Rice, like other cereal grains, can be puffed ( or popped) . This process takes advantage of the grains' water content and typically involves heating grains in a special chamber. Further puffing is sometimes accomplished by processing pre-puffed pellets in a low-pressure chamber. The ideal gas law means that either lowering the local pressure or raising the water temperature results in an increase in volume prior to water evaporation, resulting in a puffy texture. Bulk raw rice density is about 0.9 g/ cm³ . It decreases to less than one-tenth that when puffed.
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