The "hand parched" wild rice grains are much bigger, 2-3 times the size of the commercial grade. it will cook in about 15 minutes and be fluffier as well as lighter in color. I believe the parching is done over dry heat, I haven't processed my own (I paid to have it done). It is possible to pop the commercial rice (like popcorn) but I haven't tried to steam it after popping it. You can buy the hand parched from specialty stores and through the Native communities, I've found it at Zups on occasion.