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Arguably the most unchanging piece of tableware, rice bowls are generally small (between 10-13cm in diameter), shaped like upside-down bells (often with curved lips). They usually do not come with lids, and rice is piled in so that it looks like a little mountain that can be seen over the top of the bowl.Traditional Chinese rice bowls measure 4 ½ inches or close to 12 centimetres around their rims. In Japanese culture the rice bowl was, anciently, designed to fit perfectly in the user’s hand.Rule 1: The Rice Rules
This means that you want a good amount of rice in the bowl—about a cup and a half of cooked rice per serving—and it also means that you want to cook the rice well (take a look at my rice cooker review, which is the easiest way to get consistently great rice with no effort).
| Type | Uncooked (cups) | Cooked (cups) |
|---|---|---|
| White long grain | 1 | 3 |
| White medium grain | 1 | 2-2/3 |
| White instant | 1 | 2 |
| Brown | 1 | 3-1/2 + |
Contents
How big is Chinese rice bowl?
Traditional Chinese rice bowls measure 4 ½ inches or close to 12 centimetres around their rims. In Japanese culture the rice bowl was, anciently, designed to fit perfectly in the user’s hand.
How many cups is a bowl of rice?
| Type | Uncooked (cups) | Cooked (cups) |
|---|---|---|
| White long grain | 1 | 3 |
| White medium grain | 1 | 2-2/3 |
| White instant | 1 | 2 |
| Brown | 1 | 3-1/2 + |
How much rice is in a bowl of rice?
Rule 1: The Rice Rules
This means that you want a good amount of rice in the bowl—about a cup and a half of cooked rice per serving—and it also means that you want to cook the rice well (take a look at my rice cooker review, which is the easiest way to get consistently great rice with no effort).
What is a bowl of rice?
noun. 1. a small bowl for eating rice out of, esp a decorative one made of china or porcelain. 2. a fertile rice-producing region.
How many Oz is a Chinese rice bowl?
Chinese rice bowl 6.75 oz.
How much is a bowl measurement?
Most bowls hold between 8 to 16 fluid ounces, or 1 to 2 cups. Since dinnerware varies by manufacturer, no hard and fast rules exist for measuring volume; some will give you the depth of a bowl or plate, but you’ll have to compute the potential contents for specific styles.
How much rice do I need for 1 person?
A typical single serving of rice is 1/2 cup for a side dish or 1 cup for a main dish per person. So one cup of cooked rice will serve 1-2 people. One cup of uncooked rice amounts to about 3 cups of cooked rice, so it will serve 3-6 people.
What is the correct portion size of rice?
The proper portion size for one serving of rice is 1/2-cup cooked, which is about the size of a cupcake wrapper.
How many cups is a small bowl?
The Small has a capacity of 3 cups, the Medium has a capacity of 5 1/3 cups, and the Large has a capacity of 9 1/4 cups.
How much rice is in a small bowl?
As a side dish, plan ½ cup rice per person. If making bowls, I usually use one cup of cooked rice as the base of each bowl.
How much does 1 cup of rice serve?
One cup of dry rice will make enough cooked rice for two to three adult servings. (Or two adults and two small children.)
What is a single serving of white rice?
Most people would consider 1 serving of rice to be about 1 cup of cooked rice. This would be equal to 8.3 ounces of cooked rice. A serving of rice as a side dish will be about 4.2 ounces or 1/2 cup of cooked rice. The amount of dry rice that makes a serving can vary by type.
How many grams is a small bowl?
| Food Item | Units | Weight In Grams |
|---|---|---|
| Basundi | 1 Bowl | 100 |
| Rasagulla | 2 Nos. | 100 |
| Karanji | 2 Nos. | 96 |
| Pedha | 1 No. | 14 |
What is the size of 1 Katori?
1 Katori-volume 150 ml.
How many grams is a Katori?
1 medium katori-75 gms. 1 cup-200ml. 1 teaspoon(tsp)-5gms.
How much rice is in a small bowl?
As a side dish, plan ½ cup rice per person. If making bowls, I usually use one cup of cooked rice as the base of each bowl.
How many grams is a Katori?
1 medium katori-75 gms. 1 cup-200ml. 1 teaspoon(tsp)-5gms.
How many cups of rice do I need for 2 bowls?
One cup of dry rice will make enough cooked rice for two to three adult servings. (Or two adults and two small children.) The cool thing about this recipe is it is proportional. Always use one part rice to two parts water.
What is a Katori bowl?
Katori is a small bowl which is a part of most table settings in Indian households. Mostly used to serve a portion of lentil or dessert, this piece of crockery makes for an essential in most households.
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How Much is One Serving of Rice? – The Boat Galley
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How to Build a Better Rice Bowl
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Delicious rice bowls are all about flavor and texture
The Rules of the Rice-Bowl Road
Case Studies in Rice-Bowls
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How big are Japanese rice bowls?
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Japanese bowls come in various sizes, traditionally Japanese rice bowls tend to be 12 through 13 cm in diameter. However, some bowls can be as big as 15 cm … … - Most searched keywords: Whether you are looking for
How big are Japanese rice bowls?
