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Beaten rice (also called puffed rice, flattened rice, or 'chivda' base) is a light, crisp, partially flattened rice preparation made by soaking raw rice, drying it lightly, and then running it through a beating/flattening press. The result is a light, airy product that retains approximately 60–70% of the original grain weight while developing a distinctive crisp texture and light colour.

Beaten rice is a staple ingredient across South Asian cuisines — used as a breakfast cereal mixed with yoghurt and jaggery, as a base ingredient for chivda (savoury snack mixes), in poha dishes, and increasingly in health food and gluten-free product lines. It is naturally gluten-free, highly digestible, and has a lower glycemic index than regular rice flour.

India is the world's largest beaten rice producer and exporter, with primary production clusters in Maharashtra, Madhya Pradesh, and Gujarat. The product combines a perishable agricultural origin with significant value-addition — the beating and drying process requires skilled labour and investment in mechanical equipment. Beaten rice can be produced from various rice varieties — white rice produces a creamy-white product, while basmati varieties yield a premium golden beaten rice with fragrant aroma.