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Yeah, 90g cooked rice for dinner last night with Lao gan ma and tofu. No idea what type, it was on sale in the Turkish supermarket. 90g wasn't enough, but at the same time was still too much carbs. It's a hard life.
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Apr 11, 2025 13:55
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| # ? Nov 7, 2025 00:39 |
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i had rice noodles for dinner today and i think that counts.
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Apr 11, 2025 13:58
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Rice noodles are cool. Does dino. have anything to teach us about rice noodles?
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Apr 11, 2025 23:51
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i made biryani for lunch today. imo that’s considered having rice
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Apr 12, 2025 15:44
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Although rice noodles are indeed made of rice, I am thoroughly unqualified to talk about them at length, because we only supply rice to the noodle makers. The interesting thing about the folk who buy rice for to make rice noodles with is that they pretty much exclusively want broken rice. Every other customer is super finicky about having broken grains below a couple percent points (you can't realistically get 0% broken with industrially produced rice, because even the process of throwing it through the machinery to reject the broken grains will result in broken grains), so it's a really great way to get some mileage out of your rice without wasting product that took so much effort to grow, harvest, mill, and bag. THAT SAID, if you google around for how rice noodles are made, they all just say it's made of "rice flour", which is as useful a statement as saying that both risotto and biriyani are made of rice. Yes, it's technically true, but it tells you nothing at all about what the heck you're dealing with, does it? Risotto is made of medium or short grain rice, so that the starches in the rice cook together with the fat and the water in the risotto dish to make a creamy gravy that coats all the grains. Biryani is made with the driest rice you can get (Basmati that's been aged), even going so far as to use parboiled Basmati (parboiling to full parboiled where the grains are a little yellow in colour is equivalent to aging for 2 years) to get the final product where the rice grains are fluffy and separate, and covered only in spices and the like. The thing about rice noodles is that you're not going to make them using long grain white rice. You're using short or medium grain rice! Several varieties are made of glutinous rice, which is a super sticky rice. The point is that you're not going to get rice noodles by going to the store and picking up a bag of long grain white rice, then processing it to make the noodles. It's a little more involved than that. Essentially, you start with your short or medium grain rice. It needs to be rinsed thoroughly to remove any surface dust or debris that will spoil the whiteness of the final product. Most rice noodles are extruded through pretty thin dies, so you don't want there to be any impurities in the rice itself that might clog the die, or mar the colour of the final noodle. Then it gets soaked, usually overnight. THEN you drain off the liquid, and get to grinding. There's some debate on the process of cooking the rice before making into noodles. Some types will involve making a very thin batter of rice ground down with water, spread it out in a sheet over a pan or something, and then steaming the whole works. That'll produce like a translucent noodle that's excellent for wrapping things in. Others (like the South Indians) so a process where they make a paste with the ground rice and water, and then par-cook it by adding boiling water. THEN that gets stuffed into the extruder, made into noodles, and then steamed to cook through. This leads to a conundrum. If the rice is wet, how are you supposed to grind it down to a fine powder so that you can combine it with water to make a paste? Well, the next step is to dry your soaked rice flour. You'll see this step in any authentic recipes for idiyappam or murukku/chakli. The proper way to do it is to get the sort of rice that you need (which, coincidentally is a starchy short to medium grain rice!), rinse it, soak it, and then dry it over a kitchen towel until it's completely dried, THEN grind it in your blender until it forms a powder. Then you sift it through a fine mesh until you are left with the chunks that didn't grind down all the way. Then those bigger chunks go through the blender again to grind down to a powder. The thing is, there's still large chunks of South India where you can go to the local mill, and have them grind your stuff for you for a very nominal fee. Homemakers will take their stuff to the local mill, because when you're making like 10 kg of rice flour (that is, rinsed, soaked, and re-dried rice flour), your home blender isn't going to be powerful enough to do the job, and you'll be there for ages doing the sifting and grinding process. It's much quicker to have the mill take care of it. Ditto this for spice blends, like sambhar powder, rasam powder, and idli dosa powder. Anyway. Once you've got your rice flour that you've ground yourself, which was a freaking 3 day process, then you roast the flour to drive off any excess moisture, and then put that away for storage. Then, as needed, you can use that specific flour for idiyappam (aka, rice noodles) or various other things that go through an extruder. Once THAT process is done, you can do the adding of boiling water to the flour, and kneading until the whole mess is completely hydrated and makes a smooth dough. Then that gets extruded onto like a bamboo mesh of some sort, and steamed for a couple of minutes until cooked. It's freaking delicious, but is so much work to do. In well-stocked Indian markets, you can actually find idiyappam flour. Huh. Guess I did know a little bit about rice noodles. One more thing. Rice noodles overcook very easily. If you have the super thin noodles, soak them in hot water for a few minutes until they're softened, and then throw them into a stir fry or other cooking situation to finish cooking. You don't want to boil them, or they'll turn to complete mush.
