1229:
839:
1221:
1716:
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49:
1532:
4543:
624:
1542:
427:
677:
5987:
4553:
5999:
373:
759:
654:
area and served as a cracker. The rice cracker is made from the hardened semi-burnt rice that sticks to the inner bottom of rice-cooking vessels. These cooking vessels are filled with water to loosen up the stuck rice. After it is separated from the cooking vessel, the stuck rice is sun-dried until
614:
in
Madagascar. It is boiled with water and the obtained drink, is called "ranon'apango" or "ranovola", (, in reference to the golden-black color). It serves as the national drink, accompanying every traditional food. The scorched rice, once soften, can also be eaten on its own, in place of
721:
Often, instead of a pot of rice the bottom layer of which is crisped, a small amount of oil or lamb fat is first poured in the pot, then various items are placed at the bottom of the pot and then topped with rice, so the bottom ingredients crisp up instead of the rice. Variations of
1564:
1293:
may be made from the crust of rice left over from cooking rice in an iron pot, or, more commonly since the advent of electric rice cookers in the late 20th century, from leftover rice that is fried in oil over high heat to acquire a crispy texture.
668:, however, it is not made from scorched rice salvaged from the bottom of a rice cooking vessel, but created separately from steamed sticky rice, boiled, seasoned, made into a flat and rounded shape, and sun-dried prior to deep-frying.
795:, a traditional stove heated by wood or charcoal. Because regulating the heat of a wood or charcoal fire is more difficult, a layer of rice at the bottom of the pot would often be slightly burned during cooking; this layer, called
419:. It is traditionally cooked outside, or in a semi-enclosed cooking space in a three-legged metal pot over burning firewood. In modern times, butane-powered stoves and store-bought pots are more commonly used in
602:. It is made by mistake or by chance since it happens when the rice burns while cooking. Some people choose to discard it. However, kanzo has been rebranded as a staple and is now being either sold or made.
1451:
865:
Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot. This yellowed scorched state is described as
1784:
423:; however, the three-legged pots are still frequently used in the rural areas and when making food for parties, festivals or any occasion where large quantities of food are required.
2067:
1949:
1447:
1622:
1827:
1676:
1509:
1788:
531:
is also used as an ingredient in many
Chinese dishes with thick sauces, since the bland taste of the scorched rice takes on the flavour of the sauces.
4820:
4589:
1812:
959:) and considered as a remedy "when food does not swallow easily, upsets the stomach and induces vomiting". It is also lauded as a well-being food in
1898:
2005:
4556:
726:
include yogurt mixed with saffron, thin bread, toast, potato, pumpkin, tomato, carrots, spinach, lettuce, beetroot, eggplant, and fruits such as
521:
forms during the boiling of rice over direct heat from a flame. This results in the formation of a crust of scorched rice on the bottom of the
738:
Iraqi rice cooking is a multi-step process intended to produce tender, fluffy grains of rice. A prominent aspect of Iraqi rice cooking is the
2190:
1742:
1712:
1659:
909:
in its broad sense also refers to the crisp crust that forms at the bottom of the pots and pans when cooking various rice dishes such as
2106:
1095:. It is often consumed with vegetable toppings as a cracker, or served in soups. It is also eaten alone or used to make leftovers. In
525:
or cooking vessel. This scorched rice has a firm and crunchy texture with a slight toasted flavour, and is sometimes eaten as a snack.
2154:
1273:(chopped scallions cooked by pouring boiling oil over them to release their aroma), and chili paste to produce a popular dish called
2131:
2100:
1768:
1735:
1590:
1228:
5910:
822:
does not usually form naturally during the cooking process. However, there are rice cookers on the market in Japan that have an
6079:
6074:
6069:
463:
885:
can be eaten in its crisp state as a snack or as an after meal rice tea by adding hot water, or reboiled with water to make
815:, where it is typically served with hot water and pickles as the final course. It has a crispy texture and a nutty flavour.
2059:
6059:
6034:
4813:
4582:
4423:
2036:
1854:
455:
6024:
6064:
1612:
1131:
1707:[Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes]
6054:
4787:
1096:
1014:
1835:
1684:
6039:
2315:
2218:
2183:
1395:
718:) is cooked. It is a necessary part of every kind of rice cooking and traditionally served to guests at a meal.
655:
it loses all of its liquid contents. The dried sticky rice is later deep-fried to create a crispy rice cracker.
6044:
6029:
4806:
4575:
1370:
376:
5201:
1499:
2121:
5393:
2462:
933:
is traditionally known for its medicinal attributes. According to records in the 17th century medical book
838:
398:
at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.
6049:
5952:
5413:
5403:
3465:
3295:
2515:
1916:
1013:
in folklore are common, the most famous being a folk song recognizing the difficulties of memorizing the
5762:
5463:
4380:
3990:
3285:
2794:
2613:
2361:
1220:
812:
1997:
4418:
5893:
5640:
5468:
5267:
5196:
4609:
4546:
3470:
3445:
2881:
2325:
2176:
1651:
1617:
1104:
639:
5453:
4634:
1017:. The lines are changed from the original chant to a clever rhyme that loosely translates into "sky
730:. Iranians almost always apply this cooking method to spaghetti as well, providing a hardened base.
5920:
5433:
5423:
5262:
5066:
4654:
4360:
4317:
3780:
3535:
3402:
3350:
2946:
2941:
2636:
2381:
2255:
2211:
1883:
412:
5438:
5428:
5365:
5154:
5818:
5408:
5123:
4961:
4438:
4395:
4312:
4141:
4000:
3715:
3627:
3290:
2911:
2896:
2859:
2320:
2245:
2240:
1943:
1504:
1237:
1182:
1134:
and other
English speaking Caribbean countries, scorched rice at the bottom of the pot is called
1103:, though this word can refer to the crunchy, toasted underside of other food types, as well. In
435:
5320:
5282:
5061:
1421:
4443:
1448:"Intip – Panganan Khas Wonogiri. Dulu sisa makanan, kini cemilan gurih bernilai ekonomi tinggi"
1253:(literally "scorched rice"). It is typically fried in oil until golden brown, then topped with
5947:
5849:
5585:
5398:
4772:
4724:
4659:
4503:
3985:
3975:
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3410:
3396:
3360:
3267:
3222:
3119:
2402:
2285:
2127:
2096:
1764:
1655:
1537:
1242:
1080:
923:
5051:
2090:
415:, the burned, scorched, or otherwise crunchy rice at the bottom of the pot is referred to as
5932:
5925:
5915:
5600:
5504:
5388:
5186:
4777:
4669:
4076:
3967:
3882:
3775:
3425:
3391:
3242:
2961:
2931:
2417:
2356:
1679:[A taste of the Taisho era, rice cooked in a steamed oven...Okayama] (in Japanese).
1201:
1147:
1123:
862:
693:
651:
48:
1803:
5966:
5962:
5942:
5905:
5888:
5716:
5595:
5383:
5350:
4829:
4782:
4734:
4714:
4624:
4598:
4518:
4385:
4302:
4151:
3927:
3335:
3315:
3275:
3162:
2921:
2868:
2485:
2472:
2250:
2158:
1680:
852:
799:, was not discarded, but was eaten with vegetables or moistened with water, soup, or tea.
712:
consisting of crisp, caramelized rice taken from the bottom of the pot in which the rice (
709:
536:
514:
2290:
818:
Because the cooking temperature of modern electric rice cookers is precisely controlled,
750:
is broken into pieces so that everyone is provided with some along with the fluffy rice.
