September 9th, 2010 • 07:09
Who Fries Rice In Oil Before Boiling It?
Is it a particular culture that does it, or a misunderstanding of fried rice? Does it really make a difference, anyway? I can’t taste anything different.
to solutions…
Is it a particular culture that does it, or a misunderstanding of fried rice? Does it really make a difference, anyway? I can’t taste anything different.
Sep 9th 2010 • 08:09
by Mrs
the italians toast rice in oil before making risotto to get a nice toasty flavor to the rice
Sep 9th 2010 • 09:09
by Jane
mexican rice, rice pilaf, and many others start by either toasting the rice in a little oil or butter.
Sep 9th 2010 • 10:09
by BBG
I always sautee the dry rice in a little bit of butter before adding the cooking liquid. It’s especially delicious with aromatic rice such as basmati.
It’s still boiled rice not to be confused with fried rice.
Sep 9th 2010 • 11:09
by wod661
Is it a particular culture that does it, or a misunderstanding of fried rice? Does it really make a difference, anyway? I can’t taste anything different.
Sep 9th 2010 • 12:09
by RunningB
For pilau rice (Indian, obvoiusly) I fry onions in spices, then fry the rice in this for a few minutes before adding the liquid.
Sep 9th 2010 • 13:09
by Tamar V
Well lots of people in the middle east do it, and other parts of western asia. We tend to first cook some sort of thin wheat based noodle in butter and brown it a bit. Then add the rice and cook together in the butter til you get a little color. Then we usually put a little chicken stock with the water when boiling. Its not as flavorful as fried rice, but this is the basic prep for rice, its never really served on its own.
Sep 9th 2010 • 14:09
by Nikki P
Sometimes I will saute rice in a bit of butter before adding water or broth. It does bring out some flavor.
Fried rice is entirely different, a “left over” dish that begins with previously cooked, cold rice.