[Puri, Mudhi, Murmuri, Pori (India); Mandakki (Karnataka); Kurlari (Mangalore);
Muri (Assam); Mamra (Gujarat)]
Puffed and Popped Rice are very popular in India, especially in Odisha and West Bengal, but also in Karnataka, Mangalore and elsewhere. It is used to make Chaat (Snack dishes), Sweets, and Desserts. American puffed rice (gun puffed) is a bit lighter, whiter and more consistent than that made in India, but the Indian may have more flavor. The photo specimens are from India, probably oven puffed.
These products are made by several processes, but in all cases the the rice must have enough internal water. For puffed rice it must be parboiled or cooked to gelatinize the starch, then partially dried. Popped rice must be brown rice so the outside coating has enough strength to hold steam pressure until it explodes.
The traditional method in India is to stir the prepared rice into a bed of very hot salt, which causes it to puff or pop immediately. The Western method is "gun puffing", where the prepared grains are heated moderately under high pressure. When the pressure is released, the rice puffs up. Commercial makers in India usually use ovens. Some heat their ovens with burning rubber tires to get a high enough temperature - with a serious negative impact on health and environment.
More on South Asian Rice.