4433:
4428:
5900:
5823:
5777:
5615:
5494:
5458:
5277:
5244:
5144:
5096:
5016:
4709:
4498:
4413:
4403:
4186:
4071:
3310:
3154:
3114:
3024:
2834:
2814:
2744:
2674:
2654:
2568:
2412:
2386:
2330:
2275:
1582:
1343:
6018:
5971:
5957:
5937:
5656:
5448:
5118:
5071:
5046:
4759:
4375:
4342:
3792:
3725:
3720:
3710:
3685:
3320:
3034:
2979:
2844:
2819:
2505:
2376:
2340:
2260:
2235:
2029:"'Bringhe na may tutong,' pork belly 'adobo' confit–Claude Tayag reinvents the diner"
5808:
5519:
5484:
5315:
5310:
5252:
5181:
5056:
4931:
4639:
4513:
4493:
4483:
4453:
4352:
4322:
4282:
4236:
4181:
4176:
4146:
4136:
4126:
4091:
3912:
3907:
3867:
3842:
3730:
3660:
3602:
3460:
3192:
3014:
3009:
2999:
2886:
2849:
2739:
2724:
2684:
2679:
2598:
2548:
2371:
2366:
2310:
1911:
1266:
1247:
1186:
935:
643:
623:
579:
2588:
970:
available in various pre-packaged forms around the mid-2000s. Besides sweet fried
1281:(although both the pork and shrimp may be used, in which case the dish is called
6003:
5991:
5854:
5767:
5671:
5605:
5564:
5418:
5345:
5335:
5330:
5287:
5257:
5222:
5191:
4986:
4971:
4885:
4855:
4749:
4674:
4629:
4528:
4508:
4370:
4251:
4231:
4226:
4206:
4131:
4081:
4051:
4020:
4005:
3995:
3922:
3877:
3857:
3852:
3847:
3832:
3822:
3817:
3812:
3797:
3770:
3765:
3760:
3745:
3607:
3582:
3577:
3572:
3562:
3557:
3542:
3530:
3525:
3520:
3510:
3415:
3355:
3280:
3217:
3202:
3177:
3172:
3094:
3054:
2989:
2779:
2774:
2759:
2699:
2644:
2490:
2452:
2442:
2335:
2270:
1303:
960:
786:
727:
559:
544:
494:
426:
320:
31:
2028:
1864:
1473:
5803:
5787:
5751:
5676:
5340:
5272:
4981:
4739:
4694:
4684:
4523:
4478:
4332:
4327:
4277:
4256:
4056:
3932:
3862:
3837:
3827:
3802:
3787:
3750:
3735:
3645:
3567:
3552:
3440:
3430:
3330:
3305:
2926:
2799:
2749:
2729:
2626:
2578:
2500:
2480:
2437:
2427:
2265:
1859:
1162:
660:
543:
outstrips traditional production and modern ways of cooking rice (in electric
420:
3365:
5756:
5691:
5539:
5011:
4890:
4719:
4365:
4337:
4287:
4241:
4086:
4010:
3892:
3887:
3807:
3650:
3635:
3587:
3547:
3455:
3247:
3197:
3187:
3139:
3109:
3059:
3044:
3029:
2974:
2876:
2784:
2714:
2689:
2669:
2659:
2563:
2300:
2295:
1878:
1643:
1309:
5489:
3004:
2457:
372:
5741:
5721:
5701:
5696:
5666:
5610:
5514:
5292:
5170:
5091:
4966:
4946:
4941:
4926:
4875:
4865:
4679:
4271:
4246:
4196:
4116:
4101:
4035:
4015:
3947:
3917:
3902:
3897:
3872:
3597:
3592:
3237:
3232:
3207:
3167:
3124:
3089:
3049:
3019:
2969:
2829:
2824:
2769:
2764:
2734:
2709:
2704:
2422:
2407:
911:
439:
1118:
is the name given to food items that are meant for travel, derived from
789:
came into common use in the 20th century, rice in Japan was cooked in a
676:
5869:
5864:
5731:
5726:
5706:
5651:
5646:
5636:
5569:
5534:
5443:
5375:
5360:
5206:
5021:
5006:
5001:
4996:
4905:
4895:
4860:
4754:
4744:
4704:
4699:
4664:
4644:
4614:
4408:
4221:
4216:
4211:
4171:
4156:
4096:
4066:
4040:
4030:
4025:
3952:
3755:
3705:
3670:
3515:
3500:
3480:
3475:
3227:
3129:
3084:
3079:
3039:
2994:
2984:
2936:
2649:
2558:
2543:
2538:
2495:
2447:
1315:
1258:
1204:) refers to the crust that forms on the bottom of the pan when cooking
1031:
995:
807:
758:
632:
5998:
491:
17:
5782:
5772:
5746:
5736:
5686:
5661:
5620:
5529:
5355:
5227:
5217:
5211:
5128:
5086:
5076:
5026:
4956:
4936:
4921:
4900:
4880:
4870:
4729:
4689:
4619:
4488:
4261:
4201:
4191:
4166:
4111:
4106:
3937:
3695:
3690:
3675:
3655:
3640:
3495:
3490:
3485:
3435:
3420:
3370:
3300:
3257:
3212:
3182:
3134:
3099:
3069:
2951:
2901:
2891:
2694:
2593:
2583:
2553:
2432:
2305:
1208:. It is appreciated as a particularly tasty bit. It is also known as
1205:
791:
782:
is
Japanese food, usually rice, that has been scorched or blackened.
471:
4458:
805:
is still eaten in
Japanese cuisine, and is an important part of the
5844:
5828:
5813:
5711:
5681:
5590:
5544:
5524:
5499:
5325:
5302:
4991:
4951:
4798:
4649:
4567:
4292:
4266:
4121:
4061:
4045:
3980:
3957:
3942:
3700:
3665:
3617:
3612:
3450:
3345:
3340:
3252:
3144:
3104:
3074:
3064:
2916:
2906:
2839:
2809:
2804:
2789:
2754:
2664:
2603:
2573:
2533:
2528:
2523:
2280:
1978:
1965:
La cocina criolla|Recetas de Córdoba y regiones de la costa Caribe
1227:
1219:
1185:, even as flavouring for ice cream. Some people may consider it a
1003:
837:
757:
714:
675:
622:
425:
1533:"Caspian Cuisine, an Iranian restaurant adjacent to Santa Monica"
5859:
5175:
5149:
5112:
5081:
4976:
4850:
4161:
3325:
2719:
2621:
2199:
1127:
986:-flavored products were also developed such as candies and tea.
685:
554:
In
Cantonese-speaking areas of China, scorched rice is known as
395:
330:
4802:
4571:
2172:
5509:
4448:
3740:
3505:
2168:
1181:(Cebuano, "to stick") is used for a wide variety of dishes in
990:
is also used as an ingredient in a variety of new dishes like
599:
535:
is also served in soups and stews and prominently featured in
522:
1396:""Kanzo" Rebranded As "Scorched Rice" And Selling At $ 7.58"
121:– Malay (including Indonesian and Malaysian Standard Malay)
1344:"How To Fix Rice Sticking To The Bottom Of Various Cookers"
830:
can also be made by scorching cooked rice in a frying pan.
517:
food ingredient consisting of scorched rice. Traditionally
1567:[models of Tedig that every Iranian should know].
746:
contains some loose rice as well. Before serving, the
615:
traditional rice and is even favored in some regions.
2123:
El libro de la Paella
Valenciana, Arroces Alicantinos
551:
has been commercially manufactured since the 1980’s.
2095:. Institute of Southeast Asian Studies. p. 24.
1613:"Turmeric and Saffron: Upside-Down Persian Macaroni"
658:
In
Indonesia there is a similar rice cracker called
5878:
5837:
5796:
5629:
5578:
5557:
5477:
5374:
5301:
5243:
5236:
5163:
5137:
5105:
5039:
4914:
4843:
4836:
4471:
4394:
4351:
4301:
3966:
3626:
3390:
3383:
3266:
3153:
2960:
2867:
2858:
2635:
2612:
2514:
2471:
2395:
2349:
2228:
336:
326:
316:
58:
1422:""Apango (ranovola ou ranon'apango) – jus de riz""
1189:, but others eat it because they enjoy the taste.
1035:(cauldron pot)". (Korean: "하늘 천, 따 지, 가마솥에 누룽지").
1763:(in Korean). Seoul: Humanist (휴머니스트). p. 9.
216:
206:
2157:(in Vietnamese). 14 October 2017. Archived from
1849:
1847:
1845:
1450:(in Indonesian). Infowonogiri.com. 1 July 2011.
1696:
1694:
1166:, glutinous rice cooked with turmeric and oil.
