Puffed rice: Difference between revisions
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Revision as of 18:43, 3 May 2009
Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels under high 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 as popcorn is to corn. The processing involved makes rice less perishable. Muri is a staple food in many parts of North Karnataka,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. In many parts of North Karnataka Mandalu Vaggarni along wih Mensinkai Bajji (Capsicum Bajjis) are popular.
| Language | Puffed rice |
|---|---|
| Assamese | Muri |
| Gujarati | Mumra |
| Kannada | Kadle poori , Mandalu and Mandakki |
| Konkani | Chanburo |
| Malayalam | Porei |
| Marathi | Kurmure / Murmure |
| Tamil | Pori |
| Telugu | Borugulu or Mora moraalu (similar to "mur mure") |
| Tulu | Churmuri and Kurlu |
| Slovene | ekspandiran riž |
| íslenska | uppblásin hrísgrjón |
| Hindi | Parmal |
| Spanish | Arroz croquante |
Sources and notes
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