Organic Brown Rice Puffs

Rice puffs are a simple staple food with a delicate flavour, being very popular throughout India and now the Western World. They are commonly eaten as a breakfast cereal enjoyed either on their own, or as an ingredient in muesli. Fortunately, after the brown rice grain is processed into a puff, it still retains the bulk of its nutrient properties, providing key minerals such as phosphorus and manganese, whilst still being low in fat, sodium and cholesterol. Brown rice puffs offer a more rounded nutrition then their white counterpart.

Recipe Ideas:

Use puffed rice as a base for a delicious homemade gluten free muesli or granola. We recommend a combination of puffed brown rice, puffed quinoa, toasted chopped almonds, pepitas, shredded coconut, sunflower seeds and diced dried apricots or goji berries.

Brown rice puffs make a healthier ‘Chocolate Crackle’ alternative without the added sugar found in many supermarket brand rice puffs.

Interesting Facts about Puffed Rice:

The modern process of making puffed grains was invented by Dr Alexander P Anderson in 1901. Dr. Alexander’s invention of puffed grain was first introduced at the World’s Fair in St. Louis in 1904. The puffed grain was shot from a battery of eight guns and on a poster it was called “The Eighth Wonder of the World.”

The Indian word for puffed rice is mur-mure.