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Cooked rice refers to
rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
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 ...
or
boiling Boiling or ebullition is the rapid phase transition from liquid to gas or vapor, vapour; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to ...
. 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 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 wit ...
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 Bibimbap * ( ; ), sometimes Romanization of Korean, romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term ''bibim'' means "mixing" and ''Bap (rice dish), bap'' is cooked rice. It is served as a bowl of warm white rice topped wi ...
, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g.
congee Congee ( , derived from Tamil language, Tamil ), is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal ...
,
juk Juk or JUK may refer to: * JuK, software * Juk (food), Korean rice porridge * Juk language, a Mon–Khmer language spoken in Laos * Ukkusissat Heliport (IATA: JUK), in Greenland * Wapan language (ISO 639-3: juk), a Jukunoid language of Nigeria {{ ...
),
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 ba ...
s/rolls (e.g.
gimbap ''Gimbap'' (; ), also romanized as ''kimbap'', is a Korean cuisine, Korean dish made from Bap (rice dish), ''bap'' (cooked rice), vegetables, and optionally cooked seafood or meat, rolled in ''gim (food), gim''—dried sheets of seaweed—and s ...
,
onigiri , also known as or , is a Japanese cuisine, Japanese rice ball made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in ''nori'' (seaweed). Onigiri traditionally have sour or salty fillings such as ''um ...
,
sushi is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in n ...
,
zongzi ''Zongzi'' () or simply ''zong'' () is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or ...
), 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. Common variations include ...
s and desserts (e.g.
mochi A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the ...
,
tteok ''Tteok'' () is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous rice, glutinous and non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ...
, yaksik). Rice is a
staple food A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs an ...
in not only Asia and Latin America, but across the globe, and is the most consumed foodstuff 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 only 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 ...
requires longer soaking time than milled
white rice White rice is milled rice that has had the husk, bran, and germ removed. This alters the flavor, texture and appearance of the seed; helps prevent spoilage (extends its storage life); and makes it easier to digest. After brown rice is milled ...
does. The amount of water added can vary depending on many factors. In most cases, double water in proportion to rice is added depending on the variety of rice and the container it is contained, high cylindrical container is an example. 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 cookwar ...
or steamed in a
food steamer A food steamer or steam cooker is a Small appliance, 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. ...
. 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 originates from the Indian subcontinent, mainly in the regions of Nepal, Punjab, Haryana, Sindh and many other states and provinces of India and Pakistan.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 are also commonly used to cook rice. During cooking, rice absorbs water and increase in volume and mass.


Use in dishes

In
East Asia East Asia is a geocultural region of Asia. It includes China, Japan, Mongolia, North Korea, South Korea, and Taiwan, plus two special administrative regions of China, Hong Kong and Macau. The economies of Economy of China, China, Economy of Ja ...
, cooked rice is most commonly served in individual bowls, with each diner receiving one. Food from local 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 dishes ** '' Arroz chaufa'' ** '' Bokkeum-bap'' *** Kimchi fried rice ** ''Chāhan'' *** '' Omurice'' ** Chinese fried rice *** Hokkien fried rice *** Yangzhou fried rice *** Yin yang fried rice ** ''
Nasi goreng ''Nasi goreng'' (English pronunciation: ), (Indonesian language, Indonesian and Malay language, Malay for 'fried rice') is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a me ...
'' *** '' Nasi goreng jawa'' *** '' Nasi goreng pattaya'' **
Omelette An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs (usually chicken eggs), fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chiv ...
rice **
Thai fried rice Thai fried rice (, , ) is a variety of fried rice typical of central Thai cuisine. In Thai language, Thai, ''khao'' means "rice" and ''phat'' means "of or relating to being stir frying, stir-fried." This dish differs from Chinese fried rice in ...
***
American fried rice American fried rice (, , ) is a Thai fried rice dish with "American" side ingredients like fried chicken, ham, sausages, raisins, and ketchup. Other ingredients like pineapples and croutons are optional. History The origin of American frie ...
* Rice bowls and plates ** ''
Bibimbap Bibimbap * ( ; ), sometimes Romanization of Korean, romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term ''bibim'' means "mixing" and ''Bap (rice dish), bap'' is cooked rice. It is served as a bowl of warm white rice topped wi ...
'' *** '' Hoe-deopbap'' ** '' Chazuke'' ** '' Dal bhat'' ** '' Donburi'' *** '' Chūkadon'' *** ''
Gyūdon , also known as , is a Cuisine of Japan, Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with ''dashi'' (Bonito, fish and Kelp, seaweed stock), soy sauce and ''mirin'' (sweet rice ...
'' *** '' Katsudon'' *** '' Oyakodon'' *** '' Unadon'' *** '' Tekkadon'' ** Hainanese chicken rice ** '' Loco moco'' ** '' Panta bhat'' ** Red beans and rice ** Rice and beans ** Rice and curry ** Rice and gravy ** ''
Tumpeng Tumpeng (Javanese script, Javanese: ; Balinese script, Balinese: ) is an Indonesian cuisine, Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine. Traditionally featured in the ''slametan'' ...
'' * Rice porridges ** ''Congee/Juk'' * Rice balls and rolls ** ''
Gimbap ''Gimbap'' (; ), also romanized as ''kimbap'', is a Korean cuisine, Korean dish made from Bap (rice dish), ''bap'' (cooked rice), vegetables, and optionally cooked seafood or meat, rolled in ''gim (food), gim''—dried sheets of seaweed—and s ...
'' ** ''
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-meal s ...
'' ** ''
Lemper ''Lemper'' is an Cuisine of Indonesia, Indonesian savoury snack made of glutinous rice filled with seasoned shredded Chicken (food), chicken, fish ''abon'' (meat floss) or serundeng. The specific ''lemper'' filled with seasoned shredded chicken ...
'' ** ''
Onigiri , also known as or , is a Japanese cuisine, Japanese rice ball made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in ''nori'' (seaweed). Onigiri traditionally have sour or salty fillings such as ''um ...
'' ** Rice ball salads *** '' Nam khao'' *** '' Yam naem'' ** ''
Sushi is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in n ...
'' *** B.C. roll *** California roll *** Dynamite roll *** Philadelphia roll *** Seattle roll *** Spider roll ** ''
Zongzi ''Zongzi'' () or simply ''zong'' () is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or ...
'' * Rice cakes and desserts ** ''
Mochi A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the ...
'' ** ''
Tteok ''Tteok'' () is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous rice, glutinous and non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ...
'' ** '' Yaksik'' ** '' Yeot''


