Rice

So there's a video going round on r/youseeingthisshit and others of a guy reacting to a BBC cookery show about cooking rice, and it's pretty funny. Video here

Which got me wondering - how do you all cook rice?

Sometimes, we want really sticky, globby rice. If that's what you want all the time, disregard the following.

I work at a pizzeria with a Mexican guy from Puebla. He did something to his rice I'd never done before when just making regular rice, and it's something I've been doing ever since. And that is to lightly saute the rice in the pot on high heat with a little bit of oil and spices, for a few minutes, just until some of the kernels start to turn golden/toast colored, and then add warm water.

My girlfriend loves indian food, and a lot of times I'll add cardamom pods and cumin to the rice, traditionally just steaming the spices in there. Dry sauteing the rice first with the spices bloomed in a little bit of oil has led to very flavorful rice, but it has had a two fold effect, in that it now allows me to cook rice a lot faster.

After sauteing for just couple minutes and then adding the warm water, the pot is already so hot that the water comes to a boil within 1 minute. After t

Seriously. Get your terrible rice out of here. Rinse that starch off. Soak it a bit. Throw some fat and something aromatic in there, too, please. Half an onion, a lime, something. There's so much missed potential in the foundation of your meal for want of three more minutes of effort. Do it.

E: Good morning, reddit! For everyone throwing shade because they took a 50-word hot take as a decisive indictment against how half the world cooks the world's most versatile grain, go for it. That's fine. I admit this wasn't a deeply thought out post, but I do think it's a little silly to take what's pretty plainly a joke post so seriously. If anything I intended to introduce the idea of washing rice and adding flavor to people who weren't aware of those ideas, and plainly I did. Obviously I wasn't trying to create a new world order where every human on the planet makes rice my one way for every application, but since it's Reddit in 2020, I understand why some folks thought this really was intend

She wrote a book (which I haven't read)

Susan Rice's History in Government

• 2013 - 2017 - National Security Advisor (Obama)
• 2009 - 2013 - Ambassador to the UN
• 1997 - 2001 - Assistant Secretary of State for African Affairs

She has been very active in US Foriegn policy, especially in Africa, but also was vocal for her support in the removal of Bashar al-Assad in Syria, and was part of the nuclear talks with Iran , and was a supporter of Israel in the 2014 Israel–Gaza conflict but later a critic of Benjamin Netanyahu, as well as participated in diplomacy with Pakistan, and was an outspoken critic of China after [Chinese hacking](https://en.wikipedia.org/wiki/Chinese_in

Today's dish is Vermicelli Rice, rice cooked with fried vermicelli that is eaten on nearly all middle eastern tables. I thought I would make a post about this recipe as it's eaten with most middle eastern dishes and I served it alongside the [Molokhia/Jute leaf stew] (https://www.reddit.com/r/Cooking/comments/h9fufc/every_week_i_cook_a_middle_eastern_recipe_this/) I made a few weeks back.
This post is a little late but please enjoy regardless. I have a very special Eid recipe coming next week

What is Vermicelli Rice:

Vermicelli is a thin noodle or pasta that is commonly eaten in east Asian countries including China, Thailand, Indonesia and Vietnam. In most Asian countries the vermicelli is made from rice flour and is extremely thin in size. Vermicelli is also the name given to a pasta in Italy that is similar in shape to spaghetti but is slightly bigger. Vermicelli is actually used in both sweet and savoury dishes, and is a common carbohydrate in

HERE IT IS

Ingredients:

• 300g~400g Green Onion
• 1 Tbsp Ginger
• 4 Tbsp Fish Sauce
• 2 Tbsp Sugar
• 8 Cloves of Garlic
• 4 Tbsp Korean Chili Powder ( Gochugaru )

1. Clean the green onions by removing the root part and brown outer skins. Wash them thoroughly a couple of times. Shake off excess water, and drain well.
2. Blend all the seasoning ingredients EXCEPT for the Chili Powder and mix in a bowl.
3. Add the chili powder after blending all the ingredients. Then, mix altogether
4. In a large bowl, gently rub the seasoning mixture all over the green onions.
5. Hold a couple of green onions together, and fold them before arranging in an airtight container.
6. Keep it at room temperature for a day, and then refrigerate. Green Onion kimchi can be eaten right away, but the flavor develops as it ferments over 2 to 3 weeks in the fridge. 6. Sprinkle some sesame seeds. (Optional)

I've recently been looking to cut down on refined grains because I've heard that's good, but I'm a bit confused on why that is. From what I understand so far, refined grains have less fiber and some minerals.

My main questions are:

1. Why does fiber in whole grains make the carbohydrate healthier? (or is that even the reason why?)
2. I see that a cup of brown rice only has 2-3 more grams of fiber. If fiber is the reason that whole is better, do those few more grams really affect the difference that much? Would it not be possible to get that fiber from some other food?

