Tell me the details like what makes yours perfect, why, and your cultural influence if any. I mean, rice is totally different with Mexican, Chinese, Indian, Japanese, and Persian food just to name a few. It is not just the spices or sauces I’m mostly interested in. These matter too. I am really interested in the grain variety and specifically how you prep, cook, and absolutely anything you do after. Don’t skip the cultural details that you might otherwise presume everyone does. Do you know why some brand or region produces better ingredients, say so. I know it seems simple and mundane but it really is not. I want to master your rice as you make it in your culture. Please tell me how.
So, how do you do rice?
Uy kababayan! Sometimes, my dad would get a sack of Maharlika rice from his work and I always thought that it tasted a little sweeter than Sinandomeng and Dinorado. I feel like cooking rice is a coming of age task back at home because the elderly finally trust you around the stove.
For sure! It’s a rite of passage into the world of… even more chores and responsibilities lol