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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.
A steam cooker catchment which collects water with condensed nutrients Broccoli in a metal steamer pot. Most steam cookers also feature a juice catchment which allows all nutrients (otherwise lost as steam) to be consumed. When other cooking techniques are used (e.g., boiling), these nutrients are generally lost, as most are discarded after ...
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. Complex, high-tech rice cookers may have more sensors and other components, and may be multipurpose.
This version of curry rice is a sort of like a pilaf: Rice is toasted in aromatic butter before being steamed to perfection. Perfectly spiced, it makes for a solid side dish, or a filling main.
Gyeran jjim – a Korean steamed egg casserole, which is a popular dish in Korea and often eaten as a side dish ; Kue lapis – Indonesian kue, or a traditional snack of colorful layered soft rice flour pudding or steamed layered cake; Idli – a dish prepared from rice and black gram part of Udupi cuisine.
In a medium saucepan, combine the rice and oil and salt, if using. For short-grain rice add 1 ¾ cups water; for long-grain rice add 2 cups water. Bring the rice to a simmer over medium-low heat.