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Search references for COOKED RICE. Phrases containing COOKED RICE
See searches and references containing COOKED RICE!COOKED RICE
Steamed or boiled grain
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant
Cooked_rice
Type of rice
colour-adulterated rice. Both black and white glutinous rice can be cooked as discrete grains or ground into flour and cooked as a paste or gel. Glutinous rice is used
Glutinous_rice
starch gelatinization ability of cooked rice, meaning higher amylopectin content in rice will lead to a stickier cooked product. Gelatinization is also
Rice_as_food
Partially cooked rice
Parboiled rice, also called converted rice, easy-cook rice, sella rice, and miniket (as predominantly called in West Bengal and Odisha in India, and in
Parboiled_rice
Korean name for cooked rice
for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away
Bap_(rice_dish)
Southeast Asian rice dish
ɡɒˈrɛŋ/), (Indonesian and Malay for 'fried rice') is a Southeast Asian rice dish typically prepared with pre-cooked rice stir-fried in a small amount of oil
Nasi_goreng
Crunchy, slightly browned cooked rice
scorched, or otherwise crunchy rice at the bottom of the pot is referred to as kokorota. It is traditionally cooked outside, or in a semi-enclosed cooking
Scorched_rice
Asian rice dish
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables
Fried_rice
Rice dish from West Africa
chillies are sauteed in oil and simmered into a sauce in which the rice is then cooked. West African countries typically have at least one variant form
Jollof_rice
Japanese seasoning
(振り掛け, ふりかけ, 振掛け, 振掛) is a dry Japanese condiment sprinkled on top of cooked rice, or used as an ingredient in onigiri. It typically consists of a mixture
Furikake
Thai rice variety
(phka rumduol or Cambodian jasmine rice), Laos, and southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains
Jasmine_rice
Rice dish in which grains do not stick
some technique for achieving cooked grains that do not adhere. During the Abbasid Caliphate, such methods of cooking rice first spread across a vast territory
Pilaf
Strains of Japonica rice
Ordinary Japanese rice, or uruchimai (粳米), is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture
Japanese_rice
Asian savoury rice porridge dish
main dish when cooked with a variety of meats. For example, cháo gà is cooked with chicken, garlic, and ginger. The rice porridge is cooked in chicken broth
Congee
Family of fried rice dishes
such as Yangzhou and Sichuan fried rice. Leftover cooked rice among the Cantonese is commonly made into fried rice, prepared with chopped vegetables and
Chinese_fried_rice
Hong Kong rice dish created for a 1996 film
1996 comedy film The God of Cookery. The dish typically consists of cooked rice, char siu, and a fried egg accompanied by vegetables such as choy sum
Sorrowful_Rice
Cereal grain and staple food
bomba rice, which is actually an Indica variety). Cooked white rice contains 29% carbohydrate and 2% protein, with some manganese. Golden rice is a variety
Rice
is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima
List_of_rice_dishes
Type of rice
fiber to brown rice and like brown rice, has a mild, nutty taste. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple
Black_rice
Type of dish made from a combination of staple foods
milk and chilli flakes Hungary: Rakott zöldbab Layers of cooked rice, cooked green beans and cooked minced meat are put on one another, then topped with sour
Rice_and_beans
Italian rice variety
in the Piedmont region. When cooked, the rounded grains are firm, creamy and chewy compared to other varieties of rice, due to their higher amylopectin
Arborio_rice
Types of puffed grain made from rice
hull or the bran is intact. When cooked, the kernel explodes through the hard outer covering due to heating. Popped rice has an irregular shape similar
Puffed_rice
Korean dish
'seaweed rice'; IPA: [kim.p͈ap̚] ), also romanized as kimbap, is a Korean dish made from bap (cooked rice), vegetables, and optionally, cooked seafood
Gimbap
Dish made from rice mixed with water or milk
rice puddings: rice; white rice (usually short-grain, but can also be long-grain, broken rice, basmati, or jasmine rice), brown rice, or black rice milk
Rice_pudding
is cooked rice, which can encapsulate both rice porridge and fried rice. Rice grained and ground can be made into noodles. Glutinous sticky rice is also
Rice_production_in_China
Food item made from rice
with glutinous rice, red bean, glutinous rice, dates and raisin. It is similar to Mi gao, however originate from different regions and cooked by different
