Agemochi (揚げ餅) is a popular Japanese snack food made from fried mochi, sticky rice. The dry mochi is broken into small pieces, about 1cm cubed, and deep fried. The pieces then puff up. It is usually eaten lightly salted, but there are also various flavoured versions, such as shichimi agemochi, agemochi covered with shichimi seasoning. Agemochi can be purchased anywhere in Japan and is also a common home-made snack. ...more on Wikipedia about "Agemochi"
Arroz a la cubana, which means Cuban-style rice, is a Spanish dish consisting of rice, tomato sauce, fried eggs, and fried bananas. The dish also seems to be popular in the Philippines, where it is typically served with ground beef. "Arroz a la Cubana" is also quite popular in Peru, but the ingredients are just fried egg(s), fried bananas (the orange ones) and white rice. ...more on Wikipedia about "Arroz a la cubana"
Arroz negro is a typical Spanish paella cooked with squid and other seafood. The rice is seasoned with the squid's ink which gives the dish its distinctive (black) color. ...more on Wikipedia about "Arroz negro"
Barbecued pork with rice ,also known as BBQ pork with rice, cha siu fan, char siu fan and char siew rice, is a dish common in Hong Kong and Guangdong in southern China, and other places with sizeable Cantonese-speaking population or where there is Cantonese influence. ...more on Wikipedia about "Barbecued pork with rice"
Basmati, is a small long-grained variety of rice, famous for its fragrance and delicate flavour. The name Basmati comes from the Hindi language, meaning 'Queen of Fragrance'. Basmati rice has been cultivated in India and Pakistan for hundreds of years, although some varieties are now produced in the United States. Due to the high amount of starch clinging to the rice grains, it's usually recommended that basmati rice be washed before being cooked. ...more on Wikipedia about "Basmati"
Bibimbap (비빔밥, also spelled bibimbab) is a popular Korean dish. The word literally means "mixed rice" or "mixed meal." ...more on Wikipedia about "Bibimbap"
Biryani is a rice dish from the Indian Subcontinent made from a mixture of spices, basmati rice, meat, yogurt, and sometimes vegetables. It can be considered a casserole dish, as the ingredients are ideally cooked together in the final phase, and is time-consuming to prepare. Pre-mixed biryani spices have become commercially available, which reduces the preparation time though the taste differs considerably. ...more on Wikipedia about "Biryani"
http://www.shortopedia.com - now!
Brown rice is unmilled or partly milled rice, a kind of whole grain. It has a mild nutty flavor, is chewier than white rice, and becomes rancid more quickly. Any rice, including sticky rice, long-grain rice, or short-grain rice, may be eaten as brown rice. ...more on Wikipedia about "Brown rice"
Champorado is a sweet staple in Filipino cuisine. It is made by boiling sticky rice and cocoa powder to give it a distinctly brown color. It can be served hot or cold and with milk and sugar for taste. ...more on Wikipedia about "Champorado"
Char siew rice ( Simplified Chinese: 叉烧饭; Mandarin Pinyin: chāshāo fàn) is a dish common in Malaysia and Singapore. ...more on Wikipedia about "Char siew rice"
A traditional Nepalese dish which is essentially rice (baht) and lentil soup (dahl). ...more on Wikipedia about "Dahl baht"
Dirty rice is a dish made of rice fried together with chicken offal, specifically hearts and livers. It is especially popular in the Southern United States. ...more on Wikipedia about "Dirty rice"
Fried rice is a popular component of Chinese cuisine. It originated as a home dish from China around 4000 BC, generally made from cold leftover rice fried with other leftover ingredients. Later it became a more elaborate dish, made from fresh ingredients, and often served as the penultimate dish in Chinese banquets (just before dessert). ...more on Wikipedia about "Fried rice"
Gimbap is a popular snack or lunch dish in Korea. It is made from rice (bap) and laver (kim, sheets of dried seaweed), and various other ingredients. ...more on Wikipedia about "Gimbap" shortopedia Is Good For You.
