Rice!

[Xarpho's Return]

I love rice, it's cheap, easy to make, and can be used with just about anything. What are your favorite rice dishes?

In the past I've made rice with black beans, or rice fried up with vegetables and sauce. I've also made jambalaya, too...

 

[Freya]

Tomato rice!

Heat up 1/3 cup of chicken broth, add about 2/3 cup of rice and a can of diced tomatoes. You can add bacon and caramelized onions at this point too.
Add salt, some olive oil and bring to a boil, reduce heat to medium and simmer for 20 mins
Add garlic, basil,oregano and red pepper flakes to taste.

 

[Neo-Nazi Rich Evans]

rice by itself, everything else is haram.

 

[Manul Otocolobus]

Just make sure if you are eating brown rice that it is grown in a country that has low inorganic arsenic in its soil. Rice preferentially concentrates inorganic arsenic in its bran, and the bran is what makes brown rice brown. White rice doesn't have this issue because the bran is removed, which is why it is white. But, white rice is 90%+ simple carbs with some minor micronutrients such as copper and phosphorus, with the vitamins B1, B3, B5, B6 and micronutrients magnesium, manganese, and selenium being lost when the bran is discarded.

Inorganic arsenic is the harmful type, and is generally the result of human activities, although there are some places in the world where very high levels of inorganic arsenic exists naturally. Organic arsenic compounds actually have some potentially useful properties and are generally harmless in small quantities.

One generally need not worry about the inorganic arsenic content in brown rice if it is parboiled brown rice. The parboiling process leeches the inorganic arsenic into the water during the parboiling process. reducing it by more than 50% on average and well within the tolerances of the average person. If you're not sure if the brown rice you are looking at is parboiled, check the packaging, if its parboiled it should say. Also, if the cooking time is drastically reduced compared to traditional brown rice that is a good indicator that it is likely parboiled.

(Now you probably know more about rice than you ever wanted to know)

 

[The Man With No Name]

I like Calrose rice the most. It's hard to overcook and make mushy but it still sticks together very well and is more flavorful (maybe just a placebo) than regular medium grain white rice.

 

[retard strength]

Just make sure if you are eating brown rice that it is grown in a country that has low arsenic in its soil. Rice preferentially concentrates arsenic in its bran, and the bran is what makes brown rice brown. White rice doesn't have this issue because the bran is removed, which is why it is white. But white rice is 90%+ simple carbs with some minor micronutrients such as copper and phosphorus, with the vitamins B1, B3, B5, B6 and micronutrients magnesium, manganese, and selenium being lost when the bran is discarded.

The reason white rice was invented is that white rice lasts much longer than brown rice when it comes to spoiling, but a significant amount of its nutritious content is lost when the bran is removed.

Something I hadn't considered with the arsenic. What countries or brands should I look into buying from instead? I eat a lot of brown jasmine rice.

 

[Manul Otocolobus]

Something I hadn't considered with the arsenic. What countries or brands should I look into buying from instead? I eat a lot of brown jasmine rice.

Any brand that is parboiled is safe. Parboiling drives more than 50% of the inorganic arsenic into the parboiling water (that is always discarded) and that puts it well within the safe limits for the average adult. Inorganic arsenic is the harmful type, and is generally the result of human activities, although there are some places in the world where very high levels of inorganic arsenic exists naturally. Organic arsenic compounds actually have some potentially useful properties and are generally harmless in small quantities.

The arsenic issue wasn't well known until about 10 years ago. Someone conducted a study on it since many food for kids (cereals, crackers, pastas, etc...) are made from brown rice as it is generally less allergenic than most other foods, and thus is considered relatively safer. They were rather shocked to find that a single serving of the cereals, crackers, or pastas significantly exceeded the weekly safe limits of inorganic arsenic for children. Adults didn't fair much better with detected arsenic levels way above reference values that were considered safe. The EU did the right thing and put reasonable limits on inorganic arsenic that are acceptable in products made from or with rice. The US, despite having more than a decade, has failed to do the same to keep children and adults safe, because of certain "vested interests" and their influence on the political process.

Unfortunately, the issue was discovered to not be just limited to rice. It turns out apple juice made from concentrates from China had levels of arsenic that were and are still considered dangerous due to their use of arsenic based pesticides that are not legal in the US or Europe. So, kids were getting hit from more than one angle. A further issue was discovered with honey coming from China. The levels of lead were also dangerous due to the bees getting pollen from plants that were contaminated by the air pollution from industrial plants which are rather unregulated compared to US and European standards. The last decade hasn't been a good one for food...

