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Zongzi (Chinese: 粽子 ⓘ; ZOHNG-zih), rouzong (Chinese: 肉粽; Pe̍h-ōe-jī: bah-càng), or simply zong (Chinese: 糉; Jyutping: zung 2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.
Chinese sticky rice in Taiwan Chinese sticky rice in Taiwan. Chinese sticky rice (Chinese: 糯米飯; pinyin: nuòmǐ fàn or Chinese: 油飯; pinyin: yóufàn; Pe̍h-ōe-jī: iû-pn̄g) is a Chinese and Taiwanese rice dish commonly made from glutinous rice that can include soy sauce, oyster sauce, scallions, cilantro and other ingredients.
Rolled uramaki-style, with the rice wrapped around the nori, the fillings are a simple mix of poached shrimp, crunchy cucumber, and rich avocado. Get the Boston Roll recipe . PHOTO: ANDREW BUI ...
The instructions on most rice packaging suggest a 2:1 ratio of liquid to rice, but achieving fluffy rice with separated grains often requires a bit less water. A ratio of 1 ¾ cups of water to 1 ...
Mix well until the filling feels sticky and tacky. 3. Scoop a teaspoon’s worth of filling into the middle of the wrapper, wet the edges and press the edges closed.
Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.
Khao jee (Lao: ເຂົ້າຈີ່, pronounced [kʰȁ(ː)w.t͡ɕīː]), khao gee or jee khao (lit. ' grilled [sticky] rice ' or 'grilling [sticky] rice'), also khao ping (Lao: ເຂົ້າປີ້ງ, [kʰȁ(ː)w.pîːŋ]), is an ancient Laotian cooking method of grilling glutinous rice or sticky rice on a stick over an open fire.
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