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Japanese bowls come in various sizes, traditionally Japanese rice bowls tend to be 12 through 13 cm in diameter. However, some bowls can be as big as 15 cm … Japanese bowls come in various sizes, but did you know that rice bowls size is quite always the same? So what size is a rice bowl? Find the answer here! - Table of Contents:
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Rice Bowl – Wikipedia
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Magnolia – 4.5 inch Rice Bowl / 6 inch Soup Bowl / 8 inch Big Serving – Table Matters
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Magnolia – 4.5 inch Rice Bowl / 6 inch Soup Bowl / 8 inch Big Serving – Table Matters
Dimension: 4.5 inch Rice Bowl: (11.3L x 11.3W x 5.8H)cm 6 inch Soup Bowl: (15.2L x 15.2W x 8.8H)cm 8 inch Big Serving Bowl: (21.5L x 21.5W x 10H)cm When you … … - Most searched keywords: Whether you are looking for
Magnolia – 4.5 inch Rice Bowl / 6 inch Soup Bowl / 8 inch Big Serving – Table Matters
Dimension: 4.5 inch Rice Bowl: (11.3L x 11.3W x 5.8H)cm 6 inch Soup Bowl: (15.2L x 15.2W x 8.8H)cm 8 inch Big Serving Bowl: (21.5L x 21.5W x 10H)cm When you … Dimension: 4.5 inch Rice Bowl: (11.3L x 11.3W x 5.8H)cm 6 inch Soup Bowl: (15.2L x 15.2W x 8.8H)cm 8 inch Big Serving Bowl: (21.5L x 21.5W x 10H)cm When you are preparing food for the table, use this superior quality and durable Bowls from Table Matters. Each piece is meticulously molded to achieve the perfect depth - Table of Contents:
Large Rice Bowl – Etsy
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Japanese Rice Bowl | MUSUBI KILN | Handmade Japanese Tableware & Japanese Dinnerware
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Old Chinese Rice Bowls for Marriage: Worth More Than You Think…
Hold on to those lovely old Chinese rice bowls and porcelain. Some of those we have recently been given are worth affair bit more than you may think and the more unusual or rare ones will fetch a lot lot more – should you wish to part with them. In March 2013 a 1,000-year-old Chinese bowl bought for a few dollars at a garage sale in New York state sold for more than $2.2 million at a Sotheby’s auction. Said to be a “Ding” bowl, which is from the Northern Song Dynasty, and measures just over five inches (12.7 cm) in diameter, for which no more than $3 was paid in 2007 and displayed it on a mantelpiece with no idea as to its real worth, Sotheby’s said.
The only known bowl of the same form, size and almost identical decoration has been in the collection of the British Museum in London for more than 60 years.
The ‘Ding’ Bowl Northern Song Dynasty – bopugt for $3 – sold for $2 million
Then in April 2013 another rice bowl fetched $9 million – setting the world record for Qing ceramics from the Emperor Kangxi era, as wealthy Chinese collectors are showing interest for Chinese antiques and fine works of art. The Falangcai ‘Double-Lotus’ bowl is from the 1662 to 1722 era. It’s the only bowl recorded with this design and it typifies one of the earliest pieces decorated in the newly introduced Western enameling technique.
It has a stunning ‘raspberry’ colour and a pattern of a continuous lotus pond landscape—lotus blooms in yellow, blue, pink, and white hues—with single and double flower heads on delicate stems.
“It’s a very special bowl, very exclusive. The last two, three pieces that have appeared in the last 10 years were not in perfect condition. This is in absolute mint condition, which is very unusual for this type. And the decoration is particularly pleasing. It’s got the design, as you can see, of the double lotuses. Not single lotuses, double lotuses, which is the sign of a very auspicious reign for an emperor.” Nicholas Chow, Sotheby’s Asia Deputy Chairman stated.
Traditional Chinese rice bowls measure 4 ½ inches or close to 12 centimetres around their rims.
In Japanese culture the rice bowl was, anciently, designed to fit perfectly in the user’s hand. The 12 centimeter diameter of a rice bowl is derived from the average diameter of a Japanese person’s hand when a half-circle is made with the thumb and pointing finger. In other words, it is the perfect size that naturally fits in the hands of the user. The height is set at half the diameter, which is 6 centimeters. The ratio between the pointing finger and thumb is said to be exactly 2:1, and this ratio does not change in any configuration of the hand. Some state that this ratio creates the ideal relationship between the hand and the rice bowl.
In ancient times, the “Wan” bowl used to be called “Mari” (old Japanese term for ‘ball’). The name is said to derive from the spherical shape of the bowl being denotative of a ball. Aside from the variations with differing shapes, the ‘ideal bowl’ is said to be one that creates a 4-sun (12 centimeter) sphere when two bowls are cupped together. This 12-centimeter (4-sun) diameter is the common standard even amongst the multiple regions across Japan.
The measurement units such as “sun” that are embedded in the ancient history of Japan derive from measurements and proportions of the human body, collectively known as “Shindoshaku”.
With so much interchange of knowledge and culture between Japan and China from earliest times, and with ancient China leading the world for centuries in health and body functions and proportions, it seems likely this too is a transference of ancient knowledge that may indicate why rice bowls are the size they are.
Rice itself was one of the earliest crops planted in Australia by British settlers, many of whom had experience with rice plantations in the Americas and India. In the 1920s it was seen as a possible irrigation crop on soils within the Murray-Darling Basin that were too heavy for the cultivation of fruit and too infertile for wheat. Californian varieties of rice were found suitable for the climate in the Riverina, and the first mill opened at Leeton in 1951. Australia has, on occasion, produced more rice than anywhere else in the world:
Rice.
