/ck/ - Food & Cooking

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Rice Anonymous Thu Oct 8 11:32:53 2015 No.6954152 [Reply] [Original]

I need help. What kind of rice is it that I see they cook all throughout the middle east and it seems in thailand? It's not sticky, firmer and seems to be longer that regular rice grains. Any help? Only kind of rice I like to eat.

>>	Anonymous Thu Oct 8 11:36:26 2015 No.6954160 File: 42 KB, 477x347, 1432606937003.jpg [View same] [iqdb] [saucenao] [google] >>6954152 Low quality b8

Anonymous Thu Oct 8 11:38:36 2015 No.6954167
File: 637 KB, 1200x1467, 1409229790965.jpg [View same] [iqdb] [saucenao] [google]

>>6954160
Seriously though. I don't eat rice (not from culture that eats it) and don't know. I went to a persian restaurant though and the rice they served was amazing, just trying to figure out what it was.

>>	Anonymous Thu Oct 8 11:39:22 2015 No.6954169 >>6954152 I think you mean Basmati . .. . there are lots of different rices but this suits the bill.

>>	Anonymous Thu Oct 8 11:41:27 2015 No.6954176 File: 1.45 MB, 1200x1467, 1409229892585.jpg [View same] [iqdb] [saucenao] [google] >>6954169 Thanks!

Anonymous Thu Oct 8 11:42:44 2015 No.6954182

>>6954167
I'm Persian. Look for long grain rice first off. Basmati is also good like >>6954169 said.

Our rice is cooked different. Usually longer in a rice cooker until the bottom is hard and brown. We like the crunch.

One sec ill post some pics from a Persian cook book

>>	Anonymous Thu Oct 8 11:46:09 2015 No.6954190 File: 555 KB, 2048x1152, 20151008_084223.jpg [View same] [iqdb] [saucenao] [google] This is a common rice

>>	Anonymous Thu Oct 8 11:47:17 2015 No.6954192 >>6954190

>>	Anonymous Thu Oct 8 11:47:52 2015 No.6954194 File: 508 KB, 975x1140, 1409229969117.jpg [View same] [iqdb] [saucenao] [google] >>6954182 >>6954190 damn, thanks persiabro. I'll go pick some basmati rice and stuff up now.

>>	Anonymous Thu Oct 8 11:48:23 2015 No.6954195 File: 506 KB, 2048x1152, 20151008_084328.jpg [View same] [iqdb] [saucenao] [google] If it was in a Persian restaurant it was probably this

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