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imported>WikiCleanerBot: v2.04b - Bot T20 CW#61 - Fix errors for CW project (Reference before punctuation)

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[[File:Lia (khai).JPG|thumb|Popped rice from [[Odisha]], India]]

'''Puffed rice''' and '''popped rice''' (or '''pop rice'''), are types of [[puffed grain]] made from [[rice]] commonly eaten in the traditional cuisines of [[Southeast Asia]], [[East Asia]], and [[South Asia]]. It has also been produced commercially in the [[Western world|West]] since 1904 and is popular in [[breakfast cereal]]s and other snack foods.

Traditional methods to puff or pop rice include frying in [[Deep frying|oil]] or [[Hot salt frying|salt]]. Western commercial puffed rice is usually made by heating rice kernels under [[high pressure]] in the presence of [[steam]], though the method of manufacture varies widely. They are either eaten as loose grains or made into [[puffed rice cakes]].

==Description==
While the terms "puffed rice" and "popped rice" are used interchangeably, they are properly different processes. Puffed rice refers to pre-gelatinized rice grains (either by being [[parboil]]ed, boiled, or soaked) that are puffed by the rapid expansion of steam upon cooking. Puffed rice retain the shape of the rice grain, but are much larger. Popped rice, on the other hand, refers to rice grains where the [[rice hull|hull]] or the [[rice bran|bran]] is intact. When cooked, the kernel explodes through the hard outer covering due to heating. Popped rice have an irregular shape similar to [[popcorn]]. There are various methods, both modern and traditional, for making puffed and popped rice.<ref name="Juliano">{{cite book |last1=Juliano |first1=Bienvenido O. |title=Rice in human nutrition |date=1993 |publisher=International Rice Research Institute, FAO |url=http://www.fao.org/3/t0567e/T0567E0k.htm#Expanded%20(puffed,%20popped)%20rice%20products}}</ref>

==Traditional puffed rice by region==

===East Asia===
Puffed rice or other grains are occasionally found as street food in [[China]], [[Korea]] (called ''"ppeong twigi"'' 뻥튀기), and [[Japan]] (called ''"pon gashi"'' [[:ja:ポン菓子|ポン菓子]]), where hawkers implement the puffing process using an integrated pushcart/puffer featuring a rotating steel [[pressure chamber]] heated over an open flame. The great booming sound produced by the release of pressure serves as advertising.

====China====
[[File:Puffed rice cakes.jpg|thumb|Puffed rice cakes in [[China]]]]
The earliest mention of puffed rice in [[China]] is in [[Zhejiang Province]], from a book by [[Fan Chengda]] written in the [[Song Dynasty]] (c. 1100). It is was part of the rituals of the Spring Festival and was made in large cooking pots known as ''fǔ'' (釜) which was heated with woodfire. Puffed rice, known as ''bào chǎo mǐ huā lou'' (爆炒米花), is still a traditional street food in [[Shanghai]] where it is made by frying rice in oil and sugar.<ref>{{cite web |title=Bào Chǎo Mǐ Huā – Puffed Rice – 爆炒米花 |url=https://sh-streetfood.org/bao-chao-mi-hua-puffed-rice-%E7%88%86%E7%82%92%E7%B1%B3%E8%8A%B1/ |website=Movable Feasts |access-date=14 November 2020}}</ref>

====Japan====
[[File:Japanese kaminari okoshi 2014.jpg|thumb|left|Various types of ''kaminari-okoshi'' from [[Japan]]]]
Traditional puffed rice cakes in [[Japanese cuisine]] are known as ''kaminari-okoshi'' (kaminari [雷] meaning thunder) or simply ''okoshi'' (おこし). In Edo Japan, the name okoshi was related to good luck, as the similar word okosu means to establish or set up. <ref name="Edo Okoshi">{{cite web |title=Okoshi, Osaka’s confectionary|url= http://kansai-odyssey.com/okoshi-osaka/ |website=Kansai Odyssey |access-date=24 May 2021}}</ref> It is made by deep-frying sun-dried rice grains until they pop. It is then mixed with syrup (and other ingredients like peanuts or sesame seeds), pressed into trays, and dried. They are cut up into squarish or rectangular blocks before being sold. Traditional okoshi boxes feature images of [[Raijin]], the Japanese god of thunder and lightning. Its earliest attestation was during the middle of the [[Edo Period]], where it was sold as a snack outside the [[Sensō-ji]] of [[Asakusa]], [[Tokyo]]. Modern ''okoshi'' can use a variety of other ingredients and flavors and are usually factory-made.<ref name="Okoshi">{{cite web |title=Okoshi |url=https://www.tasteatlas.com/okoshi/recipe |website=tasteatlas |access-date=14 November 2020}}</ref>