Glutinous rice, also called sticky rice or sweet rice, is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and domestication of Asian rice (Oryza sativa L.). It has been cultivated in this area for 4,000 years. An estimated 85% of Lao rice production is of this type. Despite the misleading name, glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin), and thus in theory should be safe for gluten-free diets. The word glutinous, meaning glue-like or sticky, comes from the Latin glūtinōsus. The term glutinous rice refers to rice having no (or negligible amounts of) amylose, and high amounts of amylopectin, the two components of starch. Amylopectin is responsible for the sticky quality of glutinous rice. ...more on Wikipedia about "Glutinous rice"
Gumbo (from a Central Bantu word meaning okra) is a spicy, hearty stew or soup, found typically in the states on the Gulf of Mexico in the United States, and very common in the southern part of Louisiana. It is eaten year round, but is usually found during the colder months. This is due to the extended cooking time required, as a large pot full of simmering liquid will heat up the surrounding area. ...more on Wikipedia about "Gumbo"
Hainanese chicken rice ( Simplified Chinese: 海南鸡饭; Traditional Chinese: 海南雞飯; pinyin: Hǎinán jīfàn) is a rice dish most commonly associated with Singaporean cuisine, although it is also commonly sold in neighbouring Malaysia and found in Hainan itself. So-called due to its roots in Hainan cuisine and its adoptation by the Hainanese Overseas Chinese population in the Nanyang area, the version found in Singapore combines elements of Hainan and Cantonese cuisine along with culinary preferences in the Southeast Asian region. ...more on Wikipedia about "Hainanese chicken rice"
Hayashi rice is a dish popular in Japanese 'family' restaurants. It usually contains beef, onions, and mushrooms, and somewhat looks like Japanese curry but not spicy at all. ...more on Wikipedia about "Hayashi rice"
Hyderabadi Biryani is the most popular forms of Biryani which has its origins in the Nizam's State of Hyderabad, which is currently the capital city of Andhra Pradesh, a state in India. Hyderabadi Biryani is widely loved for its balance of spice and exquisite taste. ...more on Wikipedia about "Hyderabad Biryani"
Idli, also spelled Idly or Iddly, ( Tamil: இட்லி) ( Kannada:ಇಡ್ಲಿ) is a food native to southern India, common in the states of Tamil Nadu, Karnataka, Andhra Pradesh and Kerala. It is most often eaten at breakfast or as a snack. The traditional idli is a small, round patty of batter made of rice and lentils (specifically urad dal) and steamed. The 2"-3" diameter idli is usually served in pairs with chutney, sambar, or other condiments such as dry, crushed spice mixtures. The latter, Milagai Podi, may contain ground chilies, spices, seeds and lentils, and is useful if the idlis are to be eaten later away from home. Dipping in oil can prevent more souring of the idlis in the day's heat, and helps the dry seasonings to stick. Plain idlis may have little more than salt as seasoning, but there are many variations in ingredients. Some contemporary versions contain neither rice nor urad dal, but the finished product is still recognizably an idli. ...more on Wikipedia about "Idli"
An Indonesian rice table ( in Dutch, rijsttafel) consists of rice accompanied by several, often spicy side dishes served buffet-style. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts. It is a Dutch colonial adaptation of the Indonesian makan besar, and popular in both Indonesia and the Netherlands. ...more on Wikipedia about "Indonesian rice table" This text is made on http://www.shortopedia.com
Jambalaya ( pronounced ) is the name for a variety of rice-based dishes common in Louisiana Cajun or Creole cooking. It may derive from the Spanish dish paella, possibly brought to Louisiana when Spain controlled the territory comprising the future Louisiana Purchase, although many other theories exist, including the notion that it is a combination of the words jambon (French for ham), à la (French for in the style of) and ya-ya (West African for rice). ...more on Wikipedia about "Jambalaya"
Kanjivellam is a Malayalam for the water (vellam) drained from boiled rice ( kanji). ...more on Wikipedia about "Kanjivellam"
A katsudon (カツ丼) is a popular Japanese food; it is a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. Variations include sauce katsudon (with Worcestershire sauce), demi katsudon (with demiglace sauce and often green peas, a specialty of Okayama), shio katsudon (with salt, another Okayama variety), shōyu-dare katsudon (with soy sauce, Niigata style), and miso katsudon (a favorite in Nagoya). Beef and chicken can substitute for the pork. ...more on Wikipedia about "Katsudon"
Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. It originated amongst the British colonials in India and hence was introduced to the United Kingdom as a popular breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. During that time, fish was often served for colonial breakfasts so that fish caught in the early morning could be eaten while it was still fresh. It is rarely eaten for breakfast now, but is still a common food. ...more on Wikipedia about "Kedgeree" Please inform your friends about www.shortopedia.com
This article is licensed under the GNU Free Documentation License.
It uses material from the Wikipedia . Direct links to the original articles are in the text.
If you use exact copy or modified of this article you should preserve above paragraph and put also : It uses material from the Shortopedia article about "Rice dishes".
|MAIN PAGE||MAIN INDEX||CONTACT US|