Rice dishes and cooking wars
Discussion
craigjm said:
Bluevanman said:
Rice pudding 
Got a decent recipe like granny used to make? Regbuser said:
craigjm said:
Bluevanman said:
Rice pudding
Got a decent recipe like granny used to make? https://www.deliaonline.com/recipes/main-ingredien...
craigjm said:
RichFN2 said:
Pad Gaprao
Tom Yum fried rice
Nasi goreng
Singapore fried rice
Jambalaya
Paella
Biryani
Recipes? Tom Yum fried rice
Nasi goreng
Singapore fried rice
Jambalaya
Paella
Biryani
https://khinskitchen.com/tom-yum-fried-rice/
Singapore fried rice (that's not actually from Singapore)
https://khinskitchen.com/singapore-fried-rice/
Pad Gaprao
https://hot-thai-kitchen.com/pad-kra-pao-beef/
Nasi Goreng (add more Birdseye chilli and shrimp paste if you want it with a Malaysian twang)
https://greatcurryrecipes.net/2022/08/16/nasi-gore...
Jambalaya
https://www.gimmesomeoven.com/jambalaya-recipe/
Biryani, I prefer the Arab recipes and have used this one before.
https://www.hungrypaprikas.com/arabic-biryani-with...
Paella (chorizo is a personal choice, I usually add some)
https://www.ainsley-harriott.com/recipe/seafood-pa...
I used to make this quite regularly. I've not cooked it in a while; will have to revisit...
Delia Smith oven baked pancetta and leek risotto:
https://www.deliaonline.com/recipes/international/...
Delia Smith oven baked pancetta and leek risotto:
https://www.deliaonline.com/recipes/international/...
moorx said:
I used to make this quite regularly. I've not cooked it in a while; will have to revisit...
Delia Smith oven baked pancetta and leek risotto:
https://www.deliaonline.com/recipes/international/...
The Delia over-baked risottos are all winners - I'm particularly fond of the carbonara and mushroom varieties. Delia Smith oven baked pancetta and leek risotto:
https://www.deliaonline.com/recipes/international/...
On the subject of rice, there was a query regarding how to avoid sticky rice recently, where I described how I and MrsPA prepared our rice:
rinse in cold water agitating by hand until clear
then into the cheapest rice cooker with 1.4/1 water/rice ratio
always make sure the bottom of the rice cooker is dry to avoid buying another one (this is advice for my BIL
)!!
However, I forgot to mention there is a better way to get less sticky rice:
rinse in cold water agitating by hand until clear
drain in sieve (or similar)
heat a pan (medium heat)
toast until rice starts to brown slightly and let off fragrance (about 5 mins)
cool
then into the cheapest rice cooker with 1.4/1 water/rice ratio
Additionally, rather than dry toasting, you can add oil for flavouring, such as coconut if making JA rice and peas, sesame for Chinese-type dishes, mustard/ghee for Indian, etc, as with pilaf, risotto, etc.
Hope this helps...
rinse in cold water agitating by hand until clear
then into the cheapest rice cooker with 1.4/1 water/rice ratio
always make sure the bottom of the rice cooker is dry to avoid buying another one (this is advice for my BIL
)!!However, I forgot to mention there is a better way to get less sticky rice:
rinse in cold water agitating by hand until clear
drain in sieve (or similar)
heat a pan (medium heat)
toast until rice starts to brown slightly and let off fragrance (about 5 mins)
cool
then into the cheapest rice cooker with 1.4/1 water/rice ratio
Additionally, rather than dry toasting, you can add oil for flavouring, such as coconut if making JA rice and peas, sesame for Chinese-type dishes, mustard/ghee for Indian, etc, as with pilaf, risotto, etc.
Hope this helps...
PhilAsia said:
then into the cheapest rice cooker with 1.4/1 water/rice ratio
Is that weight or volume?On the subject of sticky rice, Giorgio Locatelli does a deep dive on risotto cooking in his encyclopaedic Made in Italy In risotto you want the outer starch to make a sauce for the dish
Seems like the ratio of inner and outer starch varies between the types of rice (arborio, carnaroli and vialone nano being the main varieties available here) giving you the old fashioned risotto which heaps up (like mine) or the more modern that is more liquid.
He reckons you should be able to make a risotto in 17 minutes from the addition of the rice. I take at least twice that but at least it gives me time to absorb a negroni whilst the rice absorbs the stock.
Paella and risotto. For paella, you want bomba or calasparra rice - it soaks up flavor without turning to mush. A good sofrito, and smoked paprika make all the difference, but of course, it's a matter of taste. Risotto, in my experience, is all about slow stirring. A finish of butter and parmesan gives it that creamy texture. Both are great. And now I'm hungry.
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