I did find one recipe for dumplings that wrapped up the directions with a vague "if you can't get the hang of it, just have a Chinese friend show you"....which doesn't seem the most helpful. This is the other cookbook that I read, literally, from cover to cover. I'm not sure that I've ever done that with a cookbook before.

of Rice From A to Z (With Photos!) - Live Eat Learn 50 Types of Rice From A to Z (With Photos!) - Live Eat Learn

Origin: Brown rice is a whole grain rice that comes from the same plant as white rice. It is the unrefined version of rice, with only the outermost hull removed and the brown bran layer remaining. This gives it its tan color. No, rice is not. According to the USDA ½ cup of long-grain white rice contains 22g of carbs. How Much Rice Do People Eat? The diversity of the dishes―and their simplicity―makes this a remarkable book.’– Jenn Garbee, LA WeeklyA world authority on Chinese cooking ... Her approach is a happy mixture of scholarly and gluttonous

Every Grain of Rice: Simple Chinese Home Cooking

For the most part, she keeps slight variations together, instead of making separate recipes, but there are a few exceptions (the section with (garlic chives of various types, and fresh garlic stem) paired with (eggs / smoked meat / dry tofu) really could have just said "take one from column A, and one from column B"), but there are a few recipes where you really wonder if they needed to be a recipe (green soy beans, served in the pod, is basically what the name says, though she does have you boil the frozen soybeans with a piece of ginger and some Sichuan peppercorn). Yes the recipes in this book are often quite simple but that was not a bad thing in my view as it helped me move past the idea that authentic flavours demand complex recipes. Most of the dishes in this book only use a handful of ingredients and don't take too long to make, but they taste good. The final component of rice is the germ, or rice kernel. The germ is only about 1% of the weight of rice, but contains most of the vitamins and minerals and over 30% of the oil. Different Types of Rice Flavor: Red rice is characterized by its distinctive red or burgundy color. It is primarily known for its nutritional value and robust slightly earthy taste. Its taste is influenced heavily by the bran layer which is left intact and gives red rice a decided nutritional advantage over other rice varieties. Generally, red rice has a firmer and chewier texture compared to white rice.Wild Rice: You may recall that we said wild rice is actually a form of aquatic grass. Well, that grass is loaded with vitamins, minerals, protein, fiber, and antioxidants.

Every Grain of Rice: Simple Chinese Home Cooking - Goodreads Every Grain of Rice: Simple Chinese Home Cooking - Goodreads

Uses: Rosanero rice is often used in traditional Italian dishes like risottos and rice-based salads. Its creamy texture and ability to absorb flavors make it an excellent choice for rich and flavorful dishes. Saudee Rice Flavor: It is a medium-grain rice with a subtle flavor and is known for its ability to absorb flavors from the broth or other ingredients. It has a high starch content, which gives it a creamy texture when cooked, while the grains remain firm and separate. Origin: Cinnamon rice is not a specific rice variety but rather a rice dish flavored with cinnamon. It is found in various cuisines worldwide. The type of rice used in cinnamon rice dishes can vary, but it is often made with long-grain or medium-grain rice.Uses: Texmati rice is commonly used as a versatile rice and can be served with a wide range of dishes. It is ideal for pilafs, salads, and as a side dish for various meat and vegetable preparations. Valencia Rice (Arroz de Valencia) Brown Rice: Since the bran layer is intact, brown rice contains more protein, fiber, and vitamins than white rice, or rice in which the bran layer is removed. There are two types of Sichuan peppercorns (red and green) which have different and complementary flavors. I recommend mixing both with a 1:1 ratio to incease the complexity of the flavor profile. The peppercorns should be lightly toasted and then finely ground using a mortar and pestle before incorporating into the dishes. Origin: Doongara rice was developed in Australia and is known for its improved nutritional profile. It is a medium-grain rice with a mild and delicate flavor. When cooked, Doongara rice becomes fluffy with separate grains.