WEBVTT - Rice Around the World 0:00:06.600 --> 0:00:09.520 All right, guys, welcome to Always Hungry from My Heart Radio. 0:00:09.680 --> 0:00:11.440 My name is Bobby Flay, and I'm here with my 0:00:11.520 --> 0:00:14.960 daughter and co host, and I'm Always Hungry. Sophie and 0:00:15.000 --> 0:00:17.919 I gather around my stove to cook together. Well you cook, 0:00:18.239 --> 0:00:20.440 I asked the questions, and eat the food and does 0:00:20.440 --> 0:00:22.400 any food left? We come to the table together to 0:00:22.440 --> 0:00:24.880 share a meal, connect as a family, and tell the 0:00:24.920 --> 0:00:28.400 stories that matter to us. All right. So, so if 0:00:28.440 --> 0:00:31.360 you were talking about a very important ingredient, one of 0:00:31.400 --> 0:00:36.960 the most important ingredients worldwide. Rice. You know, rice is 0:00:37.000 --> 0:00:38.760 one of those things you know, don't take it for granted. 0:00:38.800 --> 0:00:42.120 It's so incredibly important. You know, over half the world 0:00:42.200 --> 0:00:45.320 considers it like their staple food. Someone you must feel 0:00:45.320 --> 0:00:48.000 like every single culture has a rice culture when it 0:00:48.000 --> 0:00:52.640 comes to cuisine and um, you know, there's different different 0:00:52.640 --> 0:00:55.200 sizes and shapes, and they're used for different things, and 0:00:55.240 --> 0:00:57.720 they are cooked in different ways. You know, whether they're 0:00:57.760 --> 0:01:00.200 long grain or medium grain or short grain. Rice is 0:01:00.840 --> 0:01:02.720 you know, the first kinds of rice that I think 0:01:02.800 --> 0:01:06.760 about are, well, there's long grain rice. So you cook 0:01:06.840 --> 0:01:10.880 like a pea life, so to speak. Basically, you know rice, 0:01:11.400 --> 0:01:13.640 then you you can add some onions or garlic or 0:01:13.680 --> 0:01:15.640 some aromatics to it or not. And then you add 0:01:15.680 --> 0:01:18.440 some sort of liquid. It could be some sort of broth, 0:01:18.600 --> 0:01:21.640 or it could just be water um some kind of stock, 0:01:22.000 --> 0:01:23.880 and then you, you know, you you bring it to 0:01:23.959 --> 0:01:25.880 a boil, you cover it, and you turn it down 0:01:25.880 --> 0:01:28.280 to a simmer, and you you basically make fluffy rice. 0:01:28.920 --> 0:01:30.840 And then you know, I think about you know, the 0:01:30.880 --> 0:01:35.600 shorter green rice is rice? Is rice is plural? Or 0:01:35.640 --> 0:01:39.280 is it rice plural? Is plural? Rice is plural? Okay, 0:01:39.360 --> 0:01:46.920 so I won't be saying, right, thank you for my 0:01:47.440 --> 0:01:51.320 grammar lesson, Sophie, appreciate that. What's the difference between brown 0:01:51.400 --> 0:01:54.800 rice and white rice? That's it? I mean no, but 0:01:54.840 --> 0:01:57.520 I mean, you know, look, I mean rice is basically 0:01:57.600 --> 0:02:04.559 the it's a seed of like a species of grass. Okay. So, 0:02:05.120 --> 0:02:08.000 and I guess people think of brown rice is just 0:02:08.720 --> 0:02:10.720 like a healthier version of white rice. I don't really 0:02:10.800 --> 0:02:13.360 know that to be true. It just seems that way 0:02:13.400 --> 0:02:15.200 because it's got that none of your flavor to it. 0:02:16.240 --> 0:02:20.080 But so when I think of different rice, I mean 0:02:20.120 --> 0:02:22.280 I think a brown rice too, But I eat less 0:02:22.280 --> 0:02:25.080 brown and rice than I eat white rice. But so 0:02:25.120 --> 0:02:26.840 then you know, there's a long grain rice so we 0:02:26.919 --> 0:02:29.040 just talked about, which is like that sort of classic 0:02:29.080 --> 0:02:31.320 peel off. You make that fluffy rice, you serve it 0:02:31.400 --> 0:02:34.280 with every dish you can imagine. And you know, one 0:02:34.280 --> 0:02:36.079 of the great things about rice in general is it 0:02:36.120 --> 0:02:40.000 could be flavored by so many basically anything. And we'll 0:02:40.000 --> 0:02:41.880 get to that in a little a little bit, um, 0:02:41.919 --> 0:02:45.840 a little bit later. But you know, like as I 0:02:45.880 --> 0:02:48.760 was saying, like rice is probably you know, one of 0:02:48.800 --> 0:02:51.560 the most important food crops period in the world globally 0:02:51.600 --> 0:02:55.560 from a nutritional standpoint. Um, you know, from caloric intake. 