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Rice is Nice · Stuff You Should Know

• 0:01
  Speaker 1: Welcome to Stuff You Should Know, a production of iHeartRadio.
• 0:11
  Speaker 2: Hey, and welcome to the podcast. I'm Josh, and there's
• 0:13
  Speaker 2: Chuck and Jerry's here too, and this is a podcast
• 0:16
  Speaker 2: called Stuff you Should Know About Rice.
• 0:20
  Speaker 1: That's right, kind I just throw out a couple of
• 0:22
  Speaker 1: stats real quick at at the onset. I would love that,
• 0:26
  Speaker 1: because this is about rice, the food. Just in case
• 0:29
  Speaker 1: it was confusing at all.
• 0:31
  Speaker 2: What other kind of rice is?
• 0:33
  Speaker 3: You know?
• 0:33
  Speaker 1: No, I just wondered. I mean, for all I know,
• 0:35
  Speaker 1: it's some weird new sex term.
• 0:38
  Speaker 2: Oh that's rich. Okay, Yeah, you've clearly only seen it
• 0:43
  Speaker 2: written before.
• 0:44
  Speaker 1: I guess so. All right, So rice generally is looked
• 0:49
  Speaker 1: at as the most eaten food in the world. I
• 0:54
  Speaker 1: think some people might have wheat just ahead of it,
• 0:58
  Speaker 1: but it's either one or number two. It's grown on
• 1:00
  Speaker 1: every continent except Antarctica, about three and a half billion people.
• 1:04
  Speaker 1: It's a staple food, accounting for twenty percent of the
• 1:08
  Speaker 1: calories consumed all over the world is rice, which is
• 1:12
  Speaker 1: a staggering number. In Asian countries, fifty percent of the calories.
• 1:18
  Speaker 1: That's amazing. Fifty percent is rice.
• 1:21
  Speaker 2: Yeah, it is until you realize that pork kracklnes make
• 1:25
  Speaker 2: up another twenty percent of all the calories consumed worldwide.
• 1:29
  Speaker 1: Yum.
• 1:31
  Speaker 2: There's also like something that's worth mentioning too, that rice
• 1:34
  Speaker 2: production supports two hundred million households in developing countries. That's
• 1:40
  Speaker 2: how they make their living. Yeah, so to say that
• 1:42
  Speaker 2: rice is an important crop here on planet Earth is
• 1:46
  Speaker 2: kind of an understatement. Uh yeah, okay, good, I'm glad
• 1:52
  Speaker 2: you agree. There's one thing I want to cover before
• 1:55
  Speaker 2: we move on, because it bothered me, so hopefully it
• 1:57
  Speaker 2: will bother somebody else, and that's why I want to
• 2:00
  Speaker 2: satisfy that itch. Okay, I wondered what rice is when
• 2:04
  Speaker 2: we're eating rice, what is it? It's a seed. The
• 2:07
  Speaker 2: rice is the seed of the rice plant. Did you
• 2:10
  Speaker 2: know that?
• 2:11
  Speaker 1: Uh?
• 2:12
  Speaker 2: Yeah, okay, well.
• 2:14
  Speaker 1: That was just my new persona.
• 2:19
  Speaker 2: Here's how we know that rice is a seed aside
• 2:21
  Speaker 2: from you don't have to be a botanist for this.
• 2:23
  Speaker 2: You can go to the store and buy rice and
• 2:25
  Speaker 2: plant it and it will grow a rice plant. So
• 2:28
  Speaker 2: it's the seed, but it's classified as a cereal, which
• 2:32
  Speaker 2: is a seed from a grass plant. And so rice
• 2:36
  Speaker 2: is a seed. Everybody calmed down, that's.
• 2:39
  Speaker 1: Right, and I'm clearly joking. By the way. I can't
• 2:42
  Speaker 1: imagine how many people I turned off with the new persona.
• 2:45
  Speaker 2: I liked it.
• 2:46
  Speaker 1: I figure people like, is that what Chuck shaped his
• 2:49
  Speaker 1: beard for Halloween? Is that new Chuck? I don't like it? Oh?