I've often seen that washing white rice is a very important step to making good rice. I generally do this step, and do notice a fair amount of starch being washed off. I go until the water is clear and all that. But being honest, I don't really notice a huge difference compared to when I've been lazy and just thrown some unwashed rice in a pot and cooked it, at least not compared to how it seems to be stressed by people. I think it might taste less starchy and thus be a "cleaner" platform for other flavors, but I'm not sure I notice clumping differences which are often brought up when you google it. So my inquiry is trying to clarify through possible google misinformation: what exactly is the benefit of this step?

The rice from Chipotle is extremely cheap to make at home and is sooo good.

Squeeze the juice from a lime and lemon. If you get more juice from one or the other, just make sure they’re equal parts. You really won’t need much. 1 lime and lemon will be more than enough for 2 cups of rice. Chop up some fresh cilantro.

Add the juice to the rice, just enough to get the rice semi unstuck. Taste as you go. Mix in your cilantro and BANG! Fully upgraded rice for $3-$4 more.

Somehow we always have left over rice from dinner, and I wanted to use up left over food to reduce our food waste this week so I've been experimenting with rice bowl breakfasts and these are the ones I made this week: Spicy salmon egg scramble, soft boiled egg and avocado, miso sesame silken tofu, radish and spam musubi, steamed tomato and shrimp and edamame meat floss and fermented bean curd

This is what they looked like + how to put them together! (I filmed the process each morning this week)

I hope it can give you some inspiration for how to use up your rice! I'm a huge savoury breakfast person so these were really delicious

Best way to reheat left over cold rice:

- Scoop out what you want to eat into your bowl, spoon 1 or two spoons of water onto the rice and microwave for 1 minute. Use chopsticks to fluff it up and it'll pretty much be back to freshly cooked!

1. Miso Sesame Silken Tofu Rice Bowl

Ingredients: A slice of silken tofu,

I usually put garlic in everything. Garlic makes everything better... but when I learned how to make fried rice about a year ago, the recipe I followed didn’t include garlic so I’ve never used it when I make fried rice. It always turns out really nice, but not “omg I’m obsessed.”

Tonight I decided to grate two fresh cloves of garlic into the wok just before adding my rice and holy shit, I have no idea why I haven’t been doing this since the beginning. Garlic, along with a handful of diced vidalia onion, helps take my rice from an okay weeknight meal to a dinner that rivals our local hibachi grill. I feel dumb. I feel enlightened.

The post in question seemed awfully partisan, but I know essentially nothing about the Indian subcontinent in the seventeenth century.

Are there extant socio-political groups that view the Taj Mahal as a symbol of atrocity/oppression? Why?

Things I've tried :

1. Rinse out the rice really well, until the water is clear

2. Put oil in the water

3. Drain the rice, stir it, and wash with cold water

4. Steam it for 10-12 minutes

My rice is still sticky, and it also sticks to the bottom of the pan. How can I have non-sticky rice? What am I doing wrong?

Please? I’m legit almost in tears. All my documents that I need from my childhood is on that computer, and without it I have nothing left.

Edit: The computer have been placed upside down in front of a radiator to help evaporate some of the water.

I have now learned that rice is not a fail safe or viable option and have therefore been efficiently removed via my great friend; the vacuum cleaner. I have also learned that people will call you all sorts of names if you did not know this already.

Backing up my files will be my first priority from here on out. I should have known better than to trust my clumsiness around technology.

I will be editing this post again in a few days with the results. Thanks a lot.

Edit 2: GUYS IT IS WORKING PRETTY DARN FINE SO FAR! Ill be sure to Keep an eye on any irregularities, but so far all I seem to feel is that it gets a bit hot.

The Times

Today's dish is Vermicelli Rice, rice cooked with fried vermicelli that is eaten on nearly all middle eastern tables. I thought I would make a post about this recipe as it's eaten with most middle eastern dishes and I served it alongside the [Molokhia/Jute leaf stew] (https://www.reddit.com/r/Cooking/comments/h9fufc/every_week_i_cook_a_middle_eastern_recipe_this/) I made a few weeks back.
This post is a little late but please enjoy regardless. I have a very special Eid recipe coming next week

What is Vermicelli Rice:

Vermicelli is a thin noodle or pasta that is commonly eaten in east Asian countries including China, Thailand, Indonesia and Vietnam. In most Asian countries the vermicelli is made from rice flour and is extremely thin in size. Vermicelli is also the name given to a pasta in Italy that is similar in shape to spaghetti but is slightly bigger. Vermicelli is actually used in both sweet and savoury dishes, and is a common carbohydrate in