Rice_cake
Dish made from saffron, white rice and usually vegetable bouillon
cooked rice with addition of ingredients. Saffron rice is a dish in the cuisine of Seychelles. In Bangladesh, Pakistan and India, plain saffron rice is
Saffron_rice
Chinese-style dish
Yangzhou fried rice, also known by several other spellings and names, is a popular Chinese wok-fried rice dish. There are many varieties but it most properly
Yangzhou_fried_rice
Korean fried rice dish
Bokkeum-bap (Korean: 볶음밥) or fried rice is a Korean dish made by stir-frying bap (cooked rice) with other ingredients in oil. The name of the most prominent
Bokkeum-bap
Variation of takikomi gohan
KFC rice—also known as devil cooked rice, devil's takikomi gohan (Japanese: 悪魔の炊き込みご飯, romanized: Akuma no takikomi gohan), Kentucky takikomi gohan (Japanese:
KFC_rice
Filipino fried rice dish
called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale
Sinangag
Korean soup and rice dish
Gukbap (Korean: 국밥; lit. 'soup rice') is a Korean dish made by putting cooked rice into hot soup or boiling rice in soup. It is commonly served in a ttukbaegi
Gukbap
Northern Italian rice dish
(/rɪˈzɒtoʊ/ riz-OT-oh, Italian: [riˈzɔtto, -ˈsɔt-]; from riso, 'rice') is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth
Risotto
Any food item made from rice in a ball shape
Types of rice ball include: Arancini, an Italian fried rice ball coated with breadcrumbs. Jumeok-bap, a Korean rice ball from cooked rice formed into
Rice_ball
Japanese dish with vinegared rice
although some may be cooked. While sushi has numerous styles and presentations, the current defining component is the vinegared rice, also known as shari
Sushi
Coconut-flavoured rice
Oceania. Rice cooked in coconut milk is common in Indonesian cuisine, with each region having developed their own version of it. Plain coconut rice is usually
Coconut_rice
Rice dish with meat and vegetables
subsequently incorporated into their one-pot rice dishes. Spanish people made paella, which is also a one-pot rice dish cooked with meats and vegetables. These styles
Jambalaya
Indian rice-based dish
Kānji is a rice water based dish traditionally prepared in Indian states including Orissa, Andhra Pradesh, Tamil Nadu and Kerala. Depending on how it is
Kanji_(food)
Traditional Louisiana Creole rice dish
Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or
Dirty_rice
Whole-grain rice, as opposed to white rice
Cooked, long-grain brown rice is 70% water, 26% carbohydrates, 3% protein, and 1% fat. In a reference amount of 100 grams (3.5 oz), cooked brown rice
Brown_rice
Rice cooked with red beans
rice, called patbap (팥밥) in Korean, sekihan (赤飯) in Japanese, and hóngdòu fàn (红豆饭) in Chinese, is an East Asian rice dish consisting of rice cooked with
Red_bean_rice
Chinese pork dish
Twice-cooked pork or double-cooked pork (Chinese: 回鍋肉; pinyin: huíguōròu; lit. 'meat returned to the wok') is a Chinese dish in Sichuan cuisine. The pork
Twice-cooked_pork
Korean side dishes
Hanja: 飯饌; IPA: [pantɕʰan]) are small side dishes served along with cooked rice in Korean cuisine. Banchan are often set in the middle of the table to
Banchan
Hindu rite of passage marking first solid food
'eating of cooked rice'. In Vedic Hindu culture, the child cannot eat rice until the annaprashana has occurred. Importance is given to rice because of
Annaprashana
Noodles made from rice
especially popular in Southeast Asia. In India, idi-appam, strings of cooked rice, was known in ancient Tamil country around 1st century AD, as per references
Rice_noodles
Preparation of rice in the Middle East
simpler cooked rice recipe, but adding lightly toasted vermicelli (tiny noodles). The rice cooking method is known as pilaf, by which the rice is fluffy
Arabic_rice
Korean rice dish
thoroughly just before eating. The term bibim means "mixing" and bap is cooked rice. South Korean cities such as Jeonju, Jinju, and Tongyeong are known for
Bibimbap
Type of cracker
A rice cracker is an East Asian cracker made from cooked rice or rice flour. Many regional varieties exist, though most are fried or baked and puffed
Rice_cracker
Paraguayan dessert made of rice and milk
dessert in Paraguay. It is a variation of arroz con leche, a rice pudding produced from cooked rice and cow's milk. The Spanish words directly refer to the
Kamby_arro
Western-influenced Japanese dish consisting of an omelette with rice
Omurice or omu-rice (オムライス, omu-raisu) is a Japanese dish consisting of fried rice topped with a special omelette. Omurice is most commonly cooked at home.