• 2:51
  Speaker 2: Yeah, that's right, you did. I think you should have
• 2:54
  Speaker 2: grown the mustache back real quick after Halloween.
• 2:57
  Speaker 1: Buddy, if I could, I would. I miss that beard
• 2:59
  Speaker 1: so much.
• 2:59
  Speaker 2: Already are you growing it back?
• 3:02
  Speaker 1: I mean I told Ruby Ruby hated it, of course,
• 3:04
  Speaker 1: but I said Ruby, it's already growing back. I've already
• 3:07
  Speaker 1: started the second I finished shaving, I started growing it back.
• 3:11
  Speaker 2: You're like, I got to hurry up and squeeze Halloween in.
• 3:14
  Speaker 1: But the stash look pretty good, though, right.
• 3:15
  Speaker 2: It did. I liked it a lot. It looks like
• 3:17
  Speaker 2: a construction worker slash porn star slash yacht rock musician
• 3:22
  Speaker 2: all rolled into one. Yeah, like Kenny Loggins. I guess.
• 3:25
  Speaker 1: Yeah. Any anytime you have a stash like that, you're
• 3:28
  Speaker 1: twenty percent more police officer too.
• 3:30
  Speaker 2: Oh don't forget that. Yeah, yeah, but you looked a
• 3:33
  Speaker 2: little more like village people police officer.
• 3:36
  Speaker 1: Hey, I'll take that any day. Okay, that just sounded
• 3:39
  Speaker 1: like Kim Katrell.
• 3:41
  Speaker 2: You should have been like, oh, I'll take that any day.
• 3:44
  Speaker 1: All right, back to rice, because this is the Bulkan
• 3:46
  Speaker 1: and we can't goof around. We're gonna break down types
• 3:50
  Speaker 1: of rice. If you look sort of at the top
• 3:52
  Speaker 1: of the dividing point, you're probably gonna go white rice
• 3:56
  Speaker 1: or brown rice. I really don't care for brown rice.
• 4:00
  Speaker 1: I'm not yucking yum. I can't stand the taste.
• 4:02
  Speaker 2: It's an acquired taste.
• 4:04
  Speaker 1: It's much better for you. They are not different varieties.
• 4:08
  Speaker 1: But white rice as rice with the brand and the
• 4:10
  Speaker 1: germ removed. Brown rice, and also red and black rice
• 4:15
  Speaker 1: still has the brand in the germ, and it's much much,
• 4:19
  Speaker 1: much better for you than white rice. I just cannot
• 4:21
  Speaker 1: stomach it.
• 4:22
  Speaker 2: Yeah. The reason why is because the brand and the
• 4:25
  Speaker 2: germ are the thing that have all the nutrients. So
• 4:28
  Speaker 2: if you're eating white rice, it's basically stripped of any
• 4:31
  Speaker 2: nutritional value whatsoever, so much so that a lot of
• 4:34
  Speaker 2: rice is actually fortified. They mix the vitamins and minerals
• 4:38
  Speaker 2: that they strip out back in in different ways.
• 4:42
  Speaker 1: That's enriched.
• 4:43
  Speaker 2: Right, Yeah, let's talk about that real quick. Okay, did
• 4:48
  Speaker 2: you see the different ways that you can enrich white rice.
• 4:51
  Speaker 1: I mean, can't they just kind of like powder coat it.
• 4:55
  Speaker 2: Sure, powder coating is one, but they don't powder coat
• 4:58
  Speaker 2: all of it. They pick out select grains of rice,
• 5:01
  Speaker 2: powder coat them, and then mix them back in with
• 5:04
  Speaker 2: unpowder coated rice at a ratio of about one to
• 5:07
  Speaker 2: one hundred.
• 5:08
  Speaker 1: What really? And that provides enough good stuff.
• 5:11
  Speaker 2: I guess. So do you have any other guesses of
• 5:13
  Speaker 2: how you could enrich rice?
