Porridge: Similar to porridge, the texture is between rice and porridge,

Fried rice: stir-fry cooked rice with eggs, vegetables, meat, seafood and other ingredients.

rice: After the rice is cooked, add fish soup or broth and bring to a boil,

Steamed Rice: Cook the rice by steaming,

Rice cakes: boiled rice, then pressed to a square shape to cool and then deep-fried,

Hand pilaf: Use carrots, shallots and mutton to simmer with rice and water, add mutton oil and stir-fry when cooked.

Rice balls: The ingredients are wrapped with rice into a ball, and the fillings are also ever-changing.

Donburi: Rice is served with vegetables and vegetable juice, called donburi.

Rice cake: mainly glutinous rice, but also mixed with other rice. Usually sandwiched with fried dough sticks, meat floss and mustard,

Cup head rice: steam rice and side dishes in a stewing pot,

Risotto: After the dry rice is cooked, it is topped with a sauce thickened with white powder, such as beef risotto, pork risotto or chicken risotto, curry risotto,

Sushi: Vinegar-flavored rice, seaweed, sashimi or light ingredients rolled up and cut into pieces or placed on finger-length rice balls,

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