Love this breakdown of the pho at Mam. That note about the tendons having "just a litle more than the slightest bit of chew" is such a precise observation, speaks to how execution on texture seperates good from great in noodle dishes. Been sleeping on new crop rice for way too long, the way the grains are described makes me wanna order some tonight.
I had no idea new crop rice was a thing, so thanks for this. I'll had some in my cart but then I looked at my current inventory and held off. I currently have basmati, brown basmati, jasmine, Calrose, Bomba, arborio, sweet Thai, sushi, and the rice I grew up with, converted. I also grew up with Minute rice so you know where I'm coming from.
What are you next 3 favorite rice varieties? I'll pick some new rice up next year after I deplete my current supplies. Thanks.
After really nice Japanese rice (the koshiihikari from Niigata), I'd say good jasmine and good basmati...pretty standard, and sidesteps the arborio/bomba discussion because I honestly rarely make risotto or paellas.
Love this breakdown of the pho at Mam. That note about the tendons having "just a litle more than the slightest bit of chew" is such a precise observation, speaks to how execution on texture seperates good from great in noodle dishes. Been sleeping on new crop rice for way too long, the way the grains are described makes me wanna order some tonight.
oof, don't know how i missed these replies!
Yes, new crop rice is so good!
I had no idea new crop rice was a thing, so thanks for this. I'll had some in my cart but then I looked at my current inventory and held off. I currently have basmati, brown basmati, jasmine, Calrose, Bomba, arborio, sweet Thai, sushi, and the rice I grew up with, converted. I also grew up with Minute rice so you know where I'm coming from.
What are you next 3 favorite rice varieties? I'll pick some new rice up next year after I deplete my current supplies. Thanks.
Al
After really nice Japanese rice (the koshiihikari from Niigata), I'd say good jasmine and good basmati...pretty standard, and sidesteps the arborio/bomba discussion because I honestly rarely make risotto or paellas.
Now I feel bad about all the microwaveable rice I've been eating. Mam sounds incredible. Wish I could go! Smash burger rice cakes? OMG. Yum.
All rice is nice, but some rice is nicer than other rice!
That’s a fair assessment!