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bear by san

March 2017



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criminal minds reid eat

Hey, is there any specific term for a dish of rice cooked with other stuff in it? I've always called the category "pilaf," but apparently that's technically incorrect, as tanaise informs me that a pilaf has to contain orzo or other pasta?

Basically I'm thinking of dishes such as red beans and rice, dirty rice, arroz con frijoles, biryani, tagine, paella, jambalaya, pilaf, fried rice, risotto, and so on. It seems like every culture has one--

(Right now, as part of operation Clean The Fridge, I am making one containing brown rice, diced sundried tomatoes, preserved lemon, kalamata olives, and almonds, and a fistful of red lentils. It smells awfully good.)


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Add cheese & call it a casserole. ;)
Where I'm from, we'd call that a "hot dish".
No, pilafs don't have to contain orzo, just rice + other stuff.
Yours certainly sounds like something I'd call a pilaf.
And it's still not the word I need, alas.
Technically, Pilaf is the cooking technique.

Thank you, Alton Brown.
As in, oil-browning and then adding stock?
Sounds good to me...What time is dinner?

Around here it's called Monday night!
tanaise is correct for cooking italian style pilafs. However, if you look at the middle eastern origin of the word it applies to the wider range of any dish cooked with rice + other ingredients.
Huh, I thought that was strictly a Minnesota term.
I just call it "rice'n'stuff" :)
If I had not recently finished a bowl of potato, kale, and veggie-chorizo soup, I would invite myself over to your place for lunch.
You would be welcome. *g* It'll be ready in about an hour....

The place is a pigsty, though. I'm packing.
leftovers, or the more common term "glop"
Oh my gosh! I thought I was the only person to use that term for a rice dish.

Do you know the difference between glop and gloop?
That sounds awesome.
I wonder if there's a cultural "ownership" (I'm not thinking of the right word) for kitchen-sink rice dishes? It seems like we all have traditions (big T and little t) for how it's cooked or how it's spiced, but it all comes down to what's at hand.

- there's the pilaf dishes, already discussed
- also rissoto, biryani, curry, jambalaya, rijsttafel (Dutch, thank you google), puto maya or kakanin (ooh, tasty: http://onefilipinodish.com/blog/category/rice/), and that's just the first page in Google. "Kitchen sink rice" returns 402,000...

Dang, now I'm hungry.
Don't forget the ubiquitous Spanish "con arroz" - "with rice" :)

That pilaf must contain orzo pasta would come as a huge surprise to my friend Dan, who is from India. He always used pilaf as his general rice-and-? dish name. There were some that had specific names, like matar pulau (rice and peas), but he and his parents' generic term was pilaf, and I took it up.

I think your friend is mistaken. And by whatever name - enjoy!

(Going off to make pilaf with almonds and apricots, to go with tonight's roast chicken....)
Most of what you're listing is emphatically not pilaf. Dunno what it is, but pilaf isn't it.

*frowns at Wiki on pilaf* Apparently the Spanish rice I cooked last night is a pilaf. Assuming water + tomato puree + spices = broth. (Which, um, not really, but yeah.)

*surfs Wiki* From the looks of things, what the culinary world considers very different categories, you're lumping into one category. I'd just say "rice and stuff".
Hey, is there any specific term for a dish of rice cooked with other stuff in it?
I believe the problem is yes, there are many, many specific terms for a dish of rice cooked with other stuff in it. Depending on the country, culture, era and cooking technique, it could have lots of names, each (mostly) specific to that dish or types of dish.

I don't believe there is one specific umbrella term for all such dishes, however.

Perhaps if we knew the origin of the question we could be of more assistance?
Rice and stuff?
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