love drowns out hate

[glass_icarus]

Talk to me about rice- the magic of it, the wholeness of it, the surprising sweetness that blooms on your tongue in a slow, lingering mouthful, the flavors that vary between different grains. Talk to me about congee and biryani and onigiri and fan tuan and zhong zi and the crisped scrapings from the bottom of the pot that you can eat with peanut sugar or pour tea over to loosen the grains. Talk to me about mochi and guo ba and the addictive nature of rice crackers. Talk to me about rice.

Comments

[vass]

Music is an ingredient in risotto. I can't make risotto without music playing while I stir, stir, stir, slowly adding the liquid over a whole hour of cooking, never moving away from the saucepan. And in the end it is so shockingly creamy considering that I didn't add any dairy, just olive oil, vegetable stock, onions, garlic, and tomato passata.

Rice in a tofu skin, with sesame seeds, so perfect it doesn't even need soy sauce. I think that was a form of onigiri, but it's been a while since I had it, and I can't remember.

Turkish buttered rice.

Jollof rice, which I've never tried, but very much want to, because rice with tomato paste and chilis sounds like something I need in my life.

[glass_icarus]

Oh!! The rice in tofu skin pockets are called... inarizushi, I think? I can't remember what my parents called it, ahaha, I always thought of them as pockets. Onigiri is wrapped in seaweed.

Oh man, ever since eccentricyoruba posted about jollof rice I have been SO CURIOUS. *____* Must try it someday!

[vass]

Yes, inarizushi! So delicious.

[trinker]

Inarizushi is already sweet, and is not a nigiri or makizushi osy and wasabi experience!

OMNOMNOM o-inari-san...my mother likes to make it with soft stewed (redcooked?) carrots and bamboo shoots and shiitake, simmered in sweet soy/sake/sugar glaze, mixed into the rice.

[glass_icarus]

omg nommmmmmm!! *____*