ð
Rice
å¥å: arroz, riso, reis
A staple grain for half the world. Long-grain stays separate, short-grain is sticky. Varieties include jasmine, basmati, arborio, and sushi rice.
ð
åç£å°
Asia
ðïž
ä¿åæ¹æ³
Airtight container in cool, dry place
â±ïž
ä¿åæé
2 years white, 6 months brown
ð¡ ãã³ãïŒã³ã
- âRinse rice until water runs clear for less starchy results
- âToast rice in oil before adding liquid for extra flavor
- âLet rice rest covered for 10 minutes after cooking
ð¥ æ é€ãã€ã©ã€ã
ã«ããªãŒ
206 per cup cooked
ã¿ã³ãã¯è³ª
4g
çæ°Žåç©
45g
ð Rice ã䜿ã£ãã¬ã·ã
Bánh Há»i
Vietnam
2 hours 30 minutes
Sekihan
Japan
2 hours 45 minutes (including soaking)
Poulet Riz Sauce Tomate
Ivory Coast
1 hour 5 minutes
Cháo Lòng
Vietnam
2 hours 15 minutes
Sopa de Conquilhas Santomense
Sao Tome and Principe
50 minutes
Takikomi Gohan
Japan
1 hour 5 minutes
Tavë Kosi
Kosovo
1 hour 50 minutes
Arroz con Habichuelas Blancas y Cerdo
Cuba
1 hour 50 minutes
T'beet
Iraq
1 hour 50 minutes
Molokhia
Egypt
1 hour 45 minutes
Chả Giò
Vietnam
1 hour 10 minutes
Zhou / Jook
China
1 hour 45 minutes to 2 hours 15 minutes
ð 代æ¿å
- Quinoa
- Cauliflower rice
- Bulgur
ðœïž çžæ§ã®è¯ãé£æ
Soy sauceButterBeansCurryStir-fries