Bulgogi

Stove-top Method for Cooking Rice
4 cups water
2 cups rice
Put rice into water and bring water to a boil. Reduce heat to lowest heat. Cover, and simmer until all liquid is absorbed and rice is fluffy, never dry. It takes about 30 minutes but I always taste test. Remove from heat. This I also learned from watching Mollee in Thailand.
					  
Did you know that there are thousands of kinds of rice?  Here's an up-to-date listing of some of the varieties on the market.
ARBORIO:  One of the Italian medium-grain rices used to make risotto. Once grown exclusively in Italy, arborio has become so popular in the US it is now also being cultivated in California and Texas. It has a white, short, wide shape.
AROMATIC: A broad term for a group of mostly long-grain rices with a pronounced nutty aroma that comes from a naturally occurring compound found in varying degrees in all rice. Brown Basmati Rice, White Texmati Rice are Aromatic as well as Wild Pecan and Jasmine.
BLACK: Rice with a black-colored bran layer, popular in Asian cuisine, that sometimes lightens to a deep purple when cooked.  There are many varieties of black rice from China, Thailand and Indonesia.
BROWN:  Rice that has not had the bran layer removed and therefore has a slight chewy texture and nutty taste.  Long-, medium-, and short-grain brown and brown basmati are four popular varieties.
PEARL: A short-grain sticky rice, sometimes called sushi rice.  It is grown across Asia, California and Arkansas.
RED:  Rice with a reddish-brown bran layer, a nutty taste and chewy consistency.  Red rice is often marketed as Wehani (also called Russet), Bhutanese red rice and Thai red rice.
VALENCIA: Valencia rice (sometimes sold as paella rice), is a large white oval grain.  Grown in Spain, it is similar to arborio.  It's the rice used for paella, the Spanish dish that pairs rice with seafood, chicken, rabbit or chorizo (spicy sausage) and vegetables.
WILD: Wild rice looks like rice but is actually an aquatic grass. Native to North America, today most wild rice is cultivated in man-made paddies from the northern Great Lakes to California.

Alice's Bulgogi

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@2001 lmw

Alice's Bulgogi

Tip: Want to know more about the person who contributed this recipe? Run your mouse over the graphic top right.

@2001 lmw

Tip: Want to know more about the person who contributed this recipe?
Run your mouse over the graphic top right.