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White Poha originates from the process of pressing white rice since thick beaten rice has the quality of absorbing more liquids while still retaining its great taste. It is easy to cook which makes it a popular breakfast option especially if you are following a strict gluten-free diet. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain. Jiva Organic White Poha can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. It can be reconstituted with hot water to make a porridge or paste, depending on the proportion of water added.
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