The rice cake became a popular low-carb and low-fat snack in the ’80s and ’90s. But its origin story in the United States dates back to the early 1900s, when a botanist at the New York Botanical Garden, Alexander Pierce Anderson, developed steam-puffed rice. Midwestern investors bought the idea and later sold their shares to Quaker, which became a prominent seller. Soon, the palm-sized rice disk was marketed as a healthier alternative to bread. Eventually, the trend faded. However, in recent years the puffed rice snack has regained some traction among gluten-free consumers. Eater has the story.
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