Okay, japophile though I am, the South Indian half of me is protesting Hikaru-san’s misguided patriotism.
Because I’ve eaten rice almost everywhere there is to eat it, and three Indian rices should have a shot at top contender to muscle out gohan.
And just so you know, NONE of them are basmati or jasmine.
Number 1 is Pahari (mountain) rice, an especially fine long-grain white grown in the mountain terraces of the Himalayan foothills, with an improved complex carbohydrate intake for us tough and hardy mountain folk.
Number 2 is a thinner variant of the normally excessively thick Kerala rice with notorious water retention capacity (unofficially called “kanjo choran” or “gruel rice” because of its use in making gruel or “kanji” – the “kanjo” is the rice part of the gruel left after draining the liquid off), this variant is also called “payasam choran” because of its use in thick or thin rice puddings. (In comparison to Kerala’s favourite red rice, this is the one white most Keralites like.) It doesn’t get as soggy and retains most of its nutrition after all the heavy boiling.
This is what Principal Glossy Gleam is referring to:
Sept, 2012 – The Atlantic:
Consumer Reports published findings of “worrisome” levels of arsenic in ordinary rice sold in the U.S. Arsenic contamination affected a variety of rice forms: brown and white, organic and regular, long and short-grain. The researchers found arsenic in dozens of commercial products including baby food, cereals, rice cakes and rice drinks. The FDA reported similar results in an initial statement released last week and is pursuing further studies of the matter.
Michael Thorton over 5 years ago
Okay, japophile though I am, the South Indian half of me is protesting Hikaru-san’s misguided patriotism.
Because I’ve eaten rice almost everywhere there is to eat it, and three Indian rices should have a shot at top contender to muscle out gohan.
And just so you know, NONE of them are basmati or jasmine.
Number 1 is Pahari (mountain) rice, an especially fine long-grain white grown in the mountain terraces of the Himalayan foothills, with an improved complex carbohydrate intake for us tough and hardy mountain folk.
Number 2 is a thinner variant of the normally excessively thick Kerala rice with notorious water retention capacity (unofficially called “kanjo choran” or “gruel rice” because of its use in making gruel or “kanji” – the “kanjo” is the rice part of the gruel left after draining the liquid off), this variant is also called “payasam choran” because of its use in thick or thin rice puddings. (In comparison to Kerala’s favourite red rice, this is the one white most Keralites like.) It doesn’t get as soggy and retains most of its nutrition after all the heavy boiling.
Number 3 is Bengali rice. ’Nuff said.
KhalidBirdsong creator over 5 years ago
I would say Principal Glossy Gleam takes his rice eating WAY too seriously.
bakana over 5 years ago
This is what Principal Glossy Gleam is referring to:
Sept, 2012 – The Atlantic:
Consumer Reports published findings of “worrisome” levels of arsenic in ordinary rice sold in the U.S. Arsenic contamination affected a variety of rice forms: brown and white, organic and regular, long and short-grain. The researchers found arsenic in dozens of commercial products including baby food, cereals, rice cakes and rice drinks. The FDA reported similar results in an initial statement released last week and is pursuing further studies of the matter.
https://www.theatlantic.com/health/archive/2012/09/so-theres-arsenic-in-our-rice-now-what/262972/