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[c] At the end of the Eastern Han dynasty, people made zong, also called jiao shu, lit. "horned/angled millet") by wrapping sticky rice with the leaves of the Zizania latifolia plant (Chinese: 菰; pinyin: gu, a sort of wild rice [25]) and boiling them in lye (grass-and-wood ash water). [26] The name jiao shu may imply "ox-horn shape", [25] or ...
Marry a white rose, and before long she'll be a grain of sticky rice that's gotten stuck to your clothes; the red one, by then, is a scarlet beauty mark just over your heart." [3] This metaphor from the beginning of the novella introduces the theme of the shifting nature of male desire. However, Tong Zhenbao thinks he is different.
Étienne François Aymonier, who visited Laos in 1883, described laab as a favorite dish of Lao people – a mixture of chopped onions or scallions, lemongrass leaves, fermented fish and chili mixed with fresh and boiled fish. The dish was eaten with steam-cooked sticky rice. [11]
Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.
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Chinese sticky rice in Taiwan Chinese sticky rice in Taiwan. Chinese sticky rice (Chinese: 糯米飯; pinyin: nuòmǐ fàn or Chinese: 油飯; pinyin: yóufàn; Pe̍h-ōe-jī: iû-pn̄g) is a Chinese and Taiwanese rice dish commonly made from glutinous rice that can include soy sauce, oyster sauce, scallions, cilantro and other ingredients. [1 ...
The award-winning author of 'Fear of Flying' on Jenny Offill, 'Leaves of Grass,' and the Book That Everyone Should Read.
Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black. Another unpolished grain, black sticky rice has a rich nutty flavor that is most often used in desserts. Noodles in Thailand are usually made from the flour of rice, wheat, or mung bean.