The following are a few well-known articles of food which have been experimented with in order to find out how far they are assimilated into tits’*human system, and the figures are worthy of special attention. Taking 100 parts of each article, the percentages assimilated are: Meat … „ 96-7 I Maize… … Rice ,M „, 86*1 I Potatoes Eggs … ?.„ 94-8 .1 Milk .„ Wheaten bread… 84-4- 1 Rye Bread
Rice next to meat, therefore, imposes less work on the digestive organs, and gives more satisfactory results than any other vegetable. It is far in advance of potatoes, which are now more largely used than any other vegetable in Great Britain, and it has the advantage that it is always obtainable, and will keep good for an indefinite period. In order, however, that the fullest advantage should be obtained from the use of rice it is essential that it should be properly prepared and cooked. Rub the rice vigorously between the hands in cold and frequently… water until the water remains quite Place it then with plenty of water on a brisk fire and leave it to boil for about 15 minutes. The grains must be soft, but should not 8pfifc.’;gThis done, pour it into a strainer and run cold water over it until the water comes out quite clear and place it on the hot store-top as is done with boiled potatoes, shaking it about occasionally in order to aid in the process of drying. Rice. (1892, October 4). Evening News (Sydney, NSW : 1869 – 1931), p. 3. Retrieved from http://nla.gov.au/nla.news-article113313126
Australia’s “Rice Bowl.”
A remarkable record has just been achieved by the NSW Water Conservation and Irrigation Commission in the preparation, ditching, ploughing, sowing and irrigating of 5,000acres of rice land in a matter of six months, wrote the “Land,” Sydney, on October 29.
Mr W. Rawlings, the Rice Commissioner, said this week that work began on the area in April, and a definite schedule was laid down to be completed by July 29. The big team of men engaged on the job actually completed the schedule by July 28.
“We started sowing the 5,000 acres on September 20,” said Mr Rawlings,” and completed that part of the job on October 7, the exact date fixed six months previously. The highest record for one day’s sowing was 403 acres-a remarkable performance,
This, probably the world’s largest .rice farm, was put under crop at the request of the Commonwealth authorities to meet the huge demand for rice from the islands and the civil population-at home.
Last week it was officially announced by the Commonwealth Minister for Commerce and Agriculture, that a further quota was to be sown at Wakool next season. This, it is stated, refers to an additional 5,000 acres, which will make 10,000 acres in the Wakool rice belt. Australia’s “Rice Bowl.”. (1943, November 25). Western Mail(Perth, WA : 1885 – 1954), p. 40. Retrieved from http://nla.gov.au/nla.news-article38552928
Australian Rice Bowl Criticised
Six million movie-going Australians had been fed on a screen diet of glamorous success stories from America and Europe but had never seen one of their own nation’s greatest developments.
This comment was made by Major General Sir Kingsley Norris on the conclusion of a visit to Murrumbidgee Irrigation Areas. Sir Kingsley recently, returned from a special mission overseas associated with the recruitment of scientific personnel and during an intensive three-day inspection of the irrigation areas met many overseas scientists. ‘Enterprise, initiative and confidence in the future displayed by M.I.A. people regarding their industries, their area and their ability to grow is an example to Australia’-‘ Sir Kingsley declared. ‘It is surely time that the people and the industries concerned got together to ensure that this success story is told everywhere in Australia. A film for distribution at home and abroad is a prime need if people are to know what has been achieved.
‘I don’t know why it has not been done before but I strongly recommend this project be followed up now,’ Sir Kingsley added.
Industrial development Committees of the main M.I.A. towns and shires are meeting to discuss a technicolor cinerama film on the irrigation areas which may be released by Columbia Pictures Corporation of U.SA. Mr. C. E. Balton, Manager of Rice Marketing Board said ‘There is no doubt if our project had been located in another country the world would have heard a lot more about’ it. ‘We are still getting visitors to the ‘Rice Bowl’ area ‘who believe that Australia imports all its rice from Asia.’ ‘ It would probably be true to say that not one Australian in 20 would know that their country had the highest rice yields in the world and held three world records in rice production.’ Australian Rice Bowl Criticised. (1963, February 22). Western Herald (Bourke, NSW : 1887 – 1970), p. 7. Retrieved fromhttp://nla.gov.au/nla.news-article142314050
Rice bowl festival
March and April are the months when the harvesting of the rice crop begins in the Riverina, N.S.W. And there are festivities to mark this event. THE town of Leeton, N.S.W., was the centre of the festivities in celebration of this year’s annual Rice Bowl Festival. It’s a busy, happy time with street parades and processions; included as part of the festivities was a rice cookery contest . Rice bowl festival. (1970, May 6).The Australian Women’s Weekly (1933 – 1982), p. 132 Supplement: Rice Cook Book. Retrieved from http://nla.gov.au/nla.news-article51275661
Leeton still has a Rice Festival, held every second Easter, the next being March 24-28, 2016. You can find out more about that HERE – Facebook page
A ‘Rice Bowl’ Area is a term used to define a place where rice grows plentifully.
There is a Chinese proverb that goes, “without rice, even the cleverest housewife cannot cook.” Rice is synonymous with China-rice cultivation goes back at least three to four thousand years. It is part of China’s culture, history and heritage, much like potatoes are to Ireland. The word for rice in Chinese is the same as the word for food.