• 5:15
  Speaker 1: Mmm? I'm trying to think how I would do it now,
• 5:19
  Speaker 1: I have no other guesses.
• 5:20
  Speaker 2: You could coat it in layers, based coat, nutrient coat
• 5:24
  Speaker 2: to protective top coat. And then the last one is
• 5:27
  Speaker 2: you can extrude it. So you take rice flour and
• 5:29
  Speaker 2: you actually make fake rice grains, and you've mixed the
• 5:33
  Speaker 2: rice powder with the nutrient powder, and you mix those
• 5:37
  Speaker 2: in with real rice or regular rice. That's how you
• 5:39
  Speaker 2: do it. I don't know why, but I could not
• 5:42
  Speaker 2: not find out how you would enrich rice. It just
• 5:46
  Speaker 2: got me. So I had to go figure it out,
• 5:48
  Speaker 2: and I wanted to share that, just like sharing the
• 5:51
  Speaker 2: fact that rice is seed.
• 5:53
  Speaker 1: That's right. I love it. Most of the rice that
• 5:55
  Speaker 1: we you know, kind of buy in stores and know
• 5:57
  Speaker 1: about is a descendant from the ryz A capital o.
• 6:03
  Speaker 1: I guess the Ariza sativa that was domesticated in China,
• 6:09
  Speaker 1: you know, somewhere between eighty two hundred and thirteen and
• 6:12
  Speaker 1: a half thousand years ago. There are two main subspecies,
• 6:17
  Speaker 1: Indica into couch am i right, and Japonica. I think
• 6:22
  Speaker 1: that Indica is more likely to be long grain. The
• 6:25
  Speaker 1: Japonica is more likely to be short even though there
• 6:28
  Speaker 1: are exceptions, and the starch levels are different in the two, right.
• 6:34
  Speaker 2: Yeah, I think Japonica has more starch, a certain kind
• 6:39
  Speaker 2: called amelopectin, which is water soluble, so it makes the
• 6:44
  Speaker 2: rice sticky. Indica is chuck full of ammelos, which is
• 6:50
  Speaker 2: a starch, but it keeps the rice separate, or the
• 6:53
  Speaker 2: rice doesn't stick together, it doesn't actually keep it separate.
• 6:56
  Speaker 2: And so knowing that and knowing long grain and short grain,
• 6:59
  Speaker 2: you can kind of start to guess what different varieties
• 7:02
  Speaker 2: of rice belong to which family.
• 7:05
  Speaker 1: Yeah, for sure, we don't want to leave out the
• 7:09
  Speaker 1: or as a glab arima that's African rice, and that
• 7:12
  Speaker 1: is is grown in Africa. Still it is not as
• 7:16
  Speaker 1: popular as the Asian or As a variety, but they
• 7:20
  Speaker 1: have tried to mix the two because there are good
• 7:22
  Speaker 1: and bad points for both. I think the African variety
• 7:26
  Speaker 1: is a little heartier and more resistant to disease and
• 7:28
  Speaker 1: pests and climate issues, which is great. I think water
• 7:32
  Speaker 1: depth and soil it just seems like a better all
• 7:34
  Speaker 1: round sort of grower. But the yields aren't as great
• 7:38
  Speaker 1: and it's harder to mill without breaking. So maybe cross
• 7:42
  Speaker 1: breeding these two you could come up with like a
• 7:44
  Speaker 1: super rice.
• 7:45
  Speaker 2: Yeah, I don't know what you'd call it. Maybe Glaborema japonica.
• 7:51
  Speaker 1: Poof, Yeah, that sounds great.
• 7:54
  Speaker 2: Let's talk some varieties, shall we.
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  Speaker 1: Yeah, we can kind of quickly go through. But Bosmadi
• 8:00
  Speaker 1: is one of my faves. It's a long grain indicica rice.
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  Speaker 1: South Asian cuisine a lot of time will have bosmodi
• 8:08
  Speaker 1: or maybe jasmine, also a long grain indica rice. It's
• 8:11
  Speaker 1: a little stickier than basmadi, a little more floral.
