|
What is parboiled rice, actually? And what sort of rice should I be expecting if I buy unspecified parboiled long-grain rice at Aldi?
|
#
¿
Dec 10, 2023 16:02
|
|
|
|
| # ¿ May 22, 2024 02:16 |
|
|
We mostly bought 20kg bags of broken rice when I was a kid, because it is cheaper. I assume it gets sorted at one of those sifting stages. Does that happen in the producer country or during the repacking at the destination country?
|
|
#
¿
Jan 13, 2024 17:57
|
|
|
mobby_6kl posted:That's an awesome thread and I'm sad I only noticed it it today for the first time. I usually use jasmine rice for everyday cooking as there's a big market nearby and I can get huge sacks at good prices directly from the Vietnamese sellers which is pretty nice. Parboiled rice works very well for pilavs it is what I use most of the time. Or Turkish rice, if I get some on sale. Also if you feel fancy do that trick where you replace around 1/10th of the rice with orzo pasta for contrast.
|
|
#
¿
Jan 21, 2024 14:16
|
|
|
mawarannahr posted:I have read basmati may be acceptable, and I have also read that Turkish rice (baldo), while common for making Özbek pilavı in Turkey, is completely inauthentic. The thing to understand about pilavs is that it is impossible to make it inauthentic. You can walk from Spain to Japan and have a different locally authentic pilav-style dish every day. Each is also inauthentic to the village you were in yesterday. And then do the same again including Africa or the Americas.
|
|
#
¿
Jan 22, 2024 15:05
|
|
|
I remember one of the GWS questions threads had someone who was afraid that white rice will kill him with diabetes if he ate it every day. He was asking for ideas because he moved to some pacific island where everybody eats white rice every day and other starches were comically expensive. First and last time I had heard of the idea.
|
|
#
¿
Jan 24, 2024 10:18
|
|
|
Squashy Nipples posted:I had jaw surgery last week, and I was specifically told "no rice until all the stitches dissolve". Yeah. I forgot that once. Then the dentist pulled out a bloody grain rice from the wound and showed it to me, put me off eating rice for another week. That was before fully dissolving stitches became popular, though.
|
|
#
¿
Jan 25, 2024 21:13
|
|
|
PurpleXVI posted:A vital question from outside the forums... Rice gets polished down quite a bit to get from brown to white rice. So if you polish 70% of your normal rice away you get very small rice spheres. Those are mostly used for high priced sake, afaik.
|
|
#
¿
Feb 2, 2024 11:33
|
|
|
That reminds me of those vitamin containing breeds from a few years ago. They never showed up for sale in my area, do you know if they got popular anywhere?
|
|
#
¿
Feb 14, 2024 22:28
|
|
|
PurpleXVI posted:How do you feel about the existence of this? That describes lab grown meat that is grown on rice. I think calling it rice makes as little sense as calling a rice fed chicken rice. Just make some chickenrice instead.
|
|
#
¿
Feb 14, 2024 22:56
|
|
|
Does anybody know a reasonable mid tier supplier for mail order rice in Germany? I just use to buy what was on sale at the Turkish market, but after my move there is none nearby. And with the shipping added I can easily go up to medium quality. I probably want basmati. I only find three normal market stuff where shipping costs feel significant. Or the hipster stuff that sells 100g trial bags in paper bags.
|
|
#
¿
Mar 8, 2024 09:59
|
|
|
I just rucksacked a 5kg bag of nice parkistani basmati from the nearest Turkish market, through a 1 hour transit ride. The Indian market is around 10 minutes further away. You need a pretty big bag for 10kg bags, especially if you grab other groceries, too. Are oxygen absorbers worth the effort? And how often do I need to change them when I remove rice for cooking?
|
|
#
¿
Mar 9, 2024 16:00
|
|
|
So, I just was at the supermarket and saw some "original indian basmati". I wouldn't buy it there, but I noticed that it said "milled and packaged in the Netherlands". I thought milling happened in the producer countries. Is that brand just unusual?
|
|
#
¿
Mar 18, 2024 18:18
|
|
|
I would be interested in knowing how they prevent the washing off of the fortification. Do they just put a lot on the rice, or make it insoluble in cold water, or let it soak in?
|
|
#
¿
Mar 22, 2024 09:35
|
|
|
lol:quote:Hot extrusion: dough made of rice flour, vitamin/mineral mix, and water is passed through a single- or twin-screw extruder that cuts it into grain-like structures that resemble rice grains. Hot extrusion involves relatively high temperatures (70–110 °C), obtained by preconditioning and/or heat transfer through steam-heated barrel jackets. It results in fully or partially precooked simulated rice-like grains that have a similar appearance (sheen and transparency) to unfortified rice kernels Remember that meme video about sushi, where they decorate that the cheapest sushi actually uses pasta. VictualSquid fucked around with this message at 11:02 on Mar 22, 2024 |
|
#
¿
Mar 22, 2024 10:56
|
|
|
Are you still eating dumb rice? Have some app supported smart rice instead, very original: 
|
|
#
¿
Mar 31, 2024 12:57
|
|
|
I once asked the guy at the Turkish market near me for a cheap brand or alternative for saffron to try out saffron rice. He sold me a bag of yellow food coloring.
|
|
#
¿
Apr 6, 2024 15:39
|
|
|
|
| # ¿ May 22, 2024 02:16 |
|
|
PokeJoe posted:what are the best lazy rice dishes? im talking put some rice in the rice cooker and do a trivial amount of extra work for a meal. stuff akin to stirring in a raw egg, etc Put some rice in the rice cooker, put some veggies in the steamer basket above it. Then assemble and pour over some spice mix. Like Furikake, Shichimi, LGM, or whatever. For more power you can add a whole egg to the steamer. Or mix in the raw egg into your rice. Or add some canned fish to your meal. Or premade daal from your fridge. For slightly more effort you take the same veggies, shake them with gee and soy-sauce and brown them in your oven/air-fryer/pan. Similarly you turn the egg into an omelet.
|
|
#
¿
May 20, 2024 08:06
|
|