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I saw a recipe for cookies using rice poha.  I finally found that at the
store- it was the  thin kind and looked fragile.

I understand it comes in various thicknesses.   I'm looking forward to
trying some of the suggested usages.

There was also corn poha.  Wonder if anyone has ideas for using that?  It
looked like tough corn flakes!

Thanks-


Mary Thorpe/Mutschler lab
Dept. of Plant Breeding
Cornell University
Ithaca, NY 14850