“Iron rice bowl” (simplified Chinese: traditional Chinese: pinyin: tiě fàn wǎn) is a Chinese term used to refer to an occupation with guaranteed job security, as well as steady income and benefits. The Chinese term can be compared to the similar (but not identical) English concept of a “job for life”. Traditionally, people considered to have iron rice bowls include military personnel, members of the civil service, as well as employees of various state run enterprises (through the mechanism of the work unit).
Because the “Iron Rice Bowl” guaranteed a stable standard of living regardless of the amount of effort made by the worker, the term is also used to describe extremely unmotivated and unproductive workers.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population
Rice broker in 1820’s Japan of the Edo period (“36 Views of Mount Fuji”Hokusai) – Nihonbashi_bridge_in_Edo
There have been plenty of debates on the origins of the domesticated rice. Genetic evidence published in the Proceedings of the National Academy of Sciences of the United States of America (PNAS) shows that all forms of Asian rice, both indica andjaponica, spring from a single domestication that occurred 8,200–13,500 years ago in China of the wild rice Oryza rufipogon. A 2012 study published in Nature, through a map of rice genome variation, indicated that the domestication of rice occurred in the Pearl River valley region of China based on the genetic evidence. From East Asia, rice was spread to South and Southeast Asia. Before this research, the commonly accepted view, based on archaeological evidence, is that rice was first domesticated in the region of the Yangtze River valley in China.
Morphological studies of rice phytoliths from the Diaotonghuan archaeological site clearly show the transition from the collection of wild rice to the cultivation of domesticated rice. The large number of wild rice phytoliths at the Diaotonghuan level dating from 12,000–11,000 BP indicates that wild rice collection was part of the local means of subsistence. Changes in the morphology of Diaotonghuan phytoliths dating from 10,000–8,000 BP show that rice had by this time been domesticated. Soon afterwards the two major varieties of indica and japonica rice were being grown in Central China. In the late 3rd millennium BC, there was a rapid expansion of rice cultivation into mainland Southeast Asia and westwards across India and Nepal. (2)
Chinese Porcelain
Porcelain can informally be referred to as china or fine china, as China was the birthplace of porcelain making.
Although proto-porcelain wares exist dating from the Shang Dynasty (1600–1046 BC), by the time of the Eastern Han Dynasty period (206 BC – 220 AD), glazed ceramic wares had developed into porcelain. Porcelain manufactured during the Tang Dynasty (618–907 AD) was exported to the Islamic world, where it was highly prized. Early porcelain of this type includes the tri-colour glazed porcelain, or sancai wares. There is no precise date to separate the production of proto-porcelain from that of porcelain. Porcelain items in the sense that we know them today could be found in the Tang Dynasty, and archaeological finds have pushed the dates back to as early as the Han Dynasty (206 BC – 220 AD). By the Sui Dynasty (581–618 AD) and Tang Dynasty (618–907 AD), porcelain was widely produced.
Eventually, porcelain and the expertise required to create it began to spread into other areas of East Asia. During the Song Dynasty(960–1279 AD), artistry and production had reached new heights. The manufacture of porcelain became highly organised, and the kiln sites excavated from this period could fire as many as 25,000 wares. While Xing Ware is regarded as among the greatest of the Tang Dynasty porcelain, Ding Ware, such as the bowl sold in 2013, became the premier porcelain of Song Dynasty. By the time of the Ming Dynasty (1368–1644 AD), porcelain wares were being exported to Europe. Some of the most well-known Chinese porcelain art styles arrived in Europe during this era, such as the coveted blue-and-white wares. The Ming Dynasty controlled much of the porcelain trade, which was expanded to Asia, Africa and Europe via the Silk Road. In 1517, Portuguese merchants began direct trade by sea with the Ming Dynasty, and in 1598, Dutch merchants followed. (1)
Bowls, such as those shown in the photographs here, with dragons, phoenixes, gourds, and characters, are for happiness. This one has brought much happiness to our family as it can be traced to a certain engagement, on a certain evening dinner, and bought from the owner of that restaurant on that evening – so we can state emphatically it is at least 55 years old.
With Chinese porcelain, as with all porcelain, the way to determine who may have made it and where and when it was made is to look at the base and the makers marks. The numbers shown here refer to a factory and indicate one of these was made mid 1950’s and the others, with the wider gold brim, were made during the 1960’s in the vicinity of Jingdezhen and are Jingdezhen ware.
Jingdezhen ware refers to ceramics, particularly porcelain, produced in the vicinity of Jingdezhen, China. Jingdezhen is believed to have produced pottery as early as the sixth century CE. According to the Chinese historical records, Jingdezhen has a history of making porcelain for 2000 years since Han Dynasty.
Jingdezhen is known as the “town of porcelain” and is not merely famous for its porcelain making; the more important is the porcelain it produced enjoys great prestige in the whole world.
