Puffed rice cake

Puffed rice cakes are made by applying heat and pressure to moistened rice until it expands to fill a mold. An industry reference explains that the rice is first soaked to a set moisture level, then dropped into a heated cast-iron mold.

A lid then raises, which creates a vacuum and the rice bursts outward and fuses together into a single round cake. The same source says the right combination of heat and pressure is what makes the rice expand fully, and that sticky rice tends to puff better than long-grain rice.

The finished cakes are very light and crunchy with a mild toasted grain flavor. Salt or flavorings are sprayed on afterward, since mixing additives into the rice can cause more breakage. They are then dried, inspected and packed, and are eaten plain or topped with spreads.