1932:Diccionario Bilingüe Iskay simipi yuyayk'ancha
775:
194:
4814:
4583:
2184:
1155:
486:'pan adherents'), sometimes known as
240:
228:
170:
164:
152:
146:
110:
8:
2120:Arturo Gutierrez Prades (6 September 2012).
1863:(in Korean). 19 October 2009. Archived from
1834:(in Korean). 3 November 2009. Archived from
954:
948:
916:
900:
890:
870:
856:
276:
264:
252:
182:
39:
1500:"From an Iranian Cook, the Taste of Memory"
1111:(shortened "pegado", "stuck"). In Ecuador,
563:
498:
481:
5240:
4840:
4821:
4807:
4799:
4590:
4576:
4568:
3387:
2864:
2191:
2177:
2169:
1948:: CS1 maint: location missing publisher (
1583:"Tahdig with Lettuce - My Persian Kitchen"
1079:(Dominican Republic) in the Caribbean. In
47:
38:
1963:MorÓn, Carlos; GalvaÁn, Cristina (1996).
1813:National Institute of the Korean Language
1565:"۸ مدل ته دیگ که هر ایرانی باید بلد باشد"
1338:
1336:
1915:(in Korean). 28 May 2010. Archived from
1746:(Press release) (in Korean). 2 May 2014.
2027:Enriquez, Marge C. (13 February 2016).
1705:"주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안"
1332:
68:
2109:from the original on 16 December 2017.
1941:
394:, is a thin crust of slightly browned
1743:National Institute of Korean Language
1722:from the original on 15 February 2017
1713:National Institute of Korean Language
1638:
1636:
1634:
1632:
1625:from the original on 17 October 2011.
1454:from the original on 18 December 2012
1375:Peverelli on Chinese food and culture
27:Crunchy, slightly browned cooked rice
7:
2070:from the original on 12 October 2017
2008:from the original on 11 October 2017
1855:"Well-being food, nurungji is back!"
4552:
1512:from the original on 23 August 2017
1371:"Guoba – from nuisance to delicacy"
697:
277:
265:
253:
241:
229:
2058:Ocampo, Ambeth R. (30 June 2011).
1996:Salcedo, Margaux (3 August 2014).
1531:Perry, Charles (16 October 1997).
1369:Peverelli, Peter (28 March 2015).
25:
1998:"A tour of Bicol, by way of food"
1593:from the original on 10 July 2017
5997:
5985:
4551:
4542:
4541:
2039:from the original on 30 May 2017
1498:Louie, Elaine (9 January 2008).
590:Scorched rice is referred to as
578:) and is a prominent feature of
371:
91:- Colombia, Ecuador, Venezuela
57:
2089:Enriquez, Virgilio G. (1986).
1930:Teofilo Laime Ajacopa (2007).
955:
949:
917:
901:
891:
871:
857:
476:
467:
459:
171:
165:
153:
147:
1:
879:derives from this adjective.
1761:The Fire of Koreans (한국인의 화)
1737:주요 한식명 로마자 표기 및 표준 번역 확정안 공지
1428:(in French). 10 January 2018
966:South Korean companies made
742:, a crisp bottom crust. The
1938:] (in Spanish). La Paz.
1759:Kim (김열규), Yeolgyu (2004).
1648:Encyclopedia of Jewish Food
1160:). It is commonly found in
1132:Trinidad and Tobago cuisine
650:. It is a specialty of the
6096:
4788:History of Chinese cuisine
4557:WikiProject Food and drink
1967:. Domus Libri. p. 80.
1936:Quechua-Spanish dictionary
1150:, scorched rice is called
1107:, scorched rice is called
1099:, scorched rice is called
1083:, scorched rice is called
1043:Scorched rice is known as
1015:Thousand Character Classic
646:, scorched rice is called
29:
5980:
4768:
4605:
4537:
2219:List of fried rice dishes
2206:
2064:Philippine Daily Inquirer
2060:"From 'palay' to 'kanin'"
2033:Philippine Daily Inquirer
2002:Philippine Daily Inquirer
1426:www.voyage-madagascar.org
1287:cơm cháy tôm khô chà bông
1283:cơm cháy chà bông tôm khô
1156:
776:
708:"pot") is a specialty of
366:
195:
183:
111:
46:
5202:Aush-e-Sholeh-Ghalam-Kar
5187:Ash-e-Anar (Pomegranate)
1983:The Caribbean Dictionary
1736:
861:) or scorched rice is a
610:Scorched rice is called
377:Media: Scorched rice
287:- Valencian and Catalan
30:Not to be confused with
1232:Cơm cháy with goat meat
6080:Vietnamese rice dishes
6075:Philippine rice dishes
6070:Indonesian rice dishes
5394:Khoresh bādenjān lapeh
3466:Hainanese chicken rice
3296:Chicken wing rice roll
1233:
1225:
845:
767:
681:
635:
443:
309:- Cape Verdean Creole
217:
207:
175:) – Cantonese Chinese
5449:Khoresh ghormeh sabzi
3991:Arroz a la valenciana
2795:Pakistani rice dishes
2362:Arroz a la valenciana
2126:(in Spanish). Bubok.
2092:Philippine World-view
1677:"大正の味 蒸しかまどでお焦げご飯…岡山"
1652:John Wiley & Sons
1478:www.splendidtable.org
1231:
1223:
841:
761:
680:Tahdig (Tahchin) Iran
679:
626:
547:) do not produce it,
429:
157:) – Mandarin Chinese
79:- Dominican Republic
53:Scorched rice in Iran
6060:Japanese rice dishes
6035:Cape Verdean cuisine
5641:Azerbaijani pakhlava
5414:Khoresh alou esfenaj
5404:Khoresh bāmieh lapeh
4620:Chicken with chilies
4610:Ants climbing a tree
3471:Hainanese curry rice
3446:Claypot chicken rice
2887:Claypot chicken rice
2882:Baked pork chop rice
2326:Rice Krispies Treats
2155:"Cơm cháy Ninh Bình"
1105:Puerto Rican cuisine
766:in a Japanese museum
598:(bottom of rice) in
281:) - Egyptian Arabic
6025:Chinese rice dishes
5630:Sweets and desserts
4655:Hot and sour noodle
4361:American fried rice
4274:(Garlic fried rice)
3781:Nasi goreng pattaya
3536:Nasi goreng pattaya
2947:Yangzhou fried rice
2256:Charleston red rice
2212:List of rice dishes
2161:on 15 October 2017.
1884:Doosan Encyclopedia
1675:木曽田学 (7 May 2010).
1589:. 13 October 2010.
1350:. 15 September 2022
974:snacks and instant
539:. Since demand for
464:traditional Chinese
413:Cape Verdean Creole
43:
6065:Korean rice dishes
5464:Khoresh lubia-sabz
4313:Burmese fried rice
4142:Morisqueta tostada
4001:Bagoong fried rice
3716:Lontong cap go meh
3291:Chiayi turkey rice
2912:Hokkien fried rice
2321:Red beans and rice
2316:Moros y Cristianos
2246:Arroz con gandules
2241:Arroz a la tumbada
1587:My Persian Kitchen
1505:The New York Times
1238:Vietnamese cuisine
1234:
1226:
1183:Philippine cuisine
846:
768:
682:
636:
456:simplified Chinese
444:
436:Chinese restaurant
269:) - Hejazi Arabic
6055:Colombian cuisine
6012:
6011:
5586:Zeytoon Parvardeh
5553:
5552:
5035:
5034:
4796:
4795:
4773:Hong Kong cuisine
4725:Twice-cooked pork
4660:Chongqing hot pot
4565:
4564:
4504:Puffed rice cakes
4467:
4466:
3986:Arroz a la cubana
3976:Aligue fried rice
3379:
3378:
3361:Tube rice pudding
3223:Kimchi bokkeumbap
3120:Tamago kake gohan
2403:Arroz a la cubana
2286:Hawaiian haystack
2261:Diri ak djon djon
1661:978-0-470-39130-3
1538:Los Angeles Times
1402:. 6 February 2020
1275:cơm cháy chà bông
1224:Cơm cháy kho quẹt
1097:Dominican cuisine
1081:Colombian cuisine
484:
385:
384:
257:) - Iraqi Arabic
59:Alternative names
16:(Redirected from
6087:
6040:Ghanaian cuisine
6002:
6001:
5990:
5989:
5988:
5894:Southern Iranian
5879:Related cuisines
5601:Kashk e bademjan
5505:Tabriz meatballs
5389:Khoresh bademjan
5241:
4915:Herbs and spices
4841:
4823:
4816:
4809:
4800:
4778:Macanese cuisine
4670:Kung Pao chicken
4592:
4585:
4578:
4569:
4555:
4554:
4545:
4544:
4077:Ginataang munggo
3883:Nasi tutug oncom
3776:Nasi goreng jawa
3426:Banana leaf rice
3388:
2932:Rice noodle roll
2927:Minced pork rice
2865:
2680:Chungapura Pitha
2382:Pabellón criollo
2193:
2186:
2179:
2170:
2163:
2162:
2151:
2145:
2144:
2142:
2140:
2117:
2111:
2110:
2086:
2080:
2079:
2077:
2075:
2055:
2049:
2048:
2046:
2044:
2024:
2018:
2017:
2015:
2013:
1993:
1987:
1986:
1975:
1969:
1968:
1960:
1954:
1953:
1947:
1939:
1927:
1921:
1920:
1919:on 13 June 2011.
