Isn’t it not just cheap rice, but cheap Japanese rice? People in Asia are very particular about rice. They should be, rice from Japan, China, Cambodia, Taiwan, etc. all have a different taste. Nationalism plays in to it, but they are different. I think rice might be the ultimate Terroir crop.
…that’s exactly what I mean. All the broken bits and pieces get shipped to Germany to make Milchreis because it really doesn’t matter what the grains look like if you’re soaking them to smithereens anyway. Into pudding, that is. Which you should totally try on a cold day: Dump into sweetened milk (vanilla if you want), quick boil, 30-40 minutes of soaking at falling/low heat, add cinnamon, maybe some coarse raw sugar for texture variation, eat as-is or with apple sauce.
Only got Jasmin or such at home and still crave the stuff? Well, prepare it. Nothing’s stopping you.
Isn’t it not just cheap rice, but cheap Japanese rice? People in Asia are very particular about rice. They should be, rice from Japan, China, Cambodia, Taiwan, etc. all have a different taste. Nationalism plays in to it, but they are different. I think rice might be the ultimate Terroir crop.
Not just Asia, Italians and Spaniards are also quite particular about rice.
Look, I’m not particular about rice, but if I see long rice on the risotto, what I’ll do isn’t even covered in the Geneva conventions.
…that’s exactly what I mean. All the broken bits and pieces get shipped to Germany to make Milchreis because it really doesn’t matter what the grains look like if you’re soaking them to smithereens anyway. Into pudding, that is. Which you should totally try on a cold day: Dump into sweetened milk (vanilla if you want), quick boil, 30-40 minutes of soaking at falling/low heat, add cinnamon, maybe some coarse raw sugar for texture variation, eat as-is or with apple sauce.
Only got Jasmin or such at home and still crave the stuff? Well, prepare it. Nothing’s stopping you.