Rice Failure!!

Matt Maeda

I dont normally blog twice in one day, but I have something on my mind I just gotta type out, so bear with me.

In some cruel twist of cooking fate I had the feeling of making all kinds of rice. What kind of Rice? Rissotto!, so i thought making something like Spanish Rice or Indian Rice might be a great way to start. Yummy rice I thought. Starchy greatness! more mexican stuff I know the better.

I looked up a recipe and quickly ran through it. I should have been more careful about the process, because I didnt ask myself questions which were not listed on the actual recipe. I put the ingredients of Chicken Broth, Onion, Garlic, Tomato sauce, and followed the cooking process as it said. What i didnt take into account was that it just said uncooked rice. What it really ment was Long Grained rice. Short Grained rice sticks together, which is what I ended up with. Thats fine if thats what you are going for, however I recall eating Spanish Rice while eating my Burritos at the mexican restaurant and that rice is not sticky at all. After I took a bite of it... I felt like it was crunchy, gross, and overly soaked...

I was a bit angry that it didnt turn out for the best, so I went to watch more YouTube videos and found out from an Alton Brown video that it was the grain and the size of the cooking wear... at least I got it right to use a wood spoon.

At the moment I feel like going to the super market and getting some Rice revenge!!! I feel as If I just lost a major battle to the laughing Spanish Rice which is in my fridge telling me with its taste that it simply was not the Spanish Rice which I had imagined in my head.

Until then I am drawing out a recipe guide to have round two at Battle of the Rice Bits!