Puffed rice can be made using a hot salt method.
Here's how to make puffed rice, based on the provided reference:
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Heat the Salt: Use a heavy-bottomed pan or wok. Heat a generous amount of salt (the video suggests using a significant quantity) to a temperature of at least 400°F (200°C). A thermometer is helpful for this. You can also test if the salt is hot enough by tossing in a single kernel of popcorn and waiting for it to pop.
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Add the Rice: Once the salt is hot enough, add a small amount of rice (the type of rice isn't explicitly stated, but common short/medium grain rice is often used) to the hot salt.
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Stir and Puff: Quickly stir the rice grains around in the hot salt. The rice should start to puff up very quickly.
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Remove and Sift: Once the rice has puffed to your desired size, quickly remove it from the salt using a slotted spoon or mesh strainer. Sift the puffed rice to remove any excess salt.
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Cool and Store: Let the puffed rice cool completely before storing it in an airtight container.
