Different rice dishes

Discussion in 'Rice, Pasta, Pulses and Grains' started by Mountain Cat, Apr 18, 2019.

  1. Mountain Cat

    Mountain Cat Active Member

    [Mod.Edit - This post and the following few have been moved to form a new thread]

    Cool. I bought saffron bulbs but unfortunately they won't bloom in time... (I'm planting them in May.)

    But I'll be thinking of doing something with some I'll purchase. It won't be risotto - I dislike watery rice. But I've ideas...
     
    Last edited by a moderator: Apr 18, 2019
  2. medtran49

    medtran49 Über Member

    Location:
    SE Florida
    It takes a lot of flowers to get enough stigma...

    Risotto done correctly is not "watery." It's creamy, rich and luscious, with just enough liquid not to be gloppy and gluey.
     
  3. MypinchofItaly

    MypinchofItaly Über Member Recipe Challenge Judge

    Location:
    Risotto is not watery, it is creamy.
     
  4. Mountain Cat

    Mountain Cat Active Member

    Yes, that will be the problem. And is why it is so expensive, as there's no way to do it quickly or other than manually. I figure for myself I won't be using it all that often that I won't be paying myself... (chuckle). Anyhow, I do plan on buying some for this interesting challenge.

    It may well be that I've never eaten good risotto. Quite possible and even likely. I do have to say the only rice I've really enjoyed has come from Asian cultures - I'm not even fond of Mexican dirty rice all that much. (I do know about the wet porridge style that ends up in many Japanese breakfasts, but I've actually yet to try that.)
     
  5. medtran49

    medtran49 Über Member

    Location:
    SE Florida
    If you don't like "watery" rice, you definitely won't like congee, which is Chinese. There is also a Japanese porridge with a different name, but most Americans are more familiar with congee. They are very, very similar.
     
    Last edited by a moderator: Apr 18, 2019
  6. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    Dirty rice is a Cajun/ Creole thing. I've never heard of Mexican dirty rice.
     
  7. Mountain Cat

    Mountain Cat Active Member

    Yes, you are correct. It is indeed Creole/Cajun - although some "Mexican" restaurants around here serve it and call it that. (Do not trust most New England Mexican restaurants, a couple exceptions but overall, they do seem to put "dirty rice" on their menus.) But yes, I mis-spoke.

    &&&&

    Oh, and the word I was looking for regarding the other dish was indeed Congee.
     
  8. morning glory

    morning glory Obsessive cook Staff Member

    I'm not awfully keen on risotto either and I have had some very good ones and do appreciate how it should be - but then I'm not a huge fan of creamy things in general.

    My favourite rice dish would have to be biryani which can be sensational if correctly cooked.
     
  9. MypinchofItaly

    MypinchofItaly Über Member Recipe Challenge Judge

    Location:
    Of course, the risotto may not have fans, in fact I was referring to the risotto done well, like the biryani when it is correctly cooked
     
    morning glory likes this.
  10. rascal

    rascal Senior Member

    I'm growing to like risotto more as I make it for my wife, she likes chicken and pumpkin in hers.

    Russ
     
  11. MizzQueenFood

    MizzQueenFood Member

    Location:
    Ireland
    I do a special dish for my family. We are all seafood and fish related lovers. Hence why I looked into the "Asian" kitchen. So a while back I tried to create Salmon Caviar over Rice. I still do this to this very day.

    1. In a heavy, 2-quart saucepan with a heavy tight-fitting lid, melt the butter over high heat, then cook the onion, garlic, and 1 tablespoon parsley until sizzling, stirring, about 3 minutes. Add the rice and cook 1 minute. Pour in the water and salt, stir, and then fold in the salmon fillet pieces and sage leaves. Bring the water to a boil, then reduce the heat to very low, cover and cook until the water is absorbed, about 12 minutes.

    2. Transfer the rice to individual serving bowls and remove the sage leaves. On top of the rice, in the center, sprinkle the chopped egg to form a circle. In the middle of the egg place a dollop of salmon caviar. Surround the egg with a circle made from the remaining 2 tablespoons parsley. Serve immediately.

    If you still find interest in the dish there is a video for you
    View: https://www.youtube.com/watch?v=EHtxrBg20Ro
    Well I think this pretty much wraps up what we in the family enjoy to eat.
     
    Last edited by a moderator: Apr 19, 2019
    rascal likes this.
  12. MizzQueenFood

    MizzQueenFood Member

    Location:
    Ireland
    Hey, I would like to know why was my link removed? My youtube link can stay but where I got my Caviar can't? I mean, I get the whole anti-spam thing. It's just not fair. How come other users can post links and I can't?
     
    rascal likes this.
  13. rascal

    rascal Senior Member

    My wife makes a rice pudding, it's her late mums way. It's quite popular when she makes it. Maybe once a year? Lol.

    Russ
     
  14. morning glory

    morning glory Obsessive cook Staff Member

    I've replied to you in a PM.
     
  15. Yorky

    Yorky Uncomfortably numb

    "Nasi, nasi, nasi, hari hari nasi" in Bahasa, "Khow, khow, khow, tuk tuk wan khow" in Thai.

    Rice, rice, rice, everyday bloody rice!

    Here we have steamed rice, boiled rice (rice soup), sticky rice, fried rice, rice noodles and congee. Generally it's Jasmine rice but brown and red rice are becoming increasingly popular. I use Jasmine rice for Indian aromatic rice but Thais would likely turn their nose up at that.

    aromatic rice s.jpg

    Aromatic yellow rice.
     

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