In general, if apple juice and honey doesn't say that its sourced from somewhere other than China, assume it is, and it is not something you want in your body. The key to knowing if it is something you want to buy or not is the word "Sourced". Source means that is exactly where it came from, they can't lie about that on the package in the US by law. If it merely says "Produced By", "Sold By", "Distributed By" that says nothing about where the material the product is made from was sourced, and if they aren't willing to tell you were it was sourced, chances are it isn't a place they want you to know about.

I apologize for sperging, but food toxicology and contamination is sort of a pet peeve of mine.

 

[Agent Abe Caprine]

I like to use leftover rice for chazuke. I use any old green tea I have around, some seaweed, red pepper flakes, imitation crab, and furikake. Really filling. You brew the tea and pour it over the rice.

 

[Lord of the Large Pants]

Any brand that is parboiled is safe. Parboiling drives more than 50% of the inorganic arsenic into the parboiling water (that is always discarded) and that puts it well within the safe limits for the average adult. Inorganic arsenic is the harmful type, and is generally the result of human activities, although there are some places in the world where very high levels of inorganic arsenic exists naturally. Organic arsenic compounds actually have some potentially useful properties and are generally harmless in small quantities.

The arsenic issue wasn't well known until about 10 years ago. Someone conducted a study on it since many food for kids (cereals, crackers, pastas, etc...) are made from brown rice as it is generally less allergenic than most other foods, and thus is considered relatively safer. They were rather shocked to find that a single serving of the cereals, crackers, or pastas significantly exceeded the weekly safe limits of inorganic arsenic for children. Adults didn't fair much better with detected arsenic levels way above reference values that were considered safe. The EU did the right thing and put reasonable limits on inorganic arsenic that are acceptable in products made from or with rice. The US, despite having more than a decade, has failed to do the same to keep children and adults safe, because of certain "vested interests" and their influence on the political process.

Unfortunately, the issue was discovered to not be just limited to rice. It turns out apple juice made from concentrates from China had levels of arsenic that were and are still considered dangerous due to their use of arsenic based pesticides that are not legal in the US or Europe. So, kids were getting hit from more than one angle. A further issue was discovered with honey coming from China. The levels of lead were also dangerous due to the bees getting pollen from plants that were contaminated by the air pollution from industrial plants which are rather unregulated compared to US and European standards. The last decade hasn't been a good one for food...

In general, if apple juice and honey doesn't say that its sourced from somewhere other than China, assume it is, and it is not something you want in your body. The key to knowing if it is something you want to buy or not is the word "Sourced". Source means that is exactly where it came from, they can't lie about that on the package in the US by law. If it merely says "Produced By", "Sold By", "Distributed By" that says nothing about where the material the product is made from was sourced, and if they aren't willing to tell you were it was sourced, chances are it isn't a place they want you to know about.

I apologize for sperging, but food toxicology and contamination is sort of a pet peeve of mine.

This is interesting... is there a good compilation of this data by country or something? Trying to find out if my rice from Thailand is safe.

On that note, check out this recipe for jasmine rice. It says to make it with white, but I find most kinds of rice work for it. I like it best with chicken stock.

Indian Yellow Rice with Turmeric and Cumin

Not your everyday white rice recipe.

www.desumama.com

 

[独人13]

Fun fact: Egg fried rice killed Mao's son and potential successor Anying, thus prevented China from becoming a much bigger North Korea.

“Mao Anying worked on the staff of General Peng Dehuai in northeastern Korea during the Korean War. On the morning of November 25, 1950, he had overslept. According to some accounts, once awake, he stole eggs from the general's supplies and was cooking breakfast for himself despite orders that staff were only to cook at night for fear of American air raids. As he was making a pan of egg fried rice, he is said to have perished in a napalm attack by American forces on the area, who were drawn to the cooking fire.“

 

[Trombonista]

Curry rice is my favorite Japanese food, but I love sticky rice in general.

 

[MS Paint Gigachad]

Curry rice is my favorite Japanese food, but I love sticky rice in general.

I love sticky rice too! Have you had lo mai gai, which is basically a sticky rice steamed with chicken? The name even literally translates to "sticky rice chicken"

 

[Ughubughughughughughghlug]

Just make sure if you are eating brown rice that it is grown in a country that has low inorganic arsenic in its soil. Rice preferentially concentrates inorganic arsenic in its bran, and the bran is what makes brown rice brown. White rice doesn't have this issue because the bran is removed, which is why it is white. But, white rice is 90%+ simple carbs with some minor micronutrients such as copper and phosphorus, with the vitamins B1, B3, B5, B6 and micronutrients magnesium, manganese, and selenium being lost when the bran is discarded.

Inorganic arsenic is the harmful type, and is generally the result of human activities, although there are some places in the world where very high levels of inorganic arsenic exists naturally. Organic arsenic compounds actually have some potentially useful properties and are generally harmless in small quantities.

