Scientists at Cornell University have found a different way to make a super nutritious form of puffed rice.

Standard puffed rice is made by mixing rice flour and water and pushing it though a narrow opening at high temperature and pressure. As the rice is extruded from the opening the steam causes it to puff. The new way uses super critical carbon dioxide, which is also used to make decaffeinated coffee.

The new puffed rice contains 3 times as much protein, and 8 times as much fibre as conventional puffed rice. It also contains calcium and iron which are destroyed in the normal puffed rice making process. The scientists suggest that new puffed rice would be ideal for breakfast cereals or nutrition bars.

Click here to read the press release from the American Chemical Society.