|
gptkbp:instanceOf
|
gptkb:rice
|
|
gptkbp:alsoKnownAs
|
gptkb:sweet_rice
gptkb:waxy_rice
sticky rice
|
|
gptkbp:color
|
black
purple
white
|
|
gptkbp:component
|
amylopectin
|
|
gptkbp:contains
|
very little amylose
|
|
gptkbp:cookingMethod
|
baked
boiled
roasted
steamed
|
|
gptkbp:cultivatedIn
|
gptkb:Cambodia
gptkb:China
gptkb:Indonesia
gptkb:Japan
gptkb:Korea
gptkb:Laos
gptkb:Myanmar
gptkb:Philippines
gptkb:Thailand
gptkb:Vietnam
|
|
gptkbp:culturalSignificance
|
used in festivals
used in religious ceremonies
used in traditional celebrations
|
|
gptkbp:glutenFree
|
true
|
|
gptkbp:grainShape
|
long-grain
short-grain
|
|
gptkbp:harvestSeason
|
once a year
|
|
gptkbp:primaryUse
|
snacks
desserts
savory dishes
|
|
gptkbp:scientificName
|
gptkb:Oryza_sativa_var._glutinosa
|
|
gptkbp:textureWhenCooked
|
sticky
|
|
gptkbp:usedInCuisine
|
gptkb:Chinese_cuisine
gptkb:Filipino
gptkb:Indian
gptkb:Indonesian
gptkb:Vietnamese_cuisine
gptkb:South_Korean
gptkb:East_Asian_cuisine
gptkb:bubur_ketan_hitam
gptkb:kakanin
gptkb:khao_lam
gptkb:khao_niao
gptkb:khao_tom
gptkb:mango_sticky_rice
gptkb:Laotian_cuisine
gptkb:bánh_chưng
gptkb:mochi
gptkb:Southeast_Asian_cuisine
gptkb:Japanese_cuisine
zongzi
puto
tteok
biko
|
|
gptkbp:vitaminContent
|
low in fat
high in carbohydrates
low in protein
|
|
gptkbp:bfsParent
|
gptkb:Wuliangye
gptkb:Peng_kueh
|
|
gptkbp:bfsLayer
|
7
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Glutinous rice
|