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bokkeum-bap. McCune–Reischauer. pokkŭm-pap. IPA. [po.k͈ɯm.bap̚] Bokkeum-bap ( Korean : 볶음밥) or fried rice is a Korean dish made by stir-frying bap (cooked rice) with other ingredients in oil. [1] The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish, as in kimchi ...
Rice glue. Rice glue ( Japanese: 続飯, sokui) is a gel or liquid adhesive made of a smooth mush of well-cooked white rice, diluted to the desired thickness with water. [1] [2] It has been used since antiquity for various arts and crafts; for instance, it is a woodworking [1] and paper glue. [2] When dried, it is transparent. [2]
Rice water. Rice water is a suspension of starch obtained by draining boiled rice or by boiling rice until it completely dissolves into the water. It has sometimes been used as food for people with medical conditions affecting the digestive system. [1] [better source needed] It has been claimed to be particularly effective in the treatment of ...
Cambodia. In Cambodia, sticky rice in bamboo is called kralan ( ក្រឡាន ). It is made by roasting a mixture of glutinous rice, black-eyed peas or beans, coconut milk, grated coconut and palm sugar in bamboo tubes over a fire [1] for around 90 minutes. Kralan is often eaten at Chinese and Khmer New Year. [2]
Risotto is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmesan cheese. It is one of the most common ways of cooking rice in Italy.
Etymology. Gim ( 김) refers to edible seaweed in the genus Porphyra and Pyropia. Bap ( 밥) broadly refers to cooked rice. The compound term gimbap is a neologism; it was not a part of the Korean language until the 20th century. A similar dish, cooked rice rolled with gim, was called bokssam ( 복쌈; 福-) in the Joseon era (1392–1897).
Khong bah png ( Taiwanese: khòng-bah-pn̄g, alternatively 焢肉飯, 爌肉飯), as known as Braised pork rice, is a gaifan dish found in Fujianese cuisine and Taiwanese cuisine. Although subject to regional variations, dishes are typically made of pork belly cooked in a process known as lu (boiled and marinated in soy sauce and sugar) and ...