0:02:55.880 --> 0:02:58.640 You know, it a little bit goes a long way. 0:02:58.880 --> 0:03:01.560 It's it's something at you know, a lot of it 0:03:01.600 --> 0:03:04.959 has a lot of sort of peasant origins because it 0:03:05.360 --> 0:03:09.600 can feed a lot of people for very little money. Um. 0:03:09.720 --> 0:03:12.160 And then you can be incredibly creative with it and 0:03:12.200 --> 0:03:14.120 of course make a taste however you want to make 0:03:14.160 --> 0:03:17.320 a taste. So you know, then there's like things like 0:03:17.720 --> 0:03:21.240 arborrio rice, which is you know, a shorter green rice 0:03:21.919 --> 0:03:24.760 that basically as a creamy texture. It's it's cooked differently 0:03:25.000 --> 0:03:28.959 traditionally than than a rice peel off. Um, you're basically 0:03:29.040 --> 0:03:33.000 adding hot liquid. Again, it could be water or some 0:03:33.080 --> 0:03:37.000 broth or some stock, etcetera. You know, in any iteration. 0:03:37.040 --> 0:03:39.320 It could be vegetable broth, or it could be shrimp stock, 0:03:39.360 --> 0:03:43.000 it could be chicken stock, you know. And you basically 0:03:43.000 --> 0:03:46.760 you're adding as you're stirring the arborrio rice, you're adding 0:03:46.840 --> 0:03:51.000 the the broth until it absorbs it. And basically what 0:03:51.160 --> 0:03:54.680 happens is it just it absorbs its volume by like 0:03:54.720 --> 0:03:58.400 three times, so it gets really plump um. It basically 0:03:58.440 --> 0:04:01.000 just kind of drinks all that all that broath as 0:04:01.000 --> 0:04:03.280 you're adding it until it softens doesn't and it takes 0:04:03.280 --> 0:04:06.440 a while. You know, it takes somewhere between you and 0:04:06.520 --> 0:04:17.120 forty minutes, depending on all your variables. Yeah. So one 0:04:17.120 --> 0:04:18.919 of the things that I get made fun of a 0:04:18.960 --> 0:04:20.839 lot of Beat Bobby Flay is how often I make 0:04:20.920 --> 0:04:25.440 crispy rice really yeah, because it's like one of my 0:04:25.640 --> 0:04:29.599 go to winning moves because it's so good. Well that's 0:04:29.600 --> 0:04:32.760 why I make it. I Mean, one of the things 0:04:32.800 --> 0:04:36.240 that people miss sometimes when they're doing Beat Bobby Flay 0:04:36.640 --> 0:04:40.240 is that you have to think about how the judges 0:04:40.279 --> 0:04:41.800 are gonna taste it. You know, they're gonna take a 0:04:41.839 --> 0:04:44.359 bitter two, and they're gonna have the first impression immediately. 0:04:45.240 --> 0:04:49.160 So having contrast to texture in a dish is just 0:04:49.200 --> 0:04:51.280 as important as what it tastes like it looks like, 0:04:52.240 --> 0:04:54.120 you know, And a lot of people come there and 0:04:54.120 --> 0:04:55.760 they have all these bells and whistles on the dish, 0:04:55.800 --> 0:04:58.800 but they don't mean anything. It's like the judges would 0:04:58.880 --> 0:05:02.560 rather have like something crispy or crunchy than some white shruffles, 0:05:02.880 --> 0:05:05.720 you know what I'm saying. That's that's that's it's all 0:05:05.720 --> 0:05:09.560 about making decisions. So I mean, one of the things 0:05:09.600 --> 0:05:11.480 that people don't realize is like we have a hundred 0:05:11.480 --> 0:05:15.480 and fifty people on that are on that show, between staff, 0:05:15.520 --> 0:05:23.479 audience and contestants and all that, and everybody's rooting against me. Yeah, everybody, 0:05:23.680 --> 0:05:26.360 all the people that work for my production company and everybody, 0:05:26.600 --> 0:05:29.840 and so