Rice in Bengali cuisine occupies a rather important place. It forms the basis of almost all meals in Bengal and takes many forms in its preparation. There is a great variety and quality of different types of rice found here. According to some agricultural experts, the terrain is varied enough to grow 10,000 indigenous varieties of rice. Apart from this great variety, the different ways of processing rice help to create a whole universe out of this one particular grain- puffed rice, rice flakes, popped rice (plain or coated with sugar), each with variants, depending on the strain of rice they are derived from and the way they are prepared and eaten. The first two are used usually as snacks. Lightly fermented rice is also used as breakfast in rural and agrarian communities.