Use in Dishes
In China, 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 porridge eaten the following morning. In Indonesia, leftover steamed rice is used to make nasi goreng for breakfast in the morning. Some other dishes include:
- Bamboo rice, a Chinese dish where rice is steamed inside a segment of bamboo, a Cambodian version is called Kralan
- Dal bhat, a traditional India and Nepali staple dish.
- Fried rice, an Indonesian version is called nasi goreng
- Nasi campur, an Indonesian 'mixed rice', surrounded by assorted Indonesian dishes, Balinese version is called nasi Bali
- Nasi kuning, an Indonesian 'yellow rice', a turmeric colored steamed rice
- Nasi lemak, a Malay steamed rice cooked in coconut milk, Indonesian version is called nasi uduk
- Onigiri, a Japanese rice ball, similar Indonesian version is called lemper
- Puto, a Philippine steamed rice cake.
- Red beans and rice
- Rice and beans
- Rijsttafel, a Dutch 'rice table', derived from Indonesian cuisine during colonial times
- Sushi, a Japanese vinegared rice with raw fish or other ingredients
- Tteok, a type of Korean rice cake
- Tumpeng, a Javanese cone shaped steamed rice surrounded by assorted dishes
- Zongzi, a traditional Chinese dish using glutinous rice steamed inside a leaf or bamboo.
Read more about this topic: Steamed Rice
Famous quotes containing the word dishes:
“Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.”
—John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)