In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[Q]: Wash rice in several changes of cold water in a bowl until water is clear, then drain well in a sieve. Combine with 3 cups fresh water in a 2 1/2-quart heavy saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff gently with a fork, then transfer 5 cups to a large shallow baking pan and cool to warm room temperature. Reserve remaining rice for another use., While rice is cooking, toast coconut in a dry heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until golden, 4 to 6 minutes, then transfer to a small bowl to cool. Pulse in grinder once or twice (do not overgrind or you will end up with coconut butter), then return to small bowl. Finely grind shrimp in grinder until very fluffy, about 1 minute. Thinly slice lower 6 inches of lemongrass stalk and very finely mince slices. Cut out central veins and stems from lime leaves with a sharp knife, then slice leaves lengthwise into hair-thin strips., Toss together rice, coconut, dried shrimp, lemongrass, lime leaves, turmeric (if using), shallot, basil, mint, 2 tablespoons lime juice, white pepper, and salt until combined well and free of lumps, then season with additional salt and lime juice if necessary. Serve immediately., *Available at Temple of Thai (877-811-8773)., **Available at Asian markets.
[A]: jasmine rice, water, coconut, fine-quality dried shrimp, stalk, lime leaves, turmeric, shallot, very, very, lime juice, freshly ground white pepper, salt

[Q]: In a large skillet add in butter and melted over a medium heat add in the flour and using a wire whisk blending to form a roux add in heavy cream to form a sauce and simmer for 5 minutes. Add in the shrimps, thyme, chives and salt and pepper to taste. Simmer over a low heat for 5 minutes and remove from the stove top and set aside to cool for an hour., Heat the oven to 350F Beat egg and the water in a small bowl with a fork. Brush the pastry shells with the egg mixture. Place onto a cookie sheet and into the oven., Bake for 15 minutes or until golden brown. Remove from oven and place onto a rack to cool and spit the top third off and remove some of the center and fill with the cream shrimp's mixture and top off with the top layer.
[A]: unsalted butter, flour, heavy cream, shrimp, thyme, fresh chives, salt, white pepper, pastry shells, egg, water

[Q]: Knead together the pasta dough until it comes together, then wrap in plastic wrap., Let sit in the refrigerator for 2-3 hours minimum, ideally for 1-2 days., Thinly slice the onions and garlic., Chop off the stem ends of the shimeji mushrooms and shred into small clumps., Put the olive oil in a frying pan, saute the garlic and onions until tender, add the shimeji mushrooms and continue to saute over high heat., Add the ingredients, then reduce to low heat when it starts to boil., Simmer over low heat while stirring until it cooks down by half., Prepare the dough from Step 1 in a pasta machine to flatten: Cut the dough in half, dust with flour, then roll out with a rolling pin until it is thin enough to fit into the pasta machine., First, put the roller setting on the thickest setting, then gradually reduce so that the dough becomes 2 mm thick., Be sure to dust the dough as you work., Cut the dough into 1 cm wide, 20 cm long ribbons., Add the heavy cream to the sauce from Step 4 and lightly simmer., Boil the pasta from Step 7 for 2-3 minutes, then add it to the sauce while quickly mixing., Season with salt to taste., Transfer to a plate, and garnish with parsley as desired., I made homemade sauce Americaine., I haven't posted the recipe yet so stay tuned.
[A]:
Bread, Water, Egg yolk, Salt, crabmeat, mushrooms, Onion, clove Garlic, Olive oil, tomatoes, Water, Sake, Sugar, Yuzu, Salt