like you can hear like when I break 0:05:29.839 --> 0:05:32.760 out the cast iron pants and make crispy rice, like 0:05:32.800 --> 0:05:36.680 there's a collective like h in the control room because 0:05:36.720 --> 0:05:40.600 they know that I'm gonna that's gonna doesn't guarantee a win, 0:05:40.960 --> 0:05:43.599 but it's your secret weapons, one of my secret weapons, 0:05:43.640 --> 0:05:45.359 so we're gonna be anyway. It's also one of my 0:05:45.360 --> 0:05:48.320 secret weapons at home because it's so good and so 0:05:48.400 --> 0:05:50.720 like when I make things like curries and things like that, 0:05:50.760 --> 0:05:52.520 I want to make rice with it. Sometimes I just 0:05:52.680 --> 0:05:55.520 like do like a fluffy rice, but something like having 0:05:55.520 --> 0:05:58.359 that those little crispy bits along with the fluffiness of 0:05:58.360 --> 0:06:00.960 the rice is really so good. Yeah, So we're gonna 0:06:00.960 --> 0:06:03.200 make crispy cocdut and sky and rice. But it all 0:06:03.240 --> 0:06:06.560 has also has cilantro in it, some lime zest, very fragrant, 0:06:07.040 --> 0:06:10.760 crispy crunchy, and you start with rice that's already cooked. 0:06:11.240 --> 0:06:13.919 So this rice I made with coconut milk. Sometimes I 0:06:14.000 --> 0:06:16.280 just make it with coke like on sweet and coconut milk. 0:06:16.880 --> 0:06:19.320 Sometimes I use coconut milk and water. Like a lot 0:06:19.320 --> 0:06:21.080 of times i'm beat, That's what I'll do so it's 0:06:21.080 --> 0:06:25.479 not it's not too overly fatty, you know. Um. And 0:06:25.520 --> 0:06:27.400 then what I do is I quickly, you know, because 0:06:27.440 --> 0:06:30.440 there's a forty five minute time when I'm beat. I 0:06:30.520 --> 0:06:32.560 cooked the rice and I spread it on a sheet pan, 0:06:33.160 --> 0:06:35.560 and then I put it in the in the freezer 0:06:35.680 --> 0:06:39.680 to stop it from cooking. And then I you know, 0:06:39.800 --> 0:06:42.599 towards the end of you know, before before I'm gonna plate, 0:06:42.600 --> 0:06:45.080 like maybe ten minutes before the time is up. I 0:06:45.080 --> 0:06:48.040 get a cast iron pan and on the stove, get 0:06:48.040 --> 0:06:51.080 it high heat, put some canoa oil in there, and 0:06:51.120 --> 0:07:04.200 then I start crisping the rice. Okay, making rice is hard, Yes, 0:07:04.240 --> 0:07:07.520 it is, because it's a balance. It is a balance, 0:07:07.680 --> 0:07:10.080 and you know, my rice doesn't always come out perfectly. 0:07:10.200 --> 0:07:13.840 I mean again, like when I'm cooking like classic long 0:07:13.880 --> 0:07:17.800 grain rice, you know, I basically to me, what would happen? 0:07:18.000 --> 0:07:19.440 You know, this is one of those things where it's 0:07:19.440 --> 0:07:22.720 like there's little things that make a difference in your 0:07:22.760 --> 0:07:27.520 final products. So like my basic rice recipe would be like, 0:07:27.600 --> 0:07:30.000 let's say it's a cup of rice. So I take 0:07:30.040 --> 0:07:35.000 a cup of uncooked rice, long grain rice, and I 0:07:35.040 --> 0:07:37.480 usually I usually put some aromatics. So I put aromatics 0:07:37.480 --> 0:07:40.040 in everything. So like onions, garlic, let's just say onions. 0:07:40.560 --> 0:07:42.520 Let's just say onions and garlic. So I tell it, 0:07:43.080 --> 0:07:46.080 put the rice over it, let it get a little 0:07:46.080 --> 0:07:49.560 bit um uh wet from the from the oil that 0:07:49.560 --> 0:07:52.880 you're cooking in, the aromatics in and then so for 0:07:53.000 --> 0:07:56.760 each cup of rice, I put in about one between 0:07:56.800 --> 0:07:59.520 one and three quarters and one and seven eights of liquid. 0:08:00.320 --> 0:08:02.400 So again, it could be chicken stock, it could be 0:08:02.760 --> 0:08:05.160 shrimp stock depending on what I'm cooking, or could be water. 