Another type of Japanese puffed rice snack is ''ninjin'' (にんじん), which are loose puffed rice grains. Its name literally means "carrot" because it is sold in a carrot-shaped cone.<ref name="Tomo">{{cite web |title=Ninjin: Classic Puffed Rice Snack in Carrot-like Packaging |url=https://japanese-products.blog/2019/02/21/ninjin-dagashi-snack/ |website=Tomo |access-date=14 November 2020}}</ref>

Puffed rice is also used in ''genmaicha'' (玄米茶, "brown rice tea"), a traditional Japanese tea beverage consisting of green tea mixed with roasted puffed brown rice.<ref>{{cite web|title= Genmaicha at ocha.tv|url=http://ocha.tv/varieties/nihoncha_varieties/genmaicha/}}</ref>

====Korea====
[[File:Gangjeong.jpg|thumb|''[[Gangjeong]]'' from [[South Korea]] coated with puffed rice]]
In [[Korean cuisine|Korea]], puffed rice is known as ''twibap'' ({{lang|ko|튀밥}}) and is used to make ''[[yeot-gangjeong]]'' or to coat ''[[gangjeong]]''.<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=349280|title=Twibap|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:튀밥|access-date=5 August 2017}}</ref>

Korea also has a tea beverage made with puffed rice called ''[[Brown rice green tea|hyeonmi-nokcha]]'' (현미녹차, literally "brown rice green tea") made with green tea and roasted puffed brown rice.

===Southeast Asia===
==== Philippines ====
{{Main|Ampaw}}
[[File:Ampao from Carcar, Cebu.jpg|thumb|''[[Ampaw]]'' from the [[Philippines]]]]
In [[Filipino cuisine]], traditional puffed rice is known as ''[[ampaw]]'' or ''ampao'' (a term which also became applied to [[popcorn]]). It is made with cooked white rice (usually leftovers). It is dried in the sun for around four hours. They are then fried in hot oil to make them [[Puffed grain|puff up]]. The oil is drained thoroughly after frying. The sugar glazing is cooked separately using [[muscovado]] sugar or [[molasses]] (or [[corn syrup]]), salt, butter, and vinegar or [[calamansi]] juice. The glazing is poured unto the puffed rice and mixed until the grains are evenly coated. It is then allowed to cool and shaped into the desired form before it fully hardens. They are usually cut into square or rectangular blocks or molded into balls.<ref>{{cite web |title=Ampaw (Puffed Rice) |url=https://www.mamasguiderecipes.com/2017/08/02/ampaw-puffed-rice/ |website=Mama's Guid Recipes |access-date=28 March 2019}}</ref><ref>{{cite web |title=Filipino traditional snack: AMPAO (dried rice with sugar and lemon) |url=https://sharsy.wordpress.com/2014/04/08/filipino-traditional-snack-ampao-dried-rice-with-sugar-and-lemon/ |website=Sharsy |access-date=28 March 2019}}</ref><ref>{{cite web |title=Puffed Rice (Ampaw) |url=https://www.atbp.ph/2017/03/24/puffed-rice-ampaw/ |website=Atbp.ph |access-date=28 March 2019}}</ref>

====Thailand====
In [[Thai cuisine]], a traditional popped rice snack is ''krayasaat'' (กระยาสารท). It is associated with the Buddhist ''Saat'' festival which is celebrated in autumn. It can be made with regular rice or glutinous rice. It is roasted directly in a dry pan like [[popcorn]] until they pop. It is mixed with caramelized palm sugar, coconut milk, peanuts, sesame seeds, and ''khao mao'' (pounded green rice).<ref>{{cite web |title=Vegan Thai Kanom (Thai Desserts) |url=https://www.messyvegancook.com/vegan-thai-kanom-thai-desserts/ |website=MessyVeganCook |access-date=14 November 2020}}</ref>

====Malaysia====
In [[Malay cuisine]], traditional puffed rice is known as ''bepang pulut'' especially in Terengganu state. Glutinous rice is dried under sunlight and cooked with palm sugar. It is different from regular ''bepang'' which uses ground nuts instead of glutinous rice. Bepang pulut is famous as a gift from the host during wedding ceremony to visitors.

