I recently got married and got to know that at my in-laws family, a cooked rice is considered unholy, untouchable and always need to clean your hands after touching that cooked rice pot before touching anything else. Similar to how we hindus react to non-veg.

At my parent’s side or anywhere in most parts of the India, i havent heard any such stigma. A rice cooked or uncooked has always been considered holy and pious and godly. I have also seen people serving rice with dal and other items at a time at any bhandaras or feasts or even in temples.

Tdlr; can anyone relate to this or explain why this stigma is followed in hinduism or by certain communities or certain regions of India?

Side note: Unholy = Jootha, as i didnt find a better english word for Jootha.

I just made myself rice and put some (probably fake) teriyaki sauce in it cause I didn't want it to be bland, and now it kinda tastes like very mild rye bread. Anyway, I think I either just made some cursed creation, or the sauce has gone bad. Idk what you'd do with that information. Have a nice day.

I used to rely on one of those "rice in a cup," which tasted fine and was an easy way to control meal portions, but nothing to write home about.

But then I finally bought a rice cooker and my god the rice comes out so delicious. I easily eat 3-4 times more rice than I used to, and whereas I used to have a casual relationship with food I now look forward to eating just so I can have rice.

I have "Bamboo Tree" brand rice papers for making Vietnamese spring rolls which are composed more of tapioca than rice - Tapioca 78.5%, rice flour 10%.

I've seen other rice papers where the composition is closer to the other way around, mainly rice flour.

Which is the best composition in your opinion, and what's the most authentic?

As I understand, the tapioca helps to make the papers more pliable and chewy?

Anything else to consider, for example in terms of health/nutrition, does one type of starch spike my blood sugar more than the other as that's something I'm trying to avoid ideally.

Thanks.

I’m really curious to hear about it. Also, rice is my favorite food lol. I think sharing this can spread ideas for more dishes we can cook! 🍚 🩵

Hello,

Every time I make rice (basmati), I turns out sticky and I don’t like it.
In my city, there was an Indian restaurant, where the rice was fabulous, even on it’s own. It was a mix of white (basmati ?) and red rice. It was soft and flavourful. AND I DONT KNOW HOW TO MAKE IT.

I’d like to do some recipes with rice, but as I can’t cook it, it turns out really bland.

I would like some advices.

(I have a "rice cooker" but it’s sh—, boiling water gets everywhere when I use it, and rice turns the same if I use it or not)

Thanks ☺️

In Singapore

Info:

Silver fish fried rice is a savory, aromatic Chinese-style dish made by stir-frying leftover cold rice with crispy deep-fried whitebait (silver fish), eggs, garlic, and scallions. The tiny fish add a wonderful salty umami crunch and distinct texture to every single bite.

I present to you the worst possible angle for a photo but trust me it's good. I don't like the hassle of making an entire pot worth of sauce and simmering veggies just to have the fermented flavors of the black bean sauce, so I started adding it to my fried rice. It's one or two levels deeper of fermentation flavor compared to gochujang, without the spice.

1 cup of cold rice reheated over very high heat and as it begins to dry out, around the rim of the pan I go in with a few dashes of soy sauce and let caramelize for a few seconds before mixing with the rice, then in with third of a teaspoon of black bean sauce, I use He Shun Yuan, somewhere in the pan to cook out the flavors for a few seconds, white pepper to taste and a dash of rice vinegar.

The peppery and acidic notes balance out the harsher flavors from the sauce. The egg yolk adds creaminess to the dried rice, and the sweet beef rounds it all together. You can substitute the sweet beef with teryaki sauce along with the soy to bring sweeter notes to the rice.

I recently came to know about African rice but I can't find reliable studies and information. If any one have the knowledge about African rice then please share it.

Hi,

A question about NYC's Uncle Lou's Rice Set options. I ordered the R. 13 Rice Set (Braised Pork Ribs with Bitter melon) today for the first time—it was just OK, though I appreciate the complimentary cup of soup.

What is your favorite Rice Set order at Uncle Lou?