Rice flakes, also known as poha or beaten rice, refers to a popular Indian breakfast cereal made from flattened rice. It is prepared by parboiling rice, then flattening it into thin, light flakes which are typically translucent or ivory in color. Rice flakes retain most of the nutritional properties found in rice, making them a healthy and versatile food option.
Rice flakes are commonly consumed across various regions in India for their ease of preparation, light texture, and mild taste. They are used as the primary ingredient in several traditional dishes. To prepare rice flakes for consumption, they are usually washed under running water to soften them before being drained. The soft flakes are then cooked with various spices, vegetables, and sometimes lentils to create a wholesome breakfast dish called poha.
The texture of rice flakes varies based on the cooking method. When soaked and cooked for a shorter duration, they maintain a slight crunch. On the other hand, when soaked for longer periods, they become softer and easier to chew. Rice flakes can also be consumed raw after soaking them in water or milk.
Due to their neutral flavor, rice flakes can be combined with a range of ingredients to create both sweet and savory recipes. They are often flavored with turmeric, mustard seeds, curry leaves, cilantro, and other traditional Indian spices. Common additions include onions, tomatoes, peanuts, and green chilies. Sweet versions of rice flakes may be prepared with sugar, milk, coconut, or jaggery, and sometimes garnished with fruits and nuts.
Rice flakes are not only a popular breakfast option but are also consumed as a snack or used in various traditional Indian desserts and savory dishes.
