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 domestica ...

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 hav ...

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. T ...

. 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 In agriculture, it has largely been replaced by higher-yielding Asian ri ...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,

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 t ...

), 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 rice ...

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 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 th ...

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 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 k ...

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 ...

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 ...

), rice porridges (e.g. congee,

juk Juk may refer to: * 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 kn ...

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 b ...

s/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, kats ...

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 ...

), 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 ...

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, ''tteok'' ...

yaksik ''Yaksik'' or ''yakbap'' (literally "medicinal food" or "medicinal rice") is a sweet Korean dish made by steaming glutinous rice, and mixing with chestnuts, jujubes, and pine nuts. It is seasoned with honey or brown sugar, sesame oil, soy sauce, ...

). 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 Brown rice is a whole grain rice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the ...

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), the ...

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 cookwa ...

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 Fo ...

. 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 Japonica rice (''Oryza sativa'' subsp. ''japonica''), sometimes called sinica rice, is one of the two major domestic types of Asian rice varieties. Japonica rice is extensively cultivated and consumed in East Asia, whereas in most other region ...

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 di ...

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 so ...

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

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

'' **

Chinese fried rice 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 ...

***

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 thro ...

*** Yin yang fried rice ** ''

Nasi goreng ''Nasi goreng'' (English pronunciation: ) is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysi ...

'' *** ''

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 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 t ...

*** American fried rice * 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 rice ...

'' *** ''

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 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 th ...

'' ** ''

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 is a dish originating in Japan. It consists of a ''donburi'' type large bowl filled with steamed white rice, and topped with fillets of eel ('' unagi'') grilled in a style known as '' kabayaki'', similar to teriyaki. The fillets are glazed with ...

'' *** '' Tekkadon'' **

Hainanese chicken rice Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chi ...

** ''

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 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 k ...

'' **

Red beans and rice Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with Kidney beans, vegetables (bell pepper, onion, and celery), spices ( thyme, cayenne pepper, and bay leaf ...

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 ...

** Rice and curry **

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 ...

** ''

Tumpeng Tumpeng ( Javanese: ; Balinese: ) is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine of Indonesia. Traditionally featured in the '' slamatan'' ceremony, the rice is made by using a co ...

'' * Rice porridges ** '' Congee'' ** ''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 ''Jumeok-bap'' (), sometimes jumeokbap, is a Korean rice dish made from a lump of cooked rice made into a round loaf the shape of a fist. Rice balls are a common item in '' dosirak'' (a packed meal) and often eaten as a light meal, between-me ...

'' ** ''

Lemper ''Lemper'' is an Indonesian savoury snack made of glutinous rice filled with seasoned shredded chicken, fish ''abon'' (meat floss) or serundeng. The specific ''lemper'' filled with seasoned shredded chicken is called ''lemper ayam'' (lit: chick ...

'' ** ''

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, kats ...

'' ** Rice ball salads *** '' Nam khao'' *** '' 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 A Philadelphia roll is a makizushi (also classified as a kawarizushi) type of sushi generally made with smoked salmon, cream cheese, and cucumber, with the rice on the outside (uramaki). It is commonly made with imitation crab instead of salm ...

***

Seattle roll A Seattle roll is a ''makizushi'' roll similar to the Philadelphia roll. The fundamental recipe consists of raw salmon and cream cheese, usually along with cucumber and/or avocado, and sometimes masago or tobiko. Variations include ingredients s ...

***

Spider roll A spider roll is a type of '' makizushi'' sushi that includes breaded or battered soft-shell crab and other ingredients such as cucumber, avocado, daikon sprouts or lettuce, and spicy mayonnaise Mayonnaise (; ), colloquially referred t ...

** ''

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 ...

'' * 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 ...

'' ** ''

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, ''tteok'' ...

'' ** ''

Yaksik ''Yaksik'' or ''yakbap'' (literally "medicinal food" or "medicinal rice") is a sweet Korean dish made by steaming glutinous rice, and mixing with chestnuts, jujubes, and pine nuts. It is seasoned with honey or brown sugar, sesame oil, soy sauce, ...

'' ** ''

Yeot ''Yeot'' is a variety of ''hangwa'', or Korean traditional confectionery. It can be made in either liquid or solid form, as a syrup, taffy, or candy. ''Yeot'' is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, ...

'' ** Uli/Ulen **

Ketan Duren Ketan is a town in the Western region of Ghana. It is 15 kilometres from the centre Sekondi-Takoradi the Western regional capital. The serves as a dormitory town for workers who work in and around the Sekondi-Takoradi metropolis A ...

Ketan Susu Ketan is a town in the Western region of Ghana. It is 15 kilometres from the centre Sekondi-Takoradi the Western regional capital. The serves as a dormitory town for workers who work in and around the Sekondi-Takoradi metropolis A m ...

Use in beverages

* Alcoholic ** ''

Amazake is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. ''Amazake'' dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made us ...

'' ** ''

Awamori ''Awamori'' (, Okinawan: , āmui'') is an alcoholic beverage indigenous and unique to Okinawa, Japan. It is made from long grain indica rice, and is not a direct product of brewing (like ''sake'') but of distillation (like ''shōchū''). The ...

'' ** ''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 Kor ...

'' ** ''

Choujiu ''Choujiu'' is a type of Chinese fermented alcoholic beverage brewed from glutinous rice. It is very thick and has a milky white color, which is sometimes compared to jade. Fermentation is carried out by a combination of the fungus ''Aspergillus ...

'' ** ''

Gamju ''Dansul'' () or ''gamju'' (), translated as sweet wine, is a milky (or cloudy) rice wine made with rice, glutinous rice, and '' nuruk'' (fermentation starter). Due to the incomplete fermentation of the rice, the wine has relatively low alcoho ...

'' ** ''

Hariya Hariya is a beer, originating from Northeast India, made from rice. Description Hariya is mainly prepared and drunk by the Santhal and Munda people, Oraw People living in Bangladesh and tribal peoples of the West Bengal, Assam, Jharkhand, Odisha, ...

'' ** ''

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 Mijiu () is a Chinese rice wine made from glutinous rice. It is generally clear in appearance with balanced sweetness and acidity, similar to its Japanese counterpart sake and Korean counterpart Cheongju (beverage), cheongju. The alcohol content ...

'' ***

Shaoxing wine Shaoxing wine (''Shaohsing'', ''Hsiaohsing'', ''Shaoshing''), also called "yellow wine", is a traditional Chinese wine made by fermenting glutinous rice, water and wheat-based yeast. It must be produced in Shaoxing, in the Zhejiang province of ...

** ''

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 fir ...

'' ** ''

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 ind ...

'' 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% ...

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

Sikhye ''Sikhye'' (식혜, also spelled ''shikhye'' or ''shikeh''; also occasionally termed ''dansul'' or ''gamju'') is a traditional sweet Korean rice beverage, usually served as a dessert. In addition to its liquid ingredients, S''ikhye'' contains gr ...

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 Japonica rice (''Oryza sativa'' subsp. ''japonica''), sometimes called sinica rice, is one of the two major domestic types of Asian rice varieties. Japonica rice is extensively cultivated and consumed in East Asia, whereas in most other region ...

* Thai steamed rice *

Sticky rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylo ...

*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 India, officially the Republic of India ( Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the secon ...

rice

Gallery

File:Qeema With Rice.jpg, A dish of

keema Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, incl ...

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 ...

, 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 Black rice, also known as purple rice, is a range of rice types of the species ''Oryza sativa'', some of which are glutinous rice. There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirl ...

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 seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the ...

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