Rice/Soya

Soy or in British English: Soya

Sorts of Rice

Parboiled Rice

Parboiled rice is regular white rice that has been pre-treated by being steamed under pressure. This process forces nutrients, especially t(h)iamine B1 vitamins, from the husk into the rice grains, increasing the rice's nutritional value and making it firmer. Parboiled rice doesn't stick together as much during cooking as regular white rice and has a mild flavor that goes well with many different dishes.

Basmati Rice

Mainly India and Pakistan

Jasmine Rice

Mainly Thailand, Cambodia and Vietnam

Bulgur Rice

Couscous

Couscous is a North African type of pasta, that looks like rice to me, in the form of groats made from crushed, soaked durum wheat, which is mixed by hand with fine wheat flour, thereby forming rounded groats.

Oat Rice

Whole grain Rice

Use just 1 1/4 cups water for every 1 cup of jasmine rice (the standard for typical white rice is 1 1/2 cups water to 1 cup rice).
Convert Cup (US) to Deciliter

Basmati rice generally has a higher fiber content than jasmine rice, especially in its whole grain form. Vitamins and minerals: both types of rice provide some essential vitamins and minerals, but the differences are minimal. Whole grain versions of either rice are more nutritious than their white counterparts.

Rice naturally contains inorganic arsenic, which is considered carcinogenic.

Norway supposedly has a contingency plan with over 3,000 genetic samples of rice varieties placed on a high mountainside in case of a global or climatic catastrophe.

In Asian cuisine is common practice to boil rice in a chicken broth.

You could try out a garlic-fried rice.

Soy Sauce or Soya

Low-sodium soy

Online shopping only

⚠️ I don't add salt to the rice, if I plan to add soy ⚠️

⚠️The worst I have yet seen is Santa Maria Thai Soya

containing insane 22.6g of salt per 100g. ⚠️

Fish sauce replaces salt in Thai cuisine and gives the right Thai taste and is also called "the salt of Asia". Fish sauce is made from fermented, salted anchovies. Ingredients: anchovy extract, salt, sugar, acidity regulator (citric acid).

Alternative, there's also oyster sauce. Fish sauce is a clear condiment that has a deep, red-brown color tint to it, whereas oyster sauce is a dark, opaque brown sauce more similar to a syrup. Consistency: Oyster sauce contains sugar and cornstarch, giving it a thicker consistency than fish sauce, which is a bit thinner and more liquidly.

Oyster sauce contains soy sauce.

Fish sauce vs. Oyster sauce vs. Soy sauce.

I don't know who I am anymore. Time transforms and my metabolism is no longer asking for heavy western food. These days I am much more interested in Asian slow-cooked food.

Buddy System

Starch on starch they say in Asia.

Tuna and rice are just delightful.

For China rolls and spring rolls

see the deep-frying section.