Rice flakes

Rinse them briefly in a sieve, then leave them to drain until soft but still holding their shape; thin flakes may need only a minute or two, while thicker ones can take longer. Cook them with fried mustard seeds, onion, curry leaves and turmeric, then finish with lemon juice and fresh coriander.

They are often softened with water rather than boiled: rinse and drain them, then add them to a pan with your cooked ingredients until heated through. For a breakfast bowl, soak them in milk or a plant-based drink until tender.

Yes. Simmer them gently in milk or water for a few minutes, stirring often, until they soften; add more liquid if you want a looser texture. They also work stirred into yoghurt, with fruit and nuts.

Keep them in an airtight container in a cool, dry cupboard, away from steam and strong-smelling foods. Once soaked or cooked, refrigerate promptly and use within a few days.

Poha is a well-known savoury dish: softened flakes are tossed with spices, onion and often peas or peanuts. You can also toast dry rice flakes for a crunchy topping or mix softened flakes into a sweet breakfast bowl.

There is no exact substitute for poha’s soft, delicate texture. Try rolled oats for a different but quick savoury dish, or use cooked, cooled rice if you mainly need a base for the same spiced onion-and-pea mixture.

Cooked rice is pressed between rollers to flatten the grains, then dried. The flakes are usually rehydrated briefly before cooking.

Puffed rice has 378 kcal per 100 g, compared with 379 kcal in rice flakes. Puffed rice is also crunchier and usually needs no soaking.