I Have Recently Discovered Parboiled Rice

[Imported]

"Scorched rice" or whatever you want to call it, is used commonly in many cultures...go to a Korean place in LA and they'll scrape it loose from the vessel and poor in hot water or tea. Some Chinese places might cook rice in earthenware pots and mix in sausage or pork belly to the "guoba".

Now I need to find a Middle Eastern restaurant to try what you mentioned...considering how often I eat at those types of places (they're everywhere in Detroit), I'm surprised I haven't run across it yet.

I love the crispy rice from bibimbap. Mmmmmm.

 

[sandorski]

"Scorched rice" or whatever you want to call it, is used commonly in many cultures...go to a Korean place in LA and they'll scrape it loose from the vessel and poor in hot water or tea. Some Chinese places might cook rice in earthenware pots and mix in sausage or pork belly to the "guoba".

Now I need to find a Middle Eastern restaurant to try what you mentioned...considering how often I eat at those types of places (they're everywhere in Detroit), I'm surprised I haven't run across it yet.

I had no idea it was that common.

 

[Capt Caveman]

Good to see the OP living large, stepping up from Uncle Bens.

 

[_Rick_]

Rice cooker?
No way.
You need to gently fry the rice in butter before adding the water, to get that perfect consistency. Can you pull that off in a rice cooker? In a pot, it's easily done.

And OP, try some Basmati or proper Thai/Vietnamese rice, use the fry+boil technique, and experience rice like you've never tasted before.

 

[mikeford]

$5 plastic microwave rice cooker, but at 50 cents a carton I don't make my own that often. Rice was actually the first thing I learned to cook as opposed to stuff you heat up. Still one of my favorite foods, the smell of fresh cooked rice is one of the best.