How To Make Puffed Rice With Chinese Popcorn Cannon 

I just got one. My first attempt looked like that. The rice was old and very dry. My second attempt, I sprayed one spray of water into the machine , kept it spinning until the pressure gauge read 8 and it worked. The best puffed rice was made with par boiled rice that you can get at the store. That is rice that is partially pre cooked and then dried again. Brown rice puffed well when I sprayed a spray of water into the vessel before adding the rice. Over heating will burn the material, and it won’t puff. Adding too much moisture makes a mushy mess. One quick spritz of water ,from a fine mist sprayer ,sprayed into the machine before loading, made all the different rice puff perfect( if not over heated). When opened, it produced a good bang and a heck of a cloud of steam. I haven’t had a bowl of cereal in years. I just had two. Better than you can buy.👍 I have some very old wheat that isn’t puffing fully. It’s probably too dry. I just par boiled it for a few minutes and let it soak for about a half hour. I am now drying it out in a colander sitting over my wood stove. Once the surface feels dry , I’m going to let it sit until tomorrow and try it. If that works, I’ll be back to tell you. The two attempts that worked well produced about four big bowls of breakfast cereal. These things do work, but there is a learning curve. Grain needs about a 14% moisture content to puff. If you get it too hot before you open it , you’ll burn it and it won’t puff. If too dry, it won’t puff. Three days later. I just puffed twenty year old hard red wheat berries. I wasn’t using enough pressure before. On my cannon, the right pressure is 12 for wheat. It really worked well. Keep the device spinning. Even heating to just the right pressure is critical. It ,definitely, puffs wheat.