ライス
A meal (meal, good) is food I cooked it so that I add water to rice and the wheat of the gramineous corn, and humidity is not left or steamed. In addition, it is another name of the meal. "An article to have" means. The honorific expression "rice" (rice). The baby talk The old human speaking voice The person cannot digest most of the β starch such as the brown rice and does not feel taste even if I eat, but, by and the heating of the cooking rice, digestion comes to feel taste to the meal which did a change (α) in good α starch. When I am less than room temperature and save it, it cools down and becomes cold water and the rice, but α starch comes back to the β starch with progress in time (deterioration of the starch) and is tense. Digestion worsens, and the taste deteriorates, too. I become α if I warm it again. I am equivalent to doing a toast of the bread which I bake it, and was made. I can prevent "the deterioration of the starch" if I keep it warm, but quality deteriorates and becomes stinking. Even if the vinegar meal cools down, it is hard to be tense. The product with a germfree pack I heat with a microwave oven, and to cook is marketed. （→Packing boiled rice） Generally cooking rice has two methods. It is and double-boiled rice (a space). While two methods coexist in the countries in disfavor with the stickiness of the meal, the tendency that double-boiled rice method is liked is strong. In the case of Japan, two methods coexisted until the Edo era, but became superior, and the double-boiled rice method has gradually become outdated. When I cook polished rice in Japan, I wash it off with water before cooking the powder of rice bran sticking to the surface. I say cleansed rice. I am said to "polish" rice from old days, but the power is not necessary and is meaningless even if I lay emphasis with the marketed polished rice now. The no-rinse rice to be able to cook is marketed without washing it. An electric rice cooker is used mainly now. It was the mainstream until 1950's to cook with a pot. I can cook it with a general pan, but if sealing up characteristics are low, temperature does not rise uniformly, and an art is it is delicious, and to cook it. The earthenware pot for exclusive use of the cooking rice that was thought about to be easy to cook even one use is sold. A mess kit is used in the outdoor. I moved it and put it in a container called the tub for cooked rice before the appearance of the thermos and, after saved it. I tend such a container to be pictured in the thing which I pictured a domestic pleasure of home life in by the comics that I did on the stage of Showa 40's. I am finally fed without a core comes to stay on the piece of rice because the boiling point of the water falls when I cook it with a common rice cooker in the highlands, and it being it to a meal even if I am equal to or less than 94 degrees Celsius and have a long it and heat in higher than about 2,500m meters above the sea level. It is necessary to use pre-processed rice whether you use the pressure cooker. When I do it with a general pan, and a temperature spot appears when I cook it, and a core stayed, it can dissolve when I move it to the bowls and heat with a microwave oven again longer. The albumen swells out when I cook unpolished rice, and the rice bran layer can burst because it does not swell out. It needs a pressure cooker in the low land digestion is good, and to cook the rice bran layer. It is bad, and the digestion of the rice bran layer resembles a feeling of appetite like skin of the Indian corn in a subdued voice badly, and it is it when I cook it with a common rice cooker. A rice cake rice cake can cook a feeling of appetite if I cook it with a pressure cooker so that there is tenacity well. Taste is rich in a lot of ingredients of the taste, and the nourishment ingredient has few taste to white boiled rice. Because the germination unpolished rice was suitable to cook it with the rice cooker which was more common than common unpolished rice, I contributed to unpolished rice food increase, but after all had better cook it with a pressure cooker. The unpolished rice is more nutritious than polished rice, but the germination unpolished rice is more nutritious; starve, and both the digestion and the taste are better than common unpolished rice. There are an unpolished rice course and a germination unpolished rice course in the rice cooker of pressure cooker specifications. When I begin unpolished rice appetite, there is the method that I mix it with polished rice and cook, but the person whom I return when it is it, and feel it when not delicious should try unpolished rice 100% because I am. There is the store offered in food service industry, but there is little it and, for example, there is germination unpolished rice rice in Bamiyan, but is dry than the polished rice of the shop. There is a method to make steaming basket steaming unless I cook it. In the ancient times, the method that it was sultry with 甑 (a hub) was taken. In current Japan, I cook the rice, and the glutinous rice tends to be sultry. It is usually sultry and makes it. I bind bamboo grass with the rice dumpling wrapped in bamboo leaves, and it is sultry. I become (I arrive) and the rice cake I steam glutinous rice, and to hull. Currently, it is common to point at the thing which cooked rice. When I make that it is rice clear, I say "boiled rice""grain of rice" and "boiled rice". The boiled rice of the polished rice is white and is called the white rice. It is the staple food which is the edible in the country, but the ratios decrease. I am, but and if there "is delicious rice, it does not need the side dish" saying person is not possible with the polished rice nutritionally. The boiled rice of the polished rice has many ratios of the starch, and there is the tenacity of the Japanese taste in a feeling of appetite, and 良食味米 has few ingredients except starch such as the protein. I can use glutinous rice, but usually use rice.