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Steamed Rice
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 of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled. Cooked rice is used as a base for various fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik). Rice is a staple food in not only Asia and Latin America, but across the globe, and is considered the most consumed food in the world. The U.S. Department of Agriculture classifies rice as part of the grains food group. Nutritionally, 200 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Food Foundation
The Korean Food Promotion Institution ( ko, 한식진흥원) or previously Korean Food Foundation (한식재단) is a nonprofit organization established in March 2010 to enhance the overall well-being of Korean people and the economic status of South Korea by promoting Korean cuisine globally. It aspires to improve competitiveness within the Korean food industries locally and overseas. The organization was established as a public domain with the support of the Ministry of Agriculture, Food and Rural Affairs. The organization has put in efforts to draw publicity and globalize its brand; it has partnerships with several countries to promote Korean cuisine. History In 2009 the Korean Food Foundation Establishment Preparation Committee and Korean Food Globalization Task Force were established. The Korean Food Foundation was established in 2010, with Jeong Wun-cheon selected as its first president. In 2011 Yang Il-sun became the next president and a website with the aim of marketin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khao Phat
Thai fried rice ( th, ข้าวผัด, , ) is a variety of fried rice typical of central Thai cuisine. In Thai, ''khao'' means "rice" and ''phat'' means "of or relating to being stir-fried". This dish differs from Chinese fried rice in that it is prepared with Thai jasmine rice instead of regular long-grain rice. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes. The seasonings, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous ''nampla'' (fish sauce), are stir-fried together with the other ingredients. The dish is then plated and served with accompaniments like cucumber slices, tomato slices, lime and sprigs of green onion and coriander, and ''phrik nampla'', a spicy sauce made of sliced Thai chilies, chopped garlic cloves, fish sauce, lime juice and sugar. Variants Thai fried rice has many variants denoted by main ingredient or region. Examples include: * ''Khao p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gimbap
''Gimbap'' (), also romanized as kimbap, is a Korean dish made from cooked rice and ingredients such as vegetables, fish, and meats that are rolled in '' gim''—dried sheets of seaweed—and served in bite-sized slices. * The origins of gimbap are debated. Some sources suggest it originates from Japanese norimaki, introduced during Japanese colonial rule, while others argue it is a modernized version of ''bokssam'' from the Joseon era. Regardless, it has since become a distinct dish. The dish is often part of a packed meal, or ''dosirak'', to be eaten at picnics and outdoor events, and can serve as a light lunch along with ''danmuji'' (yellow pickled radish) and kimchi. It is a popular take-out food in South Korea and abroad and is known as a convenient food because of its portability. Etymology '' Gim'' () refers to edible seaweed in the genus ''Porphyra'' and ''Pyropia''. ''Bap'' () broadly refers to cooked rice. The compound term ''gimbap'' is a neologism; it was not a p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Ball
A rice ball may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a ball shape. Rice balls exist in many different cultures in which rice is eaten, and are particularly prevalent in Asia. Rice balls are a convenient and portable food that can be eaten on the go, making them a popular choice for picnics, road trips, and packed lunches. They are also often enjoyed as a snack or side dish with meals. The rice may be seasoned with a variety of ingredients, such as salt, furikake, or other seasonings, and may also be filled with a variety of fillings, such as fish, meat, or vegetables. Types of rice balls 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 oval shapes. *Omo tuo, a Ghanaian staple food that is more smooth and soft due to its higher volume of water, usually eaten with peanut soup. *Onigiri, (お握り), a Japanese rice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juk (food)
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice. Etymology The English word ''congee'' is derived from the Tamil word ''kanji'' (, ''kañci'', ). In Chinese, it is known as ''zhou'' (). It is mentioned in the ''Book of Rites'' and noted in Pliny’s account of India circa 77 CE. Preparation To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice. Etymology The English word ''congee'' is derived from the Tamil word ''kanji'' (, ''kañci'', ). In Chinese, it is known as ''zhou'' (). It is mentioned in the ''Book of Rites'' and noted in Pliny’s account of India circa 77 CE. Preparation To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice And Gravy
