I remember the time when I was first learning how to cook Mexican rice. One recipe suggested using any basic white rice, while another insisted on using only long-grain rice. But with so many varieties of long-grain rice, I was left more confused than ever. Seeking clarity, I hopped on my language exchange app and …
The key to making the perfect, saffron-infused paella pan is none other than the type of rice you use. The protein or vegetables you choose wouldn’t really matter. But the grains you work with? Well, that’ll either make or break any variants of paella you attempt to make! In fact, paella’s signature socarrat can only …
Can you imagine eating sushi without the rice and just eating the fish? I can’t! Besides, can we even call it sushi without the rice? Rice is the very foundation of it, is it not? But there was a time when this was the norm. The rice was only used to preserve the fermented fish. …
Ever heard of bomba rice? No? Well, it’s just this pearly-sheen rice that is used in making the beloved paella. So yeah, no biggie. I’m not surprised not every foodie is familiar with it. We usually just call it paella rice, after all. While not impossible to come by, it’s not as commonly found in …
When was the last time you had a California roll? I had one delivered last night. I wondered what kind of rice the restaurant used in my order and found out that it was Calrose. It’s this medium-grain rice variety that’s a hybrid of Caloro and Calady. Thank you, California Cooperative Rice Research Foundation, for …
Raise your wine glasses, foodies. Let’s toast to another week done and over with. We’re creatures of habit through and through. And so, we’re all living for the weekend! Now that it’s here means more time spent in the kitchen doing what we do best. Bringing nuanced culinary creations to life (even if we’re all …
So you got yourself in a sticky situation, huh? You’re feeling the culinary juices brewing right now, but lo and behold, you’re out of glutinous rice flour. There goes a part of your excitement down the drain. There goes the homemade mochi you’ve been craving (dreaming) since last week. But hey, cheer up! It also …
There’s this semi-aquatic grass that grows in abundance in the North American continent. It’s a native grain and one of two that is commonly eaten in the United States. Wild rice… Though, can we really call it that? It isn’t like any of our Asian rice. Since it’s an aquatic grass seed, wild rice is …
Persia…now modern day Iran, is something almost mystical for us foreigners. The country being cut off from the rest of the world only adds to this fascination. Iran is closed off by a desolate landscape. There are the rugged mountains in the west, then the barren desert in the east. Then both north and south …
There’s more to Indonesia than just Bali. If you think about it, Bali’s rise to fame as this ultimate tropical tourist destination is a relatively new phenomenon. Dive deeper, and you’ll find that Indonesia boasts a wider array of cultural wonders than just Bali’s paradise. Take the star of today’s article, for instance. Black rice …