That is always the big question with rice especially if you don’t want to have left over rice for the next few days. It isn’t complicated, but there are a few things to consider, so we wrote a whole separate article on How Much Rice Per Person. Do You Need to Wash Rice?

Cherishing every grain of rice - Xinhua | English.news.cn Cherishing every grain of rice - Xinhua | English.news.cn

So, I hate to review a cookbook when I haven't tried out any of the recipes yet, but I also want to return it to the library & will forget to do a review once it's out of the house. (But I really did read it from cover to cover!) Rice grains can broadly be grouped into three types: long, medium, and short grain. Long Grain RiceOrigin: Saudee rice is a popular rice variety from Thailand. It is a long-grain rice with a mild and neutral flavor. When cooked, it becomes fluffy and separate, with individual grains maintaining their shape. A] workhorse of a book for everyday Chinese cooking…There are so many treasures in here, you can hardly go wrong.’– T. Susan Chang, Boston Globe Enter Fuchsia Dunlop and her excellent Sichuanese cookbook, Every Grain of Rice, which provides a thorough compendium of homestyle Sichuanese recipes. If you have one Sichuan cookbook, this should be it. There are too many highlights to list here. In this book, you will find delicious, authentic recipes for all your favorite Sichuanese dishes. Aroma and Flavor: It is a short-grain rice with a mild flavor and high starch content. This gives it a creamy and slightly chewy texture when cooked, and allows it to absorb the flavor of other ingredients well. Origin and Flavo Wehani rice was developed in the United States, and is a hybrid variety of aromatic rice. It is a long-grain rice variety known for its unique buttery flavor with a hint of cinnamon. When cooked, it becomes fluffy and separate, with a slight chewy texture.

How to cook perfect rice - BBC Food How to cook perfect rice - BBC Food

A home cook’s cookbook…[ Every Grain of Rice] shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad.’– Max Falkowitz, Serious Eats

Uses: Koshihikari rice is highly prized in Japanese cuisine and is commonly used to make sushi, onigiri (rice balls), and other traditional Japanese dishes. It is also enjoyed as plain steamed rice to accompany various meals. Mochi Rice (Sweet Rice or Glutinous Rice) Rare is the cookbook that straddles scholarship and ease, and to convey it with clarity makes Dunlop the preeminent English-language authority on Chinese cooking, maybe ever.’- Kevin Pang, AV Club Why we love it: Dunlop has a fabulous palate, and though the recipes in this book are generally simple — it is, after all, about home cooking — everything I’ve cooked from it has been nuanced and gorgeous-flavored, as well as beautiful to behold. Hers is a finely tuned and delicious aesthetic that runs through all her books, and her recipes work magnificently. Uses: Sushi rice is the primary rice used to make sushi rolls, nigiri sushi, and other sushi dishes. It is also used in rice balls (onigiri) and rice-based desserts. Texmati Rice You also can get a keen sense, with many of the recipes, of what it’s like to eat like a regular person in a Chinese home, so if you’re interested in understanding the culture, this book is a treasure. One recipe that really did that for me was Tender Boiled Vegetables with a Spicy Dip — Pa Pa Cai in Chinese. In her headnote, Dunlop writes that it’s a “staple of the rural Sichuanese supper table” that she likes to make after “a day or two of eating rich food.”