Puffed rice in milk

Whoever tried puffed rice and milk at breakfast knows how much the puffed rice grains change in the liquid: they get softer and ductile. This leads to irregular compaction when they are put under load. The video below explains the phenomenon.

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References

[Dowload] Einav, Itai, and François Guillard. “Tracking time with ricequakes in partially soaked brittle porous media.” Science advances 4.10 (2018): eaat6961.