Jingdezhen is located in the northeast of Jingxi province and supervised by Fuliang in history. In East Jin Dynasty, it was called Xinping town. Then its name was changed into Changnan (also known as Taoyang) in Tang Dynasty. The name, Jingdezhen, started in Jing De period of Song Dynasty. During the Han Dynasty, on the base of workmanship of Shang and Zhou Dynasty, people in Jingdezhen made “blue pottery with glaze”. During the Jin Dynasty, a craftsman named ZhaoKai made great contribution to the progress of porcelain quality in Jingdezhen region, so he was called the “the master of porcelain making”. With the development of times, prosperity of the economy in east China, and the improvements in the technique of making porcelain, Jingdezhen porcelain was sold all parts of China. In AD 583, the emperor of Nan Dynasty, Chen Shubao ordered a porcelain pillar for the villa in Jingdezhen. Before long, the emperor, Yang of Sui Dynasty asked for lion and elephant ceramics for the palace. (4)
In around 1953 to 54, almost all the factories in Jiangxi were merged into larger units, each made up by ten to fifteen previously independent factories. From this time factory numbers such as =9= came to be used. The use of alphabetic characters and numbers in the marks also seems to have started around this time. Long time porcelain merchant in Hong Kong, Mr. Kung, was when asked by Simon Ng on this, of the opinion that =09= and similar, were names assigned to each of the factories in Jingdezhen by the Communist Party.
These were bought a little later than the engagement rice bowl and, as they have never been in the grip of ‘little fingers’ there are no chips, no scratches, and none missing from the set. Our research showed people are currently asking around $100.00 for a pair of these with only traces of gold rims – not the wider bands shown on these. The plates that match this set, of fine china, are being sought for $30 to $50 as single items.
On both sets of bowls a phoenix is one side and a dragon on the other. Fenghuang (traditional Chinese: pinyin: fènghuáng) are mythological birds of East Asia that reign over all other birds. The males were originally called feng and the females huang but such a distinction of gender is often no longer made and they are blurred into a single feminine entity so that the bird can be paired with the Chinese dragon, which is deemed male – so they are in a way ‘marriage bowls’ – even when the receptacle where rice and food eaten with it mix.
Images of an ancient bird have appeared in China for over 8000 years, as earliest as the Hongshan neolithic period,[ on jade and pottery motifs, then appearing decorating bronze as well as jade figurines. Some believe they may have been a good-luck totem among eastern tribes of ancient China. During the Han Dynasty (2,200 years ago) two phoenixes, one a male (feng) and the other a female (huang) were often shown together facing one other. Later, during the Yuan Dynasty the two terms were merged to become fenghuang, but the “King of Birds” came to symbolize the empress when paired with a dragon as a dragon represented the emperor.
From the period of the Jiajing Emperor (1522–66) on, a pair of phoenixes was differentiated by the tail feathers of the two birds, typically together forming a closed circle pattern—the male identified by five long serrated tail feathers or “filaments” (five being an odd, masculine, or yang number) and the female by what sometimes appears to be one but is in fact usually two curling or tendrilled tail feathers (two being an even, feminine, or yin number). It was during this period, the fenghuang was used as a symbol representing the direction south. This was portrayed through a male and female facing each other. Their feathers were of the five fundamental colors: black, white, red, green, and yellow. These colors are said to represent Confucius’ five virtues: From the period of the Jiajing Emperor (1522–66) on, a pair of phoenixes was differentiated by the tail feathers of the two birds, typically together forming a closed circle pattern—the male identified by five long serrated tail feathers or “filaments” (five being an odd, masculine, or yang number) and the female by what sometimes appears to be one but is in fact usually two curling or tendrilled tail feathers (two being an even, feminine, or yin number). It was during this period, the fenghuang was used as a symbol representing the direction south. This was portrayed through a male and female facing each other. Their feathers were of the five fundamental colors: black, white, red, green, and yellow. These colors are said to represent Confucius’ five virtues:
Ren: the virtue of benevolence, charity, and humanity; Yi: honesty and uprightness; Yì may be broken down into zhong, doing one’s best, conscientiousness, loyalty and shù: the virtue of reciprocity, altruism, consideration for others Zhi: knowledge Xin: faithfulness and integrity; Li: correct behavior, propriety, good manners, politeness, ceremony, worship.
The phoenix represented power sent from the heavens to the Empress. If a phoenix was used to decorate a house it symbolized that loyalty and honesty were in the people that lived there.
Right: Portrait of an empress, possibly Xiaoxianchun, wife of Emperor Qianlong sitting on a chair decorated with Phoenix
Or alternatively, a phoenix only stays when the ruler is without darkness and corruption. The fenghuang has very positive connotations. It is a symbol of high virtue and grace. The fenghuang also symbolizes the union of yin and yang. Shan Hai Jing’s 1st chapter “Nanshang Jing” records each part of fenghuang’s body symbolizes a word, the head represents virtue, the wing represents duty, the back represents propriety, the abdomen says credibility and the chest represents mercy.
In ancient and modern Chinese culture, they can often be found in the decorations for weddings or royalty, along with dragons. This is because the Chinese considered the dragon and phoenix symbolic of blissful relations between husband and wife, another common yin and yang metaphor.
Bowl with dragons, phoenixes, gourds, and characters for happiness, used on Guangxu Emperor’s wedding ceremony, (Artists in Jingdezhen, Jiangxi province: Qing dynasty, Guangxu period, late 1880s) from Peabody Essex Museum
In some traditions it appears in good times but hides during times of trouble, while in other traditions it appeared only to mark the beginning of a new era. In China and Japan it was a symbol of the imperial house, and it represented “fire, the sun, justice, obedience, and fidelity” (5).
The other unusual item here – we’ll save some of the Japanese porcelain collection for another page, are these Chinese spoons, Chinese soup spoons, or duck spoons, as they have the little ceramic ‘rests’ you may not find on similar items today. These too are definitely in their ‘middle age’.
