Also Known as
Poha, Powa, Flattened rice, Pressed rice, Flaked rice

Description
Rice that has been parboiled and then rolled, flattened, and dried to produce flakes. The flakes come in different thicknesses depending on the pressure used in the flattening process. Rice flakes are found in many Asian markets and specialty shops Rice flakes are small about 2mm long flat and greyish white in colour. They have uneven edges and a rough texture. They are extremely light. Rice flakes have no particular aroma and a bland gentle taste. Depending on the method of cooking they can be soft or crunchy.

The flakes are able to absorb a large volume of liquid when used in various dishes, so they absorb flavors well. They are very popular in Asian cooking, but in Western countries they are more often used commercially in the production of cereals and rice snacks.

How to Select
As both medium and fine rice flakes are readily available what you are going to make will determine which one you buy. Look for bags that are not too powdery though some crumbling is inevitable.

Culinary Uses
" Poha, made from flattened rice, is an easy-to-cook, nutritious snack.
" It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Mint-Coriander Chutney! It is typically served for breakfast and is quite light and nutritious.
" It is suitable for preparing soft-cooked (bath), toasted and seasoned mixture, energy weaning food
" Poha makes a wonderful supper or a potluck dish.
" When garnished with coconut, fresh tomatoes and cilantro, the vibrant red, green and white against the brilliant yellow of the turmeric infused poha never fails to water your taste buds.
" The flakes are very easy to cook and can make a meal in minutes. In order to make a snack using beaten rice, wash the beaten rice in water and then soak for 10 minutes. Strain using a strainer and use as required.
" It may be used in either savoury or sweet snacks.
" Rice flakes are most commonly used to make especially creamy puddings but can also be used to make savoury bakes.
" Poha may be eaten cold and mixed with milk or yoghurt and fruit, or boiled like oatmeal.
" Add Poha to your gravies, it will thicken and act like corn flour.
" Poha patties can also be made by soaking poha and binding it with potatoes, chillies and coriander. Roast it or fry it, and enjoy with mint chutney or ketchup.
" An exquisite snack prepared by immersing the rice flakes in cold water, drying them, and then preparing pilaf-style with nuts, raisins, black pepper, green chillies, and salt and sugar to taste. This is very popular as a breakfast or evening dish in families, and may not be available in any stores or restaurants.
" A remarkable option when one is down with fever or an upset tummy. Some flakes are immersed in bowl of usually cold water, flavoured with lime juice, salt, sugar, and a little black pepper
" Beaten rice is soaked in water and then sieved. Curd is added with table salt, preferably eaten with mango or lemon pickle.
" Beaten rice is mixed with jaggery and grated coconut and eaten.

How to Store
Store in an airtight jar that is free from moisture. Use up your stock within 3 months.

Health Benefits
" Lactose free. Fat free. Heart healthy.
" Good source of 11 essential vitamins and minerals including iron.