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2. Shop the latest Trends and Deals - AOL.com

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   Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL.

3. Parboiled rice - Wikipedia

   en.wikipedia.org/wiki/Parboiled_rice

   Compared to brown rice, parboiling of rice incurs losses of thiamin, niacin, biotin, and pantothenic acid by approximately 70%, 28%, 49% and 25%, respectively. Compared to normal milling, which causes a near 65% loss of all these micronutrients, parboiling preserves more of them. [ 5 ]

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6. Cooked rice - Wikipedia

   en.wikipedia.org/wiki/Cooked_rice

   Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice , glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used.

7. Tamago kake gohan - Wikipedia

   en.wikipedia.org/wiki/Tamago_kake_gohan

   Rice and egg prior to mixing. A raw egg is mixed in a bowl of rice. The rice may be cold, recently cooked, or reheated; the egg may be broken directly into the rice bowl (before or after the rice), or beaten in a separate bowl beforehand. A depression in the rice may be made to pour the egg into.

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9. Puffed rice - Wikipedia

   en.wikipedia.org/wiki/Puffed_rice

   Puffed rice or other grains are occasionally found as street food in China (called "mixiang" 米香), Taiwan (called "bí-phang" 米芳), Korea (called "ppeong twigi" 뻥튀기), and Japan (called "pon gashi" ポン菓子), where hawkers implement the puffing process using an integrated pushcart/puffer featuring a rotating steel pressure chamber heated over an open flame.