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Congee (/ ˈkɒndʒiː /, derived from Tamil கஞ்சி [kaɲdʑi]) [ 1 ][ 2 ][ 3 ] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel.
California-based cooking teacher and food writer Sonoko Sakai said zosui, a Japanese rice porridge, is often the finishing dish after a hot pot, an interactive Asian cooking method that involves ...
A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. Complex, high-tech rice cookers may have more sensors and other components, and may be multipurpose.
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [ 1 ] Upma is a famous south indian recipe, it originates from India, most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, [ 2 ] Karnataka, Maharashtrian, and Sri Lankan Tamil dish. Often, depending on preference, it has ...
Rinse the rice, then add it to the pan with the water. Start cooking the rice uncovered over medium-high heat. Once the water starts to bubble gently, turn the heat down to low and cover the pan ...
Bring the rice to a simmer over medium-low heat. Allow it to simmer, uncovered, for 5 minutes. Reduce the heat to low, cover, and cook until the rice is tender, 15 to 18 minutes. Remove from the ...
Jeonbok-juk. Jeonbok-juk[2] (전복죽; 全鰒粥), or abalone rice porridge,[2] is a variety of juk (죽; 粥), or Korean porridge, made with abalone and white rice. Abalone is regarded as a high-quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea. [3] The dish is a local specialty of Jeju Island, where ...
Barley gruel – type of porridge found in Danyang, Jiangsu. It is made from barley, rice and alkali. Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with anise seed and golden raisins, served with chopped toasted nuts and a splash of milk. Bogobe jwa logala – sorghum porridge cooked in boiling milk, with or ...