🎓 Dr. Freemo 🇳🇱 @freemo@social.cleverlibre.org

@marathon I know your not, well you kinda were in the sense that you got your terminology mixed up.. At this point i think your just not clear on what some of the terms mean from a technical sense is all. Earlier you were implying white rice assumed quick-cook which is where the disconnect was for the most part.

We are basically just disconnected on the linguistic semantics more than anything right now.

@marathon Converted rice may be bright white, it may have the same tinge as parboiled. As i said parboiled is a type of converted rice where the husking/pearling is done after the pre-cooking and drying step.

@marathon I am also pointing out that parboiled, quick-cook, and converted rice are all interchangable terms, except that parboiled is a specific type of quick-cook/converted whereby the pearling is done after the drying stage (thus giving it its color)

In other words, all parboiled rice is quick-cook/converted, not all quick-cook/converted is parboiled.

@marathon I never said it was instant rice.. I'm just saying parboiled is precooked, yes its a shorter pre-cook than instant rice, but its still precooked and thus lessens the cooking time from normal rice (plain white rice, non-converted, non-instant, non-quick cook).

As such white rice tends to have more texture than parboiled, and parboiled has more texture than instant rice.

@marathon As I said thats only because of the order in which the dehusking/pearling happens... both are pre-cooked, but if it is pearled first then the husk wont impart the color on the final rice pearl. so the coloring is a bit different but both are precooked.

@marathon Thats simply not true.. if you see a box that says quick cook white rice then it is basically just parboiled without being called parboiled. Though as I stated before it may be pearled before the pre-cooking stage which would give it a white coloring instead of yellow. but they are almost the same thing.

When i talk about about white rice however im talking about non-parboiled/precooked, not quick-cook.. raw dehydrated rice that has been husked and pearled.

@marathon No when you see white rice that is quick to cook then it is one of two things:

1) parboiled rice, which is the same as converted rice

2) Similar to parboiled rice in that it is precooked boiled and dried but where the pearling of the rice happens before the pre-cook stage unlike after with parboiled.

@marathon Here is the intro to the wikipedia article on parboiled rice:

Parboiled rice (also called converted rice and easy-cook rice[1]) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[2] These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils.[3] The treatment is practiced in many parts of the world.[4]

@marathon parboiled is only hard because it is dehydrated, it is definately precooked though despite not appearing to be.

Seriously dont take my word for it, look at the definition of parboiled, the word literally means "precooked by boiling"

@marathon when you say brown rice husked you mean with the husk removed?

yea a lot of people aren't a huge fan of wild rice for that reason. Me personally i love the firm texture. The issue with wild rice though is that it doesnt like to absorb flavors so it makes for a shitty fried rice and often just wont work.

@marathon parboiled is literally white rice though that is partly or fully cooked by boiling and then dehydrated. So its hard to see how that could add more texture unless your just using too much water when you cook regular white rice or cook it for longer than is ideal.

@marathon No you are confused.. parboiled will always cook quicker than raw white rice, and it is pre-cooked white race. But you are correct that there is some white rice that cooks even quicker but its all parboiled. Basically you have minute rice which is parboiled and thus pre-cooked farther along. Then you have other parboiled rice that isnt precooked as much and as such you need to cook for a few minutes at least, but its all just precooked white rice.

@marathon parboiled is white rice that has been pre-cooked and then dried.

The only rice other than wild rice I know of that really has added texture and isnt white rice would be brown rice. Generally parboiled is softer than normal white rice since normal white rice you can cook for a shorter time to have it be a little heartier.

@lucifargundam

My redried rice is so primo you can use it to dry anything you want, except your wifes pussy when she notices what a pimp you are when it comes to drying things.

@icedquinn @marathon

@icedquinn Only in russia :) Then they drink some ether after to celebrate when its compelte.

Its been like 4 or 5 months now since i did any cannabis, but today is feeling like a cannabis day. I think I might do up some edibles, just need to decide what cannabinoids I want to go with.... hmmm might go balls to the wall and go pure delta-9 today, live a little.

#cannabis #weed #marijuana #thc

@marathon Actually nvm, I actually remember now frying dried rice first as part of a recipie, though its been ages, and when i did it it didnt "pop". Though it was white rice and perhaps using wild race with the husk on might get it to pop in the same way popcorn does.

But yea when you fry dried rice thats the first step in making rice pilaf, first you fry the dried rice until it browns then you add water to cook it. Still needs water though and just frying it alone wont make it edible.

@marathon ya know, i think i might need to do an experiment and try frying some dry rice and see what happens....

@icedquinn

"Jeff's famous redried dried rice, what it lacks in flavor it makes up for with dryness!"

@marathon