Cycle 4 – Item 156

10 (Mon) June 2013

Pork & Cauliflower Curry Rice

3.0

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with the Family

A twist on the rice, it was boiled in a combination of chicken stock and the runoff from the roast tomatoes last week (see 4.151 Paprika Pasta in Roast Tomato Sauce)).  Whereas the culinary traditions of East Asia (i.e., Korea, China, Japan) apply many different treatments to rice after it’s been cooked, they tend not to mess around with the initial boil, which is usually done in plain water.  Here, I wouldn’t say that the alternative liquids produced a significant improvement, but the rice did have a much more savory flavor, which worked for this curry dish.  However, the rice remaining in the steamer continued to darken in color, turning weirdly brownish after a few hours.

The rice also included some barley.  In Korea, while straight up rice is the default, the addition of various grains is very common.  Is Korea the only country in East Asia, Asia, or Earth that does this?  Supporters in favor of either composition offer parallel arguments to those regarding white vs. wheat bread in America.  Personally, I like a little grain, not too much, just enough to provide a touch of extra texture and a boost of fiber.  But because I don’t often make the rice at home, and both W and Nanny 8 refuse to add grains when they make it, our rice is usually straight up.

(See also GLOBAL FOOD GLOSSARY)