Hello, I'm an expert in the field of food production and processing. Today, I'll be discussing how Murmura, also known as puffed rice, is made. Puffed rice is a popular snack and ingredient in many cuisines, especially in South Asia. It is light, airy, and has a unique texture that comes from the process of heating the rice grains until they expand and pop.

### Step 1: Preparing the Rice

The first step in making Murmura is selecting the right type of rice. Not all rice is suitable for puffing. Typically, a non-aromatic, long-grain rice is used because it has a higher starch content and lower moisture content, which is ideal for the puffing process. The rice is then washed to remove any dirt or impurities and soaked for a few hours to increase its moisture content slightly. This helps the rice to puff better during the heating process.

### Step 2: Drying the Rice

After soaking, the rice is drained and spread out to dry. It's important to ensure that the rice is not overly wet, as this can prevent it from puffing properly. The drying process can take several hours to a day, depending on the environment and the amount of rice.

### Step 3: Heating the Rice

The traditional method of heating rice to make Murmura involves using a sand-filled oven. The sand is heated to a very high temperature, which is crucial for the puffing process. The rice is then quickly poured into the hot sand and stirred continuously to ensure even heating. This is a delicate process that requires skill and experience to prevent the rice from burning.

### Step 4: The Puffing Process

The transformation of rice into puffed rice is a result of the **reaction of both starch and moisture when heated within the shell of the grain**. As the rice heats up, the moisture inside the grain turns to steam, which increases in pressure. The starch in the rice begins to gelatinize, becoming sticky and forming a barrier that contains the steam. When the pressure from the steam becomes too great, the grain's outer shell ruptures, causing the rice to expand rapidly into a light, airy puff.

### Step 5: Cooling and Separating

Once the rice has puffed, it is quickly removed from the sand and allowed to cool. It's important to cool the puffed rice quickly to prevent it from continuing to cook or becoming soggy. After cooling, the puffed rice is separated from any un-puffed grains or sand particles. This can be done manually or with the help of a sieve or other separating device.

### Step 6: Packaging and Storage

Finally, the puffed rice is packaged and stored in a cool, dry place. It's important to keep the Murmura in an airtight container to maintain its crispness and freshness. Puffed rice can be eaten as a snack on its own, used as an ingredient in dishes like upma or kichur, or even ground into flour for baking.

Puffed rice is not only a tasty treat but also a good source of carbohydrates and dietary fiber. It's a versatile ingredient that can be enjoyed in many different ways.

read more >>

Production. A traditional puffed rice called muri is made by heating rice in a sand-filled oven. Muri is to rice as popcorn is to corn. ... Puffed rice is formed by the reaction of both starch and moisture when heated within the shell of the grain.read more >>