Cooked rice refers to

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

that has been cooked either by

steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking ha ...

boiling Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Th ...

. The terms steamed rice or boiled rice are also commonly used. Any variant of

Asian rice ''Oryza sativa'', commonly known as Asian rice or indica rice, is the plant species most commonly referred to in English as '' rice''. It is the type of farmed rice whose cultivars are most common globally, and was first domesticated in the Y ...

(both Indica and Japonica varieties),

African rice ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian ri ...

wild rice Wild rice, also called manoomin, Canada rice, Indian rice, or water oats, is any of four species of grasses that form the genus ''Zizania'', and the grain that can be harvested from them. The grain was historically gathered and eaten in both ...

, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be

whole grain A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. As part of a general healthy diet, consumption of whole grains is associated ...

or milled. Cooked rice is used as a base for various fried rice dishes (e.g.

chǎofàn Chinese fried rice () is a family of fried rice dishes popular in Greater China and around the world. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert. History The earliest record of fried rice is found i ...

, khao phat), rice bowls/plates (e.g.

bibimbap Bibimbap * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and " bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white ri ...

chazuke ''Chazuke'' ( 茶漬け, ちゃづけ) or ''ochazuke'' ( お茶漬け, from ( o)''cha'' ' tea' + ''tsuke'' 'submerge') is a simple Japanese dish made by pouring green tea,curry rice, dal bhat,

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 ...

loco moco Loco moco is a dish featured in contemporary Hawaiian cuisine. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger, a fried egg, and brown gravy. Variations may include bacon, ham, Spam, tofu ...

, panta bhat, rice and beans, rice and gravy), rice porridges (e.g.

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 ...

juk Juk may refer to: * JuK, software * Juk (food), Korean rice porridge * Juk language, a Mon–Khmer language spoken in Laos * Ukkusissat Heliport, in Greenland * Wapan language Wapan (Jukun Wapan) or Kororofa, also known as Wukari after the l ...

), rice balls/rolls (e.g.

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 gim ...

onigiri , also known as , , or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in ''nori''. Traditionally, an onigiri is filled with pickled ume (''umeboshi''), salted salmon, katsuob ...

sushi is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...

zongzi ''Zongzi'' (; ), ''rouzong'' () or simply ''zong'' (Cantonese Jyutping: ''zung2'') is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species ''Indocalamus t ...

), as well as

rice cake A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly preval ...

s and desserts (e.g.

mochi is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally ma ...

tteok ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tte ...

, yaksik). Rice is a

staple food A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard Diet (nutrition), diet for a given person or group of people, supplying a large fraction of ...

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 g of cooked steamed white rice contributes toward the daily recommended of grains for women and men, respectively, and is considered a good source of micronutrients such as zinc and manganese.

Preparation

Rice is often rinsed and soaked before being cooked. Unpolished brown rice requires longer soaking time than milled

white rice White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling ( hulling), t ...

does. The amount of water added can vary depending on many factors. In most cases, double water in proportion to rice is added. Newly harvested rice usually requires less water, and softer varieties need more water than firmer varieties. Rice can be boiled in a heavy-bottomed

cookware Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware ...

or steamed in a

food steamer A food steamer or steam cooker is a small kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called steaming. History Foo ...

. Some boiling methods do not require precise water measurements, as the rice is strained after boiling. This draining method is suitable for the less glutinous varieties such as

basmati rice Basmati, , is a variety of long, slender-grained aromatic rice which is traditionally grown in India, Pakistan, and Nepal.

, but not-suitable for varieties like japonica rice which become sticky to some degree when cooked. Optionally, a small amount of salt can be added before cooking. If not drained, boiled rice is usually cooked on high heat until a rolling boil, then simmered with the lid on, and steamed over the residual heat after turning off the heat. Nowadays, electric

rice cookers A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. ...

are also commonly used to cook rice. During cooking, rice absorbs water and increase in volume and mass.

Use in dishes

East Asia East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea ...

, cooked rice is most commonly served in individual bowls, with each diner receiving one. Food from communal dishes is placed upon the rice, and is then eaten. Cooked or boiled rice is used as an ingredient in many dishes. Leftover steamed rice is used to make porridge or fried rice dishes. Some common dishes using cooked rice as the main ingredient include: *

Fried rice 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, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. ...

dishes ** ''

Arroz chaufa Arroz chaufa also known as Arroz de chaufa (Chinese rice) is a fried rice dish from Peru. It consists of a mix of fried rice with vegetables, usually including scallions, eggs, and meat, quickly cooked at a high flame, often in a wok with soy ...