1895:
1889:
1888:
1875:
1869:
1868:
1867:on 3 March 2016.
1851:
1840:
1839:
1838:on 11 July 2011.
1824:
1818:
1817:
1800:
1794:
1792:
1791:on 19 July 2011.
1787:. Archived from
1781:
1775:
1774:
1756:
1750:
1747:
1731:
1729:
1727:
1721:
1715:. 30 July 2014.
1710:
1702:
1698:
1689:
1688:
1683:. Archived from
1672:
1666:
1665:
1640:
1627:
1626:
1609:
1603:
1602:
1600:
1598:
1579:
1573:
1572:
1561:
1555:
1554:
1552:
1550:
1541:. Archived from
1528:
1522:
1521:
1519:
1517:
1495:
1489:
1488:
1486:
1484:
1470:
1464:
1463:
1461:
1459:
1444:
1438:
1437:
1435:
1433:
1418:
1412:
1411:
1409:
1407:
1400:www.ghgossip.com
1392:
1386:
1385:
1383:
1381:
1366:
1360:
1359:
1357:
1355:
1340:
1279:cơm cháy tôm khô
1251:
1202:Catalan language
1159:
1158:
1148:Burmese language
1126:for a ration of
958:
957:
952:
951:
920:
919:
904:
903:
894:
893:
874:
873:
860:
859:
781:
779:
778:
699:
652:Wonogiri Regency
577:
574:
571:
568:
565:
512:
509:
506:
503:
500:
485:
482:
478:
469:
461:
390:, also known as
375:
327:Main ingredients
280:
279:
268:
267:
256:
255:
244:
243:
232:
231:
221:)– Azerbaijani
220:
210:
198:
197:
186:
185:
174:
173:
168:
167:
156:
155:
150:
149:
114:
113:
51:
44:
42:
21:
6095:
6094:
6090:
6089:
6088:
6086:
6085:
6084:
6045:Iranian cuisine
6030:Sichuan cuisine
6015:
6014:
6013:
6008:
6004:Food portal
5996:
5992:Iran portal
5986:
5984:
5976:
5874:
5833:
5792:
5625:
5574:
5549:
5473:
5469:Khoresh reevaas
5444:Khoresh gheimeh
5384:Baghala ghatogh
5370:
5351:Isfahan Beryani
5297:
5268:Kabab bakhtiari
5232:
5197:Aush-e-Shalqham
5164:Soups and āshes
5159:
5133:
5101:
5072:khuske-e-tanour
5040:Breads and nans
5031:
4910:
4832:
4830:Iranian cuisine
4827:
4797:
4792:
4783:Chinese cuisine
4764:
4735:Wuliangye Yibin
4715:Suanla chaoshou
4625:Dan dan noodles
4601:
4599:Sichuan cuisine
4596:
4566:
4561:
4533:
4519:Rice vermicelli
4463:
4390:
4386:Thai fried rice
4347:
4305:
4297:
4152:Nasing biringyi
3962:
3622:
3401:
3399:
3395:
3375:
3336:Milkfish congee
3262:
3149:
2956:
2854:
2631:
2608:
2510:
2486:Concoction rice
2467:
2391:
2345:
2251:Arroz con pollo
2224:
2202:
2197:
2167:
2166:
2153:
2152:
2148:
2138:
2136:
2134:
2119:
2118:
2114:
2103:
2088:
2087:
2083:
2073:
2071:
2057:
2056:
2052:
2042:
2040:
2026:
2025:
2021:
2011:
2009:
1995:
1994:
1990:
1977:
1976:
1972:
1962:
1961:
1957:
1940:
1929:
1928:
1924:
1897:
1896:
1892:
1877:
1876:
1872:
1853:
1852:
1843:
1826:
1825:
1821:
1804:"Definition of
1802:
1801:
1797:
1783:
1782:
1778:
1771:
1758:
1757:
1753:
1738:
1734:
1725:
1723:
1719:
1708:
1703:
1700:
1699:
1692:
1681:Yomiuri Shimbun
1674:
1673:
1669:
1662:
1654:. p. 585.
1642:
1641:
1630:
1618:Persian Cuisine
1611:
1610:
1606:
1596:
1594:
1581:
1580:
1576:
1563:
1562:
1558:
1548:
1546:
1530:
1529:
1525:
1515:
1513:
1497:
1496:
1492:
1482:
1480:
1472:
1471:
1467:
1457:
1455:
1446:
1445:
1441:
1431:
1429:
1420:
1419:
1415:
1405:
1403:
1394:
1393:
1389:
1379:
1377:
1368:
1367:
1363:
1353:
1351:
1342:
1341:
1334:
1329:
1324:
1300:
1245:
1240:, it is called
1218:
1195:
1172:
1144:
1142:Myanmar (Burma)
1041:
912:dolsot bibimbap
836:
811:meal served at
785:Until electric
773:
756:
736:
710:Iranian cuisine
674:
621:
608:
588:
575:
572:
569:
566:
537:Sichuan cuisine
510:
507:
504:
501:
449:
409:
404:
381:
312:
85:- Peru, Panama
67:
66:
54:
40:
35:
28:
23:
22:
15:
12:
11:
5:
6093:
6091:
6083:
6082:
6077:
6072:
6067:
6062:
6057:
6052:
6047:
6042:
6037:
6032:
6027:
6017:
6016:
6010:
6009:
6007:
6006:
5994:
5981:
5978:
5977:
5975:
5974:
5969:
5960:
5955:
5953:Middle Eastern
5950:
5945:
5940:
5935:
5930:
5929:
5928:
5923:
5918:
5908:
5903:
5898:
5897:
5896:
5891:
5882:
5880:
5876:
5875:
5873:
5872:
5867:
5862:
5857:
5852:
5847:
5841:
5839:
5835:
5834:
5832:
5831:
5826:
5824:Turkish coffee
5821:
5816:
5811:
5806:
5800:
5798:
5794:
5793:
5791:
5790:
5785:
5780:
5778:Tabrizi Lovuez
5775:
5770:
5765:
5760:
5754:
5749:
5744:
5739:
5734:
5729:
5724:
5719:
5714:
5709:
5704:
5699:
5694:
5689:
5684:
5679:
5674:
5669:
5664:
5659:
5654:
5649:
5644:
5633:
5631:
5627:
5626:
5624:
5623:
5618:
5616:Mirza Ghassemi
5613:
5608:
5603:
5598:
5593:
5588:
5582:
5580:
5576:
5575:
5573:
5572:
5567:
5561:
5559:
5555:
5554:
5551:
5550:
5548:
5547:
5542:
5537:
5532:
5527:
5522:
5517:
5512:
5507:
5502:
5497:
5492:
5487:
5481:
5479:
5475:
5474:
5472:
5471:
5466:
5461:
5459:Khoresh karafs
5456:
5454:Khoresh kangar
5451:
5446:
5441:
5436:
5431:
5426:
5421:
5416:
5411:
