Anonymous
7/22/2025, 6:43:43 PM No.21484480
What are your thoughts on my rice uwu
Put a lil' ol' minced habaneroo to spice up my life a bit.
Put a lil' ol' minced habaneroo to spice up my life a bit.
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Thread 21484480 - /ck/ [Archived: 318 hours ago]
Anonymous
7/22/2025, 6:48:27 PM No.21484493
>>21484480 (OP)
I'd eat it. Obviously not going to give you marks for presentation
I'd eat it. Obviously not going to give you marks for presentation
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Anonymous
7/22/2025, 6:59:33 PM No.21484513
>>21484493
Hi. I'm the guy who made it. This is my photo. But I didn't make this thread. But you're effectively or presumably saying the same thing the other /bant/er said which is "the rice is mushy". I made it out of a shitty pot but I've gotten used to the process of making basmati out of it. I like my rice a tad bit dry and this rice is no different, especially after being fried. So, why do people say it looks mushy? It tastes good and the texture's fine. The photo was taken from an old iPhone 11 and then compressed (I think that's the word?) The only problem is the habanero the OP is referring to which I added. It was a bit on the older side (?) and now my stomach's cramping but has calmed down with some ice cream. I have more of this fried rice –but what is essentially just habanero rice – but don't know if it's safe to eat (without constantly dousing myself with dairy products).
Hi. I'm the guy who made it. This is my photo. But I didn't make this thread. But you're effectively or presumably saying the same thing the other /bant/er said which is "the rice is mushy". I made it out of a shitty pot but I've gotten used to the process of making basmati out of it. I like my rice a tad bit dry and this rice is no different, especially after being fried. So, why do people say it looks mushy? It tastes good and the texture's fine. The photo was taken from an old iPhone 11 and then compressed (I think that's the word?) The only problem is the habanero the OP is referring to which I added. It was a bit on the older side (?) and now my stomach's cramping but has calmed down with some ice cream. I have more of this fried rice –but what is essentially just habanero rice – but don't know if it's safe to eat (without constantly dousing myself with dairy products).
Replies:
Anonymous
7/22/2025, 7:09:50 PM No.21484528
>>21484513
watefaq, you made this shit out of a pot? i had no idea it was basmati either, good choice of rice if you like it dry and stiff. i guess the only thing you should improve upon is NOT making it in a pot. i guess thats why the rice looks kinda ugly.
watefaq, you made this shit out of a pot? i had no idea it was basmati either, good choice of rice if you like it dry and stiff. i guess the only thing you should improve upon is NOT making it in a pot. i guess thats why the rice looks kinda ugly.
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Anonymous
7/22/2025, 7:36:52 PM No.21484574
>>21484528
>out of a pot
The fresh rice, yes. The fried rice, no.
>good choice of rice if you like it dry and stiff
I drop the heat to the minimum just before the boil, the residual heat carries on the water to simmer, and I let the rice and water simmer for 15min. Once I come back, the water's mostly gone, but I don't know if I added too little water (I just know it's vague 1.5 proportion water to rice or so) so I quickly open the lid, spoon out some rice, and close the lid. I eat the rice and if it's too dry I just add more water – like I did with this batch – and turn off the heat and let it steam for extra time, i.e. more than the usual 10 minutes which one should do if they haven't added more water. I like it on the dry side but not actually dry and DEFINITELY not stiff. But yes, I tried parboiled (long grain white) and sushi rice and I like basmati for fried rice the most.
>out of a pot
The fresh rice, yes. The fried rice, no.
>good choice of rice if you like it dry and stiff
I drop the heat to the minimum just before the boil, the residual heat carries on the water to simmer, and I let the rice and water simmer for 15min. Once I come back, the water's mostly gone, but I don't know if I added too little water (I just know it's vague 1.5 proportion water to rice or so) so I quickly open the lid, spoon out some rice, and close the lid. I eat the rice and if it's too dry I just add more water – like I did with this batch – and turn off the heat and let it steam for extra time, i.e. more than the usual 10 minutes which one should do if they haven't added more water. I like it on the dry side but not actually dry and DEFINITELY not stiff. But yes, I tried parboiled (long grain white) and sushi rice and I like basmati for fried rice the most.