'' ** '' Bokkeum-bap'' *** Kimchi fried rice ** ''Chāhan'' *** ''

Omurice Omurice or is a Japanese dishOmuraisu (also known ...

'' ** Chinese fried rice ***

Hokkien fried rice Hokkien fried rice (; also known as Fujian fried rice) is a popular Cantonese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg. The sauce can include mushrooms, meat, vegetabl ...

***

Yangzhou fried rice Yangzhou fried rice (Traditional Chinese: 揚州炒飯; Simplified Chinese : 扬州炒饭; Pinyin : ''Yángzhōu chǎofàn,'' Jyutping: ''Joeng4zau1 Caau2faan6'') is a popular Chinese-style wok fried rice dish in many Chinese restaurants th ...

*** Yin yang fried rice ** '' Nasi goreng'' *** ''

Nasi goreng jawa Nasi goreng jawa (Indonesian for Javanese fried rice, Javanese: ''sega goreng jawa'') is a Javanese-style of fried rice originated from Java, Indonesia. This dish can be found in Javanese cuisine and quite popular in Indonesia, especially Java. ...

'' *** ''

Nasi goreng pattaya Nasi goreng pattaya, or simply nasi pattaya, is a Southeast Asian fried rice dish made by covering or wrapping chicken fried rice, in thin fried egg or omelette. Despite its name, the dish is believed to originate from Malaysia, and today is al ...

'' **

Omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives ...

rice ** Thai fried rice ***

American fried rice American fried rice ( th, ข้าวผัดอเมริกัน, , ) is a Thai fried rice dish with "American" side ingredients like fried chicken, ham, hot dogs, raisins, ketchup. Other ingredients like pineapples and croutons are o ...

* Rice bowls and plates ** ''

Bibimbap Bibimbap * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and " bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white ri ...

'' *** ''

Hoe-deopbap ''Hoe-deopbap'' * () or raw fish bibimbap is a Korean dish consisting of steamed rice mixed with sliced or cubed '' saengseon hoe'' (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and '' chogochujang'' (a ...

'' ** ''

Chazuke ''Chazuke'' ( 茶漬け, ちゃづけ) or ''ochazuke'' ( お茶漬け, from ( o)''cha'' ' tea' + ''tsuke'' 'submerge') is a simple Japanese dish made by pouring green tea,Dal bhat'' ** ''

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 ...

'' *** '' Chūkadon'' *** ''

Gyūdon , also known as , is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with ''dashi'' (fish and seaweed stock), soy sauce and ''mirin'' (sweet rice wine). It may sometimes also be ...

'' *** ''

Katsudon is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words ''tonkatsu'' (for pork cutlet) and ''donburi'' (for ''rice bowl dish'') ...

'' *** '' Oyakodon'' *** '' Unadon'' *** '' Tekkadon'' ** Hainanese chicken rice ** ''

Loco moco Loco moco is a dish featured in contemporary Hawaiian cuisine. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger, a fried egg, and brown gravy. Variations may include bacon, ham, Spam, tofu ...

'' ** '' Panta bhat'' ** Red beans and rice ** Rice and beans **

Rice and curry Rice and curry is a popular dish in Sri Lanka, as well as in the Indian subcontinent. Rice and curry dinner comprises the following: * A large bowl of rice, most often boiled, but frequently fried. Sometimes ''kiribath'', rice cooked in coconu ...

** Rice and gravy ** '' Tumpeng'' * Rice porridges ** ''

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 ...

'' ** ''Juk'' * Rice balls and rolls ** ''

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 gim ...

'' ** '' Jumeok-bap'' ** '' Lemper'' ** ''

Onigiri , also known as , , or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in ''nori''. Traditionally, an onigiri is filled with pickled ume (''umeboshi''), salted salmon, katsuob ...

'' ** Rice ball salads *** ''

Nam khao Naem khao ( lo, ແໜມເຂົ້າ), also known as yam naem ( th, ยำแหนม) is a very popular Lao appetizer salad originating from Tha Deua, a small port village, in Vientiane, Laos. Nam khao can be found at street stalls, restau ...

'' *** '' Yam naem'' ** ''

Sushi is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...