So if you’re thinking those unusual and 50-60 year old rice bowls and accouterments could use an update – think again. These everyday items are beautiful, have a long historical precedent and family story – something that should be handed on again, to the next generation, when those newest little fingers are not so small, grubby or clumsy.
And they’re definitely worth more than you think in the other meanings of that word’s terms too…
These are bowls of love – and indicate a marriage – and all who came after that era when our parents were clearly seeking new tastes in food and culture, during the Fabulous Fifties, while also picking up knowledge to hand to us literally with a bowl of rice, can think about now and then, and perhaps finally inkle all our mums and dads had their own moments of being, and remaining still, very very cool.
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References 1. Porcelain. (2015, July 16). In Wikipedia, The Free Encyclopedia. Retrieved from https://en.wikipedia.org/w/index.php?title=Porcelain&oldid=671633804
2. Rice. (2015, July 17). In Wikipedia, The Free Encyclopedia. Retrieved from https://en.wikipedia.org/w/index.php?title=Rice&oldid=671795197
3. How to read Chinese marks: retrieved from www.figurines-sculpture.com/pottery-identification-marks.html
4. A Concise History of Jingdezhen porcelain retrieved from and more at: eng.jdz.gov.cn/Online/Culture/
How Much is One Serving of Rice?
Serving Size
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How much rice is one serving will vary depending on appetites and what else is being served. As a general guideline—that you can adjust up and down, knowing appetites and what’s on the menu—the following are good starting points:
Main Dish — 1 serving of rice = 1 cup (cooked)
If rice is part of the main dish, as with Spanish Rice, Jambalaya, as a base for Beef Stroganoff or if a rice salad (see my recipe) is the main dish, allow 1 cup of cooked rice per person. See the table below for amounts of uncooked rice of different types to make one cup when cooked.
Side Dish — 1 serving of rice = 1/2 cup (cooked)
If that same rice salad is being served as an accompaniment to another main dish, or if rice is being served as a stand-alone side dish or otherwise as a side dish, generally allow 1/2 cup of cooked rice per person.
However, if you’re trying to “fill up” a big eater before they devour everything in sight, allow 1 cup or rice or even more as a “side dish.”
Cooking Rice
Literally thousands of individual strains of rice exist, and each one cooks slightly differently. The table below isn’t designed to go into all the fine distinctions between types of rice, but it will get you in the right ballpark if you don’t have any other information on how to cook the rice you have. Always cook rice with the pan lid on. Times refer to the time after the water comes to a boil (and you turn it down to simmer).
Type Uncooked
(cups) Water
(cups) Cook Time
(minutes) Cooked
(cups) White long grain 1 2 15 – 20 3 White medium grain 1 2 10 – 15 2-2/3 White instant 1 1 5 2 Brown 1 2-1/2 45 – 55 3-1/2 + Brown instant 1 1-3/4 10 2 Wild rice 1 3 30 – 45 3-1/2 +
If you wish, you can add 1/4 teaspoon salt per serving (using bouillon powder or part of a cube will add more flavor with less salt) and 1 teaspoon butter or olive oil per serving.
You can also cook rice in a thermos — it takes longer, but keeps the heat and steam out of the kitchen. Learn how.
How to Build a Better Rice Bowl
It may sound silly to put it this way, but before grain bowls became a thing, grain bowls were already a thing. Wherever people cooked whole grains and ate them, they likely put them in a bowl and put tasty stuff on top, both because it was delicious and because it was convenient. (Yes, even in America, where grain bowls are currently a “thing”!)
But bowls of rice with stuff thrown on top are only delicious if you give them enough thought and consideration. And while there are exceptions to any set of rules, I generally find that successful rice bowls almost always have certain elements in common, so I wanted to share a set of guidelines that I’ve relied upon to make great rice bowls with whatever I happen to have on hand. I’ve also created a few recipes for quick, easy-to-assemble meals that show how to put those guidelines into practice.
While lessons can be learned from rice bowls around the world, I’ve taken most of my cues Japan’s long tradition of meals-in-a-bowl-with-grains, which typically fall under the category of donburi. The term donburi is used both to mean a rice-bowl meal and the bowl in which a rice-bowl meal is served—wider and deeper than your standard-issue Japanese rice bowl, since it needs enough extra volume to accommodate both the rice and the non-rice portion of the meal. You’re likely already familiar with some of the more famous donburi, like gyudon, katsudon, and oyakodon (which mean, respectively, “beef bowl,” “cutlet bowl,” and, disturbingly, “mother and child bowl”), but even if you aren’t, the appeal of putting tasty stuff on top of rice and eating it all out of one round-bottomed container probably isn’t lost on you. Again, it’s convenient and, if everything is prepared well, delicious.
This guide and the accompanying recipes skew Japanese (because I’m skewed Japanese!), but there isn’t really any reason to limit yourself to ingredients out of the Japanese pantry. That being said, Japanese grocery stores, like Korean, Chinese, and other Asian-cuisine-focused grocery stores, are stocked with a wide variety of prepared food items designed to be eaten with rice. They can be a particularly valuable resource for small and tasty staples that can round out and diversify whatever you decided to put on top of your rice. Beyond that, you can also shop elsewhere (including online) for most, if not all, of the varied prepared products from across the world that are good on rice.