0:08:06.120 --> 0:08:08.880 So it's just less than two to one. What are 0:08:08.880 --> 0:08:12.720 you putting it in a pot like a sauce pot. 0:08:13.520 --> 0:08:16.840 So so basically a lot of recipes will see you'll 0:08:16.840 --> 0:08:19.960 see two to one. I like a little bit less 0:08:20.000 --> 0:08:22.000 liquid because I don't want my rice to be overcooked. 0:08:22.600 --> 0:08:24.640 Then you bring it to a boil and then you 0:08:24.720 --> 0:08:27.000 cover it and you turn it down to a very 0:08:27.040 --> 0:08:31.640 low simmer, and somewhere around fifteen minutes, take it off 0:08:31.680 --> 0:08:35.400 the heat, leave it covered for about five minutes, and 0:08:35.400 --> 0:08:38.760 then you take a fork and you fluff it. And 0:08:38.960 --> 0:08:40.680 what I do is I usually take it out of 0:08:40.720 --> 0:08:43.000 the pan and lay it on a sheep pan so 0:08:43.080 --> 0:08:45.360 it's one even layer so that the bottom of the 0:08:45.440 --> 0:08:47.920 rice isn't cooking more than the top of the rice. 0:08:49.120 --> 0:08:52.040 You see what I'm saying, because it's still hot. That's 0:08:52.080 --> 0:08:55.439 that's sort of a very basic rice recipe. Then what 0:08:55.840 --> 0:08:56.880 do you do with the sheep pand do you put 0:08:56.920 --> 0:08:59.880 it in the refrigerator? You just leave it out depends 0:09:00.000 --> 0:09:02.160 if I'm going to eat it sort of momentarily at 0:09:02.200 --> 0:09:04.160 least leave it out. If it's if I'm going to 0:09:04.200 --> 0:09:07.839 make crispy rice or I'm going to eat it later, 0:09:08.480 --> 0:09:10.600 I cover it and put it in the refrigerator. I 0:09:10.679 --> 0:09:13.520 tried to make rice in the oven once. What do 0:09:13.520 --> 0:09:15.800 you mean I put it in the oven? You can 0:09:15.840 --> 0:09:18.400 do that didn't come out right? Why do you do 0:09:18.480 --> 0:09:19.719 that to throw it out? I don't know. I've read 0:09:19.760 --> 0:09:24.040 it online a lot of people well now and like 0:09:24.320 --> 0:09:27.679 rice makers are so popular, so many people have those 0:09:27.679 --> 0:09:30.320 in their homes. But I in a in a pinch, 0:09:30.960 --> 0:09:32.840 I got a Trader Joe's and I buy the frozen 0:09:32.920 --> 0:09:34.840 rice and I put it in my microwave for three 0:09:34.840 --> 0:09:39.920 minutes and it's it's perfect. Oh god, I told you 0:09:39.920 --> 0:09:42.600 you are not gonna like how I made rice. I 0:09:42.640 --> 0:09:45.440 just listen. One of the things that I love is 0:09:45.440 --> 0:09:48.079 that you're cooking more on your own because you're interested 0:09:48.080 --> 0:09:49.840 in doing it. This is not this is kind of 0:09:49.880 --> 0:09:52.760 a newish thing, correct, Because when you were a kid, 0:09:52.800 --> 0:09:54.800 you had no interest. You just like just feed me. 0:09:55.760 --> 0:09:59.040 So now that you're an adult on your own, living 0:09:59.040 --> 0:10:01.880 your own life, you're actually trying a lot of things 0:10:01.880 --> 0:10:05.000 at home. But like you can easily just text me 0:10:05.040 --> 0:10:07.520 and ask me a question and it literally will like 0:10:08.080 --> 0:10:10.680 it might not be a perfect answer for you, but 0:10:10.720 --> 0:10:13.640 it's gonna take of the aggravation out of your mind. 0:10:14.320 --> 0:10:16.559 So why don't you do that? I know I should, 0:10:17.240 --> 0:10:18.959 but also it's like, I don't know. I don't think 0:10:18.960 --> 0:10:20.480 that I would tell you to go to Trader Joe's 0:10:20.520 --> 0:10:22.600 and buy frozen rice. That's probably not what I would 0:10:22.600 --> 0:10:25.200 tell you. It's pretty good, you'd be surprised. You know 0:10:25.240 --> 0:10:27.400 what else I like in terms like when talking about 0:10:27.440 --> 0:10:31.400 rice dishes, I love mango and sticky rice delicious the 0:10:31.440 --> 0:10:33.880 best I hadn't I never had it until I went 0:10:33.960 --> 0:10:36.319 actually went to Thailand and it was I ate it 0:10:36.360 --> 0:11:00.560 every day. Yeah, so good. One of the things that 0:11:00.840 --> 0:11:03.920 we haven't talked about yet is, uh, I'm a rice 0:11:03.960 --> 0:11:09.000 pudding fan. You are, Oh my god. It's probably it's 0:11:09.040 --> 0:11:11.000 probably because I know a lot of people don't like 0:11:11.120 --> 0:11:14.640 rice pudding. I do like rice pudding, but there's it's 0:11:14.720 --> 0:11:19.720 that's a texture thing for me. Okay, I mean it's creamy, yeah, 0:11:19.720 --> 0:11:21.600 but I just don't like the little you don't like 0:11:21.640 --> 0:11:25.240 the rice running through the creaminess. Well, when I was 0:11:25.440 --> 0:11:29.240 a kid, when I was in grammar school, your grandmother. 0:11:29.520 --> 0:11:32.000 My mom, Dame Dorothy would take would pick me up 0:11:32.000 --> 0:11:34.120 from school and we go to these Greek diners after 0:11:34.360 --> 0:11:38.079 after school, and you know, she would basically feed me lunch, 0:11:38.760 --> 0:11:42.680 and they the Greek Diners had the best rice pudding. 0:11:43.720 --> 0:11:46.800 And she used to like, she used to try to 0:11:46.840 --> 0:11:49.080 get like like my mom was like this. You know, 0:11:49.240 --> 0:11:50.800 my mom was like a hot mom. You know, she 0:11:50.920 --> 0:11:53.640 was like very pretty and you know, very fun, and 0:11:54.200 --> 0:11:55.920 all the guys and the diners were always in love 0:11:56.000 --> 0:11:58.400 with my mom. So she would try to coax the 0:11:58.520 --> 0:12:01.319 rice pudding recipe at him, and she tried to make 0:12:01.360 --> 0:12:02.960 it a few times at home and it was got 0:12:03.000 --> 0:12:06.200 awful and I'd be like, Mom, what happened. She's like, 0:12:06.240 --> 0:12:08.880 I don't think they're giving me the right recipe. They're 0:12:08.960 --> 0:12:11.760 keeping it from me. So I'm so like I've had 0:12:12.200 --> 0:12:14.599 I've I've kind of like secretly every once in a 0:12:14.600 --> 0:12:17.480 while gone into quest to make really good rice pudding 0:12:17.520 --> 0:12:19.840 like the Greek diners made in New York City, and 0:12:19.840 --> 0:12:21.840 it's so good and it has sentamon on it, which 0:12:21.880 --> 0:12:23.400 is one of the things that I love. Of course, 0:12:23.440 --> 0:12:26.120 I don't like raisins in my rice pudding, but I 0:12:26.160 --> 0:12:28.520 like I like I like, I'm a rice pudding fan 0:12:28.600 --> 0:12:31.760 for sure, Um, but it has to be good and 0:12:31.800 --> 0:12:35.199 then um, you know, and then like when you think 0:12:35.240 --> 0:12:38.080 about like the most famous rice tissues in the world, 0:12:38.120 --> 0:12:41.800 obviously Pia comes into comes into mind. And you know 0:12:41.880 --> 0:12:45.600 Pier is one of you know, it's it originated in Valencia, 0:12:45.640 --> 0:12:49.280 in Spain. And do you know what the classic Valencian 0:12:51.040 --> 0:12:56.600 is probably the original one. It's um, it's actually rabbit 0:12:56.720 --> 0:13:01.760 and snails and sometimes chicken. Yes, that the classic Valenciana. 0:13:03.200 --> 0:13:05.400 But you know, I would say the most popular one, 0:13:05.440 --> 0:13:08.240 and now is you know you would see is like 0:13:08.240 --> 0:13:10.800 obviously the rice first of all is cooked with saffron, 0:13:11.440 --> 0:13:13.840 and sometimes it's like trees are running through the rice. 0:13:14.640 --> 0:13:17.520 And then there's like different kinds of shellfish, you know, 0:13:17.640 --> 0:13:20.800 it could be lobster or shrimp, you know, clams, muscles, 0:13:21.760 --> 0:13:25.560 you know, whatever you have available, and then chicken in 0:13:25.600 --> 0:13:27.719 there as well. And then a lot of times what 0:13:27.920 --> 0:13:31.120 they do is they make a lemon alioli or ioli 0:13:31.440 --> 0:13:34.280 alioli is the Spanish version, same thing. Basically, it's like 0:13:34.280 --> 0:13:38.319 a garlicy saffron mayonnaise lemon and then they when they 0:13:38.360 --> 0:13:42.040 mix the pie up, they kind of lacquerate with this 0:13:42.200 --> 0:13:44.640 alioli at the end and it just counts. Yeah, it's 0:13:44.640 --> 0:13:47.320 so good. It gives it a nice richness obviously gives 0:13:47.320 --> 0:13:49.800 it that burst of lemon flavor as well. But the 0:13:49.880 --> 0:13:52.160 key to it is what we're saying before is the 0:13:52.200 --> 0:13:55.640 bottom of the of the piea pan is the sakarrot 0:13:55.760 --> 0:13:59.240 or the crust, and that's what gives it an amazing texture. 