I am creating a recipe for a Cold IPA from Validation Ale in Santa Barbara that I thought was really terrific. It calls for Pilsner malt and puffed jasmine rice. I found a few places that sell puffed jasmine rice to brewers (BSG has it in 25# bags). I only need less than 3 lbs. I am wondering can I puff jasmine rice myself? If so any good instructions out there? Most include cooking the rices and then frying it in oil. That doesn't seem like it would go to well in the mash. Can I get this at a specialty Asian store? Is puffed rice a regular thing? The photos from the brew supply place make it seem different than some of the Rice Krispy style puffed rice but is it different? Can I just used cooked jasmine rice? What is the benefit of "puffing" the rice? I'd appreciate any help you can offer form your experience. Cheers!