Rice!

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Corporate Gigachad dijo:
Found the Indian.

But yeah, I can appreciate it not sticking together when cooked.
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Definitely not a street-shitter 🤣 but the slightly different flavor and fragrance and yes, the less chance for it to get clumpy are the main benefits. Also, I tend to like the mouth-feel of long grain rice too. Sometimes just a simple bowl of basmati and a can of roasted garlic and olive oil tuna mixed together just hits the spot.

Speaking of rice, if you don't wash your rice, you're a gobbless heathen. The ONLY time that rice sticking together is acceptable is sushi rice.
 
Whipped up some rice pudding earlier today, if i'm honest I over cooked this bath. Cooked the rice in the milk for 25 mins over my regular 20 mins. Came out a little pasty but still good. Just do double batch of chef johns one pot recipe but I use a little extra butter.
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Bubur pulut hitam (Black gluttonous rice porridge) is a simple recipe that that simply requires slow-cooking black rice and pandan leaf together, and adding palm (or white sugar) and salt for taste. Add coconut milk as a topping and voila.
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The flavor is deliciously subtle. The closest comparison I can make for black (or purple) rice as it has the grainy flavor of brown rice, but 5 times as stronger. It mixes well with the pandan leaf flavor, which is like rose-water (somewhat in flavor and use) for South-east Asia, and the coconut milk further gives it a creamy texture. It's a great recipe to make for parties; easy to produce in bulk, and doesn't have offensively strong flavors like mung bean porridge.
 
One dish I havent seen here: Claypot rice. This is great for fans of Korean bibimbap.
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(prior to mixing)
It has Chinese origins, but you can find it in Malaysia. Take a clay pot, get it really hot, add rice, meat (chicken or pork), chinese dry sausage, bit of salted fish (adds salty flavor and is a nice umami bomb when you get a chunk of it) some plces add shitake mushrooms and caixin (green vegetable, think of it as being a bit like kale). Stir it, adding some dark soy sauce and sesame oil, turning it over and over until it's cool enough to eat without burning your mouth.

The result is that everything gets mixed together like a fried rice (but more stuck together). You also get crunchy burnt bits from when the rice sits on the clay for too long, sometimes forming a crust on the bottom of the pot (similar to what happened in a tahdig recipe I saw once). This is the best part.
 
Plain rice with some butter and a little salt was my go-to poverty meal. I haven't had it in some time which I think is a sign my life is going well.

I like rice
 
fìddlesticks2.0 dijo:
What happened?
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I can't speak for them, but I have my own "better than plain" rice recipe
1. wash 1cup rice, drain, set into a container other than the pot you're gonna use
2. 0.5-1tbsp butter in pot, melt it. Brown it if you want.
3. Add half an onion, diced and half a head of garlic, minced. Fry that shit up
4. Add herbs, salt, the washed rice and 1.25cup chicken stock. Use bullion if you want.
5. Heat to boiling, cover, reduce heat to a simmer, keep it on for 10min, then turn off heat. The rice will cook within the next 20min on residual heat.
 
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