We have Long Grain Rice like the Australian Doongara variety and Indian Basmati variety, Medium Grain, and we also have Short Grain Rice some varieties of which are quite wide, such as Bomba Rice.
I think Bomba's probably what you'd be interested in.
Rice with the husk on seems larger and has more nutrients to carbs ratio but it's not very tasty. Probably the largest overall grain is called "Tilda Giant Wild Rice".
That parable about the emperor asking for double the number of grains on each successive square of a chess board would be fucked of rice grains were that big.
Yeah, that's like... 250 billion tons of rice. That's over 30 tons of rice per person in this world. Not sure this much rice even exists on this planet.
Y'all need more glutinous rice based cakes in your life!
Tteobokki is easily accessible as it's Korean and trendy. But it's just the beginning of that delicious side of rice!
In China they had delicious variations. Salty and sweet alike.
粢饭糕 (zifangao) were a bit big. Fishstick sized. Deep fried. I usually had them as a dessert but the rice itself is neutral so it would work salty as well no doubt. Main thing is to eat it while it's hot, with a crunchy outside and the inside almost creamy.
But my favourite were the sliced nian gao. Imagine a roll of soft rice dough, ovalish in shape section. Cut in slices and those you can either fry or eat En sauce, like gnocchi really. Fantastic stuff!
Dammit I wish those were more accessible in Europe T_T
44 Comments
MutantTailThing@lemmy.world · 113 pts · 209d
Rice is great if you’re really hungry and want to eat two thousand of something.
LadyMeow@lemmy.blahaj.zone · 28 pts · 209d
RIP Mitch hedberg
CentipedeFarrier@piefed.social · 11 pts · 209d
It’s one of the few foods I can fully indulge. I want to eat two thousand of everything.
n0respect@lemmy.dbzer0.com · 58 pts · 209d
Can't wait for my mashed rice
FiskFisk33@startrek.website · 38 pts · 209d
mochi is pretty popular
Tar_alcaran@sh.itjust.works · 6 pts · 209d
Not for dinner though.
sundray@lemmus.org · 29 pts · 209d
Yes... I've certainly never had mochi for dinner, that would be silly of me 😰 .
Tar_alcaran@sh.itjust.works · 8 pts · 209d
I just realized I'm an adult too. Hmmmmm
wonderingwanderer@sopuli.xyz · 5 pts · 209d
That's called ttoekbokki.
Or bánh if you're in Vietnam.
pipe01@programming.dev · 2 pts · 209d
Don't underestimate the Japanese
Meron35@lemmy.world · 26 pts · 209d
Rice pudding, rice porridge, rice gruel, rice cakes, rice noodles, rice rolls, mochi, tteokbokki
n0respect@lemmy.dbzer0.com · 10 pts · 209d
Okay you got me on all those. Mashed rice is great.
wonderingwanderer@sopuli.xyz · 1 pts · 209d
Bánh cuốn 🤤
sunoc@sh.itjust.works · 5 pts · 209d
okayu ?
RampantParanoia2365@lemmy.world · 2 pts · 209d
Like Pad Thai?
OddMinus1@sh.itjust.works · 1 pts · 209d
You can mash potatoes with a ricer
Psythik@lemmy.world · 1 pts · 208d
But can you mash rice with a potatoer?
psx_crab@lemmy.zip · 24 pts · 209d
Welcome to the Hydraulic Press Channel
MelodiousFunk@slrpnk.net · 7 pts · 209d
"Holy sheet!"
FiniteBanjo@feddit.online · 17 pts · 209d
So get this
We have Long Grain Rice like the Australian Doongara variety and Indian Basmati variety, Medium Grain, and we also have Short Grain Rice some varieties of which are quite wide, such as Bomba Rice.
I think Bomba's probably what you'd be interested in.
Rice with the husk on seems larger and has more nutrients to carbs ratio but it's not very tasty. Probably the largest overall grain is called "Tilda Giant Wild Rice".
n0respect@lemmy.dbzer0.com · 10 pts · 209d
Subscribe
foodandart@lemmy.zip · 17 pts · 209d
Baked rice?
Mashed rice?
Frenched fried rice?
Stuffed rice?
Rice Au Gratin.. ..the list is endless..
melsaskca@lemmy.ca · 4 pts · 209d
Yet the list ended. It's fine. Aight? /s
thethunderwolf@lemmy.dbzer0.com · 2 pts · 209d
jacket rice
rice crisps (british "crisps")
NigelFrobisher@aussie.zone · 15 pts · 209d
That parable about the emperor asking for double the number of grains on each successive square of a chess board would be fucked of rice grains were that big.
Korhaka@sopuli.xyz · 6 pts · 209d
Not like its easy with rice the size of rice
unknownuserunknownlocation@kbin.earth · 2 pts · 209d
Yeah, that's like... 250 billion tons of rice. That's over 30 tons of rice per person in this world. Not sure this much rice even exists on this planet.
thethunderwolf@lemmy.dbzer0.com · 2 pts · 209d
And then when trying to place the 33rd batch they ended up with a negative number of grains somehow
dejected_warp_core@lemmy.world · 15 pts · 209d
For medium sized rice, consider mochi or tteokbokki.
ArsonButCute@lemmy.dbzer0.com · 6 pts · 209d
Isn't Mochi just small rice that's been physically abused until it becomes sticky and squishy?
ThunderQueen@lemmy.world · 5 pts · 209d
deus@lemmy.world · 2 pts · 209d
OwO even
filcuk@lemmy.zip · 4 pts · 209d
It's a different kind of rice referred to as glutinous rice.
dejected_warp_core@lemmy.world · 3 pts · 209d
Exactly.
dylanely8lw@piefed.social · 10 pts · 209d
We humans never stop innovating
selokichtli@lemmy.ml · 10 pts · 209d
We would need a couple centuries to figure out how to cook it.
Ummdustry@sh.itjust.works · 11 pts · 209d
I mean what do you even do? Boil em? Mash em? Put them in stews?
TomArrr@lemmy.world · 1 pts · 209d
How had Hobbits, with countless meals in one day, never stumbled upon the simple Roast?
Psythik@lemmy.world · 1 pts · 208d
Nah just skip the drying process after you harvest it and sell it fresh.
wonderingwanderer@sopuli.xyz · 9 pts · 209d
If rice becomes large enough to eat by ones and twos, will we start calling a single grain a rouse?
starik@lemmy.zip · 8 pts · 209d
I’d like to see what rice would look like after a few hundred years of selecting for grain size
dalekcaan@feddit.nl · 8 pts · 209d
So that's why it's called a potato ricer.
NoSpotOfGround@lemmy.world · 7 pts · 209d
Well, it's not large rice, but we do have large Teosinte.
fibojoly@sh.itjust.works · 3 pts · 207d
Y'all need more glutinous rice based cakes in your life!
Tteobokki is easily accessible as it's Korean and trendy. But it's just the beginning of that delicious side of rice!
In China they had delicious variations. Salty and sweet alike. 粢饭糕 (zifangao) were a bit big. Fishstick sized. Deep fried. I usually had them as a dessert but the rice itself is neutral so it would work salty as well no doubt. Main thing is to eat it while it's hot, with a crunchy outside and the inside almost creamy.
But my favourite were the sliced nian gao. Imagine a roll of soft rice dough, ovalish in shape section. Cut in slices and those you can either fry or eat En sauce, like gnocchi really. Fantastic stuff!
Dammit I wish those were more accessible in Europe T_T
Tteobokki will have to do I guess.
MedicPigBabySaver@lemmy.world · 2 pts · 209d
Fuck Reddit and Fuck Spez.