Would you like a lump of unsalted, uunflavored starch? No? What if we slice it open and dump in a lot of heavy flavor ingredients and spices? That way you can overwhelm your taste buds in the first few forkfuls, and the remaining unflavored mass will taste even blander by comparison!
Who invented this and what did they have against dicing the potato in appropriately sized chunks to absorb and distribute the flavor?
yeah that is one way to do rice but another the rice is specifically kept seperate and either put on top or sometimes you actually eat them seperate. I assume this is so the rice does not absorb it to much.
Yeah rice is too bland to me by itself. It has to go with something, like underneath sweet and sour chicken or mixed with refried beans. Rice is awesome, but it’s a complimentary component when cooked plain and not a main one to me.
That is seasoned rice, I hope? Unseasoned rice without sauce does not sound appetizing.
I mean im not sure how much is put on but its how you get food in typical chinese or japanese fashion. a lot of korean places do this thing with white rice with veggies that is a bit like fried rice.
I guess I’ve only gotten westernized versions. I know sushi rice without the other ingredients is dreadful. I hope that’s not it.
you get that eat the main dish with the rice right? you have a bowl of rice but you have other things and you eat it together. or you have a bowl of rice that is topped with it but not mixed together from the get go. pasta is like this. some mix it all together but some will insist you should have a plate of pasta and then you put the sauce on the top.
OK, you mentioned earlier eating it pure. Rice as a side dish is common all over.
well I would not exactly call it a side dish as its like the major part of the meal. honestly bake potatoes are more often a side item or appetizer.
It’s a side not because of bulk, but because it complements the main dish. The name of the dish isn’t rice for the same reason.