12 Types of Rice, Examined Under a Microscope and Cooked
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Date: 2019-10-25
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Comments and reviews: 10
Diego P. C.
Was that olives that I saw in the paella? It's not as big an insult to Spanish cuisine as other things I've seen before, but still very wrong. The chorizo is just as bad a choice as the olives, but after so many 'chicken and chorizo' paellas I have seen online, it's kind of lost its shock value. Truth be told, the 1970s classic cookbook '1080 Recetas' includes chorizo, but in an amount so small that it basically acts as colouring, when saffron was unaffordable to most, and most people would have had chorizo in their fridge/pantry, but not necessarily food colouring. Also, Valencians would frown at the lemon, but kudos for not putting parsley there as a garnish. However, the worst part is that the rice does look overcooked, soft and 'broken'. Proper paella should be cooked like italians cook their pasta, al dente. Meaning it has to be cooked for a very precise number of minutes, and NEVER stir your rice once the stock goes in. Paella pans are very wide and shallow so that the rice cooks more or less evenly, it should grow a lot but retain its shape. It is so bad a mistake that 'your rice is overcooked' is also how we may speak of a woman who reached menopause and can't bear anymore. Soft rice = ew.
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Was that olives that I saw in the paella? It's not as big an insult to Spanish cuisine as other things I've seen before, but still very wrong. The chorizo is just as bad a choice as the olives, but after so many 'chicken and chorizo' paellas I have seen online, it's kind of lost its shock value. Truth be told, the 1970s classic cookbook '1080 Recetas' includes chorizo, but in an amount so small that it basically acts as colouring, when saffron was unaffordable to most, and most people would have had chorizo in their fridge/pantry, but not necessarily food colouring. Also, Valencians would frown at the lemon, but kudos for not putting parsley there as a garnish. However, the worst part is that the rice does look overcooked, soft and 'broken'. Proper paella should be cooked like italians cook their pasta, al dente. Meaning it has to be cooked for a very precise number of minutes, and NEVER stir your rice once the stock goes in. Paella pans are very wide and shallow so that the rice cooks more or less evenly, it should grow a lot but retain its shape. It is so bad a mistake that 'your rice is overcooked' is also how we may speak of a woman who reached menopause and can't bear anymore. Soft rice = ew.
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Keith R
Texture of all 12 of those types of rice, can be similarly achieved just on how you actually cook the rice. If you want real sticky rice, then its sweet rice soaked over night. Find it interesting hearing him talk of rice indepth, but I don't feel he eats rice everyday, which is why I find it interesting. Like giving me a quasi history lesson, instead of someone that just eats loads of rice. I go thru about 20-lb bag of rice in 6months, mostly jasmine. 4 types of rice at home. I will not buy generic rice, for yes it greatly matters.
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Texture of all 12 of those types of rice, can be similarly achieved just on how you actually cook the rice. If you want real sticky rice, then its sweet rice soaked over night. Find it interesting hearing him talk of rice indepth, but I don't feel he eats rice everyday, which is why I find it interesting. Like giving me a quasi history lesson, instead of someone that just eats loads of rice. I go thru about 20-lb bag of rice in 6months, mostly jasmine. 4 types of rice at home. I will not buy generic rice, for yes it greatly matters.
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James Smith
And the Jasmine rice was destroyed with the chosen method of serving it. Jasmine rice has a wonderful flavor, and therefore whenever you do anything with it, are basically ruining its greatest quality, that along with the aroma that comes off of it after its cooked. Plain. Plain rice, served with other food.
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And the Jasmine rice was destroyed with the chosen method of serving it. Jasmine rice has a wonderful flavor, and therefore whenever you do anything with it, are basically ruining its greatest quality, that along with the aroma that comes off of it after its cooked. Plain. Plain rice, served with other food.
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Little Wolf Taima
This was so interesting and I want to try making congee right now. I grew up with family who ONLY find basmati rice to be acceptable cooked pilaf style with curry and everything else is viewed with suspicion. This introduced me to so many rice dishes I'd never heard of
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This was so interesting and I want to try making congee right now. I grew up with family who ONLY find basmati rice to be acceptable cooked pilaf style with curry and everything else is viewed with suspicion. This introduced me to so many rice dishes I'd never heard of
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Brendan Thompson
I spent the next three years in the youtube comment section forced to subsist on a thin stew made of fish, vegetables, prawns, coconut milk and 12 types of rice. I came close to madness trying to find it here in the states but they just can't get the spices right.
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I spent the next three years in the youtube comment section forced to subsist on a thin stew made of fish, vegetables, prawns, coconut milk and 12 types of rice. I came close to madness trying to find it here in the states but they just can't get the spices right.
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Caleb Russell
Two things: one nitpicky and one more fun1) Tahdig is pronounced tah-DEEG2) One common way to eat basmati rice is to add barberry while cooking tahdig for wonderful flavor contrast between the salty oils and the tart barberries
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Two things: one nitpicky and one more fun1) Tahdig is pronounced tah-DEEG2) One common way to eat basmati rice is to add barberry while cooking tahdig for wonderful flavor contrast between the salty oils and the tart barberries
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Alistair Blaire
Malaysia, Thailand, and the Philippines all have some variation of a dessert where glutinous rice is combined with coconut milk and wrapped in a banana leaf. I've had it a couple times as a kid and it's delicious.
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Malaysia, Thailand, and the Philippines all have some variation of a dessert where glutinous rice is combined with coconut milk and wrapped in a banana leaf. I've had it a couple times as a kid and it's delicious.
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William Vouk
Why oh why didnt you give Amiel some chicken wild rice soup? Maybe the rice isnt as much the star of the dish, but when Minnesotans think wild rice, they think of wild rice soup. The Ojibwa style is delicious tho
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Why oh why didnt you give Amiel some chicken wild rice soup? Maybe the rice isnt as much the star of the dish, but when Minnesotans think wild rice, they think of wild rice soup. The Ojibwa style is delicious tho
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manatoa1
That discolored grain of Carolina gold under the microscope looks like it has a ring of mold. I've never seen rice that poorly sorted before. Not impressive at all, especially at the prices Anson charges.
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That discolored grain of Carolina gold under the microscope looks like it has a ring of mold. I've never seen rice that poorly sorted before. Not impressive at all, especially at the prices Anson charges.
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subetai17
Using a Persian dish to showcase Indian basmati rice? Apparently, Bon Appetit's cooking skills don't extend to biryani or a pilaf. What a waste. These clowns are all marketing and no substance.
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Using a Persian dish to showcase Indian basmati rice? Apparently, Bon Appetit's cooking skills don't extend to biryani or a pilaf. What a waste. These clowns are all marketing and no substance.
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