Abdul kadar at 07:34, 30 April 2026

2026-04-30T07:34:53Z

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{{Short description|Type of rice dish}}
{{Use dmy dates|date=April 2026}}
{{Use Indian English|date=May 2024}}
{{Infobox food
| name = Flattened rice
| image = poha.jpg
| image_size = 250px
| alternate_name =
| country =
| region = South and Southeast Asia
| course =
| type =
| main_ingredient = Dehusked rice
| variations =
| similar_dish =
| calories =
| other =
}}
'''Flattened rice''' is a preparation of rice made from raw, toasted, or [[parboiled]] rice grains pounded into flat flakes.<ref name="Alford">{{cite book |last1=Alford |first1=Jeffrey |last2=Duguid |first2=Naomi |title=Seductions of rice |date=2003 |publisher=Artisan Books |location=New York |isbn=9781579655662 |page=30}}</ref> It is traditional to many rice-cultivating cultures in Southeast Asia and South Asia.<ref name="Bladholm"/> It is also known as '''rice flakes''',<ref name="Smit">{{cite book |last1=Smit |first1=B.A. |title=A New Kind of Normal: Back to the Basics a Comprehensive Survival Guide for Eating Sugar -- Gluten -- Dairy and Yeast Free |date=2011 |publisher=Tuttle Publishing |isbn=9781426975127 |page=143}}</ref> '''beaten rice''', '''pounded rice''', '''pressed rice'''<ref name="Bladholm">{{cite book |last1=Bladholm |first1=Linda |title=The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh |date=2016 |publisher=St. Martin's Publishing Group |isbn=9781250120793 |pages=30–31}}</ref> or '''chipped rice'''.

It is toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use and texture, it can be crispy, crunchy, chewy, or soft. Much like [[oatmeal]], the term "flattened rice" and its equivalents in other languages may refer to the ingredient itself or a dish based on the ingredient.

==South Asia==
Flattened rice is a breakfast staple in South Asia, where it is called ''chiura'', ''poha'', avalakki ([[Kannada]]), ''aval'' ([[Tamil language|Tamil]], [[Malayalam]]), ''atukulu'' (Telugu), ''chuda'' ([[Odia language|Odia]]), ''chira'' ([[Bengali language|Bengali]]), ''sira'' ([[Assamese language|Assamese]]), and other names depending on the local language. It is particularly popular in India, [[Sri Lanka]], [[Nepal]], and [[Bangladesh]]. ''Poha'' is made by dehusking rice grains and then [[parboiling]] or soaking them in hot water for 45 minutes. They are then dried, roasted, and flattened with rollers. They usually come in thin, medium, and thick varieties. Thinner varieties are ideal for cooking and dessert use, while thicker varieties are ideal for deep-frying.<ref name="Bladholm"/><ref name="Sodha">{{cite book |last1=Sodha |first1=Meera |title=Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family |date=2016 |publisher=Penguin UK |isbn=9780241278833}}</ref> ''Poha'' can be eaten as snacks such as [[Indori poha]], or cooked into various sweet, savory, or spicy dishes.<ref name="Bladholm"/> Enthusiasts of the dish, especially in India, celebrate 7 June as International Poha Day.<ref>{{Cite news |date=2023-06-08 |title=On International Poha Day, we give you 3 reasons to have this (healthy) bowl of goodness! |url=https://economictimes.indiatimes.com/magazines/panache/on-international-poha-day-we-give-you-3-reasons-to-have-this-healthy-bowl-of-goodness/articleshow/100814688.cms?from=mdr |access-date=2024-07-15 |work=The Economic Times |issn=0013-0389}}</ref>

===Nepal===
Flattened rice is called ''chiura'' ({{lang|ne|चिउरा}}) in [[Nepali language|Nepali]] and ''baji'' in [[Newar language|Newar]]. It is part of the traditional [[samay baji]] platter, and holds an important place in the traditional [[Newar]] wedding ceremony. Chiura is usually included in the [[bride price]]. After the initial wedding ceremony, the families escort the bride back to the groom's house. During this procession, the pounded rice ceremony occurs. The bride and groom are seated next to one another, and the bride is given the chiura. The groom asks three times for the bride to give him the chiura, each time using [[T–V distinction|a less formal version of the pronoun "you"]].<ref>{{cite book |last=Ahearn |first=Laura M. |year=2001 |title=Invitations to Love: Literacy, Lover Letters, and Social Change in Nepal |publisher=University of Michigan Press |page=90}}</ref><ref>{{cite web |url=https://thebigfatindianwedding.com/2015/the-essential-guide-to-nepali-weddings-food-and-desserts/ |title=The Essential Guide to Nepali Weddings: Food and Desserts |work=The Big Fat Indian Wedding |date=9 June 2015}}</ref>

