Puffed Rice ( MURMURA )
Traditional techniques to puff or pop rice consist of frying in oil or salt. Western industrial puffed rice is commonly made through heating rice kernels beneathneath excessive stress withinside the presence of steam, aleven though the technique of manufacture varies widely. They are both eaten as unfastened grains or made into puffed rice cakes.
While the terms "puffed rice" and "popped rice" are used interchangeably, they're nicely distinctive processes. Puffed rice refers to pre-gelatinized rice grains (both through being parboiled, boiled, or soaked) which are puffed through the speedy growth of steam upon cooking. Puffed rice keeps the form of the rice grain, however is tons larger. Popped rice, on the opposite hand, refers to rice grains in which the hull or the bran is intact. When cooked, the kernel explodes via the tough outer protecting because of heating. Popped rice has an abnormal form much like popcorn. There are numerous techniques, each present day and traditional, for making puffed and popped rice.