Difference between revisions of "Steamed rice"
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Steamed rice can be eaten as is, used together with [[salt]] to make [[rice balls]] on the [[kitchen table]], with [[poultry sausage]] and [[ginger]] to make [[yun cheong]] on an [[hibachi]], or with [[olive oil]] to make [[arancini]] with a {{pot}} on an hibachi. | Steamed rice can be eaten as is, used together with [[salt]] to make [[rice balls]] on the [[kitchen table]], with [[poultry sausage]] and [[ginger]] to make [[yun cheong]] on an [[hibachi]], or with [[olive oil]] to make [[arancini]] with a {{pot}} on an hibachi. | ||
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Latest revision as of 20:40, 1 May 2022
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Steamed rice is made from rice with a wooden or reed steamer on a primitive oven, regular oven, coal oven or gas oven prepared with the required fuel.
Steamed rice can be eaten as is, used together with salt to make rice balls on the kitchen table, with poultry sausage and ginger to make yun cheong on an hibachi, or with olive oil to make arancini with a pot of stone, copper or steel on an hibachi.