Omurice
Korean rice balls
'fist rice'), sometimes jumeokbap, is a Korean rice dish made from a lump of cooked rice made into a round loaf in the shape of a fist. Rice balls are
Jumeok-bap
Varieties of Pakistani cuisine
variety. Rice is often served alongside or mixed with other dishes. One of the simplest and most common meals in Pakistani cuisine is plain cooked rice (chawal)
Pakistani_rice_dishes
Cantonese stir-fried dish
caau2 mai5; Cantonese Yale: Sīngjāu cháaumáih) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat – most
Singapore-style_noodles
Traditional stew/soup of the Yoruba people
used as the base with which Jollof rice is made, either at the initial or near prepared state. Plain cooked rice, yam and bread are also eaten with it
Obe_ata
Dish consisting of rice served with toppings
rice bowl is a dish with rice as its base that is topped with a variety of ingredients. To serve a rice bowl, unseasoned or lightly seasoned cooked rice
Rice_bowl_(food)
Onion sauce based on béchamel
Soubise sauce is an onion sauce thickened with béchamel sauce, pounded cooked rice, or cream. It is generally served with meats, game, poultry and vegetables
Soubise_sauce
Species of bacterium
be the cause of illness. The 'emetic' form commonly results from rice which is cooked at a time and temperature insufficient to kill any spores present
Bacillus_cereus
Ghanaian food
Ghanaian dish of cooked rice and beans, commonly eaten for breakfast or lunch. Rice and beans, usually black eyed peas or cow beans, are cooked together, along
Waakye
Acidic solution made from fermented rice
awasezu can also be readily bought at supermarkets. Seasoned rice vinegar is added to cooked rice to be used in making sushi. It is also used in salad dressing
Rice_vinegar
Korean rice-malt drink
pouring malt water onto cooked rice. The malt water steeps in the rice at typically 62 degrees Celsius until grains of rice appear on the surface. The
Sikhye
Sweetener derived from rice
is rich in compounds categorized as sugars and is derived by steeping cooked rice starch with saccharifying enzymes to break down the starches, followed
Brown_rice_syrup
Iranian dish of rice, green beans, and beef or lamb
half-cooked rice in another pot and steamed until done. Loobia polo can also be made by using chicken or lamb instead of beef, and by using rice cooked in
Loobia_polo
Rice with dishes of the customer's choice
popular in Hong Kong. Economy rice stalls typically consist of a case containing anywhere from 10 to 15 troughs of cooked dishes, including meat, seafood
Economy_rice
Lentil and rice dish from South Asia
dal chawal, is a legume and rice dish which consists of thick soup called dal (lentils) and cooked rice called bhat (rice). It is a traditional meal in
Dal_bhat
Dish in Odia cuisine of India
Odia pronunciation: [pɔkʰaɭɔ]) is a dish in Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is
Pakhala
Traditional rice dish in southern India
along with a blend of spices, lentils, peanuts and jaggery cooked in oil and mixed with cooked rice along with fried curry leaves and turmeric. Pulihora gojju
Pulihora
Japanese dish
simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice. Toppings are often added; common toppings include furikake, nori (seaweed)
Chazuke
Bokkeum-bap (볶음밥): stir-fried bap. Boribap (보리밥): Barley cooked rice. Deopbap (덮밥: 'topped rice'): cooked rice topped with something that can be served as a side
List_of_Korean_dishes
Fried rice meal served with American style foods
created American fried rice circa 1950. She was a manager of Ratchathani Restaurant, the restaurant of Don Mueang Airport which cooked meals for several airlines
American_fried_rice
Yogurt-based dish from India
sometimes mixed with pakoras (deep-fried fritters). It is often eaten with cooked rice or roti. The word 'kadhi' is derived from the Sanskrit root kvathita
Kadhi
Traditional Odia drink made from fermented rice and curd
torani (Odia: ଟଙ୍କ ତୋରାଣି taṅka torāṇi) is a drink made from one-day-old cooked rice known as anna which is a part of Mahaprasada offered to Lord Jagannatha
Tanka_torani
Chinese rice dish
Thailand. The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The bottom
Claypot_rice
Milled rice that has had its husk, bran, and germ removed
practices of production and further expanded rice availability in the global market. Cooked white rice is 68% water, 28% carbohydrates, 3% protein, and
White_rice
Vietnamese rice dish
rice grains, while cơm refers to cooked rice. Although there are varied names like cơm tấm Sài Gòn (Saigon broken rice), particularly for Saigon, the main
Cơm_tấm
Filipino fried rice dish
rice, also known as binagoongan fried rice or anglicized as shrimp paste fried rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice
Bagoong_fried_rice
Traditional dessert from Kerala, India
traditional Keralite dessert made by using the rice ada (rice pasta or flakes) with a sauce of cooked coconut milk and jaggery. Ada pradhaman is specially
Ada_pradhaman
Culinary tradition
summer is Bore Baasi (literally means dipped rice from last cooked meal) which mainly consists of cooked rice dipped in water/dahi/buttermilk. It is mostly
Chhattisgarhi_cuisine
British rice merchant
(2020-11-18). "Can you freeze cooked rice?". Express.co.uk. Retrieved 2022-12-25. "Virus export ban may result in a run on rice: Moni Varma". EasternEye.
