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Puffed rice is made by heating rice kernels under high pressure until they pop. The process involves steaming the rice, then rapidly drying and heating it in a machine called a puffing gun. The sudden release of pressure causes the rice kernels to puff up, creating the light and crunchy texture of puffed rice.

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5mo ago

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What is the chemical structure of puffed rice?

When rice is puffed, its starches are gelatinized into a glassy matrix structure, creating air pockets within the grain. The chemical structure of puffed rice remains primarily composed of carbohydrates (starches) with a low moisture content due to the puffing process.


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It's made at special places. You make it. -riceologist and head of rice studies at the university of california


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To make puffed rice at home, you can start by heating a pot with a small amount of oil. Once the oil is hot, add a small amount of rice grains and cover the pot with a lid. The rice will puff up as it heats, creating puffed rice. Be careful not to burn the rice, and you can season it with salt or other flavors if desired.


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