5406:
5401:
5399:Khoresh bāmieh
5396:
5391:
5386:
5380:
5378:
5372:
5371:
5369:
5368:
5363:
5358:
5353:
5348:
5343:
5338:
5333:
5328:
5323:
5318:
5313:
5307:
5305:
5299:
5298:
5296:
5295:
5290:
5285:
5280:
5278:Kabab koobideh
5275:
5270:
5265:
5260:
5255:
5249:
5247:
5238:
5234:
5233:
5231:
5230:
5225:
5220:
5215:
5214:(main article)
5209:
5204:
5199:
5194:
5189:
5184:
5179:
5178:(main article)
5173:
5167:
5165:
5161:
5160:
5158:
5157:
5152:
5147:
5145:Lighvan cheese
5141:
5139:
5135:
5134:
5132:
5131:
5126:
5121:
5116:
5115:(main article)
5109:
5107:
5103:
5102:
5100:
5099:
5094:
5089:
5084:
5079:
5074:
5069:
5064:
5059:
5054:
5049:
5043:
5041:
5037:
5036:
5033:
5032:
5030:
5029:
5024:
5019:
5014:
5009:
5004:
4999:
4994:
4989:
4984:
4979:
4974:
4969:
4964:
4959:
4954:
4949:
4944:
4939:
4934:
4929:
4924:
4918:
4916:
4912:
4911:
4909:
4908:
4903:
4898:
4893:
4888:
4883:
4878:
4873:
4868:
4863:
4858:
4853:
4847:
4845:
4838:
4834:
4833:
4828:
4826:
4825:
4818:
4811:
4803:
4794:
4793:
4791:
4790:
4785:
4780:
4775:
4769:
4766:
4765:
4763:
4762:
4757:
4752:
4747:
4742:
4737:
4732:
4727:
4722:
4717:
4712:
4710:Sichuan pepper
4707:
4702:
4697:
4692:
4687:
4682:
4677:
4672:
4667:
4662:
4657:
4652:
4647:
4642:
4637:
4632:
4627:
4622:
4617:
4612:
4606:
4603:
4602:
4597:
4595:
4594:
4587:
4580:
4572:
4563:
4562:
4560:
4559:
4549:
4538:
4535:
4534:
4532:
4531:
4526:
4521:
4516:
4511:
4506:
4501:
4499:Parboiled rice
4496:
4491:
4486:
4481:
4475:
4473:
4469:
4468:
4465:
4464:
4462:
4461:
4456:
4451:
4446:
4441:
4436:
4431:
4426:
4424:Bún thịt nướng
4421:
4416:
4411:
4406:
4400:
4398:
4392:
4391:
4389:
4388:
4383:
4378:
4373:
4368:
4363:
4357:
4355:
4349:
4348:
4346:
4345:
4340:
4335:
4330:
4325:
4320:
4315:
4309:
4307:
4299:
4298:
4296:
4295:
4290:
4285:
4280:
4275:
4269:
4264:
4259:
4254:
4249:
4244:
4239:
4234:
4229:
4224:
4219:
4214:
4209:
4204:
4199:
4194:
4192:Pancit palabok
4189:
4187:Pancit Malabon
4184:
4179:
4174:
4169:
4164:
4159:
4154:
4149:
4144:
4139:
4134:
4129:
4124:
4119:
4114:
4109:
4104:
4099:
4094:
4089:
4084:
4079:
4074:
4072:Ginataang mais
4069:
4064:
4059:
4054:
4049:
4043:
4038:
4033:
4028:
4023:
4018:
4013:
4008:
4003:
3998:
3993:
3988:
3983:
3978:
3972:
3970:
3964:
3963:
3961:
3960:
3955:
3950:
3945:
3940:
3935:
3930:
3925:
3920:
3915:
3910:
3905:
3900:
3895:
3890:
3885:
3880:
3875:
3870:
3865:
3860:
3855:
3850:
3845:
3840:
3835:
3830:
3825:
3820:
3815:
3810:
3805:
3800:
3795:
3790:
3785:
3784:
3783:
3778:
3768:
3763:
3758:
3753:
3748:
3743:
3738:
3733:
3728:
3723:
3718:
3713:
3708:
3703:
3698:
3693:
3688:
3683:
3678:
3673:
3668:
3663:
3658:
3653:
3648:
3643:
3638:
3632:
3630:
3624:
3623:
3621:
3620:
3615:
3610:
3605:
3600:
3595:
3590:
3585:
3580:
3575:
3570:
3565:
3560:
3555:
3550:
3545:
3540:
3539:
3538:
3528:
3523:
3518:
3513:
3508:
3503:
3498:
3496:Pulut panggang
3493:
3488:
3483:
3478:
3473:
3468:
3463:
3458:
3453:
3448:
3443:
3438:
3433:
3428:
3423:
3418:
3413:
3407:
3405:
3385:
3384:Southeast Asia
3381:
3380:
3377:
3376:
3374:
3373:
3368:
3363:
3358:
3353:
3348:
3343:
3338:
3333:
3328:
3323:
3318:
3313:
3311:Glutinous rice
3308:
3303:
3298:
3293:
3288:
3283:
3278:
3272:
3270:
3264:
3263:
3261:
3260:
3255:
3250:
3245:
3240:
3235:
3230:
3225:
3220:
3215:
3210:
3205:
3200:
3195:
3190:
3185:
3180:
3175:
3170:
3165:
3159:
3157:
3151:
3150:
3148:
3147:
3142:
3137:
3132:
3127:
3122:
3117:
3115:Takikomi gohan
3112:
3107:
3102:
3097:
3092:
3087:
3082:
3077:
3072:
3067:
3062:
3057:
3052:
3047:
3042:
3037:
3032:
3027:
3025:Japanese curry
3022:
3017:
3012:
3007:
3002:
2997:
2992:
2987:
2982:
2977:
2972:
2966:
2964:
2958:
2957:
2955:
2954:
2949:
2944:
2939:
2934:
2929:
2924:
2919:
2914:
2909:
2904:
2899:
2894:
2889:
2884:
2879:
2873:
2871:
2862:
2856:
2855:
2853:
2852:
2847:
2842:
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2835:Rice and curry
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2755:Payesh/Payasam
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2665:Chaaler Payesh
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2655:Bisi Bele Bath
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2387:Rice and beans
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2331:Rice and gravy
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2276:Glorified rice
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2019:
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1687:on 9 May 2010.