Rice and gravy is a staple of Louisiana Creole and Cajun cuisine, made by deglazing a pan to make brown gravy, simmered with extra seasonings, and served over steamed or boiled rice. Preparation Rice has been a major agricultural export crop in southwest Louisiana since the late 1800s and has become a staple of local cuisine in dishes such as boudin, gumbo and étouffée. Rice and gravy is traditionally made from cheaper cuts of meat and cooked in a cast iron pot for a long time in order to let the tough cuts of meat become tender. Beef, pork, chicken or any other meat can be used in its preparation. Fattier cuts of beef and pork, as well as chicken, squirrel, rabbit, turkey necks, wild pig, and duck lend themselves more easily to the making of the gravy, while venison and leaner cuts of beef and pork are more difficult to make tender, but can be helped by adding andouille sausage or cured pork tasso to the dish during the browning or smothering process. Often the meat is co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice And Beans
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately. Description The dish usually consists of white or brown rice accompanied by cooked brown, red or black dry beans (typically '' Phaseolus vulgaris'' or ''Vigna unguiculata'') and seasoned in various ways. This dish is also commonly served with sides of stewed chicken, pork, beef, potato salad, boiled potatoes, and many other sides from many different cultures. In many areas, beans and rice are often served side by side rather than combined. Either way, they may be considered a meal, frequently with a topping of meat or chicken. Meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panta Bhat
Panta bhat or poitabhat ( bn, পান্তা ভাত ''pàntà bhàt''; as, পঁইতা ভাত ''poĩta bhat'' or পন্তা ভাত ''ponta bhat'') consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi. It is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt, onion, chili and mashed potatoes or "Alu Bhorta" (simple boiled potatoes mashed and salted without adding any cream or cheese). It is consumed in eastern Indian states of West Bengal, Odisha (Pakhala), Jharkhand, Chhattisgarh, Assam, Tripura and also in the country of Bangladesh. It is a popular dish on the day of Pahela Baishakh or Bengali new year. It has been described in documents from 17th century. Panta bhat has more micronutrients than fresh rice. It is traditionally considered as beneficial in conditions. History Anthropologist Tapan Kumar Sanyal, argues that proto-Australoid p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loco Moco
Loco moco is a dish featured in contemporary cuisine of Hawaii, Hawaiian cuisine. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger, a fried egg (food), egg, and brown gravy. Variations may include bacon, ham, Spam (food), Spam, tofu, kalua pork, Portuguese sausage, teriyaki beef, teriyaki chicken, mahi-mahi, shrimp, oysters, and other meats. History and origin The dish was reportedly created at the Lincoln Grill restaurants in Hilo, Hawaii, in 1949 by its proprietors, Richard Inouye and his wife, Nancy, at the request of teenagers from the Lincoln Wreckers Sports club seeking something that differed from a sandwich, was inexpensive, and yet could be quickly prepared and served. They asked Nancy to put some rice in a bowl, a hamburger patty over the rice, and then top it with brown gravy. The egg came later. The teenagers named the dish Loco Moco after one of their members, George Okimoto, whose nickname was "Crazy” becau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Donburi
is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. ''Donburi'' meals are usually served in oversized rice bowls which are also called ''donburi''. If one needs to distinguish, the bowl is called and the food is called . The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of ''dashi'' (stock broth) flavored with soy sauce and ''mirin'' (rice wine). Proportions vary, but there is normally three to four times as much ''dashi'' as soy sauce and ''mirin''. For ''oyakodon'', Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For ''gyūdon'', Tsuji recommends water flavored with dark soy sauce and ''mirin''. One can make donburi from almost any ingredients, including leftovers. Varieties of donburi Traditional Japanese ''donburi'' include the following: ''Gyūdon'' , is a Japanese dish consisting of a bowl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dal Bhat
Dal bhat ( ne, दालभात, ur, دال بھات, bn, ডাল ভাত, gu, દાળ ભાત, mr, डाळ भात, as, দাইল ভাত ''dail bhat'' / ডালি ভাত ''dali bhat'') is a traditional meal from the Indian subcontinent, popular in many areas of Nepal, India, Pakistan, Bangladesh. It consists of steamed rice and a cooked lentil or other pulses stew called ''dal''. It is a staple food in these countries. ''Bhat'' or ''chawal'' means "boiled rice" in a number of Indo-Aryan languages. At higher elevations in Nepal, above , where rice does not grow well, other grains such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or ''atho'' in Nepal. Bhat may be supplemented with roti in Nepal (rounds of unleavened bread). Dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. It always contains herbs and spices such as coriander, garam masala ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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