SREE MAHALKSHMI AVIL MILL

Sree Mahalakshmi Premium White Malar

Cheif Architecture

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 parboiled, boiled, or soaked) that are puffed by the rapid expansion of steam upon cooking. Puffed rice retains the shape of the rice grain, but is much larger. Popped rice, on the other hand, refers to rice grains where the hull or the bran is intact. When cooked, the kernel explodes through the hard outer covering due to heating. Popped rice has an irregular shape similar to popcorn. There are various methods, both modern and traditional, for making puffed and popped rice.

Sree Mahalakshi Matta Malar

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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 parboiled, boiled, or soaked) that are puffed by the rapid expansion of steam upon cooking. Puffed rice retains the shape of the rice grain, but is much larger. Popped rice, on the other hand, refers to rice grains where the hull or the bran is intact. When cooked, the kernel explodes through the hard outer covering due to heating. Popped rice has an irregular shape similar to popcorn. There are various methods, both modern and traditional, for making puffed and popped rice.

Sree Mahalakshmi Puffed Rice

Cheif Architecture

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 parboiled, boiled, or soaked) that are puffed by the rapid expansion of steam upon cooking. Puffed rice retains the shape of the rice grain, but is much larger. Popped rice, on the other hand, refers to rice grains where the hull or the bran is intact. When cooked, the kernel explodes through the hard outer covering due to heating. Popped rice has an irregular shape similar to popcorn. There are various methods, both modern and traditional, for making puffed and popped rice.[1]

Palakkad Matta Aval

Kerala matta rice has been historically popular due to its rich and unique taste. It is used in preparations of rice-snacks like Kondattam, Murukku etc.[4] References to chunnila matta can be found in the work Rice in Kerala authored by Sri. P.C. Sahadevan and published by the Government of Kerala in 1966. The rice is mentioned in Tamil classics such as Thirukkural. Rice in the days of the Chera/Chola kingdoms was considered a royal food