1667:
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1545:on 25 May 2011
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1322:External links
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1075:(Jamaica) and
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1037:
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832:
813:tea ceremonies
762:A traditional
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73:- Puerto Rico
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6050:Iraqi cuisine
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5579:Hors d'oeuvre
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5434:Khoresh qārch
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5424:Khoresh havij
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5263:Kabab chenjeh
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5119:Shirazi salad
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5067:khuske-shirin
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4760:Zhangcha duck
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4376:Khao mu daeng
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4372:
4369:
4367:
4364:
4362:
4359:
4358:
4356:
4354:
4350:
4344:
4343:Thingyan rice
4341:
4339:
4336:
4334:
4331:
4329:
4326:
4324:
4321:
4319:
4318:Buttered rice
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4308:
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3793:Nasi jamblang
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3726:Lontong sayur
3724:
3722:
3721:Lontong dekem
3719:
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3714:
3712:
3711:Lontong balap
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3321:Khong bah png
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2845:Soft Khichuri
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2619:
2617:
2615:
2611:
2605:
2602:
2600:
2597:
2595:
2592:
2590:
2587:
2585:
2582:
2580:
2577:
2575:
2572:
2570:
2567:
2565:
2562:
2560:
2557:
2555:
2552:
2550:
2547:
2545:
2542:
2540:
2537:
2535:
2532:
2530:
2527:
2525:
2522:
2521:
2519:
2517:
2513:
2507:
2506:Thieboudienne
2504:
2502:
2499:
2497:
2494:
2492:
2489:
2487:
2484:
2482:
2479:
2478:
2476:
2474:
2470:
2464:
2461:
2459:
2456:
2454:
2451:
2449:
2446:
2444:
2441:
2439:
2436:
2434:
2431:
2429:
2426:
2424:
2421:
2419:
2418:Arròs a banda
2416:
2414:
2411:
2409:
2406:
2404:
2401:
2400:
2398:
2394:
2388:
2385:
2383:
2380:
2378:
2377:Bandeja paisa
2375:
2373:
2370:
2368:
2365:
2363:
2360:
2358:
2357:Arroz à grega
2355:
2354:
2352:
2350:South America
2348:
2342:
2341:Shrimp creole
2339:
2337:
2334:
2332:
2329:
2327:
2324:
2322:
2319:
2317:
2314:
2312:
2309:
2307:
2304:
2302:
2299:
2297:
2294:
2292:
2289:
2287:
2284:
2282:
2279:
2277:
2274:
2272:
2269:
2267:
2264:
2262:
2259:
2257:
2254:
2252:
2249:
2247:
2244:
2242:
2239:
2237:
2236:Arroz poblano
2234:
2233:
2231:
2229:North America
2227:
2221:
2220:
2216:
2214:
2213:
2209:
2208:
2205:
2201:
2194:
2189:
2187:
2182:
2180:
2175:
2174:
2171:
2160:
2156:
2150:
2147:
2135:
2133:9788468615455
2129:
2125:
2124:
2116:
2113:
2108:
2104:
2102:9789971988197
2098:
2094:
2093:
2085:
2082:
2069:
2065:
2061:
2054:
2051:
2038:
2034:
2030:
2023:
2020:
2007:
2003:
1999:
1992:
1989:
1984:
1980:
1974:
1971:
1966:
1959:
1956:
1951:
1945:
1937:
1933:
1926:
1923:
1918:
1914:
1913:
1908:
1906:
1902:
1894:
1891:
1886:
1885:
1880:
1874:
1871:
1866:
1862:
1861:
1856:
1850:
1848:
1846:
1842:
1837:
1833:
1832:Gwangju Dream
1829:
1823:
1820:
1815:
1814:
1809:
1807:
1799:
1796:
1793:, Click Korea
1790:
1786:
1780:
1777:
1772:
1770:89-89899-93-1
1766:
1762:
1755:
1752:
1745:
1744:
1739:
1733:
1732:
1718:
1714:
1706:
1697:
1695:
1691:
1686:
1682:
1678:
1671:
1668:
1663:
1657:
1653:
1649:
1645:
1639:
1637:
1635:
1633:
1629:
1624:
1620:
1619:
1614:
1608:
1605:
1592:
1588:
1584:
1578:
1575:
1571:(in Persian).
1570:
1566:
1560:
1557:
1544:
1540:
1539:
1534:
1527:
1524:
1511:
1507:
1506:
1501:
1494:
1491:
1479:
1475:
1469:
1466:
1453:
1449:
1443:
1440:
1427:
1423:
1417:
1414:
1401:
1397:
1391:
1388:
1376:
1372:
1365:
1362:
1349:
1345:
1339:
1337:
1333:
1326:
1321:
1317:
1314:
1312:
1311:
1307:
1305:
1302:
1301:
1297:
1295:
1292:
1288:
1284:
1280:
1276:
1272:
1268:
1264:
1260:
1256:
1252:
1249:
1244:
1239:
1230:
1222:
1215:
1213:
1211:
1207:
1203:
1199:
1192:
1190:
1188:
1184:
1180:
1177:(Tagalog) or
1176:
1169:
1167:
1165:
1164:
1153:
1149:
1141:
1139:
1137:
1133:
1129:
1125:
1121:
1117:
1114:
1110:
1106:
1102:
1098:
1094:
1090:
1086:
1082:
1078:
1074:
1070:
1066:
1062:
1058:
1054:
1050:
1046:
1039:Latin America
1038:
1036:
1034:
1033:
1028:
1024:
1020:
1016:
1012:
1007:
1005:
1002:
998:
997:
993:
989:
985:
981:
977:
973:
969:
964:
962:
946:
942:
938:
937:
932:
928:
926:
925:
914:
913:
908:
898:
888:
884:
880:
878:
875:) in Korean;
868:
864:
854:
850:
844:
840:
833:
831:
829:
825:
821:
816:
814:
810:
809:
804:
800:
798:
794:
793:
788:
783:
772:
765:
760:
753:
751:
749:
745:
741:
733:
731:
729:
725:
719:
717:
716:
711:
707:
703:
695:
691:
687:
678:
671:
669:
667:
663:
662:
656:
653:
649:
645:
642:, especially
641:
634:
630:
625:
618:
616:
613:
605:
603:
601:
597:
593:
585:
583:
581:
561:
557:
552:
550:
546:
542:
538:
534:
530:
526:
524:
520:
516:
496:
493:
489:
479:
473:
465:
457:
453:
446:
441:
437:
433:
428:
424:
422:
418:
414:
406:
401:
399:
397:
393:
389:
388:Scorched rice
378:
374:
369:
368:
365:
362:
358:
354:
350:
346:
342:
339:
335:
332:
329:
325:
322:
319:
315:
308:
305:
302:
299:
296:
292:
289:
286:
283:
274:
273:arae el halla
271:
262:
259:
250:
247:
238:
235:
233:) – Persian
226:
223:
219:
214:
209:
204:
201:
199:) – Japanese
192:
189:
180:
177:
162:
159:
144:
141:
138:
135:
133:– Vietnamese
132:
129:
126:
125:kaning tutóng
123:
120:
117:
108:
105:
102:
99:
96:
93:
90:
87:
84:
81:
78:
75:
72:
69:
61:
50:
45:
41:Scorched rice
37:
33:
19:
5759:(Shole-zard)
5611:Mast-o-Khiar
5520:Port sausage
5439:Ghalieh mahi
5429:Khoresh kadu
5366:Zereshk polo
5316:Baghali polo
5311:Albaloo polo
5253:Chelow kabab
5192:Aush-e-doogh
5182:Aush reshteh
5155:Beyaz Peynir
4932:Black pepper
4640:Fuqi feipian
4514:Rice pudding
4494:Instant rice
4484:Coconut rice
4454:Rice noodles
4323:Coconut rice
4237:Puto bumbong
4182:Pancit choca
4177:Pancit bihon
3923:Putu mangkok
3913:Pulot tartal
3868:Nasi tempong
3756:Nasi beriani
3516:Nasi beriani
3461:Economy rice
3193:Heotjesatbap
3015:Hitsumabushi
3010:Hayashi rice
2937:Siu mei rice
2850:Zafran Bhaat
2740:Kabuli pulaw
2685:Coconut rice
2614:Central Asia
2463:Three-in-One
2372:Arroz tapado
2367:Arroz chaufa
2311:Mexican rice
2291:Hoppin' John
2217:
2210:
2159:the original
2149:
2137:. Retrieved
2122:
2115:
2091:
2084:
2072:. Retrieved
2063:
2053:
2041:. Retrieved
2032:
2022:
2010:. Retrieved
2001:
1991:
1982:
1973:
1964:
1958:
1935:
1931:
1925:
1917:the original
1912:Hankook Ilbo
1910:
1904:
1900:
1893:
1887:(in Korean).
1882:
1873:
1865:the original
1858:
1836:the original
1831:
1822:
1816:(in Korean).
1811:
1805:
1798:
1789:the original
1779:
1760:
1754:
1741:
1724:. Retrieved
1685:the original
1670:
1647:
1616:
1607:
1595:. Retrieved
1586:
1577:
1568:
1559:
1547:. Retrieved
1543:the original
1536:
1526:
1514:. Retrieved
1503:
1493:
1481:. Retrieved
1477:
1468:
1456:. Retrieved
1442:
1430:. Retrieved
1425:
1416:
1404:. Retrieved
1399:
1390:
1378:. Retrieved
1374:
1364:
1352:. Retrieved
1347:
1308:
1290:
1286:
1282:
1278:
1274:
1270:
1267:dried shrimp
1262:
1254:
1241:
1235:
1212:in Spanish.
