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| 꺼져라. 씨발새끼야. | |||
| {{multiple issues| | |||
| {{lead too short|date=November 2012}} | |||
| {{refimprove|date=November 2012}} | |||
| }} | |||
| ] | |||
| '''Steamed rice''' refers to ] that has been cooked either by ]<ref></ref> or ]. | |||
| It is a ] in Korea, China, Japan, Malaysia, Bangladesh, India, Indonesia, Pakistan, Vietnam, Thailand, Myanmar, Philippines, numerous other Latin American and Asian countries. It is also used as a main ingredient in many dishes. | |||
| == Preparation == | |||
| {{further|Rice cooker#Traditional rice cooking methods and utensils}} | |||
| {{Nutritional value | |||
| | name=Rice, white, short-grain, cooked | |||
| |Scientific Name = '']'' | |||
| | water=68.5 g | |||
| | kJ=544| protein=2.4 g | |||
| | fat=0 g | |||
| | carbs=29 g | |||
| | sugars=0 g | |||
| | fiber=0 g | |||
| | vitB6 =0.1mg | |||
| | iron_mg=1.5| manganese_mg=0.4 | |||
| | calcium_mg=1| magnesium_mg=8| phosphorus_mg=33 | |||
| | potassium_mg=23 | |||
| | zinc_mg=0.4| pantothenic_mg=0.4| vitB6_mg=0.164 | |||
| | folate_]=59 | |||
| | thiamin_mg=0.2 | |||
| | riboflavin_mg=0.0| niacin_mg=1.5 | |||
| | source_usda=1 | |||
| }} | |||
| Steamed rice is traditionally prepared in one of two ways. Actual steaming is done by placing a bowl or pot containing dry rice, along with some water that will be absorbed, into a ], and cooking it until done. Steamed rice is normally cooked by adding dry rice and a small amount of salt to water and boiling it in a covered pot. Today, most rice is prepared in electric ]s, that work the same way. During cooking, the rice absorbs the water, increasing in volume and mass. The rice is considered cooked when it has absorbed all the water. | |||
| == Use in dishes == | |||
| In ], steamed 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. | |||
| Steamed or boiled rice is used as an ingredient in many dishes. In China, leftover steamed rice is used to make ] eaten the following morning. In Indonesia, leftover steamed rice is used to make ] for breakfast in the morning. Some other dishes include: | |||
| * ], a Chinese dish where rice is steamed inside a segment of bamboo, a ]n version is called ]. | |||
| * ], a traditional India and Nepali staple dish. | |||
| * ], an Indonesian version is called ]. | |||
| * ], an Indonesian 'mixed rice', surrounded by assorted Indonesian dishes, Balinese version is called nasi Bali. | |||
| * ], an Indonesian 'yellow rice', a turmeric colored steamed rice. | |||
| * ], a Malay steamed rice cooked in ], Indonesian version is called ]. | |||
| * ], a Japanese rice ball, similar Indonesian version is called ]. | |||
| * ], a ] steamed rice cake. | |||
| * ] | |||
| * ] | |||
| * ], a Dutch 'rice table', derived from Indonesian cuisine during colonial times. | |||
| * ], a Japanese vinegared rice with raw fish or other ingredients. | |||
| * ], a type of ] ] | |||
| * ], a Javanese cone shaped steamed rice surrounded by assorted dishes. | |||
| * ], a traditional Chinese dish using glutinous rice steamed inside a leaf or bamboo. | |||
| == Use in beverages == | |||
| * ] (막걸리), a Korean alcoholic ]. | |||
| * ] (酒), a Japanese alcoholic beverage. | |||
| * ] (玉冰燒酒), a ] alcoholic rice wine. | |||
| == Varieties == | |||
| Most common is plain, steamed white rice, however a number of varieties and are served, many with specific cooking methods. Some varieties include: | |||
| * Thai steamed rice | |||
| * ] | |||
| *Sushi rice (cooked with the addition of Japanese rice vinegar and sugar) | |||
| * ] rice | |||
| * Original Steamed Fried Rice – Freshly cooked or aged rice stir-fried with garlic, then topped with a thick savory sauce laden with either beef, chicken or pork, shrimp and green peas, seasoned with Cebu's version of Patis and Soy Sauce. This is typical in most Dim Sum presentations throughout the Philippines. It was believed to be brought by Chinese immigrants from outside the country during the early 1900s and was considered to start in Cebu City. It is uncommon to the traditional Dim Sum that originated in China.<ref>http://www.certifiedfoodies.com/2010/09/cebu-style-steamed-rice-in-manila-recipe/</ref> | |||
| == Gallery == | |||
| <center> | |||
| <gallery caption="" widths="165px" heights="165px" perrow="5"> | |||
| File:Qeema With Rice.jpg|A dish of ] served with steamed rice in ], Pakistan | |||
| File:Steamed Rice Cake.JPG|Steamed rice cake | |||
| File:Boiled Rice.JPG|Boiled rice | |||
| File:Steam glutinous rice with simple japanese hearth,Katori-city,Japan.JPG|Japanese bamboo glutinous rice steamer | |||
| File:Electronic rice cooker with scoop.jpg|Modern rice cooker | |||
| </gallery> | |||
| </center> | |||
| == See also == | |||
| {{commons category|Steamed rice}} | |||
| {{cookbook|Steamed rice}} | |||
| * ] | |||
| == References == | |||
| {{reflist}} | |||
| == External links == | |||
| * | |||
| {{Rice dishes}} | |||
| {{Glutinous rice dishes}} | |||
| {{DEFAULTSORT:Steamed rice}} | |||
| ] | |||
| ] | |||
Revision as of 03:45, 9 December 2013
꺼져라. 씨발새끼야.