The puffed rice cake is a flat hard food made with

puffed rice 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 West since 1904 and is popu ...

. Typically, it is eaten as a snack or used as a base for other ingredients. While it is low in nutrients, it is generally considered to be a low-calorie food, and is often consumed among dieters as a substitute for higher-calorie breads or other food items. Some rice cakes are flavored. Common flavorings include chicken, sweet chili, cheese, butter,

chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

, caramel, salt and vinegar, or apple cinnamon. Most rice cakes are round, though square varieties are available.

Wor Bar

Traditionally, ''Wor Bar'' (''

Guoba Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean Creole, the bu ...

'' in Mandarin, translates to "pot's burnt") refers to the slightly browned rice that is stuck to the bottom of

clay Clay is a type of fine-grained natural soil material containing clay minerals (hydrous aluminium phyllosilicates, e.g. kaolin, Al2 Si2 O5( OH)4). Clays develop plasticity when wet, due to a molecular film of water surrounding the clay par ...

pots, which, after

caramelization Caramelization is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and ca ...

, results in the rice being formed into a single piece and giving it a slightly burned flavor. It may be brewed into

tea Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and north ...

, or served as part of a main meal by pouring savory meat

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...

s over the heated puffed rice cake. File:Quaker-Popped-Rice-Snacks.jpg, American puffed rice cakes File:Puffed rice cakes.jpg, Chinese puffed rice cakes File:Ppeong-twigi.jpg, alt=@ljaegg_06, Korean ''jeopsi-ppeong-twigi'' (plate-shaped puffed rice cakes) File:Garae-tteok-ppeong-twigi.png, Korean ''

garae-tteok ''Garae-tteok'' () is a long, cylindrical ''tteok'' (rice cake) made with non-glutinous rice flour. Grilled ''garae-tteok'' is sometimes sold as street food. Thinly (and usually diagonally) sliced ''garae-tteok'' is used for making ''tteokguk'' ( ...

-ppeong-twigi'' made from sliced rice cakes File:Nurungji packed.JPG, Korean ''nurungji-ppeong-twigi'' made from

scorched rice Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean Creole, the bu ...

References

Snack foods Dried foods Rice cakes {{Food-stub