• 8:14
  Speaker 2: Did you know I've always thought like they added something
• 8:17
  Speaker 2: to give jasmine rice that smell. Apparently that's natural to
• 8:21
  Speaker 2: the rice. Did you know that?
• 8:23
  Speaker 1: I kind of figured that because I just didn't think
• 8:25
  Speaker 1: they would add a scent to a rice.
• 8:27
  Speaker 2: I could see that I could see somebody adding a scent,
• 8:30
  Speaker 2: especially the time they love like orchids and stuff like that.
• 8:33
  Speaker 2: They love the strings that are lovely, and so adding
• 8:37
  Speaker 2: a lovely scent to rice makes sense.
• 8:39
  Speaker 1: Yeah. Two of my favorite rice is right off the bat.
• 8:42
  Speaker 2: All right, Well, one of my favorites actually, let's just
• 8:44
  Speaker 2: go ahead and say it. My favorite is sushi rice.
• 8:47
  Speaker 2: It's a type of Japonica. Not surprisingly, it's sticky, but
• 8:52
  Speaker 2: it's not as sticky as another kind of rice called
• 8:55
  Speaker 2: sticky rice or glutenous rice, and they're not to be confused,
• 8:59
  Speaker 2: even though they're both pretty sticky. Glutinous rice is naturally
• 9:04
  Speaker 2: sticky because it's got so much amylopectin starts in it
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  Speaker 2: that it actually the grains actually kind of crumble together
• 9:12
  Speaker 2: and it almost turns into like a porridge. Like when
• 9:14
  Speaker 2: you make a batch of sticky rice, it's almost like
• 9:17
  Speaker 2: a just a big clump that sticks to your fingers,
• 9:21
  Speaker 2: gets all over the place. You can use just to
• 9:22
  Speaker 2: hang wallpaper. Sushi rice is sticky. It'll stick together. But
• 9:27
  Speaker 2: if you ever really look at sushi like a piece
• 9:30
  Speaker 2: of nageary, you can see the individual grains of rice. Yeah,
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  Speaker 2: but it still sticks together, And the reason why it
• 9:37
  Speaker 2: really sticks together is because of the treatment it gets
• 9:41
  Speaker 2: with a little bit of vinegar, salt and sugar concoction
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  Speaker 2: that's mixed in with the rice after it cooks.
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  Speaker 1: That's right, maybe a manny petty.
• 9:52
  Speaker 2: I don't get that one.
• 9:53
  Speaker 1: You know the treatment?
• 9:54
  Speaker 2: Okay, do you ever get those?
• 9:57
  Speaker 1: Uh?
• 9:58
  Speaker 2: No, chuck, eat yourself at least to a pedicure. You
• 10:02
  Speaker 2: will never not get one again.
• 10:05
  Speaker 1: Uh we'll talk off air, okay, but I'm.
• 10:09
  Speaker 2: Just saying you can't surprise those people or offend them.
• 10:12
  Speaker 2: Somebody who's a professional pedicurist, it doesn't matter what your
• 10:15
  Speaker 2: feet look like. They will do it. And they yeah, yeah,
• 10:18
  Speaker 2: not crack a smile.
• 10:19
  Speaker 1: It's not a hammertoe issue.
• 10:21
  Speaker 2: Oh okay.
• 10:23
  Speaker 1: Can we move on to risotto, because if you love risotto,
• 10:26
  Speaker 1: you're probably looking at one of a couple of things,
• 10:28
  Speaker 1: both Japonic aversions, either arboreo or carnioli rice risotto. They're
• 10:35
  Speaker 1: both medium grain delicious. I don't I've made risotto before,
• 10:40
  Speaker 1: but it's really tough to perfect. Yeah, but one of
• 10:42
  Speaker 1: my favorite dishes if it's done right.
