Also you can make really good fried rice in like 30 mins by frying the raw grains (in oil) till they brown and smell toasty before you add the water to boil and steam it the rest of the way cooked.
1:2 rice:water fry for 10 mims, boil for 10 mins, kill the heat and steam for 10 mins, et voilla, perfect fresh fried rice.
(Stir in the add ins and other flavour stuff once it’s finished steaming, they’ll burn or get mushy, bland and weird if you add them to the oil or the water.)
I do this too… and then I fry them until they are crunchy. I call the dish “The angry Italian”.
You know, they are crunchy right out of the package.
🤣
That’s the bad kind of crunchy. I want the good one. The “corner piece of the casserole” kind.
Recently, I learned that a common way to prepare rice is to first fry it in oil before you cook it (for Pilaf dishes, if I understand correctly).
And yeah, when I actually tried it, I certainly felt your comment. Like, how much more crunchy do I make them before adding the water?
Also you can make really good fried rice in like 30 mins by frying the raw grains (in oil) till they brown and smell toasty before you add the water to boil and steam it the rest of the way cooked.
1:2 rice:water fry for 10 mims, boil for 10 mins, kill the heat and steam for 10 mins, et voilla, perfect fresh fried rice.
(Stir in the add ins and other flavour stuff once it’s finished steaming, they’ll burn or get mushy, bland and weird if you add them to the oil or the water.)
You mean there are other ways?
Yeah, you ever tried to make the most bland and tasteless rice possible? It’s a really popular way of preparing rice here in Germany.
And well, that’s one of the steps, to not fry it.
Italiakisoba.
Well, the Italians do that as well (the last part). It is called Spaghetti all’assassina.
Some very southern Italians do. I think we’re talking Puglia. And it is awesome. Especially with some n’duja in the sauce.
Also crunchy refried pasta left over from yesterday.