Quaker Oats introduced the first commercially successful puffed rice cereal in 1904.
Puffed rice is made by exposing rice kernels to heat and pressure so that moisture inside rapidly expands and creates a light, airy grain. Alexander P. Anderson developed an important pressure-based puffing method, and Quaker Oats helped bring the technique to the breakfast market.
Quaker advertised puffed rice as “Food Shot From Guns,” referring to the pressure chambers used in production demonstrations. The dramatic phrase helped turn a technical manufacturing process into a memorable public spectacle.
Puffed rice should not be confused with rice flakes or crisped rice made by other cooking and rolling methods. The 1904 Quaker product also predates Rice Krispies, which Kellogg’s introduced decades later. Modern puffed rice cereals may be eaten plain, sweetened, or incorporated into snack bars and desserts.