One generally need not worry about the inorganic arsenic content in brown rice if it is parboiled brown rice. The parboiling process leeches the inorganic arsenic into the water during the parboiling process. reducing it by more than 50% on average and well within the tolerances of the average person. If you're not sure if the brown rice you are looking at is parboiled, check the packaging, if its parboiled it should say. Also, if the cooking time is drastically reduced compared to traditional brown rice that is a good indicator that it is likely parboiled.

(Now you probably know more about rice than you ever wanted to know)

Blah blah blah or you can suck it up and just eat your food and live as long a life as you would have regardless. You're just going to die anyways (probably from someone stabbing you with a knife).

 

[Trombonista]

I love sticky rice too! Have you had lo mai gai, which is basically a sticky rice steamed with chicken? The name even literally translates to "sticky rice chicken"

No, but that sounds delicious.

 

[CHARizard]

Most used appliance in my kitchen. I grew up eating rice with almost every meal, Botan Calrose is my favorite. Its the ultimate accompaniment to most of my meal prep. I freeze stuff like chili, pulled pork, curry etc and always put it on top of fresh rice.

 

[MS Paint Gigachad]

Ver archivo adjunto 4585917

Most used appliance in my kitchen. I grew up eating rice with almost every meal, Botan Calrose is my favorite. Its the ultimate accompaniment to most of my meal prep. I freeze stuff like chili, pulled pork, curry etc and always put it on top of fresh rice.

Plain rice is underrated tbh. I enjoy dishes with a lot of sauce or gravy more with some rice to absorb it. Like some oversimplified version of zen bullshit, it's almost as if i wanna eat it because of its lack of flavor when used in that way.

 

[Fount of BadSpeak]

I made some chicken gizzard and bacon stew that I've been eating over rice. I like rice but it's usually just a carrier that's easier to have on hand constantly than bread, considering that it's shelf stable. Jasmine rice master race.

 

[Smar Mijou]

I like a good long grain basmati rice

 

[MS Paint Gigachad]

I like a good long grain basmati rice

Found the Indian.

But yeah, I can appreciate it not sticking together when cooked.

 

[TheRedChair]

Heh lets just say when you are as poor as fuck you do not give ONE SHIT OF TYPE OF RICE YOU EAT.

In every Southern/Caribbean/Latin House Hold that I grew up in there is basic Rice to eat and then there is The Rice made for special occasions.

For 45 years, this is how I cook my basic rice, which can become other things later down the road.

1. 1 Cup of Generic Long grain rice that is on sale.

2. Place that cup on a V style metal mixing bowl container. The reason is when you rinse your rice you slightly turn the bowl in the process and avoid any rice going into the sink. If you do not have one then a regular bowl and a strainer will do.

2. I rinse my rice in hot water, letting soak for 5 minutes. Then agitate and then remove water from the bowl. Add cold water to the bowl and let it sit for 5 minutes. After that drain water and rinse until the water is clear. REASON you want to get all of the excess starch out from the rice. If not then the rice will get gooey.

3. Empty your rice into a 3 quart pot or 4 quart pot. 3 Quart is preferred. REASON Over the years I have found out that cooking in a 2 quart pot does not give you consistent results. 4 quart pot give better results than a 2 quart but not as good as a 3 quart pot. IMHO this is because of the water/steam being able to trapped and drop back down to the rice as heated water when cooking.
If you have to cook in a 2 quart pot add 5 to 10 minutes and more stirring to your cooking time but heh there are times the top of the rice is not fully cooked but the middle and bottom of the rice is.

4. In your 3 quart pot you add around 2 oz of Butter. Heat your pot to medium high heat as you are going to braze your rice. This is also a good time to add your spices. This is what I Add 1/3 of the time. Garlic or Garlic power, Minced or Powdered Onion, Parsley to my basic white rice. Right now we are going to just be concentrating on just Buttered Rice alone.

5. Braze your rice in the butter until it is thoroughly mixed in and slightly off colored. Add 1 cup of water and continue to stir. Depending on your stove you may want to turn up the heat a bit. Stir your rice as the water heats up to a boil.

6. Once the rice gets to a boil add 1 more cup of water and continue to stir on and off making sure that the rice is not sticking to the bottom. Continue to do this until until there is rolling boil going on in the pot.

7. Turn down the heat to simmer, put on the pot cover and time it for 20 or so minutes.

The Results are a nice pot of buttery rice that is non sticky with starch. It is also very easy on the stomach as it is of course Buttered Rice.

Heh, sometimes I just through some cheese on my bowl of rice and call it a day. I've currently have 40 pounds of Rice which can last 6 to 8 months for my use.