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Apr 13, 2025 13:38
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dino. posted:Although rice noodles are indeed made of rice, I am thoroughly unqualified to talk about them at length, because we only supply rice to the noodle makers.
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Apr 13, 2025 16:18
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https://www.youtube.com/watch?v=OpDh_O473Ms
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Apr 13, 2025 17:29
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tl;dr: the answer is "yes"
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Apr 13, 2025 17:32
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This is that wet the drys, dry the wets, bake the drys, wet the drys meme but real
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Apr 13, 2025 22:29
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Wasn't the meme originally about making pasta anyway?
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Apr 13, 2025 22:52
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I accidently bought a large bag of glutinous rice (was on sale, and wasn't paying attention). I know this stuff is used in various rice deserts but I don't really like those. Is there a way I can use it in rice main recipes?
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Apr 23, 2025 17:21
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It's good cooked plain, or with coconut as the liquid
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Apr 23, 2025 19:15
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Soul Dentist posted:It's good cooked plain, or with coconut as the liquid I'm not sure I follow. I'm interpreting cooked plain as "cooked per the directions on the bag", and doing that leaves you with...sticky rice. Which doesn't really work with "normal" rice recipes. Because its sticky and sweet. That's my whole point.
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Apr 23, 2025 20:05
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I mean, you're not going to make it less sweet or sticky, but it's tasty just thrown in a rice cooker and used like jasmine rice. I just had some with som tam and seared ahi tuna for my birthday. I'm saying you don't need to pound it into mochi or make pudding or whatever to get rid of it
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Apr 23, 2025 20:14
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I mean normal glutinous rice is eaten like rice usually is? Shouldn’t be that sweet unless you sweeten it.
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Apr 23, 2025 20:17
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Cached Money posted:I mean normal glutinous rice is eaten like rice usually is? Shouldn’t be that sweet unless you sweeten it. Yeah, it tastes like rice. It’s only sweet when it’s sweetened
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Apr 23, 2025 20:25
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okay fair enough re: sweet.Soul Dentist posted:I mean, you're not going to make it less sweet or sticky, but it's tasty just thrown in a rice cooker and used like jasmine rice. I just had some with som tam and seared ahi tuna for my birthday. I'm saying you don't need to pound it into mochi or make pudding or whatever to get rid of it When I've used it as a replacement, I've found that it comes out gummy/sticky - as per what I would expect for so-called sticky rice - and that I really didn't enjoy the texture of the resulting dish as a whole. I was hoping there might be certain dishes/cooking techniques that might make this less pronounced.
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Apr 23, 2025 21:16
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Cyril Sneer posted:okay fair enough re: sweet. It might work better as a side with a dish that's meant to be served w sticky rice, like larb
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Apr 25, 2025 10:26
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Not totally thread-relevant but I am about to make this cake, which is really delicious (especially if you like rice pudding). We add a bit of cinnamon and saffron too. https://amp.theguardian.com/food/2019/oct/14/rachel-roddy-recipe-bolognese-rice-cake-torta-di-riso
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Apr 25, 2025 10:51
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Cyril Sneer posted:okay fair enough re: sweet.
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Apr 27, 2025 04:46
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https://www.youtube.com/watch?v=NUbM8-0zr8U If you're looking for an alternative to the steaming this guy has a really good technique for making sticky rice in the microwave that I have been using for a while.
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Apr 27, 2025 17:10
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If you really just don't like it and it's not opened and it isn't an economic hardship, you could donate it to a soup kitchen or food bank
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May 15, 2025 11:32
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Don’t know if this question has been asked (been forever since I binged this thread) but any general concerns about arsenic in different rice/locations?
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May 15, 2025 20:18
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GordonComstock posted:Don’t know if this question has been asked (been forever since I binged this thread) but any general concerns about arsenic in different rice/locations?