Veetee_Rice
Japanese-style single-portion meal
multi-tiered lunchbox, a dabba, to carry home-cooked meals like roti, sabzi (vegetable cooked in gravy), rice, and dal to school or work, famously delivered
Bento
Culinary traditions of the Philippines
"candle". The larded meat is then cooked in a seasoned tomato sauce and later sliced and served with the sauce it was cooked in. Kaldereta can be beef but
Filipino_cuisine
Tomato rice dish
preparations in Mexican cuisine. Rice was introduced to Mexico by the Spanish as early as the 16th century. A dish of rice cooked with tomato first became widely
Mexican_rice
annaprashana – a ritualistic first feeding of a child; as an offering of cooked rice to the sacrificial fire in the yajña kuṇḍa; and in the Mahabharata. In
Religious significance of rice in India
Religious_significance_of_rice_in_India
Japanese breakfast dish of rice and egg
gohan (卵かけご飯; lit. 'egg on rice'), abbreviated TKG, is a popular Japanese breakfast food consisting of cooked Japanese rice topped or mixed with raw egg
Tamago_kake_gohan
Type of rice
does not become sticky when cooked (like Sushi rice) nor does it thicken the cooking fluid (like Arborio rice). Bomba rice is believed to have originated
Bomba_rice
gohan/meshi (晩御飯, 晩飯, dinner). Also, raw rice is called kome (米, rice), while cooked rice is gohan (ご飯, [cooked] rice). Nori (海苔), and furikake (ふりかけ) are
List_of_Japanese_dishes
Traditional sausage dish
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly
Blood_sausage
Traditionally cooked rice of the Mising community of Assam
apin is a traditionally cooked rice of the Mising people of Assam. It is prepared by boiling bora saul a type of glutinous rice wrapped in Alpinia nigra
Purang_apin
Indian rice-based dish
ಚಿತ್ರಾನ್ನ), also known as Lemon rice, is a rice-based dish widely prepared in South India. It is prepared by mixing cooked rice with a special seasoning called
Chitranna
Japanese rice and vegetable soup
rice soup akin to a rice-based vegetable soup. It is made from pre-cooked rice and dashi or water seasoned with either soy sauce or miso and cooked with
Zosui
Fast-cooking rice
product to be later cooked as if it were normal rice but with a typical cooking time of 5 minutes, not the 20–30 minutes needed by white rice (or the still
Instant_rice
South Indian side dish
Indian North Malabar vegetable side dish. It is generally served with cooked rice at lunch and dinner. It is customarily served in celebration of weddings
Poduthol
Flours made from finely milled rice
romanized: chapssal-garu). In Japan, the glutinous rice flour produced from ground cooked glutinous rice, used to make mochi, is called mochigomeko (Japanese:
Rice_flour
Iranian delicacy
dish of rice, fava beans and dill. In Persian, baghali means fava bean, while polo is pilaf, a style of cooked rice. It is made by cooking rice and green
Baghali_polo
Indigenous variety of rice grown in Palakkad district of Kerala, India
Parboiled rice is harder than white rice and needs some thirty minutes of soaking before cooking. Matta rice is traditionally double cooked.[citation
Matta_rice
Japanese rice ball
boiled white rice, though it is sometimes made with different varieties of cooked rice, such as: Okowa or kowa-meshi: glutinous rice cooked or steamed with
Onigiri
Rice cultivar from India
of 5.5 mm, length/breadth ratio of 3.4 and elongation ratio of 1.6. Cooked rice is bright in appearance, non-sticky and friable due to high amylose content
Tulaipanji_rice
Ready-to-eat food or drink on a street
prepare cooked rice, and rice-cakes", while a regulation involving city superintendents references "sellers of cooked flesh and cooked rice". In Delhi
Street_food
Sanskrit term for a riceball used in Hindu rituals
Pinda (Sanskrit: पिण्ड, piṇḍa) are balls of cooked rice mixed with ghee and black sesame seeds offered to ancestors during Hindu funeral rites (antyesti)
Pinda_(riceball)
Traditional Indian food festival
menu for dham would start with rice, sambhar and a madra of rajma (red kidney beans) or chole (chik pea) which is cooked in yoghurt which is prepared in
Dham
Type of food
naan, and cooked in a clay vessel known as a chainak Chalaw or Challow – steamed rice with spices Kabuli palaw or Qabuli Pulao – steamed rice with raisins
Comfort_food
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