Depending on their use, they can be crispy, crunchy, chewy, or soft in texture with a light nutty flavor.

Flattened rice is a breakfast staple in South Asia where it is called Chiura, poha, atukulu, and other names depending on the local language.

Poha is made by de-husking rice grains and then parboiling or soaking them in hot water for 45 minutes.

Ambok plays a very significant role in the Cambodian Water Festival (Bon Om Touk).

They are commonly eaten mixed with bananas, palm sugar, and coconut water; or roasted together with small shrimp.

In Lower Myanmar, it is traditionally given as an offering to U Shin Gyi, a guardian nat (spirit) of waterways.

It is made using immature glutinous rice grains, giving it a distinctive greenish color.

It is made by soaking de-husked rice grains in water for several hours, steaming it in a bamboo container, toasting it in a wok, and then pounding it flat in a mortar with a pestle.

It is made by toasting immature rice grains in low heat and then pounding them flat in a mortar with a pestle.