I grew up with freezer bags of cooked rice from my parents.
Seems a little crazy considering how easy and quick it is to cook rice.
I wonder what the advantages are.
The only one I know of is that if you want to cook fried rice, it’s way better if you have it in the fridge overnight because it dries out a little and then it soaks up all the flavors when you cook it the next day.
And hempseed. Gruel is a complete protein, it’s just cheap so most people haven’t ever even tried it. It’s kinda like a weird tasting grits or porridge
It’s certainly an interesting flavor profile. On the savory bitter side, but with some spices I bet you could make a curry flavored porridge, or even something like a General Tso’s. It basically tastes nutty and bitter with a tiny hint of grass.
Essential amino acids, I believe. That’s why the rice is key, it has those the beans are lacking.
Ah, you’re right.
Wow, so quinoa is the remaining champion.
So long, beans. Pretty close though.
Beans and rice are pretty great together. And you can freeze rice (something I just learned recently)
I grew up with freezer bags of cooked rice from my parents.
Seems a little crazy considering how easy and quick it is to cook rice.
I wonder what the advantages are.
The only one I know of is that if you want to cook fried rice, it’s way better if you have it in the fridge overnight because it dries out a little and then it soaks up all the flavors when you cook it the next day.
And hempseed. Gruel is a complete protein, it’s just cheap so most people haven’t ever even tried it. It’s kinda like a weird tasting grits or porridge
Hempseed porridge?
Okay.
Does that taste Good?
Cuz quinoa tastes good and you can add it oyster sauce and hot sauce and all this good stuff without contradicting flavor profiles.
It’s certainly an interesting flavor profile. On the savory bitter side, but with some spices I bet you could make a curry flavored porridge, or even something like a General Tso’s. It basically tastes nutty and bitter with a tiny hint of grass.