0:13:59.800 --> 0:14:01.560 And of course you can make you know, pie a 0:14:01.760 --> 0:14:06.360 is in all kinds of you know, different flavors. Especially 0:14:08.280 --> 0:14:10.760 there's a few different a few different rice that you 0:14:10.800 --> 0:14:15.720 can use for for pia. Colaspara is one, bomba is one. 0:14:16.280 --> 0:14:18.920 They're very similar to aar boreo rice. They're kind of 0:14:18.960 --> 0:14:21.880 short and plump, and again they really absorb a ton 0:14:21.920 --> 0:14:24.480 of liquid, so they you know, they basically if you 0:14:24.520 --> 0:14:27.600 start with if you start with a cup of colas 0:14:27.640 --> 0:14:30.320 bar or bomba rice, you're getting like three or four cups. 0:14:30.720 --> 0:14:33.280 I mean, it really expands and it basically just drinks 0:14:33.320 --> 0:14:35.240 up that liquid and that's what what what makes it 0:14:35.320 --> 0:14:43.200 so flavorful. I can taste the coconut in this rice. Yeah, 0:14:43.320 --> 0:14:45.760 don't forget the coconut. You know, has like some inherit, 0:14:45.800 --> 0:14:50.240 sweetness in it, sugar in it. So yeah, but you 0:14:50.240 --> 0:14:53.200 can't want to burn it. So what I do is, 0:14:53.240 --> 0:14:54.960 so now the rice is in the canola oil. You 0:14:55.000 --> 0:14:57.520 can hear its crisping, and I take the back of 0:14:57.560 --> 0:15:01.120 a metal spachela, not the rubber one, of the metal one, 0:15:02.000 --> 0:15:04.400 and I push it down so it's even and so 0:15:04.560 --> 0:15:06.840 that there's so that all the surface of the pan 0:15:07.680 --> 0:15:09.480 and the oil is hitting as much of the rice 0:15:09.680 --> 0:15:13.360 evenly as possible, and that's going to create crustiness. And 0:15:13.400 --> 0:15:15.920 this is this is one of the things like you'll 0:15:15.960 --> 0:15:19.000 see like crusty or crispy rice dishes, and lots of 0:15:19.000 --> 0:15:22.800 different cultures like in Paea it's soak rot, which is 0:15:22.880 --> 0:15:25.240 the bottom of the crust. A lot of Persian rice 0:15:25.320 --> 0:15:29.160 dish dishes have that crustiness as well. It's really you know, 0:15:30.000 --> 0:15:33.480 I didn't create this, but I just love it. And 0:15:33.480 --> 0:15:40.520 I'm gonna slice of some scallions, so coconut scallions. You know, 0:15:40.520 --> 0:15:42.160 you do do things like you can put like ginger 0:15:42.240 --> 0:15:45.800 in hills. Well it would be nice, but usually I 0:15:45.800 --> 0:15:48.040 mean I'm serving this as a foil for something that's 0:15:48.120 --> 0:15:50.640 very high in flavor. So some kind of curry of 0:15:50.720 --> 0:15:53.120 some sort of like a red curry or a green curry, 0:15:53.520 --> 0:15:56.040 or even like an Indian yellow curry or something like that. 0:15:56.720 --> 0:15:59.560 And then I take the zest of the limes and 0:15:59.600 --> 0:16:04.120 I put it in there as well. Okay, so you 0:16:04.560 --> 0:16:06.920 so you just kind of so you're basically frying the 0:16:07.040 --> 0:16:11.280 rice basically, you know, And and now I can really 0:16:11.320 --> 0:16:13.960 start to smell the coconut too, you know, because it's 0:16:13.960 --> 0:16:16.520 it's cooking, and as I said, you know, there's some 0:16:16.560 --> 0:16:18.800 inherent sugar in there, so from the coconut milk, and 0:16:18.920 --> 0:16:21.640 like it's uh, you know, it's going to help caramelize 0:16:21.640 --> 0:16:23.640 through the race of tiny bit. So would you just 0:16:23.680 --> 0:16:26.880 serve this in in