The Rules of the Rice-Bowl Road
Rule 1: The Rice Rules
First and foremost, a rice bowl is all about the rice. Much as with a Japanese breakfast, the rice makes up the bulk of the meal, and everything in the bowl that isn’t rice is meant to be eaten with it. This means that you want a good amount of rice in the bowl—about a cup and a half of cooked rice per serving—and it also means that you want to cook the rice well (take a look at my rice cooker review, which is the easiest way to get consistently great rice with no effort).
Rule 2: Limit Topping Portions but Season Them Well
Second, since the rice is the star, you don’t want to overload it with a mountain of toppings. Still, the food that you do add needs to be seasoned aggressively enough to compensate for the rice’s relative blandness. Whereas a typical American portion of something like, say, a steak, weighs about eight ounces, you’ll want to use only about half that for a rice bowl, and you’ll want to find ways to flavor it beyond salting the steak’s surface alone. A proper showering of salt may be all a seared steak needs, but that’s not going to cut it on a mound of plain rice.
Rule 3: Chop, Chop, Chop
Everything on top of the rice should be cut into bite-size pieces. Whether you plan on eating your rice bowl with a spoon, fork, or chopsticks, you don’t want large slabs of meat or vegetables that will require any kind of cutting.
Rule 4: Texture and Flavor Variety Are Key
Every rice bowl needs to be varied in both texture and flavor. Katsudon (fried pork cutlet with egg over rice) is a great example: you have chewy meat encased in a highly seasoned fried breadcrumb exterior, the tender and silky egg, strands of just-cooked onion that still have a remnant of bite, all of it dressed with a sauce that is both sweet and savory. And, for a final, optional bit of texture/flavor contrast, you can add some crisp pickled vegetables, like pickled ginger strips.
In general, think about combining ingredients that can add the following:
Heft: This will likely be the featured player in your rice bowl, whether it’s a portion of meat, cubes of tofu, or a hearty vegetable that can take center stage, like eggplant.
This will likely be the featured player in your rice bowl, whether it’s a portion of meat, cubes of tofu, or a hearty vegetable that can take center stage, like eggplant. Umami: Many ingredients can add savory depth to your rice bowl. Meat automatically will, especially if you brown it well and make a sauce from it. Beyond that, seaweed, mushrooms, and fermented foods (anything from miso and soy sauce to lacto-fermented pickles and funky shrimp paste) will deliver a wallop of satisfying flavor.
Many ingredients can add savory depth to your rice bowl. Meat automatically will, especially if you brown it well and make a sauce from it. Beyond that, seaweed, mushrooms, and fermented foods (anything from miso and soy sauce to lacto-fermented pickles and funky shrimp paste) will deliver a wallop of satisfying flavor. Acidity: Pickles, whether vinegar-based or fermented, are one of your key players here, but even a squeeze of lemon juice can do the trick.
Pickles, whether vinegar-based or fermented, are one of your key players here, but even a squeeze of lemon juice can do the trick. Heat: Fresh chilies, chili pastes, chili flakes and powders all work for adding anywhere from a subtle background warmth to an all-out fiery assault. It’s up to you how far you want to go. Horseradish, wasabi, and mustard are also great choices, delivering that nose-burning sensation we all love with a grimace.
Fresh chilies, chili pastes, chili flakes and powders all work for adding anywhere from a subtle background warmth to an all-out fiery assault. It’s up to you how far you want to go. Horseradish, wasabi, and mustard are also great choices, delivering that nose-burning sensation we all love with a grimace. Freshness: Thinly sliced scallions, fresh herbs, finely minced raw vegetables, even a dose of raw minced ginger or garlic can bring a breath or blast of freshness to the bowl.
Rule 5: Control Your Sauce
A flavorful sauce is almost always needed in a rice bowl: It coats your toppings and seeps down into the rice, uniting the two. But you don’t want your rice swimming in it. This is both a flavor and a texture issue because too much wet sauce means you’ll end up with overly seasoned, soupy rice. One good trick for ensuring your sauce doesn’t pool in the bottom of the bowl, aside from using an appropriate amount, is to employ some kind of thickener, like cornstarch. When it’s more viscous, the sauce will cling to the toppings more and glaze the top layer of rice, but it won’t run down and saturate everything.
Rule 6: Quick and Easy Are the Name of the Rice-Bowl Game
A rice bowl has to be quick and easy to put together. I suppose it doesn’t have to be, but part of a rice bowl’s appeal as a home-cooked meal is that it’s not going to be a heavy lift, whether you’re making it for lunch or you’re doing it for a weeknight dinner. This is where having a store of tasty stuff in your pantry really helps, but it’s also why rice bowls are an ideal way to use up leftovers. Have some broiled eggplant lying around? Overstocked on pickles? Or maybe you’ve got a leftover stir-fry or some mapo tofu from the takeout spot. All of these things can be used to make a very satisfying rice bowl in no time.
Rule 7: Construct Consciously
Even with all the other elements in place, true rice-bowl success requires considered construction. Exactly how this works depends on the ingredients, but in general, it’s worth thinking about which ingredients you want to ensure get all over the rice so that they can mix in evenly as you eat and which ones you don’t. That frequently means distributing very small ingredients like shredded nori or very finely minced pickles all over the rice, and spooning a bit of sauce (but not too much) all over. Larger pieces of vegetable and protein can be piled on more artfully and then glazed with a bit more sauce.
Anything particularly strong-flavored or pungent, like pickled ginger or hot mustard, is often best left in a small, contained clump so that the diner can choose exactly how much to get in each bite.
