ferret away a small portion of the last rice batch you made, stick it in a jar and place a radio tuned to your local hispanic station next to it. each new batch of rice you mix a little of this in, and then you take another small portion out and put it back in the jar. make sure the jar doesn't have a lid, is near the Hispanice rack and ashtray and is indistinguishable from other nearby containers. the process will happen gradually, be patient
Greek restaurants use parboiled rice like Uncle Ben’s and as other anons said they oil or butter it and season it well. The parboiled rice is super important and is why their rice always has that al dente texture and separate grains. It also has a unique flavor.
You can't do this at home.
From Wikipedia:
The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules[6] which, when fully hydrated are at maximum viscosity.[7] The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylose molecules re-associate with each other and form a tightly packed structure. This increases the formation of type-3, resistant starch which can act as a prebiotic and benefit health in humans.[8] However, this also makes the kernels harder and glassier. Parboiled rice takes less time to cook and is firmer and less sticky. In North America parboiled rice is often partially or fully precooked before sale. Minerals such as zinc or iron are added, increasing their potential bio-availability in the diet.
Older methods
In older methods, clean paddy rice was soaked in cold water for 36–38 hours to give it a moisture content of 30–35%, after which the rice was put in parboiling equipment with fresh cold water and boiled until it began to split. The rice was then dried on woven mats, cooled and milled.[9]
Huzenlaub Process
In the 1910s German-British scientist Erich Gustav Huzenlaub (1888–1964) and the British scientist and chemist Francis Heron Rogers invented a form of parboiling which held more of the nutrients in rice, now known as the Huzenlaub Process. The whole grain is vacuum-dried, then steamed, followed by another vacuum drying and husking. This also makes the rice more resistant to weevils and lessens cooking time.[10]
Modern methods
In even later methods the rice is soaked in hot water, then steamed for boiling which only takes three hours rather than the twenty hours of traditional methods. These methods also yield a yellowish color in the rice, which undergoes less breakage when milled.[11]
so how do I find this inna store? only thing parboiled has uncle ben on it and is marked up like 1000000x the price of normal rice
how do restaurants do it?
moron the grains still get broken and med places don't use chink rice
4 weeks ago
Anonymous
nagger the grains don't get broken if you don't mash away at them like a clumsy retard. don't want jasmine? use long grain you double nagger. if you rinse the grains well and fry them in green before cooking they will expand twice as much
everything is so much better before non whites show up. everything, including the internet. back in the day we didnt have women OR brown people, so youd be excluded by default for not owning a computer or modem in the late 90s-early 2000s. eventually, smart phones became cheap enough for poors and women to take a big shit all over the internet and its been shitty ever since. can you imagine what the internet would be like if shitholers were the ones that pioneered the internet and white people eventually showed up to bitch about you? just curious. has anyone ever asked you this?
4 weeks ago
Anonymous
fuck off back to the data lounge ornwhatever den of homosexual you came from you stupid old cunt. the internet is a place for young people now, piss off
They literally buy Uncle Bens in bulk and pay cheap bulk purchase prices. They don't buy the expensive pre-cooked pouch or microwave Uncle Bens convenience rice products.
I dont know how mediterranean fast food restaurants do it. But if you want good rice look up the Persian method of rice. They use long-rain rice (preferably basmati), rinse it thoroughly, boil until partially done, remove and strain and rinse again, then steam with just oil at the bottom of the pot. If you use the proper water ratio and drain at the proper time it's guaranteed beautifully firm, fluffy grains every time, plus a crispy crust at the bottom.
Butter as always.
fat (oil/butter) and actually seasoning their food
Greek people???
MSG and seed oils.
thanks moishe
ferret away a small portion of the last rice batch you made, stick it in a jar and place a radio tuned to your local hispanic station next to it. each new batch of rice you mix a little of this in, and then you take another small portion out and put it back in the jar. make sure the jar doesn't have a lid, is near the Hispanice rack and ashtray and is indistinguishable from other nearby containers. the process will happen gradually, be patient
Greek restaurants use parboiled rice like Uncle Ben’s and as other anons said they oil or butter it and season it well. The parboiled rice is super important and is why their rice always has that al dente texture and separate grains. It also has a unique flavor.
redpill me on parboiled rice
can I buy it in bulk or make it at home or what? I'm assuming it takes a shorter time to cook
You can't do this at home.
From Wikipedia:
The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules[6] which, when fully hydrated are at maximum viscosity.[7] The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylose molecules re-associate with each other and form a tightly packed structure. This increases the formation of type-3, resistant starch which can act as a prebiotic and benefit health in humans.[8] However, this also makes the kernels harder and glassier. Parboiled rice takes less time to cook and is firmer and less sticky. In North America parboiled rice is often partially or fully precooked before sale. Minerals such as zinc or iron are added, increasing their potential bio-availability in the diet.
Older methods
In older methods, clean paddy rice was soaked in cold water for 36–38 hours to give it a moisture content of 30–35%, after which the rice was put in parboiling equipment with fresh cold water and boiled until it began to split. The rice was then dried on woven mats, cooled and milled.[9]
Huzenlaub Process
In the 1910s German-British scientist Erich Gustav Huzenlaub (1888–1964) and the British scientist and chemist Francis Heron Rogers invented a form of parboiling which held more of the nutrients in rice, now known as the Huzenlaub Process. The whole grain is vacuum-dried, then steamed, followed by another vacuum drying and husking. This also makes the rice more resistant to weevils and lessens cooking time.[10]
Modern methods
In even later methods the rice is soaked in hot water, then steamed for boiling which only takes three hours rather than the twenty hours of traditional methods. These methods also yield a yellowish color in the rice, which undergoes less breakage when milled.[11]
so how do I find this inna store? only thing parboiled has uncle ben on it and is marked up like 1000000x the price of normal rice
how do restaurants do it?
just learn to cook rice properly dumbass
not the same you absolute homosexual
there's no way to get individual grain cooked rice without parboiled rice
yes there is. it's called jasmine rice and a very thorough rinse until the water runs crystal clear. jesus christ white people can't cook
moron the grains still get broken and med places don't use chink rice
nagger the grains don't get broken if you don't mash away at them like a clumsy retard. don't want jasmine? use long grain you double nagger. if you rinse the grains well and fry them in green before cooking they will expand twice as much
everything is so much better before non whites show up. everything, including the internet. back in the day we didnt have women OR brown people, so youd be excluded by default for not owning a computer or modem in the late 90s-early 2000s. eventually, smart phones became cheap enough for poors and women to take a big shit all over the internet and its been shitty ever since. can you imagine what the internet would be like if shitholers were the ones that pioneered the internet and white people eventually showed up to bitch about you? just curious. has anyone ever asked you this?
fuck off back to the data lounge ornwhatever den of homosexual you came from you stupid old cunt. the internet is a place for young people now, piss off
They literally buy Uncle Bens in bulk and pay cheap bulk purchase prices. They don't buy the expensive pre-cooked pouch or microwave Uncle Bens convenience rice products.
Walmart has 10lb bags but I've never seen real bulk parboiled rice outside of Restaurant Depot which requires a business license to shop at.
Not in the need to know civilian
I dont know how mediterranean fast food restaurants do it. But if you want good rice look up the Persian method of rice. They use long-rain rice (preferably basmati), rinse it thoroughly, boil until partially done, remove and strain and rinse again, then steam with just oil at the bottom of the pot. If you use the proper water ratio and drain at the proper time it's guaranteed beautifully firm, fluffy grains every time, plus a crispy crust at the bottom.