1209:
1197:
1196:
1187:poverty food
1178:
1174:
1173:
1161:
1151:
1145:
1135:
1119:
1115:
1112:
1108:
1100:
1092:
1088:
1084:
1076:
1072:
1068:
1064:
1060:
1056:
1052:
1048:
1044:
1042:
1030:
1026:
1022:
1018:
1010:
1009:Mentions of
1008:
1000:
994:
991:
987:
983:
979:
975:
971:
967:
965:
944:
940:
936:Dongui Bogam
934:
930:
929:
922:
910:
906:
897:nurungji bap
896:
886:
882:
881:
876:
866:
848:
847:
842:
827:
823:
819:
817:
806:
802:
801:
796:
790:
787:rice cookers
784:
770:
769:
763:
747:
743:
739:
737:
723:
720:
713:
705:
701:
689:
683:
665:
659:
657:
647:
644:Central Java
637:
628:
611:
609:
595:
591:
589:
580:claypot rice
555:
553:
548:
545:rice cookers
540:
532:
528:
527:
518:
487:
475:
451:
450:
431:
416:
410:
392:crunchy rice
391:
387:
386:
360:
356:
352:
348:
344:
340:
306:
300:
294:
290:
284:
272:
260:
248:
245:) – Kurdish
236:
224:
212:
202:
190:
178:
160:
142:
139:– Malagasy
136:
130:
124:
118:
115:) - Burmese
106:
100:
94:
88:
82:
76:
70:
36:
5921:Azerbaijani
5838:Instruments
5768:Sohan asali
5565:Delal sauce
5409:Khoresh Beh
5346:Shirin polo
5336:Morasa polo
5331:Loobia polo
5288:Kabab torsh
5258:Jujeh kabab
5124:Salad Shoor
4886:Pomegranate
4856:Bell pepper
4837:Ingredients
4750:Zajiangmian
4675:Leng chi tu
4630:Doubanjiang
4529:Yellow rice
4509:Puffed rice
4371:Khao kha mu
4252:Sapin-sapin
4227:Putli mandi
4207:Pichi-pichi
4052:Burong isda
4006:Balao-balao
3996:Arroz caldo
3968:Philippines
3928:Putu mayang
3878:Nasi timbel
3858:Nasi padang
3853:Nasi minyak
3848:Nasi megono
3833:Nasi lengko
3823:Nasi kuning
3818:Nasi kucing
3813:Nasi kebuli
3798:Nasi jinggo
3771:Nasi goreng
3766:Nasi campur
3761:Nasi bogana
3746:Nasi ambeng
3608:Satti Sorru
3583:Nasi paprik
3578:Nasi minyak
3573:Nasi lemuni
3563:Nasi kerabu
3558:Nasi kebuli
3543:Nasi kandar
3531:Nasi goreng
3526:Nasi dagang
3521:Nasi campur
3511:Nasi ambeng
3356:Ti hoeh koe
3351:Sticky rice
3286:Bí-tâi-ba̍k
3218:Jeonbok-juk
3203:Hoe-deopbap
3178:Garae-tteok
3173:Bokkeum-bap
3095:Rice burger
3055:Keihan rice
2942:Sticky rice
2780:Nasi goreng
2569:Orez Shu'it
2491:Jollof rice
2453:Riz Casimir
2443:Risalamande
2413:Arròs negre
2336:Rice cereal
2271:Gallo pinto
2200:Rice dishes
1726:14 February
1701:(in Korean)
1549:28 December
1516:28 December
1432:14 February
1406:16 February
1380:16 February
1348:cookgem.com
1304:Cooked rice
1246: [
1210:churruscado
1170:Philippines
1055:(Ecuador),
1021:(天), earth
961:South Korea
943:was called
863:traditional
855::
728:sour cherry
704:"bottom" +
573:rice scorch
321:Cooked rice
303:- Makhuwa
187:) – Korean
127:– Filipino
32:Crispy rice
6019:Categories
5804:Aragh sagi
5788:Yazdi cake
5752:Shekarbura
5677:Gosh-e Fil
5485:Kale pache
5341:Sabzi polo
5321:Kalam polo
5283:Kabab mahi
5273:Kabab barg
5017:Red pepper
4844:Vegetables
4740:Yanbangcai
4695:Mapo doufu
4685:Mala sauce
4524:White rice
4479:Brown rice
4419:Bún bò Huế
4333:Hsi htamin
4278:Sinigapuna
4257:Sayongsong
4057:Champorado
3933:Rijsttafel
3863:Nasi pecel
3843:Nasi mandi
3838:Nasi liwet
3828:Nasi lemak
3803:Nasi kapau
3788:Nasi gurih
3751:Nasi bakar
3736:Madumongso
3646:Bubur ayam
3568:Nasi lemak
3553:Nasi katok
3441:Chwee kueh
3431:Bubur ayam
3331:Lo bah png
3306:Fried rice
2897:Fried rice
2830:Puliyogare
2800:Panta bhat
2750:Kori rotti
2730:Jeera rice
2705:Daal Bhaat
2637:South Asia
2579:Sabzi polo
2501:Ofada rice
2481:Banga rice
2438:Rijsttafel
2428:Nasischijf
2266:Dirty rice
2074:11 October
2043:11 October
2012:11 October
1879:"Nurungji"
1860:Donga Ilbo
1828:"Nurungji"
1785:"Nurungji"
1644:Marks, Gil
1483:28 January
1327:References
1259:pork floss
1163:hsi htamin
1157:ထမင်းချိုး
1152:htamin gyo
945:chwigunban
924:bokkeumbap
887:nureun bap
661:rengginang
606:Madagascar
556:faan6 ziu1
508:rice guoba
430:A dish of
421:Cape Verde
407:Cape Verde
361:rengginang
337:Variations
278:قرع الحلّة
161:faan6 ziu1
119:kerak nasi
112:ထမင်းချိုး
107:htamin gyo
103:– Quechua
5948:Levantine
5911:Caucasian
5860:Taveh/Sac
5797:Beverages
5757:Sholezard
5717:Nokhodchi
5692:Koloocheh
5540:Tas kebab
5012:Pistachio
4906:Tarkhineh
4891:Split pea
4720:Tuotuorou
4366:Khao chae
4338:No htamin
4288:Tinapayan
4242:Puto seco
4087:Java rice
4011:Baye baye
3903:Onde-onde
3893:Nasi ulam
3888:Nasi uduk
3808:Nasi kari
3636:Arem-arem
3628:Indonesia
3598:Onde-onde
3588:Nasi ulam
3548:Nasi kari
3456:Duck rice
3403:Singapore
3248:Tarak-juk
3198:Hobak-juk
3188:Gyeongdan
3140:Yakimochi
3110:Taco rice
3060:Kiritanpo
3045:Katemeshi
3030:Kamameshi
2975:Botamochi
2877:Boluo fan
2860:East Asia
2790:Paniyaram
2785:Neer dosa
2775:Kaha bath
2715:Idiyappam
2690:Curd rice
2670:Chitranna
2660:Bora saul
2564:Mujaddara
2516:West Asia
2301:Loco moco
2296:Jambalaya
1979:"bun bun"
1944:cite book
1806:nureunbap
1597:23 August
1354:3 October
1310:Sungnyung
1071:(Haiti),
980:nureunbap
826:setting.
