{"id":2017,"date":"2009-03-05T06:40:46","date_gmt":"2009-03-04T22:40:46","guid":{"rendered":"http:\/\/www.asianramblings.com\/?p=2017"},"modified":"2009-03-05T06:40:46","modified_gmt":"2009-03-04T22:40:46","slug":"chinese-food-red-rice","status":"publish","type":"post","link":"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/","title":{"rendered":"Chinese Food: Red Rice"},"content":{"rendered":"
\"Bhutanese<\/a>
Bhutanese red rice or Thai Red Cargo rice. Yum, yum.<\/figcaption><\/figure>\n

One of the great things about my life is buying random items from the supermarket. I don’t know what many of them are. Mrs. Stevo is no help in identifying the array of vegetables I ask about:<\/p>\n

Stevo: What’s this?<\/p>\n

Mrs. Stevo: Greens.<\/p>\n

Stevo: What’s that?<\/p>\n

Mrs. Stevo: Greens.<\/p>\n

I don’t think she has faith in my linguistic abilities, hence, all leafy vegetables are called simply “greens.”<\/p>\n

There is only so much white rice one man can eat before insanity comes knocking on his door. I didn’t like rice while growing up. I’d eat it, with a pat or two of butter on top. I distrusted soy sauce, the color and smell gave me the willies.\u00a0 Overall, Chinese food scared me. It was strange and covered in colorful goop. Funny how times change…<\/p>\n

While in the supermarket bulk food section I spotted the above rice. It’s red. That color, good luck in China, gave me reason to pause (and I like red Ravine<\/a>). What the hell, I thought. I’m trying to eat healthy, and that rice, unpolished and bran intact, looked extremely health. I took some home.<\/p>\n

Cooking the unknown grain was a challenge. I put it in the rice cooker and after the cooking cycle it was still hard as a the proverbial rock. I added more water and tried again.<\/p>\n

And again.<\/p>\n

And yet again. A burnt, semi-soggy mess was my result.<\/p>\n

After some internet research (I should have emailed Madame Donna<\/a>) I discovered red rice is old school rice, a rice cooker will not do the job. This rice needs to be boiled in a lot of water and then drained. A pre-soak in warm water will help cut the cooking time.<\/p>\n

The flavor is interesting: Slightly nutty, with a soft, chewy texture. The red bran has lots of fiber. That’s a sad commentary on my creep towards middle age: I actually think about the fiber content of food.<\/p>\n

I have no idea of this rice’s origin. The label said only: hong mi (hong=red, mi=rice). My Chinese co-workers didn’t know of this delicacy. From my research I have learned it could be Bhutanese red rice, or Red Cargo rice from Thailand.\u00a0 It’s a mystery and doesn’t really matter: I don’t need to have a label on everything.<\/p>\n

This random purchase worked out well. The red rice is a nice change and adds a little jazz to the plate. I’m sure when Mrs. Stevo returns she will hate it. Rice is white, she will say,\u00a0 case closed.<\/p>\n

aside: One of my first attempts at macro food-type photography.<\/em>
\n\"\"<\/object><\/p>\n

<\/object><\/p>\n","protected":false},"excerpt":{"rendered":"

