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  2. Nasi kuning - Wikipedia

    en.wikipedia.org/wiki/Nasi_kuning

    The yellow-coloured rice is perceived to look like a pile of gold, [9] so it is often served on festive occasions, including parties, housewarmings, welcoming guests, and opening ceremonies, as a symbol of good fortune, prosperity, wealth, and dignity. [10] Nasi kuning is quite widespread and commonly found in Indonesian culture.

  3. Yellow rice - Wikipedia

    en.wikipedia.org/wiki/Yellow_rice

    South African yellow rice, with its origins in Cape Malay cuisine, influenced by Indonesian cuisine, is traditionally made with raisins, sugar, and cinnamon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries. [5] [6] In Sri Lanka, it is known as kaha buth and draws from both Indonesian and Sri Lankan ...

  4. Quinoa has these 2 nutritional advantages over brown rice ...

    www.aol.com/news/quinoa-2-nutritional-advantages...

    Brown rice nutrition. In one cup of cooked brown rice you'll find: 248 calories. 5.5 grams of protein. 2 grams of fat. 52 grams of carbohydrates. 3 grams of fiber. Quinoa nutrition.

  5. Template:Comparison of major staple foods - Wikipedia

    en.wikipedia.org/wiki/Template:Comparison_of...

    This template presents a comparison table for major staple foods. It is intended to be transcluded into other pages. If it is transcluded into an article for one of the staple foods listed in the table e.g., the Wheat article, then the column for that food will be automatically highlighted.

  6. Tehri (dish) - Wikipedia

    en.wikipedia.org/wiki/Tehri_(dish)

    Bhojanakutūhala (1675 CE) Sanskrit book on cookery and culinary traditions mentions taharī rice dish and it was eaten with side-dish of fried lentil fitters known as "vaṭakas". The ingredients for cooking tāpaharī in both text varies but are similar in technique; It was made with rice seasoned with spice-blend called " Trikatu " and ...

  7. Yellowed rice - Wikipedia

    en.wikipedia.org/wiki/Yellowed_rice

    Hiroshi Tsunoda discovered a third strain of yellow rice in 1951 and by 1954 had identified it in rice from China, Vietnam, Burma, Iran, Spain, America, Colombia, Ecuador, Peru and Japan. [1] The mycotoxin that infected the rice was isolated from Penicillium citrinum and was found to be a secondary metabolite called citrinin . [ 2 ]

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