• 10:44
  Speaker 2: I made it once or twice too, and it actually
• 10:46
  Speaker 2: turned out both times. But it is very time consuming
• 10:49
  Speaker 2: because you add like the broth a little bit at
• 10:51
  Speaker 2: a time, and you basically have to stir until that
• 10:55
  Speaker 2: the rice absorbs the broth and over and over and
• 10:58
  Speaker 2: over again. But when it turns out it's delicious. It's
• 11:01
  Speaker 2: just much easier to order out though.
• 11:03
  Speaker 1: Yeah it's a dish. You got a babysit, you know,
• 11:05
  Speaker 1: you can't walk away.
• 11:06
  Speaker 2: Similarly, piea is a dish that you have to babysit too,
• 11:10
  Speaker 2: and that uses a couple of specific kinds of rice
• 11:13
  Speaker 2: bomba which means bomb because it expands into little bombs
• 11:18
  Speaker 2: the grains of rice to when they encounter water in Calispara.
• 11:24
  Speaker 2: And they're both short grain rices, which is strange. There
• 11:28
  Speaker 2: should be long grain because of the dish kind of
• 11:31
  Speaker 2: calls for it. But you do not want to use
• 11:33
  Speaker 2: other short grain rices as substitutes in paea because they're not.
• 11:39
  Speaker 2: They actually indica type rices like those other two are,
• 11:43
  Speaker 2: and they'll just cook different and you'll basically ruin your pia.
• 11:46
  Speaker 2: And who wants ruin pie?
• 11:48
  Speaker 1: Now? I used to make pia and I never baby
• 11:51
  Speaker 1: said it was I doing it wrong?
• 11:53
  Speaker 2: Oh yeah, I thought like you typically made it outdoors
• 11:56
  Speaker 2: and you basically had to hang around it while it
• 11:58
  Speaker 2: was cooking.
• 12:00
  Speaker 1: I always just baked it in the oven, in the
• 12:04
  Speaker 1: proper pan.
• 12:05
  Speaker 2: Maybe that was just a cooking show I saw once,
• 12:07
  Speaker 2: and they were doing that to seem cool.
• 12:11
  Speaker 1: It was like one of those cooking challenges that like
• 12:13
  Speaker 1: they give them a bunch of restrictions.
• 12:16
  Speaker 2: No, weirdly, it was a cooking show. I don't remember
• 12:20
  Speaker 2: the chef, but Gwyneth Paltrow was standing around there and
• 12:25
  Speaker 2: it was like first thing in the morning, and they
• 12:27
  Speaker 2: were both bleary eyed and clearly messed up still from
• 12:30
  Speaker 2: the night before. But they decided to film that that
• 12:33
  Speaker 2: episode of the cooking show that day.
• 12:36
  Speaker 1: I'm probably not doing it in the traditional style or something,
• 12:38
  Speaker 1: but it always turned out pretty good. Good. I want
• 12:41
  Speaker 1: to talk a little bit about Carolina gold. It's one
• 12:43
  Speaker 1: of my favorite prices. It's in heirloom long grain Japonica.
• 12:47
  Speaker 2: You haven't had it, No, I've never had it?
• 12:49
  Speaker 1: Oh man, is it yourself? Yeah? It's great. Always when
• 12:53
  Speaker 1: I go to Charleston, I'll pick up a bag of
• 12:54
  Speaker 1: the local stuff.
• 12:56
  Speaker 2: Well, pick up two, I will.
• 12:58
  Speaker 1: Big boy comes in a looking little soft bag too,
• 13:01
  Speaker 1: you know.
• 13:02
  Speaker 2: I saw, oh, like a kind of a little burlap bag.
• 13:05
  Speaker 1: Yeah, like a cloth thing.
• 13:06
  Speaker 2: I saw there's a company called Antson Mills that they
• 13:09
  Speaker 2: started making it in the nineteen nineties. I guess at
• 13:12
  Speaker 2: least for national sale, and their prices aren't terribly bad.
• 13:17
  Speaker 2: I didn't get to the shipping stage that probably jecks
• 13:20
  Speaker 2: the price up, but it was like eight bucks for
• 13:22
  Speaker 2: a pound of this apparently the best rice you'll ever have.