Case Studies in Rice-Bowls
These rules are all well and good, but what might they look like in reality? Let’s look at a few recipes I’ve created to put those guidelines to work.
How to Make a Beef (or Chicken) Rice Bowl
This recipe is a riff on something my mother used to do. Growing up, we didn’t have access to the thinly sliced meat required to make gyudon, so she came up with a different kind of Japanese beef rice bowl, one that used whatever steak cuts we could get. I’ve since found that it is perfectly suited for those sad, thin boneless rib-eye steaks you find in supermarkets all over, the ones that are too thin to properly sear before overcooking. With a little assistance from mayonnaise (for browning) and the quick pan sauce you whip up at the end, the steak, cooked medium, is still very tasty. And while the beef is ostensibly the main player in this bowl (other than the rice, that is), it’s actually the combination of the fried garlic nubbins, shredded nori, sauce, and rice that makes the dish.
I decided to streamline the process of cooking the garlic, the steak, and the accompanying spinach by frying the garlic first, then using the garlic-infused oil to sauté the spinach. After wiping out the pan (no need to wash), I mayo up one side of the steaks and cook them unilaterally—mostly on that mayo side, to get a nice brown crust and then just long enough on the other side to finish it off. Then I build a very simple pan sauce using sake, soy sauce, dashi (although you can use chicken stock or even water), and mirin, along with a little bit of cornstarch slurry to thicken it up.
All of that is pretty straightforward as far as cooking goes. But one of the key elements of a good rice bowl is Rule #7 from above: the way you construct it once everything’s prepared.
First, in goes the rice. You want to create a nice, flat plane upon which you can perch all the disparate toppings. Then, I deviate a little from the way my mother used to make this bowl by scattering shredded nori directly over the rice. While shredded nori makes an attractive garnish, it actually contributes a lot of flavor to the dish, particularly when it’s combined with the sauce. Placing the nori directly on the rice means it will get doused with the sauce and ensures even distribution of the nori flavor. (You can purchase shredded nori, called kizami nori in specialty Japanese stores or online, but you can also shred sheets of nori yourself using a pair of scissors and some artful stacking of nori sheets).
Then, spoon some of the sauce over the nori and rice—not too much. Next add the toppings: the steak, which you spoon more sauce over, the spinach, a pile of those delicious garlic nubbins, and then a small mound of pickled ginger and a final sprinkling of sliced green onions.
This recipe works equally well with other cuts of steak (although cooking times will vary) as well as with, say, a pork chop. It also works well with chicken breasts and de-boned legs, but I wrote up a separate recipe for those, as the cooking time is drastically different. Because chicken breasts and legs are irregularly shaped, I recommend using a cooking weight to ensure they cook evenly in the pan.
How to Make a Vegetarian Rice Bowl
I wanted to present both a non-vegetarian and a vegetarian option since the considerations can be slightly different. Meats and proteins deliver an easy boost of flavor along with pan drippings that can help build a more flavorful pan sauce. Vegetables, on the other hand, deliver a wider variety of textures.
There were a million ways I could have gone with this one, but I settled on a stewed eggplant rice bowl with yasai itame, which essentially means stir-fried vegetables along with a few quick, pressed-cucumber pickles.
To start, you’ll have to make the pickles: Sliced cucumbers get tossed in a pickle press along with salt, sugar, rice vinegar, and sesame oil. If you don’t have a pickle press (understandable, but they are very, very useful), you can toss the ingredients into a zip-top bag; try your best to remove as much air as possible, then sandwich the bag between two quarter-sheet pans and set a few weights on top. In the time it takes to put together everything else in the bowl (about thirty minutes), the cucumbers should be just barely pickled, still crunchy but also a little acidic from the brief time with the vinegar.
Once the pickles are squared away, I pour about a cup and a quarter of hot water over dried shiitake mushrooms, and while they rehydrate, I prep the rest of the meal. Cubes of eggplant go in the microwave on a plate and steam for about seven to eight minutes on high power, until they’re very, very soft.
After that, the rest of the cooking takes just a couple of minutes. Slices of the rehydrated mushrooms are stir-fried in a cast iron pan along with garlic, a little Thai bird chili for heat (optional), bean sprouts, and red pepper, then set aside. In the same pan, a lot of ginger and some garlic get fried in oil, then the mushroom rehydrating liquid, miso, soy sauce, rice vinegar, mirin, and sugar are added to the pan and brought to a boil. Add the steamed eggplant and simmer until it has absorbed some of the sauce, and the sauce has thickened somewhat. After that, all you need to do then is dress the stir-fried vegetables with a little vinegar and sesame oil and build the bowl.
Just as with the meat rice bowl, you start with a flat base of rice, sprinkled with shredded nori. Then you pile up the stir-fried vegetables on one side and the eggplant and its sauce on the other, and nestle a handful of the quick-pickled cucumbers. That alone would give you a decent rice bowl, but here’s where you can really get an assist from some pantry staples. To give the eggplant a little added umami depth and aroma, I sprinkle aonori, a dried green laver or seaweed over it. Also, in the bowl pictured, I added a pile of takanazuke, or Japanese pickled mustard greens. You can add any kind of pickle you’d like, whether it’s kimchi, pickled ginger, or Chinese pickled mustard greens—anything fermented and funky would be a welcome addition.
In the end, the key to any rice bowl is to provide enough variation in the bowl that it remains interesting from the first bite to the last.
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