Bap is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of bap. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice.
Bap (rice dish)
stone pot rice
tteumul
white 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.
A bowl of cooked white rice
Boiled white Japonica rice in gamasot, a traditional Korean cauldron
A close-up view of steamed Thai sticky rice in a traditional Lao rice steamer
A dish of keema served with cooked rice in Karachi, Pakistan