Timeline for Vietnamese crunchy rice
Current License: CC BY-SA 4.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jan 24, 2021 at 13:37 | comment | added | rumtscho♦ | @tdammon were the grains dark? I sometimes reach the stage of "fried uncooked rice" when I start a pilaf and forget the rice in the oil for too long. The fried grains get a toasted appearance. When I add water to make the pilaf, they get soft like unfried rice though, so if this is what you had, the grains must have been removed from the bulk of the rice before cooking it. | |
| Jun 3, 2019 at 16:10 | comment | added | FuzzyChef | Tdammon: see the recipe I linked. | |
| Jun 3, 2019 at 13:10 | comment | added | tdammon | @FuzzyChef I think I will try this. Any idea how to deep fry rice? Maybe just keep tossing it in hot oil in a wok. | |
| Jun 3, 2019 at 11:35 | comment | added | Luciano | reading this and the previous answer now I wonder: would it be possible to just confit the rice from raw? | |
| Jun 2, 2019 at 0:52 | history | answered | FuzzyChef | CC BY-SA 4.0 |