===South Asia===
==== India ====
[[File:Uggani bajji.jpg|thumb| ''uggani'' and ''bajji'' (steamed puffed rice and fritters), a typical breakfast of [[Rayalaseema]]]]
In India, puffed rice is known as ''muri''. Other regional names includes ''puri'', mudhi'', ''murmuri'' and ''pori''. It is a [[staple food]] in [[Odisha]] and [[West Bengal]].<ref name=":0" />

It has been made since ancient times using a technique called [[hot salt frying]] in which parboiled rice (i.e. steamed and then dried) is puffed by preheated salt.<ref name="Chur1886">{{cite book |title=Food-Grains in India |last=Church |first=A. H. |publisher=Chapman and Hall |year=1886 |pages=[https://archive.org/details/cu31924000270680/page/n86 73]-75 |url=https://archive.org/details/cu31924000270680}}</ref> Salt is heated in a pan until it is hot enough to pop rice added to it within seconds. Parboiled or dried pre-cooked rice is added to the heated contents of the pan and stirred. Puffing starts almost immediately and completes in less than a minute and the rice is scooped out by a sieve.

Puffed rice is an ingredient of [[bhel puri]], a popular Indian ''[[chaat]]'' (snack). It is offered to Hindu gods and goddesses in all [[puja (Hinduism)|poojas]] in the southern Indian states of [[Kerala]] and [[Tamil Nadu]]. Pilgrims of [[Sabarimala]] often pack puffed rice in their Irumudikettu along with jaggery meant to be offered to Lord [[Ayyappan]]. [[Tamil people|Tamil]] saints say that Lord Ganesh loves pori, so it should be offered to him without fail. ''Pori'' has been mentioned in various [[Tamil language|Tamil]] literatures as an offering to Hindu deities. Offerings of pori and [[jaggery]] made to Vinayagar (Lord Ganesh) are mentioned in the [[Tiruppugazh]], a 15th-century anthology of [[Tamil language|Tamil]] religious songs, written by Tamil poet [[Arunagirinathar]]. In [[Gujarati cuisine]] it is called 'Mamra' and are often used to make a dry snack by shallow frying in oil with spices or made into sweet balls using [[jaggery]] and [[ghee]].

In Telangana, as a snack typically given to children, puffed rice or bongulu is made into ball with [[jaggery]] sugar syrup or bellam pakam.

In [[Karnataka]], puffed rice is mixed with carrots, tomatoes, spices and coriander leaves to make churumuri, a popular evening snack.

Under the initiative of [[Make in India]], the Central Government of India decided that muri from [[Odisha]] would be part Indian traditional food among 12 traditional dishes from different states that would be launched globally.<ref>http://www.telegraphindia.com/1150804/jsp/odisha/story_35223.jsp#.VcBR4_mqqko</ref><ref name=":0">{{Cite web|url=https://timesofindia.indiatimes.com/city/bhubaneswar/Mudhi-to-be-a-part-of-global-Make-in-India-campaign/articleshow/48319625.cms|title=Mudhi to be a part of global 'Make in India' campaign | Bhubaneswar News - Times of India|website=The Times of India}}</ref>

In [[Mithila (India)|Mithila]] and [[Bengal]] area, puffed rice is had with "kachari"-fried potato/onion chops, fried fish or with mutton curry. "Jhal-muri" and "Murhi-Bhuja" are also very popular snacks in this area. In Madhya Pradesh, this is referred to as Parmal and its very often eaten with [[Sev (food)|Sev]] as a snack and also used in [[Bhelpuri|Bhel]].
In some area it is also known as laai, dishes made from it called sweet laai, laai poha etc.

==== Bangladesh ====

Puffed Rice is a popular snack in Bangladesh. Mostly used to make ''[[Jhalmuri]],'' it is the most common and cheapest snack in Bangladesh. They use the same ancient method as india to prepare the puffed rice. This snack can be found anywhere in Bangladesh. In Old Dhaka, the ''jhalmuri -wala'' (''Jhalmuri-seller)'' is still often seen dressed in colourful clothes, wearing anklet bells and calling out to the residents.

