posted by RiceSelect on 4/12/2017
Post courtesy of Bittersweet (Hannah)
Rice is life. The original “ancient grain,” rice in some form has been around since the beginning of recorded history, flourishing in every cuisine across the globe, the very foundation of civilization itself. The word for “rice” in Japanese is the same as the word for “meal,” which succinctly demonstrates just how essential this basic cereal has been for many millennia of cooks and eaters. Boasting well over 40,000 different, wholly unique varieties, one could easily eat rice every single day for their entire lives and never grow bored.
Today, I’m talking about basmati, but not just any basmati; Texmati, the first of its kind to be grown in the US. In collaboration with RiceSelect, I’ve plunged head-first into these tender, subtly nutty grains, relishing their versatility in both sweet and savory applications. Remaining firm and chewy after cooking, it’s particularly well-suited for stir-fries, soups, fried rice, pilafs, and stuffings, but to really highlight this whole grain, I wanted to take a less conventional approach. Horchata, the greatest form of rice milk known to humankind, is arguably just as important to the evolution of society. Creamy but still light and refreshing, cinnamon tints the icy-cold beverage lending its gentle spice to the blend.
It’s hard to improve upon something so brilliantly simple, so infallibly satisfying… Which is I didn’t try to in the first place. Instead, I took that inspiration and turned it into an entirely new treat, in the form of soft, decadent cookie bars. More flavorful than plain white rice and more toothsome than typical basmati, Texmati Brown Rice truly shines in this new sweet sensation. Falling squarely between cake-y and chewy, these blondies manage to strike a delicate balance that’s only improved when served thoroughly chilled, just like a tall glass of horchata itself.