the cast iron? You couldn't serve 0:16:26.880 --> 0:16:29.600 it in the cash iron, um, but usually I get 0:16:29.600 --> 0:16:31.080 it out of the cash iron, so it's stops it 0:16:31.120 --> 0:16:32.880 from cooking. I put it. I just put it in 0:16:32.920 --> 0:16:43.440 a decorative bowl. You got a lot of those, yeah, um. 0:16:43.520 --> 0:16:45.360 And then of course you're like, you know, we were 0:16:45.400 --> 0:16:48.080 talking about like the fluffier rices, the more classic fluffy 0:16:48.160 --> 0:16:51.400 rices that we see create to serve with like stews 0:16:52.120 --> 0:16:56.440 and you know, curries and kind of brothy dishes could 0:16:56.480 --> 0:16:58.800 be vegetables could be meats, could be fished, doesn't matter. 0:16:59.400 --> 0:17:02.720 I did. I did a story about this small business 0:17:02.920 --> 0:17:06.200 that that started during the pandemic called Golden Rice. Did 0:17:06.200 --> 0:17:08.080 you seem to posted about that? Tell me about that. 0:17:08.160 --> 0:17:12.760 It's a Persian dish um to sheen to sheen. Yeah, 0:17:13.200 --> 0:17:15.000 I want to make sure I'm pronouncing that right. Um. 0:17:15.040 --> 0:17:18.560 But it's this mother daughter that started this this pop 0:17:18.640 --> 0:17:21.399 up and it almost looks like a cake, like the 0:17:21.400 --> 0:17:24.200 way that they present the cake. Yeah, with the way 0:17:24.200 --> 0:17:27.320 they present the right because they're basically doing what we 0:17:27.400 --> 0:17:29.440 did was, which is they crisp it up in a pan, 0:17:29.920 --> 0:17:33.080 but they don't break it up right. They keep it 0:17:33.119 --> 0:17:37.120 as a like a like a exactly, so it has 0:17:37.119 --> 0:17:39.959 the shape of the pan, but it's crispy on all sides. 0:17:40.400 --> 0:17:44.320 It's so good. It's so good, Oh my god. And 0:17:44.359 --> 0:17:47.440 you can you like you have to. People are obsessed 0:17:47.440 --> 0:17:48.800 with it. Now you have to. You have to order 0:17:48.800 --> 0:17:52.399 ahead of time. Really, do you know what dirty rice is? 0:17:52.960 --> 0:17:57.880 M I don't know. It's chicken livers. Okay, you see 0:17:57.880 --> 0:18:00.320 that in Louisiana a lot. I love it. It's it 0:18:00.400 --> 0:18:03.440 makes like like like a dirty martini is made with 0:18:03.760 --> 0:18:06.520 you know, vodka, or gin with with the olive juice, 0:18:06.880 --> 0:18:09.159 so it gives it that sort of like that dirty 0:18:09.280 --> 0:18:13.000 kind of look and feel and flavor. So chicken livers, 0:18:13.400 --> 0:18:15.199 which I have to say, I'm a huge fan of 0:18:15.240 --> 0:18:18.040 chicken livers. Chicken livers and rice is so good at 0:18:18.119 --> 0:18:22.639 dirty rice so good. That's not really my thing. I 0:18:22.680 --> 0:18:25.280 like serving that with duck. I used to do. I 0:18:25.359 --> 0:18:29.440 used to serve that at Bar American duck. Also spicy tuna. 0:18:29.480 --> 0:18:32.919 Crispy rice is like, oh yes, I don't know, one 0:18:32.960 --> 0:18:36.400 of the most popular dishes ever. Yeah, that's good. I mean, 0:18:36.440 --> 0:18:39.800 that's that's like. I also like, I am such a 0:18:39.800 --> 0:18:43.760 sucker for fried rice from like a Chinese restaurant with 0:18:43.840 --> 0:18:47.680 a little shrimp. Do you get tenn ingredient fried rice? 0:18:47.720 --> 0:18:50.280 That's my go to? What does that mean? Just every ingredient. 