcorn".
Traditional methods of popping rice include frying in oil or salt.
Store bought puffed rice is usually made by heating rice grains under high pressure in the presence of steam (extrusion), although the production method varies widely.
Puffed rice is a balanced food, it contains a sufficient amount of protein and vegetable fiber, as well as calcium, iron, zinc. The lecithin that is part of puffed rice has a good effect on the human brain. In some cases, individual intolerance to it is possible, although it is not a typical allergen.
In appearance, puffed rice is white large grains with a soft shell, hollow inside. Without additives, it has a neutral taste. It is added to chocolate, dessert bars, dietary bread. In recent times, it is used to prepare dietary chips and rice cakes for spreading.
It is used to decorate desserts, fruit salads and cocktails. Such rice is prepared not only sweet, but also spicy, for example with chili peppers and turmeric.
In its natural form, puffed rice can be added to homemade food for dogs and cats.
Puffed rice is recommended to be stored in a dry and cool place for about a year.
Read more and find out how to make rice cakes.
