Puffed & Stamped Rice

"Muri" commonly refers to puffed rice. Puffed rice is a popular snack made by heating rice kernels under high pressure until they pop, creating light, crisp grains. It's often used in various culinary dishes and snacks in different parts of the world.

In some regions, it's known by different names, such as "murmura" in India or "arare" in Japan. Puffed rice is versatile and can be used in sweet or savory dishes, as a cereal, or simply as a crunchy snack. It's also a common ingredient in some street food and snack preparations. If you have any specific questions or if there's something particular you'd like to know about puffed rice, feel free to ask!

"Pofrijst is een populaire snack gemaakt door rijstkorrels onder hoge druk te verhitten totdat ze knappen, waardoor lichte, krokante korrels ontstaan. Het wordt vaak gebruikt in verschillende culinaire gerechten en snacks over de hele wereld. Pofrijst is veelzijdig en kan worden gebruikt in zoete of hartige gerechten, als ontbijtgranen of gewoon als knapperige snack. Het is ook een veelvoorkomend ingrediënt in sommige streetfood- en snackbereidingen."

Rice Flakes in Cereals or Snacks

• Flakes Rice Often made by toasting or puffing rice and then flattening it – similar concept, but more processed.

• Texture: Crispy and crunchy, used in dry cereal mixes or snack bars.

• Used in:

  • Breakfast cereals (think Special K or generic "rice flakes" cereals).

  • Snack bars, trail mixes.

Hand-fried muri (puffed rice) is puffed rice lightly tossed by hand in a hot iron pan with a bit of mustard oil, salt, and spices. It becomes warm, crisp, aromatic, and slightly smoky—often served as a quick, savory snack in Bengal and parts of eastern India.

• Process: Tossed manually in a hot iron or clay pan.

• Flavor: More aromatic, slightly smoky, and often enriched with mustard oil or ghee.

• Texture: Light, crisp, and warm; sometimes uneven puffing but with a richer taste.

• Customization: Spices, salt, and oil can be added to preference.