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 using ...
'' ** '' Awamori'' ** ''Cheongju'' *** '' Beopju'' ** '' Choujiu'' ** '' Gamju'' ** '' Hariya'' ** ''
Huangjiu ''Huangjiu'' () is a type of Chinese rice wine (''mijiu'') most popular in the Jiangnan area. ''Huangjiu'' is brewed by mixing steamed grains including rice, glutinous rice or millet with ''qū'' as starter culture, followed by saccharifica ...
'' *** '' Mijiu'' ***
Shaoxing wine Shaoxing wine (alternatively spelled ''Shaohsing'', ''Hsiaohsing'', or ''Shaoshing'') is a variety of Chinese ''Huangjiu'' ("yellow wine") made by fermenting glutinous rice, water, and wheat-based yeast. It is produced in Shaoxing, in the Zheji ...
** '' Lao-Lao'' ** ''
Makgeolli ''Makgeolli'' (), sometimes anglicized to makkoli (, ), is a Korean alcoholic drinks, Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astr ...
'' ** '' Rượu cần'' ** ''
Sake Sake, , or saki, 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 indeed any East Asi ...
'' a Japanese alcoholic beverage. ** ''Sato'' ** '' Shōchū'' ** ''
Soju Soju (English pronunciation: ; ) is a clear and colorless distilled alcoholic beverage from Korea, traditionally made from rice, but later from other grains and has a flavor similar to vodka. It is usually consumed neat. Its alcohol content ...
'' ** ''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 Sticky may refer to: Adhesion *Adhesion, the tendency of dissimilar particles or surfaces to cling to one another *Sticky mat, an adhesive mat used in cleanrooms to lessen contamination from footwear *Sticky note, a generic term for a Post-it Note ...
* Sushi rice (cooked with the addition of Japanese rice vinegar and sugar) *
Basmati Basmati () is a variety of long, slender-grained aromatic rice which originates from the Indian subcontinent, mainly in the regions of Nepal, Punjab, Haryana, Sindh and many other states and provinces of India and Pakistan. File:Qeema With Rice.jpg, A dish of keema served with cooked rice in
Karachi Karachi is the capital city of the Administrative units of Pakistan, province of Sindh, Pakistan. It is the List of cities in Pakistan by population, largest city in Pakistan and 12th List of largest cities, largest in the world, with a popul ...
, 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 or forbidden 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 ri ...
File:Assamese Thali.jpg, Rice served with vegetables and curries in
Assam Assam (, , ) is a state in Northeast India, northeastern India, south of the eastern Himalayas along the Brahmaputra Valley, Brahmaputra and Barak River valleys. Assam covers an area of . It is the second largest state in Northeast India, nor ...
,
India India, officially the Republic of India, 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 by population (United Nations), most populous country since ...


See also

*
Bap BAP or bap may refer to: Food * Bap (bread), a bread roll * Bap (rice dish), of Korea People * Bap Kennedy (1962–2016), Northern Irish singer-songwriter * Bronze Age Pervert, Romanian-American right-wing writer and podcaster Music * BAP (Germa ...
*
Food steamer A food steamer or steam cooker is a Small appliance, 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. ...
*
List of rice dishes This 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'' (African rice). As a cereal, cereal grain, it is the most widely consumed s ...
*
List of steamed foods This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ada – a food item from Kerala, usually made of rice flour with sweet filling inside. * Bánh – in Hano ...
*
Pilaf Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving ...


References


External links


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