Puffed rice

While the terms “puffed rice” and “popped rice” are used interchangeably, they are properly different processes. Puffed rice refers to pre-gelatinized rice grains (either by being parboiled, boiled, or soaked) that are puffed by the rapid expansion of steam upon cooking. Puffed rice retain the shape of the rice grain, but are much larger. Popped rice, on the other hand, refers to rice grains where the hull or the bran is intact. When cooked, the kernel explodes through the hard outer covering due to heating. Popped rice have an irregular shape similar to popcorn. There are various methods, both modern and traditional, for making puffed and popped rice.
Puffed Rice is a popular snack in Bangladesh. Mostly used to make Jhalmuri, it is the most common and cheapest snack in Bangladesh. They use the same ancient method as india to prepare the puffed rice. This snack can be found anywhere in Bangladesh.
Nutrition and eating
According to the USDA, 1 cup of puffed rice has 5.4 milligrams of iron, 45 milligrams of potassium and small amounts of B vitamins. Fortified varieties of puffed rice have more nutrition. The University of Arkansas notes that brown rice is rich in B vitamins, vitamin E, minerals and fiber because it is a whole grain that retains its bran and germ layers. Puffed rice made from brown rice is therefore a much healthier option.