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  2. 80 Easy Ways To Cook Rice (That Prove It's Way More Than A ...

    www.aol.com/80-easy-ways-cook-rice-165400754.html

    These 80 classic and creative rice recipes will give you plenty of ideas for transforming this humble pantry ingredient into something special.

  3. 18 Easy Slow-Cooker Recipes for Super Bowl Sunday - AOL

    www.aol.com/18-easy-slow-cooker-recipes...

    Ground turkey and canned kidney beans combine in this easy slow-cooker turkey chili. A tomato base, plus cumin and garlic powder, supplies plenty of flavor, while jalapeño and chili powder bring ...

  4. 27 New Orleans-Inspired Recipes To Cure Your Super Bowl FOMO

    www.aol.com/27-orleans-inspired-recipes-cure...

    Jambalaya. Spicy, hearty, and incredibly flavorful, jambalaya is a New Orleans classic for good reason. Its complex flavor is informed by cuisines from around the world—Spanish, West African ...

  5. List of Indian dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Indian_dishes

    Steamed rice noodles or vermicelli with Ground rice: Vegetarian Idli: Steamed cake of fermented rice and pulse flour. Rice, urad dal: Vegetarian Indian omelette: Egg omelette or veg omelette: Kaara kozhambu (Tamil Nadu) a dish used with rice made of chilli powder and tamarind: Vegetarian Kanji: a rice porridge: Vegetarian Keerai koottu (Tamil ...

  6. KFC rice - Wikipedia

    en.wikipedia.org/wiki/KFC_rice

    KFC rice—also known as devil cooked rice, [1] devil's takikomi gohan (Japanese: 悪魔の炊き込みご飯, romanized: Akuma no takikomi gohan), Kentucky takikomi gohan (Japanese: ケンタッキー炊き込みご飯, romanized: Kentakkii takikomi gohan), [2] and KFC takikomi gohan (Japanese: KFC炊き込みご飯, romanized: KFC takikomi gohan) [3] —is a variation of takikomi gohan using ...

  7. Glutinous rice - Wikipedia

    en.wikipedia.org/wiki/Glutinous_rice

    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.

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