c. puffed rice cereal

Puffed rice cereal is a processed grain product made from rice kernels that have been exposed to high heat and pressure, causing them to expand and become airy and crisp. The rice grains are typically white or brown rice varieties that are heated until moisture within the kernel turns to steam, creating the characteristic puffed texture. This product emerged as a commercial breakfast food in the early 20th century and has become a global staple, available in plain, sweetened, and flavored varieties. The puffing process creates a low-density, highly palatable food with a naturally light flavor profile and crunchy texture.

Puffed rice cereal functions primarily as a breakfast food, consumed with milk as a morning meal, though it extends well beyond this application. In Asian cuisines, particularly Indian and Southeast Asian cooking, puffed rice (known as murmura in Hindi) is a foundational ingredient in savory snack mixes, street foods, and chikhalwali-style preparations mixed with spices, legumes, and fried onions. The ingredient's light crispness makes it ideal for adding texture to granola bars, trail mixes, and baked goods. Puffed rice also serves as a gluten-free alternative in many applications and can be used as a binder or textural component in vegetarian patties and croquettes.