===Rest of the world===
====Czech Republic and Slovakia====
In 1960s [[Czechoslovak Socialist Republic|Czechoslovakia]], state firm Vitana was the first to begin the production of 'expanded rice', as plain flavoured or sweetened snack.<ref>{{Cite news|last=Urc|first=Rudolf|date=2014|title=Vzdialené roky, blízke témy|work=film.sk|url=http://www.filmsk.sk/uploads/wnm/page/pdf_sk/1336/f.sk-MAJ-2014-web.pdf|access-date=21 August 2021}}</ref> The product became popular under the names burizony ({{lang-cs|burisony}}) or arizonky. These continue to be produced to this day in [[Pardubice]]<ref>{{Cite web|title=Naše výrobky - KÁVOVINY|url=https://www.kavoviny.cz/nase-vyrobky/|access-date=2021-08-21|website=www.kavoviny.cz}}</ref> or [[Sereď]].<ref>{{Cite web|title=B.M. Kávoviny {{!}} Ryžové burizony|url=https://kavoviny.sk/sk/products/ryzove-produkty/ryzove-burizony|access-date=2021-08-21|website=kavoviny.sk}}</ref>

==Modern commercial production==
Puffed rice is formed by the reaction of both [[starch]] and moisture when heated within the shell of the grain. Unlike corn, rice kernels are naturally lacking in moisture and must first be conditioned with [[steam]]. Puffed rice can be created by heating the steam-conditioned kernels either with oil or in an oven. Rice puffed in this way is crisp, and known as "crisped rice". Oven-crisped rice is used to produce the [[Rice Krispies]] breakfast cereal as well as the crisped rice used in [[Lion Bar]]s, [[Nestlé Crunch]], [[Krackel]], and similar chocolate bars.<ref name="What is Rice Krispy?">{{Cite web|url=https://recipes.howstuffworks.com/question393.htm|title=What is a Rice Krispy? What is it made out of and how do they make it?|date=June 2, 2000|website=HowStuffWorks}}</ref> Though not as dramatic a change when compared to popcorn, the process and end result are the same.<ref name="What is Rice Krispy?" />

[[File:Bowl of Rice Krispies.jpg|thumb|A bowl of [[Rice Krispies]]]]
Another method of puffing rice is "gun puffing", where the grain is conditioned to the correct level of moisture and pressurized to around {{Convert|200|psi|abbr=on}}. When the pressure is suddenly released, the pressure stored inside the kernel causes it to puff out. This method produces a puffed rice which is spongy in texture.<ref name="What is Rice Krispy?"/>

Rice can also be puffed by making a rice dough, and extruding small pellets which are then rapidly heated. The moisture in the dough [[flash boil]]s and puffs the rice up. A cereal such as [[Cap'n Crunch]] is extruded, cooked, cut, pressurized, puffed and dried in a continuous process.<ref name="What is Rice Krispy?"/>

The method of modern industrial puffed rice production is attributed to American inventor [[Alexander P. Anderson]], who stumbled across puffing while trying to ascertain the water content of a single granule of starch, introduced the first puffing machine at the World's Fair in Saint Louis, Missouri, in 1904. His eight "guns" that puffed grains for Fair goers were dubbed "The Eighth Wonder of the World" by an advertising billboard poster. Once the puffing principle, technique and technology had been discovered by Anderson, the competition to puff ready-to-eat American breakfast cereal took over the economy of Battle Creek, Michigan, with Kellogg's and Quaker Oats being two memorable and still active names to endure through the early puffing frenzy.

In the [[United States]] and [[Europe]], puffed rice is served with milk as a breakfast cereal, such as the brand [[Rice Krispies]]. Some chocolate bars, such as the [[Nestlé Crunch]], include puffed rice, and [[puffed rice cakes]] are sold as low-calorie snacks.

==See also==
{{commonscat}}
* [[Puffed grain]]
* [[Puffed rice cakes]]
* [[Flattened rice]]

==References==
{{Reflist}}

{{Rice}}

[[Category:Breakfast cereals]]
[[Category:Rice dishes]]
[[Category:Dried foods]]
[[Category:Rice crackers]]

Puffed rice - Revision history

RaeHutto281756: reworked references and added references based on references

imported>WikiCleanerBot: v2.04b - Bot T20 CW#61 - Fix errors for CW project (Reference before punctuation)