one of oldest Crops feeding the
World –
Beliefs that Eight Millennia ago
China was the First to
domesticate Rice are
Challenged
by Fifteen-Thousand-year-old Burnt Rice Grains
recently Discovered in South Korea
three Quarters of
the World’s Rice Cultivation is done with
irrigation, the Rest is rainfed
grows on every continent except
Antarctica, most Varieties in Asia
in India, Rice Showers are a Sacred Blessing at weddings
in Indonesia, a Rice Goddess – Dewi Sri – is worshipped
Sticky Rice holds together the stones of
The Great Wall of China
a Rice Burger Bun I once tried
wasn’t sticky enough – it fell apart on the second bite
Italy’s risotto, Iran’s pilaf, Japan’s sushi, Ukraine’s plov
to name a few delicious dishes, not to mention Rice Desserts
but when it comes to home-cooking
boiled and steamed rice is bland and boring
too flavorful and oily when stir fried
so let’s unriddle the Recipe for a Golden Middle:
– pour five cups of
water
onto a stainless-steel pan;
when the steam rises
– add half a teaspoon of salt
– then drop a cubic inch of
butter
as it dissolves to cream
for a hint of spice
– add five minced cloves of garlic
– finally, add a cup of rice
– pan-boil
for fifteen minutes, and wait
for the water to evaporate
– then pour
two more cups
and keep the pan on a flame
for ten more minutes
the Perk of pan-boiling is the Crunchy
yet Juicy Texture, a Tint of a Spicy
flavor without frying makes
Rice so Precise
kind of like a Paella… but without the Works
