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Glutinous 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. It is widely consumed across Asia.
Haleem is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. It is made by slow cooking the meat in lentils and spices. It is served hot with flat breads or on its own. Popular variations of haleem include keşkek in Turkey, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq; harisa in the Arab world and Armenia; halim in Afghanistan, Iran, West Bengal, in Mauritius, Pakistan and Bangladesh; and khichra in India.
Basmati is a variety of long, slender-grained aromatic rice which is traditionally grown in the Indian subcontinent, mainly India, and Pakistan, as well as some regions of Sri Lanka and Nepal. As of 2019, India accounted for 65% of the international trade in basmati rice, while Pakistan accounted for the remaining 35%. Many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of India and Pakistan.
Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat. Both are centred on the main ingredient — rice. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to South-East Asian countries such as Thailand, Burma (Myanmar) and others. The cuisine is characterized by very little use of spices, little cooking over fire, and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient; beef used to be eaten before British colonialism, and some continue to do so. Preparations are rarely elaborate. The practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam. The preferred oil for cooking is the pungent mustard oil.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Samba is a variety of rice grown in Tamil Nadu, some other parts of India and Sri Lanka, and has a small ovular grain, compared to the long grain of basmati 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, African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled.
Bora saul is a variety of glutinous rice found in Assam, India. It has an important role in festivals of Assam. During traditional occasions like Bihu, this variety of rice is eaten with served with doi (curd), gur (jaggery) and cream.
Rengginang or ranginang is a variety of Indonesian thick rice crackers, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried rengginang is deep-fried with ample cooking oil to produce a crispy rice cracker.
Mango sticky rice is a traditional Southeast Asian and South Asian dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or the hands.
Chunga pitha, also known as chungapura pitha, is a traditional rice cake (pitha) originating in the Sylhet region of Bangladesh. Though its main ingredients are bamboo and glutinous (sticky) rice, it is also made with binni rice, milk, sugar, coconut, and rice powder. This unique delicacy is prepared when sticky rice is stuffed inside young bamboo and smoke slowly. It is popularly known as a distinct and traditional food in Bengali cuisine.
Judima is a traditional ethnic rice wine associated with the Dimasa people of Assam. It has received a geographical indication tag in 2021. It is prepared from a starter kit, and is distinguished by the use of a wild herb local to Dima Hasao district called thembra. It is used ritualistically by the Dimasa people in events such as birth, marriage and death.
Ajara Ghansal is a variety of non-Basmati aromatic rice mainly grown in the Indian state of Maharashtra. It is a common and widely cultivated crop in Ajara taluka of Kolhapur district.
Balaghat Chinnor is a variety of non-Basmati aromatic rice mainly grown in the Indian state of Madhya Pradesh. It is a common and widely cultivated crop in tehsils of Balaghat, Baihar, Birsa, Paraswada, Katangi, Waraseoni, Lalbarra, Khairlanji, Lanji and Kirnapur of Balaghat district
Bhandara Chinoor rice is a variety of non-Basmati aromatic rice mainly grown in the Indian state of Maharashtra. It is a common and widely cultivated crop in talukas of Bhandara, Pauni, Tumsar, Mohadi, Sakoli, Lakhani, and Lakhandur of Bhandara district.
Kalonunia rice is a variety of non-Basmati, aromatic, black textured small rice mainly grown in the Indian state of West Bengal. It is a common and widely cultivated crop in districts of Cooch Behar, Jalpaiguri and Alipurduar along with some parts of Darjeeling & Kalimpong districts of West Bengal.
Marcha rice is a variety of non-Basmati, short-grained aromatic rice mainly grown in the Indian state of Bihar. It is a common and widely cultivated crop in Ramnagar, Gaunaha, Mainatand, Chanpatiya, Narkatiyaganj and Lauriya blocks of West Champaran district.
Adamchini Chawal is a variety of non-Basmati, traditional, short-grained aromatic rice mainly grown in the Indian state of Uttar Pradesh. It is a common and widely cultivated crop in Chandauli, Mirzapur, Varanasi and Sonebhadra, and Vindhya region of Eastern Uttar Pradesh.
References
- ↑ "Genetic diversity analysis of specialty glutinous and low-amylose rice (Oryza sativa L.) landraces of Assam based on Wx locus and microsatellite diversity". December 2020.
- ↑ "'The rice that needs no cooking': magic rice variety from Assam gets GI tag". The Indian Express. 2018-08-11. Retrieved 2021-04-06.
- ↑ http://www.ipindia.nic.in/writereaddata/Portal/IPOJournal/1_4799_1/Journal_124.pdf
- ↑ "Traditional Scarf (Gamosa) of Assam gets Geographical Indications tag". The Sentinel. November 18, 2019. Retrieved April 24, 2023.
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