3 months
You must log in or register to comment.
- 3 months
Rice is great if you’re really hungry and want to eat two thousand of something.
- 3 months
It’s one of the few foods I can fully indulge. I want to eat two thousand of everything.
3 monthsYes… I’ve certainly never had mochi for dinner, that would be silly of me 😰 .
- 3 months
Rice pudding, rice porridge, rice gruel, rice cakes, rice noodles, rice rolls, mochi, tteokbokki
So get this
We have Long Grain Rice like the Australian Doongara variety and Indian Basmati variety, Medium Grain, and we also have Short Grain Rice some varieties of which are quite wide, such as Bomba Rice.
I think Bomba’s probably what you’d be interested in.
Rice with the husk on seems larger and has more nutrients to carbs ratio but it’s not very tasty. Probably the largest overall grain is called “Tilda Giant Wild Rice”.
- 3 months
Baked rice?
Mashed rice?
Frenched fried rice?
Stuffed rice?
Rice Au Gratin… …the list is endless…
Isn’t Mochi just small rice that’s been physically abused until it becomes sticky and squishy?
- 3 months
That parable about the emperor asking for double the number of grains on each successive square of a chess board would be fucked of rice grains were that big.
Yeah, that’s like… 250 billion tons of rice. That’s over 30 tons of rice per person in this world. Not sure this much rice even exists on this planet.
- 3 months
And then when trying to place the 33rd batch they ended up with a negative number of grains somehow
- 3 months
How had Hobbits, with countless meals in one day, never stumbled upon the simple Roast?
- 3 months
If rice becomes large enough to eat by ones and twos, will we start calling a single grain a rouse?
- 3 months
I’d like to see what rice would look like after a few hundred years of selecting for grain size
- 3 months
Y’all need more glutinous rice based cakes in your life!
Tteobokki is easily accessible as it’s Korean and trendy. But it’s just the beginning of that delicious side of rice!
In China they had delicious variations. Salty and sweet alike. 粢饭糕 (zifangao) were a bit big. Fishstick sized. Deep fried. I usually had them as a dessert but the rice itself is neutral so it would work salty as well no doubt. Main thing is to eat it while it’s hot, with a crunchy outside and the inside almost creamy.
But my favourite were the sliced nian gao. Imagine a roll of soft rice dough, ovalish in shape section. Cut in slices and those you can either fry or eat En sauce, like gnocchi really. Fantastic stuff!
Dammit I wish those were more accessible in Europe T_T
Tteobokki will have to do I guess.
