White Poha, or flattened rice, is a versatile and quick-cooking ingredient beloved across South Asian and Nepali kitchens. Made by parboiling and rolling rice into thin, flat flakes, poha rehydrates in minutes and can be used in a remarkable range of dishes. The most popular preparation is a light, fragrant poha breakfast — tossed with mustard seeds, turmeric, green chilli, onions, and fresh coriander for a meal that is as quick as it is delicious. Poha is also used in chivda (the addictive crunchy trail mix), as a binding agent in tikki patties, and in sweet preparations. It is gentle on the stomach, naturally light, and endlessly adaptable. This 2 lb bag is a pantry staple no South Asian kitchen should be without.