How Can I Puff Rice?

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Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels underhigh pressure in the presence of steam, though the method of manufacture varies widely.

Puffed rice is used in snack foods and breakfast cereals, and is also a popular street food in some parts of the world. It is an ingredient of bhel puri, a popular Indian chaat item.

A traditional puffed rice called muri is made by heating rice in a sand-filled oven. Muri is to rice aspopcorn is to corn. The processing involved makes rice less perishable. Muri is a staple food in many parts of Bengal and Bangladesh. Jhalmuri or masalamuri/bhelpuri is a very popular preparation made from muri.[1]

Puffed rice is referred to as mur mure in some parts of India. It is also called churmuri and kurlu inTulu. Puffed rice is called “kadle-poori” in Kannada, “borugulu” or “mora moraalu”(similar to “mur mure”) in Telugu. In Gujurati it is called “Mumra” and is called ‘Pori’ in Tamil. The word for puffed rice in Malayalam is ‘Porei’.

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