Here Are 5 SURPRISING Rice Dishes From 5 Countries!

What better way to pair your international meal than with some of the language!
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Thank you to Rafaela, Christian, Morwari, Leslie, and Nihal for sharing their dishes with us today!

Recipes:

CHAPTERS:
00:00 Intro
00:35 Making Laotian Nam Khao (Crispy Rice Salad)
04:50 Trying Nam Khao
09:11 Making Afghani Qabuli Palau (Afghani Pulao)
12:59 Trying Qabuli Palau
15:33 Making Filipino Champorado (Chocolate Rice Pudding)
19:15 Trying Champorado
22:00 Making Venezuelan Chicha de Arroz con Piña (Cooked Pineapple & Rice Drink)
26:00 Trying Chicha de Arroz con Piña
27:57 Making Indian Pidi and Kozhy Curry (Rice Dumpling with Curry)
30:58 Trying Pidi and Kozhy Curry

#ricedishes #ricerecipes #rice #easyrice #recipeideas

Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

[olleheyb]

As a Filipino…..nam khao is SO. FREAKING. GOOD. Lao food in general is underrated and deserves more recognition because it is DELICIOUS.

[tylenmekdarasack]

LAO KID HERE!!! Som moo raw is the way to go and I’m SO glad it’s being shown the love it deserves! Highly recommend everyone tries it in nam khao or with rice !!! Khop jai lai lai Beryl for trying Lao cuisine and I’ll continue to support your channel FOREVAAA !!!

[johnmc]

You should do an episode showing the evolution of a rice dish, from East to West, PALAU > PLOV > PILAF > PAELLA > PERLEW

[asdisskagen]

Washing your rice before cooking helps to remove the starch that makes it sticky. Additionally, reducing the rice:water ratio to 1:1.25 and not overcooking it should result in fluffy rice. Another pro tip; place a kitchen towel between the top of the pot and the lid to catch condensate. Also, I'm so happy to have watched this video because I've been searching for the Kabuli Palau recipe after having it at a restaurant but it was just served as a side dish (without the lamb) and I never got the name of it. So pumped to make it as soon as I gather all the ingredients!

[orianamarcano]

Helloo, Venezuelan here! For the chicha to be less baby-food-esque: that thick drink mix you have is usually how we store it, but before serving it we blend it with ice so it has more a frappé consistency with lots of little bits of ice finding the way through the straw. And we also top it with condensed milk for added sweetness!!


Pineapple is one flavor of chicha, but on the streets I would say the most usual one is just rice+milk+topped with condensed milk and cinnamon.

[stephpelowski]

A Korean friend of mine taught me what her Hawaiian mother-in-law taught her for the itchy throat from pineapple (Bromelaine). Cut your pineapple in chunks and salt them (rub each piece), let stand for 20 minutes and then rinse in cold water. The flavor lightens up a bit but for those sensitive to Bromelaine I find this works well. Thanks Beryl. You always bring joy with your culinary adventures.

[davidcopple]

Howdy from Texas.

I'm a retired former chef and chef instructor.
I don't know if you are already doing this but here's my advice to you for better rice.

Always rinse your rice. Typically by putting it in a bowel or rice cooker pot or whatever will hold it along with some water. Then with the rice inside fill it up with as much cold fresh water as the vessel of choice will hold. ( The bigger the vessel, the fewer times you'll have to rinse ), then using your hand or even a spoon, I prefer using my hand because you don't want to break any grains of rice, slowly stir the rice, preferably in only one direction. You will see that the water quickly becomes very cloudy from all the starch coming off the outside of the rice. After it's so cloudy that you can no longer see the rice drain off the water. I always place a fine wire sive underneath the pouring Water to catch and stray grains of rice that might come out with the water. Then once the majority of the water is drained. Repeat. Rinse repeat. Typically at least three times if not four or five. Until the Water is almost clear after stirring for a minute or so.