664:. Unlike
640:Indonesia
619:Indonesia
402:Varieties
218:qazandibi
213:qazandibi
5933:Assyrian
5926:Georgian
5916:Armenian
5885:Iranian
5742:Qurabiya
5722:Masghati
5702:Lavashak
5697:Kolompeh
5667:Faloodeh
5515:Omelette
5419:Fesenjān
5293:Shashlik
5171:Abgoosht
4967:Hazelnut
4947:Cinnamon
4942:Chestnut
4927:Barberry
4876:Eggplant
4866:Chickpea
4680:Malatang
4547:Category
4444:Gỏi cuốn
4439:Cơm rượu
4414:Bún riêu
4404:Bánh bèo
4381:Khao lam
4353:Thailand
4272:Sinangág
4247:Salukara
4197:Panyalam
4117:Kutsinta
4102:Kiampong
4036:Binignit
4016:Bibingka
3948:Tinutuan
3908:Pinyaram
3898:Nagasari
3873:Nasi tim
3603:Penyiram
3593:Nagasari
3397:Malaysia
3316:Tangyuan
3238:Ogok-bap
3233:Nurungji
3208:Injeolmi
3168:Bibimbap
3125:Tekkadon
3090:Oyakodon
3050:Katsudon
3020:Ikameshi
2990:Chūkadon
2970:Agemochi
2825:Pulihora
2770:Lamprais
2765:Kiribath
2735:Jhalmuri
2710:Diyabath
2423:Kedgeree
2408:Arancini
2139:19 April
2107:Archived
2068:Archived
2037:Archived
2006:Archived
1903:, earth
1717:Archived
1646:(2010).
1623:Archived
1591:Archived
1510:Archived
1474:"Tahdig"
1452:Archived
1298:See also
1291:Cơm cháy
1255:chà bông
1243:cơm cháy
1198:Socarrat
1116:(cucayo)
1057:concolón
1027:nurungji
1011:nurungji
1001:nurungji
992:nurungji
988:Nurungji
984:nurungji
978:to make
976:nurungji
972:nurungji
968:nurungji
941:nurungji
931:Nurungji
907:Nurungji
883:Nurungji
877:nurungji
849:Nurungji
843:nurungji
777:お焦げ, おこげ
631:sold in
488:mi guoba
440:Valencia
432:mi guoba
417:kokorota
349:nurungji
307:kokorota
285:socarrat
179:nurungji
131:cơm cháy
97:- Haiti
83:concolón
5967:Ottoman
5963:Turkish
5943:Kurdish
5906:Balochi
5889:Caspian
5865:Samovar
5819:Sharbat
5783:Zoolbia
5732:Poolaki
5727:Pashmak
5707:Murabba
5687:Sarshir
5657:Berenji
5652:Bastani
5647:Bamiyeh
5637:Baklava
5570:Mahyawa
5535:Tarhana
5525:Reshteh
5495:Nargesi
5490:Kashkak
5376:Khoresh
5361:Tahchin
5207:Bozbash
5138:Cheeses
5092:Shirmal
5052:Dushabi
5047:Barbari
5022:Saffron
5007:Parsley
5002:Paprika
4997:Oregano
4896:Spinach
4861:Cabbage
4755:Zha cai
4745:Yuxiang
4705:Shuizhu
4700:Pao cai
4665:Hot pot
4645:Guaiwei
4615:Bingfen
4434:Cơm nắm
4429:Cơm tấm
4409:Bun cha
4396:Vietnam
4328:Htamanè
4306:(Burma)
4303:Myanmar
4217:Pinipig
4212:Pilipit
4172:Palitaw
4157:Oko-oko
4097:Kalamay
4067:Espasol
4048:(Tapay)
4041:Bringhe
4031:Binalot
4026:Binakle
3953:Tumpeng
3706:Lontong
3671:Ketupat
3641:Bakcang
3501:Lontong
3481:Ketupat
3476:Kelupis
3421:Bakcang
3281:Bí-pang
3228:Kongbap
3085:Onigiri
3080:Omurice
3040:Karukan
3035:Kankoro
2995:Donburi
2985:Chazuke
2745:Khichdi
2650:Biryani
2559:Maqluba
2539:Kushari
2524:Bukhari
2496:Koshary
2448:Risotto
1458:10 June
1316:Tahchin
1271:mỡ hành
1263:tôm khô
1216:Vietnam
1146:In the
1136:bun bun
1124:Quechua
1065:raspado
1053:cocolón
1032:gamasot
1029:in the
996:baeksuk
982:, many
808:kaiseki
748:hikakeh
744:hikakeh
740:hikakeh
694:Persian
633:Cirebon
596:ɛmo ase
567:
515:Chinese
513:) is a
502:
357:tah dig
295:ɛmo ase
249:hakakeh
237:bınkıř
203:qazmagh
89:cocolón
5901:Afghan
5870:Tanoor
5855:Oklava
5850:Mangal
5773:Sorbet
5747:Samanu
5737:Qottab
5662:Cookie
5621:Torshi
5558:Sauces
5545:Yakhni
5530:Samosa
5510:Ashpal
5356:Tahdig
5237:Dishes
5228:Sirabi
5218:Haleem
5212:Chorba
5129:Yogurt
5106:Salads
5097:Taftan
5087:Sangak
5077:Lavash
5057:Ghandi
5027:Walnut
4962:Golpar
4957:Garlic
4937:Balgur
4922:Advieh
4901:Tomato
4881:Lentil
4871:Cowpea
4730:Wonton
4690:Maocai
4635:Douhua
4489:Congee
4262:Shakoy
4202:Pastil
4167:Paelya
4112:Kuning
4107:Kiping
3938:Serabi
3696:Lemper
3691:Lemang
3686:Laklak
3676:Klepon
3656:Burasa
3491:Lemang
3486:Lamban
3436:Burasa
3392:Brunei
3371:Zongzi
3366:Wa Gui
3301:Donfan
3276:Bí-hún
3268:Taiwan
3258:Yaksik
3243:Sundae
3213:Jatjuk
3183:Gimbap
3135:Unadon
3100:Senbei
3070:Moffle
3005:Gyūdon
2980:Chahan
2952:Zongzi
2922:Mixian
2902:Gaifan
2892:Erkuai
2820:Pongal
2695:Congee
2675:Chirha
2594:Tahdig
2589:Sütlaç
2584:Saleeg
2554:Mansaf
2473:Africa
2458:Supplì
2433:Paella
2396:Europe
2306:Locrio
2130:
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1767:
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1175:Tutong
1130:) .In
1120:kukayu
1113:kukayu
1101:concón
1085:cucayo
1077:concón
1073:bunbun
1069:graten
1045:cucayo
953:;
921:) and
918:돌솥 비빔밥
867:nureun
853:Korean
792:kamado
764:kamado
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715:chelow
698:ته دیگ
690:Tahdig
627:Large
612:apango
477:guō bā
474::
472:pinyin
466::
458::
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301:mawowó
297:- Twi
261:kodada
225:tahdig
208:qazmağ
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77:concón
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5938:Iraqi
5845:Jezve
5829:Kefir
5814:Doogh
5763:Sohān
5712:Noghl
5682:Halva
5596:Labne
5591:Dolma
5500:Kofta
5478:Other
5326:Kateh
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5113:Mazeh
4992:Onion
4952:Cumin
4851:Beans
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4472:Other
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3666:Dodol
3661:Burgo
3651:Bugis
3618:Wajik
3613:Tapai
3451:Dodol
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3346:Mochi
3341:Misua
3253:Tteok
3155:Korea
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3105:Sushi
3075:Okayu
3065:Mochi
3000:Doria
2962:Japan
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2907:Guoba
2869:China
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2805:Pulao
2760:Murhi
2604:Zerde
2599:Tahri
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2534:Kateh
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2281:Gumbo
1934:[
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1720:(PDF)
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1193:Spain
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1109:pegao
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1025:(地),
1019:cheon
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895:) or
834:Korea
828:Okoge
824:okoge
820:okoge
803:Okoge
797:okoge
771:Okoge
754:Japan
666:intip
648:intip
629:intip
592:kanzo
586:Ghana
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541:guōbā
533:Guōbā
529:Guōbā
519:guōbā
452:Guōbā
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353:okoge
345:guōbā
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2700:Dosa
2645:Baji
2622:Plov
2544:Lâpa
2141:2018
2128:ISBN
2097:ISBN
2076:2017
2045:2017
2014:2017
1950:link
1765:ISBN
1728:2017
1656:ISBN
1599:2017
1569:IRNA
1551:2008
1518:2008
1485:2020
1460:2012
1434:2024
1408:2023
1382:2023
1356:2022
1200:(in
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902:누룽지밥
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672:Iran
564:lit.
499:lit.
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317:Type
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