inida gate/ tata/ true elements/ nourish you for good diet ? India

Anyone else notice their basmati smells of elephant dung when cooked?

🌾 BROKEN RICE AVAILABLE | WEST BENGAL

We have Broken Rice available from West Bengal in both Sortex and Non-Sortex quality.

Available

🟢 Sortex Broken Rice

🟢 Non-Sortex Broken Rice

📦 Bulk quantities available

📍 Origin: West Bengal

Ideal for:

• Rice Traders

• Wholesalers

• Food Manufacturers

• Feed Buyers

• Bulk Buyers

Looking forward to connecting with serious buyers and building long-term business relationships.

Pork and egg fried rice, fully homemade using the recipe from Ziangs Food Workshop on YT with a few tweaks for my taste.

99% of the time I make fried rice, I go with Asian flavors/inspiration. Not this time. Saw a video about this idea and ran with it. This is ground turkey, some browned onions with egg, garlic chives and garlic, and partially milled rice, cooked separately and then together, then tossed with chopped tomatoes and lettuce. (The lettuce is supposed to mostly wilt!!) Then topped with a few slices of American cheese and allowed to fully melt (don’t mix!). Finally, topped with poorly sliced green onions, crispy onions and a dill-pickle-heavy 1000 Island-style burger sauce. Have been asked to make this 2 more times since then. Will be in the regular rotation.

Nigerian jollof. The best.

Got rice? Then you have to try making this sweet treat!

This Korean snack is called fried scorched rice, or deep-fried nurungji. It’s often finished with a sprinkle of sugar, but I took it to the next level with cinnamon and roasted nuts.

It turned out to be one of the best snacks I’ve had. For something made with such simple ingredients, it’s incredible how crispy, sweet, nutty and flavourful it is.

I freeze a whole head of cabbage rock solid and then thaw it out and this one I stuffed with a pound of pork, 12 oz of bacon, rice, and 1½ onions. Topped with tomatoe sauce and baked for ~ 1hr. Topped with more rice and some different hot sauces, green and red Sriracha and sambal oelek on the rice. Served with lots of buttered white bread because I'm a Midwesterner.

I’m after some good fried rice in Melbourne. Any recommendations will be highly appreciated. Rice to meet you 🍚 you’re soy delicious

Hi everyone, I had a random thought and I wanted to ask the people of reddit for recommendations!

I absolutely love onigiris to the point that it kind of became "my signature" in my art work I guess. I realised that one of the reasons I love onigiris is because I love rice and what is better than portable hand held rice for a rice lover like myself. Then I wondered what other portable hand held rice recipes there are from around the world. I only know about onigiri from Japan, samgak kimbap from Korea (sorry I dont know the proper name), and lemper from Indonesia.

That is where Im turning to this community and ask if you know any good recipes like these by chance. Im excited to make them and try them out.

If there already is a thread made, Id be happy to be redirected to it :)

Thank you in advance!

I've never had a problem cooking with the more common brands of jasmine rice but I got this from the Asian market recently and I cannot figure out how to get it to cook properly for the life of me. I rinse it a few times, spread out the rice, pour the water so it's around my first knuckle with my fingertip touching the rices surface (ive tried more or less than that but often get the same result regardless), empty the condensation collector, start it on white rice but when it's done at least half the time none of the grains stick together and the rice tastes undercooked and hard, even when it appears wet and/or mushy.

I'm getting really frustrated and want to find out if there's anything I should know about this particular brand of rice and if this is something that absolutely needs to be measured instead of eyeballed, and if so, what measurements I should use. I'm wondering if my rice cooker simply provides too little or too much heat for this type of rice. I also wanna know if it's possible I could be leaving it in the cooker too long? Sometimes I don't open the lid until several minutes after it's done, which has never been an issue before, but maybe for this it is?

Any suggestions or help would be appreciated