Then allow your rice to soak for at least thirty minutes. The rice will swell and once done drain off all the water and then add fresh water for cooking. ( With soaked rice it's a one to one ratio of water to rice for cooking ) 1 cup of rice = 1 cup of water. This will give you the fluffiest rice possible. Using your rice cooker instead of the stovetop will also insure perfectly cooked rice as well.

[TheMedussa]

Hi Beryl! This is Rafaela. Thank you for trying chicha. If you decide to make it again, add a little bit more water if it's too thick or maybe it leave it like that and don't use a straw to drink, eat it with a spoon 😅

[fayito]

Hi Beryl, if your rice is a little wet, you could try this: put a folded kitchen towel on your pot, cover tightly and set aside for 10-15 minutes. the towel should absorb some of the steam coming from the rice, leaving it drier. You can then fluff it up with a fork. Repeat if necessary. I'm a rice lover --Haitians eat rice daily - and I tremendously enjoyed this episode, thank you!

[johnmc]

Itchy throat from FRESH pineapple, is due to an enzyme (Bromelain) that is not present in CANNED pineapple. It is the reason fresh pineapple is a great meat tenderizer. It is also the reason that putting fresh pineapple in gelatin will cause it fail to set.

[vadalia]

Love to see the Filipino dish here! As a born & raised "meat & potatoes" midwesterner, I've tried to expand my palate with various kinds of east and southeast Asian cuisine but struggle to find one that suits my tastes (not big on spicy or any recipe that combines sweet & savory in one dish) I've found the most luck with Filipino cuisine but it's lack of widespread popularity in the states means it's been intimidating to venture beyond things like adobo and arroz caldo, so I loved seeing something new and interesting (and right up my alley with the sweet & salty) from them here!

[hopeecastelo]

For the tuyo, you can TOTALLY eat it whole (my favorite bit is the head, especially if it’s just been fried). so good with champorado, I tend to put it directly on top of the pudding sans vinegar, a favorite breakfast especially around the holidays. the fish is even good with fried garlic rice, a sunny side up egg, and if you’ve got it, atchara. happy eating!

[ellem]

To make fluffy rice, you need to wash all the starch out of the rice, so wash until water is clear. Use enough boiling water to just cover the rice, say half an inch above the rice.

[AmandainGeorgia]

I love your fearlessness and willingness to try even things you don’t expect to like. Thanks for all your courage and spirit of exploration! ❤

[IraJavier]

I thought you were just going to do champorado, but then you went full Filipino with the tuyo. 😂 love it

[sonalis]

I'm glad you chose a rare dish from India instead of biryani. I'm from Kerala, but I was not aware of this dish.

[rudilon]

Hi Beryl, We (Filipinos) don't dip the tuyo in vinegar if you're pairing it with champorado. Tuyo dipped in vinegar goes well with plain or garlic fried rice. I'm slightly weirded out when the guy said to dip the tuyo in vinegar first, the sweetness of the champorado is enough to cut the saltiness of the tuyo. It's maybe just his personal preference. Champorado with tuyo dipped in vinegar is a no for me. 😁

[ourgeorgiasuburbanhomestea]

I cook a lot of Thai food, so I had to get my own Kaffir lime tree. I have two. I just sold one of the 8' trees ... they live in a pot, come inside for the winter... if you have porch space, grow your own tree! the fruit is a warty lime, grate it up, boil it, let it cool and then use as a hair rinse. You will get that wonderful aroma and people will be sniffing you. lol! It will make your hair shine like crazy!
Or use it in tea :)

[lovenrelax]

You never fail to surprise us, Beryl. I am from India and for sure thought when it is rice, people are for sure going to suggest "Briyani/kichdi/Pongal" but I am surprised to see how beautifully u have included a lesser talked about dish. I loved it.. kudos to you ❤, love from India❤

[MykenGarciaBeauty]

Wow… 2 of my favorite dishes that I haven’t had in forever but bring back so many great memories… Nam Khao and Champorado. ❤❤❤