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May 15, 2025 20:24
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Any thoughts on bulgur wheat and using it to replace rice? ie how to best cook it, what kind of recipes does it work well in? I've been changing my diet to eat healthier and I tried bulgur recently, I'm really liking it. (maybe this isn't relevant to this thread but I figure it's close enough)
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May 15, 2025 20:35
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Healthy Babies Bright Futures has just published a report on heavy metals in rice and are starting a media tour on it. I'm very skeptical of its numbers, which do a lot of work by applying an action limit for one heavy metal from FDA on infant rice cereal products to all rices, and which likes to use stacked bar charts to sum all heavy metals into a single bar. CNN coverage: https://www.cnn.com/2025/05/15/health/arsenic-cadmium-rice-wellness HBBF report: https://hbbf.org/sites/default/files/2025-05/Arsenic-in-Rice-Report_May2025_R5_SECURED.pdf Pushback material from rice industry trade group: https://www.usarice.com/docs/default-source/arsenicfacts.com/the-facts-about-u-s-grown-rice-and-arsenic.pdf
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May 16, 2025 23:11
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Re: Aresenic From the lab reports I’ve seen, dry jasmine and basmati rice both have either negligible or undetectable amounts of inorganic arsenic. The cooked has none that were detectable by the lab equipment. I’m not seeing the annual test reports for other varieties of rice. To show my bias: the company I work for outright bought a rice mill in Thailand, and has a had a rice mill in India. However, numbers don’t lie. The labs that test the rice are SGS labs, which is a globally recognised lab. Pretty much all Thai rice exports have an SGS lab testing report to accompany the shipping docs. The mills I’ve seen use SGS to do their annual heavy metal testing. For the cooking process that results in no detectable inorganic arsenic: - use white rice. Brown rice has more arsenic. - rinse in plenty of water. Remember how I said not to rinse in the rice cooker bowl? You want a really big bowl and lots of water. You can use the rice washing water to water your plants. - use jasmine or basmati rice. They tend to have overall the lowest arsenic levels. - cook your rice. The arsenic found in jasmine and basmati rice is negligible. By the time you rinse it off and cook it, you’re down to undetectable amounts. Re bulgur: I can’t speak to bulgur. This is the rice thread, my friend. :3 dino. fucked around with this message at 10:12 on May 17, 2025 |
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May 17, 2025 10:10
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Do we have rice tariffs now
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May 18, 2025 17:54
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Rice is heading 1006 in the HTS; we had tariffs on it before Trump came into office. I really can't evaluate the level of those underlying tariffs and the trade basis for their establishment without, at a minimum, a ton of digging through trade agreements.
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May 18, 2025 17:57
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well, get to work
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May 18, 2025 18:51
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Hadlock posted:Do we have rice tariffs now It's fine, we can just eat pure American rice from the Carolinas with added arsenic.
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May 18, 2025 21:35
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Yngwie Mangosteen posted:well, Uh, okay. As far as I can tell, the current rice tariffs were established sometime between the HTS supplement of July 1, 1999 and January 1, 2000. The commodity codes appear unchanged until that point; all primary "general" rates were slightly higher before this update. The special rates and second rate of duty were unchanged. The set of countries with special rate agreements do not appear to have changed either. Example: 1006.20.20 00 Husked (brown) rice, Basmati, went from a rate of 0.91 cents per kilo to 0.83 cents per kilo. These older, slightly higher rates appear to have been in place since the implementation of the HTS in 1989. The last publicly stored modification to the equivalent table in Schedule 1 Part 7 of the predecessor document, the Tariff Schedules of the United States, shows rates for only a couple rice commodity categories and a much reduced set of countries with special rates. They're also reported per pound; for comparison in 1987 basmati rice was generally subject to a duty of 0.6¢ per lb. Someone else can do the conversion. I am uncertain of how to track these changes back into the record for the specific acts that changed them. Discendo Vox fucked around with this message at 02:59 on May 19, 2025 |
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May 19, 2025 02:57
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From when I started, Jasmine and basmati end up being maybe a few hundred bucks per container in duty fees. A container is like 44k lbs. With the 10% across the board BS, you’re talking a few thousand per container.
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May 20, 2025 07:29
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Is it true that rice is carcinogenic and keeps getting more toxic every year because of pollution? (mainly arsenic)
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May 24, 2025 10:25
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| # ? Nov 7, 2025 00:39 |
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The Alchemist posted:Is it true that rice is carcinogenic and keeps getting more toxic every year because of pollution? (mainly arsenic) Look 7 posts above your own.
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May 24, 2025 10:48
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