Q&A for How to Make Puffed Rice

Since you really need high heat and oil to make the puffed rice, you'll need to make it on the stove top.

In order to puff, it needs to be heated very quickly to flash-steam the moisture inside. That's what makes it puff. In the oven it would be too slow. I've heard of people who make very thin sheets and put it right under the broiler to make it puff a bit, but I think you would end up with a denser chip that way. It also needs very close monitoring to make sure it doesn't burn this way.

I recommend whole grain brown rice, but if you're more curious, you can use white rice or even oats.

The puffed rice will be more delicate than popcorn pieces, I think melted butter will soak in and turn it into goo. The puffed rice will already have oil, especially when it is right out of the fryer. That's when you can add salt or other flavor powders, just like you would put on popcorn.

Yes or no, depends on what texture you want your finished puffs to be. Rinse the rice 2-4 times in tap water before fry puffing. This takes out excessive starch and impurities.