After noodling around our next thoughts took us to rice. What if we could make a tender and chewy rice? We started with our bath of 1% baking soda and 0.5% salt dissolved in water. We added Tamaki Haiga rice to the bath and let it soak for one and a half hours. We drained the rice and rinsed it once in cold water. Then we dried the rice on paper towels. We boiled a pot of water and then added a handful of the rice. It cooked in about 3 minutes. It was tender and chewy, not al dente, but fully hydrated, sweet, and toothsome with each grain remaining separate and intact. Though it didn't have the classic sticky texture of short grain rice, it was delicious in a new and different way. Now begins the exploration of what we can do with this rice technique.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
