Cooked rice

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. Rice for cooking can be whole grain 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, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik).
Rice is a staple food 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 requires longer soaking time than milled white rice 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 or steamed in a food steamer. 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, but not-suitable for varieties like 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, 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 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 jawa
Nasi goreng pattaya
Omelette rice
Thai fried rice
American fried rice
Rice bowls and plates
Bibimbap
Hoe-deopbap
Chazuke
Dal bhat
Donburi
Chūkadon
Gyūdon
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
Rice porridges
Congee/Juk
Rice balls and rolls
Gimbap
Jumeok-bap
Lemper
Onigiri
Rice ball salads
Nam khao
Yam naem
Sushi
B.C. roll
California roll
Dynamite roll
Philadelphia roll
Seattle roll
Spider roll
Zongzi
Rice cakes and desserts
Mochi
Tteok
Yaksik
Yeot
Uli/Ulen
Ketan Duren
Ketan Susu
Use in beverages
Alcoholic
Amazake
Awamori
Cheongju
Beopju
Choujiu
Gamju
Hariya
Huangjiu
Mijiu
Shaoxing wine
Lao-Lao
Makgeolli
Rượu cần
Sake a Japanese alcoholic beverage.
Sato
Shōchū
Soju
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
Sushi rice (cooked with the addition of Japanese rice vinegar and sugar)
Basmati rice
Gallery
See also
Bap
Food steamer
List of rice dishes
List of steamed foods
Pilaf
References
External links
Steamed rice at dmoz.org
Bap
British cuisine
Chinese cuisine
English cuisine
Indonesian cuisine
Japanese cuisine
Korean cuisine
Malaysian cuisine
Filipino cuisine
Rice dishes
Thai cuisine
Vietnamese cuisine