What’s this? Bhutanese red rice? Red Cargo rice from Thailand? It doesn’t matter: It’s tasty. <\/p>\n","protected":false},"author":1,"featured_media":2021,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[28,34,4],"tags":[81,759,766],"class_list":["post-2017","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-china","category-cuisine","category-featured","tag-chinese-food","tag-red-cargo-rice","tag-rice-cooker"],"jetpack_publicize_connections":[],"yoast_head":"\nChinese Food: Red Rice | Asian Rice<\/title>\n<meta name=\"description\" content=\"It could be Bhutanese red rice, or Red Cargo rice from Thailand. It doesn't matter, it's tasty.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chinese Food: Red Rice | Asian Rice\" \/>\n<meta property=\"og:description\" content=\"It could be Bhutanese red rice, or Red Cargo rice from Thailand. It doesn't matter, it's tasty.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/\" \/>\n<meta property=\"og:site_name\" content=\"Asian Ramblings Archive\" \/>\n<meta property=\"article:published_time\" content=\"2009-03-04T22:40:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/www.stevepeer.com\/blog\/wp-content\/uploads\/2009\/03\/red-rice-2-sml.jpg?fit=600%2C336&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"336\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Stevo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Stevo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/\"},\"author\":{\"name\":\"Stevo\",\"@id\":\"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/70251aaadfa26e353fb82e306420fffc\"},\"headline\":\"Chinese Food: Red Rice\",\"datePublished\":\"2009-03-04T22:40:46+00:00\",\"dateModified\":\"2009-03-04T22:40:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/\"},\"wordCount\":468,\"commentCount\":21,\"publisher\":{\"@id\":\"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/5c31e8fe1c93b1242d5e80b539436e99\"},\"keywords\":[\"chinese food\",\"red cargo rice\",\"rice cooker\"],\"articleSection\":[\"China\",\"Cuisine\",\"Featured\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/\",\"url\":\"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/\",\"name\":\"Chinese Food: Red Rice | Asian Rice\",\"isPartOf\":{\"@id\":\"https:\/\/www.stevepeer.com\/blog\/#website\"},\"datePublished\":\"2009-03-04T22:40:46+00:00\",\"dateModified\":\"2009-03-04T22:40:46+00:00\",\"description\":\"It could be Bhutanese red rice, or Red Cargo rice from Thailand. It doesn't matter, it's tasty.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.stevepeer.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Chinese Food: Red Rice\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.stevepeer.com\/blog\/#website\",\"url\":\"https:\/\/www.stevepeer.com\/blog\/\",\"name\":\"Asian Ramblings Archive\",\"description\":\"Expat Tales and Adventures\",\"publisher\":{\"@id\":\"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/5c31e8fe1c93b1242d5e80b539436e99\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.stevepeer.com\/blog\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/5c31e8fe1c93b1242d5e80b539436e99\",\"name\":\"Stevo\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/a34a2e8f5ff3088ac6ab66af1fc4488bbf4fbb631c29d081b2db74a0e033cc95?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/a34a2e8f5ff3088ac6ab66af1fc4488bbf4fbb631c29d081b2db74a0e033cc95?s=96&d=mm&r=g\",\"caption\":\"Stevo\"},\"logo\":{\"@id\":\"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/70251aaadfa26e353fb82e306420fffc\",\"name\":\"Stevo\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/fe528d8d97b2a19cb8ac3d6dc4db6d1688098ab3df7c85f7c1f2e404b4ccb1a9?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/fe528d8d97b2a19cb8ac3d6dc4db6d1688098ab3df7c85f7c1f2e404b4ccb1a9?s=96&d=mm&r=g\",\"caption\":\"Stevo\"},\"sameAs\":[\"http:\/\/www.stevepeer.com\/blog\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Chinese Food: Red Rice | Asian Rice","description":"It could be Bhutanese red rice, or Red Cargo rice from Thailand. It doesn't matter, it's tasty.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/","og_locale":"en_US","og_type":"article","og_title":"Chinese Food: Red Rice | Asian Rice","og_description":"It could be Bhutanese red rice, or Red Cargo rice from Thailand. It doesn't matter, it's tasty.","og_url":"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/","og_site_name":"Asian Ramblings Archive","article_published_time":"2009-03-04T22:40:46+00:00","og_image":[{"width":600,"height":336,"url":"https:\/\/i0.wp.com\/www.stevepeer.com\/blog\/wp-content\/uploads\/2009\/03\/red-rice-2-sml.jpg?fit=600%2C336&ssl=1","type":"image\/jpeg"}],"author":"Stevo","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Stevo","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/#article","isPartOf":{"@id":"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/"},"author":{"name":"Stevo","@id":"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/70251aaadfa26e353fb82e306420fffc"},"headline":"Chinese Food: Red Rice","datePublished":"2009-03-04T22:40:46+00:00","dateModified":"2009-03-04T22:40:46+00:00","mainEntityOfPage":{"@id":"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/"},"wordCount":468,"commentCount":21,"publisher":{"@id":"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/5c31e8fe1c93b1242d5e80b539436e99"},"keywords":["chinese food","red cargo rice","rice cooker"],"articleSection":["China","Cuisine","Featured"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/","url":"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/","name":"Chinese Food: Red Rice | Asian Rice","isPartOf":{"@id":"https:\/\/www.stevepeer.com\/blog\/#website"},"datePublished":"2009-03-04T22:40:46+00:00","dateModified":"2009-03-04T22:40:46+00:00","description":"It could be Bhutanese red rice, or Red Cargo rice from Thailand. It doesn't matter, it's tasty.","breadcrumb":{"@id":"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.stevepeer.com\/blog\/chinese-food-red-rice\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.stevepeer.com\/blog\/"},{"@type":"ListItem","position":2,"name":"Chinese Food: Red Rice"}]},{"@type":"WebSite","@id":"https:\/\/www.stevepeer.com\/blog\/#website","url":"https:\/\/www.stevepeer.com\/blog\/","name":"Asian Ramblings Archive","description":"Expat Tales and Adventures","publisher":{"@id":"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/5c31e8fe1c93b1242d5e80b539436e99"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.stevepeer.com\/blog\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":["Person","Organization"],"@id":"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/5c31e8fe1c93b1242d5e80b539436e99","name":"Stevo","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/a34a2e8f5ff3088ac6ab66af1fc4488bbf4fbb631c29d081b2db74a0e033cc95?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/a34a2e8f5ff3088ac6ab66af1fc4488bbf4fbb631c29d081b2db74a0e033cc95?s=96&d=mm&r=g","caption":"Stevo"},"logo":{"@id":"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/image\/"}},{"@type":"Person","@id":"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/70251aaadfa26e353fb82e306420fffc","name":"Stevo","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.stevepeer.com\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/fe528d8d97b2a19cb8ac3d6dc4db6d1688098ab3df7c85f7c1f2e404b4ccb1a9?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/fe528d8d97b2a19cb8ac3d6dc4db6d1688098ab3df7c85f7c1f2e404b4ccb1a9?s=96&d=mm&r=g","caption":"Stevo"},"sameAs":["http:\/\/www.stevepeer.com\/blog"]}]}},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.stevepeer.com\/blog\/wp-content\/uploads\/2009\/03\/red-rice-2-sml.jpg?fit=600%2C336&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.stevepeer.com\/blog\/wp-json\/wp\/v2\/posts\/2017","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stevepeer.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stevepeer.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stevepeer.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stevepeer.com\/blog\/wp-json\/wp\/v2\/comments?post=2017"}],"version-history":[{"count":0,"href":"https:\/\/www.stevepeer.com\/blog\/wp-json\/wp\/v2\/posts\/2017\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stevepeer.com\/blog\/wp-json\/wp\/v2\/media\/2021"}],"wp:attachment":[{"href":"https:\/\/www.stevepeer.com\/blog\/wp-json\/wp\/v2\/media?parent=2017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stevepeer.com\/blog\/wp-json\/wp\/v2\/categories?post=2017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stevepeer.com\/blog\/wp-json\/wp\/v2\/tags?post=2017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}