0:18:50.640 --> 0:18:55.600 It's like shrimp, broccoli, you know, ten ingredients. I'm like, oh, 0:18:55.640 --> 0:18:58.920 ten ingredients. Like, I'm such a sucker for like marketing 0:18:58.920 --> 0:19:02.159 on menus, like if it says crispy I'm ordering, yeah, right, 0:19:02.800 --> 0:19:04.920 if it says ten ingredient fried rice, Like do you 0:19:04.960 --> 0:19:06.879 want ten ingredient fried rice? Or do you want just 0:19:06.920 --> 0:19:09.800 pork fried rice? I mean like I feel like I'm 0:19:09.840 --> 0:19:13.040 getting a bargain. Yeah, I'm being nine free ingredients. There's 0:19:13.080 --> 0:19:15.480 a there's also at night Market they do like a 0:19:15.560 --> 0:19:18.760 crab fried rice and that is so good. Oh my god, 0:19:18.960 --> 0:19:23.040 at night Market, that's right, that's near Yeah, yeah, down 0:19:23.040 --> 0:19:25.320 the street. I like that. Yeah, I haven't been there 0:19:25.359 --> 0:19:27.040 in a while. Oh my god, let's go. Let's go 0:19:27.160 --> 0:19:29.480 for that. Food is really spicy. I like that. Yeah. 0:19:47.440 --> 0:19:50.399 So then you know, while the rice is cookie, I 0:19:50.440 --> 0:19:53.199 sprinkle some of the scullions on top, some of the 0:19:53.240 --> 0:19:57.880 wine zest. Very powerful. The smell is very powerful. It's 0:19:57.960 --> 0:20:02.320 very freevorite, salt and pepper. Yeah it smells good. Yeah, 0:20:02.320 --> 0:20:04.639 it smells great. So you kind of like take a 0:20:04.720 --> 0:20:06.679 peek at what's happening with the rice. I don't think 0:20:06.680 --> 0:20:10.200 it's quite ready yet. Now, you know, cash iron is great, 0:20:10.240 --> 0:20:13.280 and a non stick pan works as well, but cash iron, 0:20:13.320 --> 0:20:15.399 you know, obviously holds the heat really nicely. You can 0:20:15.440 --> 0:20:16.960 see that, you can start to see the edges of 0:20:17.040 --> 0:20:21.919 getting that's sort of golden crispiness. This stuff is like 0:20:22.160 --> 0:20:24.719 so good. I love this, Like with a shrimm curry 0:20:25.000 --> 0:20:27.520 or a fish curry or a chicken curry, even like 0:20:27.520 --> 0:20:32.960 a duck curry is good. Curry curry. It's good. It 0:20:33.000 --> 0:20:35.240 doesn't have to be like dark. It just has to 0:20:35.280 --> 0:20:43.359 be crispy, because that's the two. Yeah. And also you 0:20:43.400 --> 0:20:45.880 don't yeah, see that's perfect. It's like you don't want 0:20:45.920 --> 0:20:48.480 all of it to be crispy. You want a combination 0:20:48.520 --> 0:20:51.800 of fluffy and crispy. And it goes infest and then 0:20:51.840 --> 0:20:54.040 why are you doing that when we're gonna kind of 0:20:54.080 --> 0:20:57.919 flip it over and then do the outside just a 0:20:57.960 --> 0:21:00.880 little bit, and then the scions in the line I'm 0:21:01.040 --> 0:21:05.159 get distributed into the coconut rice. You also use coconut 0:21:05.200 --> 0:21:08.160 place on the tun if you want. Yeah, you love coconut, 0:21:08.440 --> 0:21:10.840 Yeah you do? You like coconut? Yeah you do? Not 0:21:10.920 --> 0:21:13.399 like it? Yeah? I know I like it? Now what happened? 0:21:13.680 --> 0:21:18.280 I don't know. You went to coconut school. All right, 0:21:19.200 --> 0:21:26.080 that's good. Now I want to make curry, right. That's 0:21:26.119 --> 0:21:30.960 one of the things about having like cans of tie 0:21:31.200 --> 0:21:33.640 red curry and green curry and I covered all the time, 0:21:34.600 --> 0:21:37.720 and some coconut milk. You can make anything taste so good. 0:21:38.640 --> 0:21:41.080 You know, you have some proteins or even some vegetables 0:21:41.760 --> 0:21:44.639 and you combine the coconut milk, and you toast the 0:21:44.680 --> 0:21:46.359 curry paste and a pan a little bit at the 0:21:46.400 --> 0:21:50.120 coconut milk, some lime, some freshure herbs. It's I mean, 0:21:50.160 --> 0:21:52.520 it's just such a delicious nous. And then if you 0:21:52.560 --> 0:21:56.840 serve it with this crispy coconut sky and rice, m hmm. 0:22:02.800 --> 0:22:06.240 I often find, like a lot of people, especially in 0:22:06.240 --> 0:22:10.040 the United States, they I think that there's a tendency 0:22:10.080 --> 0:22:14.800 to make risotto too thick and it should really be brothy. 0:22:15.040 --> 0:22:19.840 Do you make risotto often? Um? Often would be a stretch. 0:22:20.440 --> 0:22:22.359 I probably make it more than most people make it 0:22:22.359 --> 0:22:25.280 because I love cooking Italian food, but I cook pasta 0:22:25.320 --> 0:22:27.560