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Flattened rice is a breakfast staple in South Asia where it is called Chiura, poha, atukulu, and other names depending on the local language. It is particularly popular in India, Nepal, and Bangladesh. Poha is made by de-husking rice grains and then parboiling or soaking them in hot water for 45 minutes. They are then dried, roasted, and then ...
Cốm, or simply called green rice, is a flattened and chewy green rice in Vietnamese cuisine. It is not dyed green, but produced from young rice kernels roasted over very low heat then pounded in a mortar and pestle until flattened. [1] Cốm is a seasonal dish associated with autumn. It can be eaten plain or with coconut shavings. The taste ...
Pinipig is a flattened rice ingredient from the Philippines.It is made of immature grains of glutinous rice pounded until flat before being toasted. It is commonly used as toppings for various desserts in Filipino cuisine, but can also be eaten plain, made into cakes, or mixed with drinks and other dishes.
Poha (rice), flattened rice originating from the Indian subcontinent Pohay, breakfast dish made from flattened rice; Pōhā, a traditional Māori bag made from southern kelp; Physalis peruviana (Cape gooseberry), species of plant; Protection from Harassment Act 1997, United Kingdom; Protection from Harassment Act 2014, Singapore
Rice can come in many shapes, colours and sizes. This is a list of rice cultivars, also known as rice varieties.There are several species of grain called rice. [1] Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. [2]
Indori poha (poha of Indore) is a flattened rice snack that is likely to have originated in the Indian metropolis of Indore.It contains steamed poha (flattened rice) and is usually served with a unique combination of jalebi (called poha-jalebi combined), sev, usal, sliced onions and fennel seeds.
Oryza sativa, having the common name Asian cultivated rice, [2] is the much more common of the two rice species cultivated as a cereal, the other species being O. glaberrima, African rice. It was first domesticated in the Yangtze River basin in China 13,500 to 8,200 years ago.
Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. Loco Moco: Hawaii, United States: A bowl of rice topped with a meat patty and gravy, and with a sunny side up egg on top. Locrio: Dominican Republic: Rice, meat (Chicken, sausage, fish, etc.), tomato sauce, caramelized sugar ...