mama outlaw
New member
I mean, can you make hot, fluffy, tender rice? Without a rice cooker of course. Or electricity. And can you do it dependably?
Do you pick out the small rocks and debris, and rinse it until the water runs clear, or do have starch and grit in your rice? How do you know how to judge how much water to use, or how long to soak your rice? How do you prevent it from scorching because it's too dry (the scorch taste goes through and through) or getting soupy and mushy because it's too wet?
Do you parboil and steam or make pudding or let it stick so you can serve it in balls?
And...if you were living outdoors for lack of shelter, working every day as best you could to rebuild a demolished community, and the high point of each sad and despairing day was a lunch of plain rice and maybe some new vegetables or half a chicken wing, would you want your rice cooked by an old woman or an equal man?
I can cook rice. I make "chelo" rice, with a golden crust on the bottom, and sometimes a layer of cooked vegetables in the middle. Rice may have been the most difficult thing to learn to cook dependably well.
As I'm no fool, if I were in Haiti, I'd want my rice to come from the kitchen of an old woman who knew how to cook. I like my rice hot, tender and fluffy, not scorched and soupy and starchy. But that's just me.
How do you like rice?
Do you pick out the small rocks and debris, and rinse it until the water runs clear, or do have starch and grit in your rice? How do you know how to judge how much water to use, or how long to soak your rice? How do you prevent it from scorching because it's too dry (the scorch taste goes through and through) or getting soupy and mushy because it's too wet?
Do you parboil and steam or make pudding or let it stick so you can serve it in balls?
And...if you were living outdoors for lack of shelter, working every day as best you could to rebuild a demolished community, and the high point of each sad and despairing day was a lunch of plain rice and maybe some new vegetables or half a chicken wing, would you want your rice cooked by an old woman or an equal man?
I can cook rice. I make "chelo" rice, with a golden crust on the bottom, and sometimes a layer of cooked vegetables in the middle. Rice may have been the most difficult thing to learn to cook dependably well.
As I'm no fool, if I were in Haiti, I'd want my rice to come from the kitchen of an old woman who knew how to cook. I like my rice hot, tender and fluffy, not scorched and soupy and starchy. But that's just me.
How do you like rice?