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These 80 classic and creative rice recipes will give you plenty of ideas for transforming this humble pantry ingredient into something special.
Nellikayi thambuli. Thambuli is a type of buttermilk eaten in the Indian state of Karnataka. Thambuli, being a curd based cuisine, [1] is consumed with rice. Tambuli is derived from Kannada word thampu. (ತಂಪು+ಹುಳಿ ---->ತಂಬುಳಿ). Thampu meaning cool/cold. So thambuli is a cooling food.
A dal or lentil stock (for rasam, the typical dal used is split yellow pigeon peas or mung beans) is optional but is used in several rasam recipes. Jaggery, cumin, black pepper, turmeric, tomato, lemon, mustard seeds, chilli powder, curry leaves, garlic, shallots and coriander leaves may be used as flavoring ingredients and garnish in South India.
Parboiled rice Woman preparing parboiled rice in Nigeria Prepared parboiled rice. Parboiled rice, also called converted rice, easy-cook rice, [1] sella rice, and miniket (as predominantly called in West Bengal and Odisha in India, and in Bangladesh) is rice that has been partially boiled in the husk.
KFC rice—also known as devil cooked rice, [1] devil's takikomi gohan (Japanese: 悪魔の炊き込みご飯, romanized: Akuma no takikomi gohan), Kentucky takikomi gohan (Japanese: ケンタッキー炊き込みご飯, romanized: Kentakkii takikomi gohan), [2] and KFC takikomi gohan (Japanese: KFC炊き込みご飯, romanized: KFC takikomi gohan) [3] —is a variation of takikomi gohan using ...
The Kamus Besar Bahasa Indonesia describes nasi uduk as rice cooked with coconut milk and seasoned with spices. [3]According to the book Kuliner Betawi Selaksa Rasa & Cerita (2016) written by Akademi Kuliner Indonesia, the term uduk etymology derived from the term that means "difficult" or "struggle", which suggested that this rice dish was originally consumed by farmers and hard labourers.
The food prepared using this recipe is now called uddina idli in Karnataka. The recipe mentioned in these ancient Indian works leaves out three key aspects of the modern idli recipe: the use of rice (not just black gram), the long fermentation of the mix, and the steaming for fluffiness. The references to the modern recipe appear in the Indian ...
Most often, a portion of rice boiled in water, coconut milk or a mixture of both, is served with some kind of garnish. In Malaysia, as in many other East Asian kitchens, rice is usually not a side dish [note 1], but the basis of the dish. The role of a side dish is performed by more or less significant additions to a serving of rice.