'' *** B.C. roll ***

California roll ) or California maki is an ''uramaki'' (inside out ''makizushi'' roll) containing cucumber, crab or imitation crab, and avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice in an inside-out roll ('' ...

*** Dynamite roll *** Philadelphia roll *** Seattle roll *** Spider roll ** ''

Zongzi ''Zongzi'' (; ), ''rouzong'' () or simply ''zong'' (Cantonese Jyutping: ''zung2'') is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species ''Indocalamus t ...

'' * Rice cakes and desserts ** ''

Mochi is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally ma ...

'' ** ''

Tteok ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tte ...

'' ** '' Yaksik'' ** '' Yeot'' ** Uli/Ulen ** Ketan Duren ** Ketan Susu

Use in beverages

* Alcoholic ** '' Amazake'' ** '' Awamori'' ** ''Cheongju'' *** ''

Beopju ''Beopju'' () is a type of ''cheongju'' (clear rice wine). The name literally means "law liquor", as it is made following a fixed procedure. On 1 November 1986, a variety called ''Gyodong-beopju'' was designated by the government of South Korea ...

'' ** '' Choujiu'' ** '' Gamju'' ** '' Hariya'' ** ''

Huangjiu ''Huangjiu'' (), meaning yellow wine, is a Chinese alcoholic beverage, and is most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by ...

'' *** '' Mijiu'' *** Shaoxing wine ** ''

Lao-Lao Lao-Lao () is a Laotian rice whisky produced in Laos. Along with Beerlao, lao-Lao is a staple drink in Laos. Etymology The name ''lao-Lao'' is not the same word repeated twice, but two different words pronounced with different tones: the firs ...

'' ** ''

Makgeolli ''Makgeolli'' ( ko, 막걸리, raw rice wine ), sometimes anglicized to makkoli (, ), is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and ast ...

'' ** ''

Rượu cần ''Rượu cần'' ( or 'straw liquor') is a fermented rice wine indigenous to several ethnic groups in Vietnam, in areas such as Tây Nguyên or Tây Bắc. It is made of fermented glutinous rice (''nếp'') mixed with several kinds of herbs ...

'' ** ''

Sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and in ...

'' a Japanese alcoholic beverage. ** ''Sato'' ** ''

Shōchū is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots. ...

'' ** ''

Soju (; Hangul: ; Hanja: ) is a clear and colorless Korean distilled alcoholic beverage. It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% h ...

'' ** ''Sonti'' * Non-alcoholic ** '' Sikhye''

Varieties

Most common is plain, steamed white rice; however, a number of varieties and are served, many with specific cooking methods. Some varieties include: * Japonica rice * Thai steamed rice * Sticky rice *Sushi rice (cooked with the addition of Japanese rice vinegar and sugar) *

Basmati Basmati, , is a variety of long, slender-grained aromatic rice which is traditionally grown in India, Pakistan, and Nepal.

rice

Gallery

File:Qeema With Rice.jpg, A dish of keema served with cooked rice in

Karachi Karachi (; ur, ; ; ) is the most populous city in Pakistan and 12th most populous city in the world, with a population of over 20 million. It is situated at the southern tip of the country along the Arabian Sea coast. It is the former c ...

, Pakistan File:Steamed Rice Cake.JPG, A cooked rice cake File:Boiled Rice.JPG, Boiled rice File:Steam glutinous rice with simple japanese hearth,Katori-city,Japan.JPG, A Japanese bamboo glutinous rice steamer File:Rice Cooker 1.png, A modern rice cooker File:Nasi hitam.jpg, Non-glutenous cooked black rice File:Assamese Thali.jpg, Rice served with vegetables and curries in

Assam Assam (; ) is a state in northeastern India, south of the eastern Himalayas along the Brahmaputra and Barak River valleys. Assam covers an area of . The state is bordered by Bhutan and Arunachal Pradesh to the north; Nagaland and Manipur ...

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area, the List of countries and dependencies by population, second-most populous ...

References

External links

Steamed rice at dmoz.org
{{DEFAULTSORT:Steamed rice Bap British cuisine Chinese cuisine English cuisine Indonesian cuisine Japanese cuisine Korean cuisine Malaysian cuisine Philippine cuisine Rice dishes Thai cuisine Vietnamese cuisine

Preparation

Use in dishes

Use in beverages

Varieties

Gallery

See also

References

External links