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  2. Rice water - Wikipedia

    en.wikipedia.org/wiki/Rice_water

    The use of rice water has dated back to the Heian period (794CE to 1185CE) in Japan. Japanese women during this time period were known to have floor-length hair kept healthy by bathing it in rice water. [4] [5] Today, a group known as the Yao people reside primarily in Huangluo, which is a village in China. The Yao women are famous for their ...

  3. Panta bhat - Wikipedia

    en.wikipedia.org/wiki/Panta_bhat

    Panta Bhat or Poita Bhat (Bengali: পান্তা ভাত Pàntà Bhàt; Assamese: পঁইতা ভাত Poĩta Bhat or পন্তা ভাত Ponta Bhat) consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi. [1] It is a rice-based dish prepared by soaking rice, generally leftover, in water ...

  4. Rice - Wikipedia

    en.wikipedia.org/wiki/Rice

    For other uses, see Rice (disambiguation). Rice plant (Oryza sativa) with branched panicles containing many grains on each stem Rice grains of different varieties at the International Rice Research Institute Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza ...

  5. Cooked rice - Wikipedia

    en.wikipedia.org/wiki/Cooked_rice

    The amount of water added can vary depending on many factors. In most cases, double water in proportion to rice is added depending on the variety of rice and the container it is contained, high cylindrical container is an example. Newly harvested rice usually requires less water, [3] and softer varieties need more water than firmer varieties.

  6. The Ideal Rice to Water Ratio For Making Perfect Rice ... - AOL

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  7. Mochi - Wikipedia

    en.wikipedia.org/wiki/Mochi

    The cake has two essential raw materials, rice and water. Sticky rice (also called sweet rice, Oryza sativa var. glutinosa, glutinous sticky rice, glutinous rice, waxy rice, botan rice, biroin chal, mochi rice, pearl rice, and pulut), [27] whether brown or white, is best for mochi-making, as long-grain varieties will not expand correctly. Water ...

  8. Parboiled rice - Wikipedia

    en.wikipedia.org/wiki/Parboiled_rice

    In older methods, clean paddy rice was soaked in cold water for 36–38 hours to give it a moisture content of 30–35%, after which the rice was put in parboiling equipment with fresh cold water and boiled until it began to split. The rice was then dried on woven mats, cooled and milled. [11] [12]

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