Rice transformed by a pressure-cooker trick: grains are heated under steam pressure, then the pressure is released in an instant, and the superheated moisture inside each kernel flashes to vapor, blowing the grain up into a crisp, airy puff. The result stars in breakfast cereals, snack bars, confectionery, and traditional sweets across Asia, prized for lightness and a neutral taste that takes on flavors readily. Texture depends on the rice variety and the exact pressure cycle, and the puffs must be packed against humidity to stay crisp.