I’ve been on a rice binge.
And it’s not because I’m eating more than usual.
It’s because I’ve grown accustomed to the way rice tastes, the texture and texture and the way it’s made.
That’s the way I’ve always done it, with the rice.
But when the rice is actually cooked and the texture is cooked right, then it gets better.
And the taste becomes more distinctive.
“If you’re going to have a rice bowl, you’ve got to get it right,” says Steve, a 40-year-old former rice farmer in northern New South Wales.
“Otherwise, you’ll end up with rice that is not the way you remember it.”
For the past five years, I’ve had an abundance of long grain rice.
It is what the Australians call “corn rice”, but in fact it is a variety of rice that grows on the edge of a small desert of dry, sandy land called the Cascades, north of Perth.
It comes in a variety a mix of flaked rice, steamed rice and black rice.
Flaked rice is a form of short-grain rice that can be cooked to a crisp, while steamed or black rice is more fibrous and has a thick, crunchy texture.
Rice cooks at about 175C.
It can take up to six months for long grain to become good, so it’s good to have extra rice to last you through the winter.
It will last a long time if you don’t get a lot of the grains to dry out or if you cook it at a very low temperature.
It also can be stored for up to a year.
But long grain, when cooked properly, tastes like the rice you’d eat at home, and is much more flavourful and healthy than the grain that is usually served in restaurants.
There’s a lot more flavour in the long grain than in the short grain, and I’m always looking for ways to use that extra rice.
I’m not a big fan of the new rice craze, however, and when I tried to make rice for the first time in 2017, I realised I couldn’t make it.
I’d never had the time or the patience.
I had to learn how to cook rice properly.
I spent the next few months in a restaurant cooking rice and experimenting with new ways of making it.
But eventually I was satisfied with the way the rice tasted, and the flavours it provided.
“I was just so happy with how the rice turned out,” says Tim, a 30-year old chef from Perth who works at a restaurant called AO.
“It was a bit of a learning curve, but it was well worth it.
You know, I like to get in a bowl and get a bit done.”
Tim had never made rice before, but when he tried to cook it, he found it really, really good.
The longer grain, which I’ll call flaked, had the flavour of a rice cake.
It was sweet, and crispy, and had a tangy, savoury flavour that made it really delicious.
It tasted like the kind of rice you could make at home and cook for yourself.
But I wanted to make sure I got a good flavour from the long grains first, and that was why I started cooking them myself.
I found that the longer grain was good, and it was easy to do.
But the long rice isn’t just good for making rice, it’s also good for adding flavour to dishes like rice cakes, stir fried rice and quinoa.
You could make a rice recipe that tasted like a rice dish, and there’s nothing like having rice on hand to bring it out.
You can do a rice curry that tastes like rice.
You’re making a curry with rice in it, and you’re cooking rice.
Tim had tried to use long grain for stir frying, and found it too tough and too wet.
“My wife doesn’t like rice in curry, so I’ve never been able to make it,” he says.
“But it turns out I’ve just got to use a bit more long grain.”
But Tim and I had been working on a recipe together for a Chinese curry called 焸河馬, which means rice-on-rice.
He was trying to come up with a way to get a thick sauce, and he found that long grain was a perfect way to do that.
“When I first made it, it was all about the rice,” Tim says.
It just had a lovely, smooth texture and flavour.
“After a few days, I just couldn’t get enough of it,” Tim continues.
“And when you put rice in there, it just melts into the pot.”
He’s used rice and rice cake recipes for years, but this was the first recipe he’s made with long grain.
Tim says he was so excited by the results he couldn