==Southeast Asia==
===Cambodia===
{{See also|Bon Om Touk#Og Ambok}}
Flattened rice is known in [[Cambodia]] as ''ambok'' ({{langx|km|អំបុក}}). It is made by toasting newly harvested rice (with husks on) on a [[wok]], then pounding the heated rice with a large wooden [[mortar and pestle]] until flat. The husks are then removed. Ambok plays a very significant role in the Cambodian Water Festival ([[Bon Om Touk]]). They are commonly eaten mixed with bananas, palm sugar, and coconut water, or roasted together with small shrimp.<ref>{{cite web |title=Cambodians Enjoy Ambok-Eating Day |url=https://cambodiatribune.com/cambodians-enjoy-ambok-eating-day/ |website=Cambodian Tribune |date=9 November 2019 |access-date=5 July 2021 |archive-date=9 July 2021 |archive-url=https://web.archive.org/web/20210709183038/https://cambodiatribune.com/cambodians-enjoy-ambok-eating-day/ |url-status=dead}}</ref><ref>{{cite web |title=Khmer gather to eat ork ambok as disruption attempt foiled (photo gallery) |url=https://aecnewstoday.com/2019/khmer-gather-to-eat-ork-ambok-as-disruption-attempt-foiled/ |website=ACC News Today |date=10 November 2019 |access-date=5 July 2021 |last=Le Fevre |first=John}}</ref>

===Myanmar===
Flattened rice in Myanmar is known as ''mont hsan'' ({{langx|my|မုန့်ဆန်း}}). In [[Lower Myanmar]], it is traditionally given as an offering to [[U Shin Gyi]], a guardian [[nat (spirit)]] of waterways. ''Mont hsan'' is also consumed in Upper Myanmar, and is used as an ingredient in Burmese snacks called [[mont (food)|mont]].

===Philippines===
[[File:Duman2jf.jpg|thumb|''Duman'', a variant of ''[[pinipig]]'' from the [[Philippines]]]]
{{Main|Pinipig}}
Flattened rice in the [[Philippines]] is called ''[[pinipig]]''. It is made using immature [[glutinous rice]] that is pounded and toasted. ''Pinipig'' is commonly eaten plain, used as toppings in desserts and drinks, or made into cakes.<ref name="lopez">{{cite book |author=Mellie Leandicho Lopez |title=A Study of Philippine Games |publisher=University of the Philippines Press |year=2001 |page=139 |isbn=9789715422956}}</ref><ref name="oxford">{{cite book |editor=Alan Davidson |title=The Oxford Companion to Food |publisher=Oxford University Press |year=2014 |page=618 |isbn=9780199677337}}</ref><ref name="bowen">{{cite book |editor=Jean Donald Bowen |title=Beginning Tagalog: A Course for Speakers of English |publisher=University of California Press |year=1965 |page=85 |isbn=9780520001565}}</ref><ref name="gs">{{cite web |url=http://www.gourmetsleuth.com/ingredients/detail/pinipig |title=Pinipig |publisher=Gourmet Sleuth |access-date=6 July 2015 |archive-date=6 July 2015 |archive-url=https://web.archive.org/web/20150706130901/http://www.gourmetsleuth.com/ingredients/detail/pinipig |url-status=usurped}}</ref>

A notable variant of ''pinipig'', from [[Pampanga]], is ''duman'', which differs in that it is toasted first before being pounded. It is celebrated annually in the Duman Festival of [[Santa Rita, Pampanga]].<ref name="duman">{{cite web |url=http://www.philstar.com:8080/food-and-leisure/187469/love-duman |title=For the love of duman |author=Mary Ann Quioc Tayag |date=11 December 2002 |publisher=PhilStar |access-date=6 July 2015}}</ref>

===Thailand===
Flattened rice is known as ''khao mao'' ({{langx|th|ข้าวเม่า}}) in [[Thailand]]. Similar to the Philippine variant, it uses immature green [[glutinous rice]]. It is made by soaking dehusked rice grains in water for several hours, steaming them in a bamboo container, toasting them in a wok, and then pounding them flat in a mortar with a pestle.<ref name="Ekasit">{{cite journal |last1=Ekasit |first1=O. |last2=Jiraporn |first2=B. |title=Some physical characteristics and bioactive compounds of young flattened rice (Khao-Mao) |journal=International Food Research Journal |date=2013 |pages=1323–1328 |url=http://www.ifrj.upm.edu.my/20%20(03)%202013/42%20IFRJ%2020%20(03)%202013%20Ekasit%20(435).pdf}}</ref>

===Vietnam===
[[File:Com.JPG|thumb|''[[Cốm]]'' from [[Vietnam]]]]
{{Main|Cốm}}
Flattened rice in [[Vietnam]] is known as ''[[cốm]]''. It is made by toasting immature green rice grains over low heat and then pounding them flat in a mortar with a pestle. The husk is removed afterwards via [[winnowing]]. It can be eaten plain, used as an ingredient in other dishes, or made into cakes known as ''[[bánh cốm]]''. It is commonly eaten during autumn.<ref>{{cite web |last1=Tran |first1=Rachel |title="Cốm" (Green Sticky Rice) – Autumn's Special Gift |url=https://vietnamdiscovery.com/culture-arts/com-green-sticky-rice/ |website=Vietnam Discovery |date=11 February 2020 |access-date=5 July 2021}}</ref>

==See also==
{{wiktionary}}
* [[List of rice dishes]]
* [[Puffed rice]]
* [[Rice Krispies]]
* [[Rolled oats]]

==References==
{{Reflist}}

{{Varieties of rice}}

[[Category:Breakfast cereals]]
[[Category:Rice dishes]]

Flattened rice - Revision history

Abdul kadar at 07:34, 30 April 2026