• 13:26
  Speaker 1: I mean, I think you can just buy it in
• 13:27
  Speaker 1: publics here, can't you.
• 13:30
  Speaker 2: I've never looked for it. Maybe I will, I'm not sure.
• 13:33
  Speaker 1: I mean in Charleston, certainly you can buy it at
• 13:35
  Speaker 1: just Harris Teedter or whatever, because it's local and that's
• 13:39
  Speaker 1: the deal it was. You know, it comes from the Carolinas,
• 13:43
  Speaker 1: the lowlands of South Carolina and North Carolina. I think
• 13:47
  Speaker 1: it was the first commercial rice in the United States
• 13:50
  Speaker 1: and genetically goes back to South Asia, although the seeds
• 13:55
  Speaker 1: reportedly arrived to Charleston in the sixteen hundreds from Madagascar,
• 14:00
  Speaker 1: went away after the Civil War and then came back
• 14:04
  Speaker 1: into fashion, like you said, in the nineties when Anson
• 14:05
  Speaker 1: Mill started making it again. But this was a rice
• 14:08
  Speaker 1: where English colonists, you know, they came here. They hadn't
• 14:12
  Speaker 1: grown rice very significantly, so they they didn't really know
• 14:14
  Speaker 1: what they were doing. But enslaved Africans arrived, they had
• 14:21
  Speaker 1: that experience on how to grow rice, which was it's
• 14:24
  Speaker 1: a tricky crop and we'll get to all that later.
• 14:26
  Speaker 1: They had, you know, some lowland wetland cultivation areas in
• 14:30
  Speaker 1: West Africa. So they came with that knowledge, and you know,
• 14:34
  Speaker 1: that's how it became a thing in South Carolina, Like
• 14:36
  Speaker 1: how how to cultivate it and grow it there?
• 14:38
  Speaker 2: Yep? Then now we have Carolina gold.
• 14:42
  Speaker 1: That's right.
• 14:42
  Speaker 2: I have to go try because this article, thanks to
• 14:46
  Speaker 2: doctor Clau for helping us with this, too, made me
• 14:49
  Speaker 2: very hungry for rice.
• 14:51
  Speaker 1: How many of these others do you want to go over?
• 14:54
  Speaker 2: I don't know that there's much to go over. There's
• 14:57
  Speaker 2: black rice, which apparently has anthracyanin's the same pigment and blueberries,
• 15:01
  Speaker 2: so it's high in antioxidants. Yeah, apparently it was called
• 15:05
  Speaker 2: forbidden rice in ancient China because only royalty could eat it.
• 15:09
  Speaker 1: It's black rice, I think, right.
• 15:10
  Speaker 2: Yeah, black rice, yeah, and then I think it's worth
• 15:13
  Speaker 2: mentioning wild rice. It's not technically rice because it doesn't
• 15:17
  Speaker 2: come from a rice plant comes from a different type
• 15:19
  Speaker 2: of grass that's native to North America. But from what
• 15:23
  Speaker 2: I see, it's actually even healthier a than brown rice. Okay,
• 15:30
  Speaker 2: and it's not bad.
• 15:31
  Speaker 1: I love it.
• 15:31
  Speaker 2: Do you like it?
• 15:32
  Speaker 1: And you know, I'll quickly shout out calros because when
• 15:35
  Speaker 1: I used to roll my own sushi, that's what I
• 15:37
  Speaker 1: would use. Even though it's not exactly sushi rice, I
• 15:41
  Speaker 1: was told by a chef like that it does pretty good.
• 15:43
  Speaker 2: Okay, that's a nice little tip from Chuck's kitchen.
• 15:47
  Speaker 1: All right, Well let's take a break then. It's a
• 15:50
  Speaker 1: good start, and we'll come back and talk about that
• 15:52
  Speaker 1: cultivation I spoke of right after this. All right, rice cultivation,
• 16:22
  Speaker 1: like we mentioned earlier, started in China, specifically the Yang
• 16:26
  Speaker 1: Sea River basin could have been like as much as
• 16:29
  Speaker 1: fourteen thousand years ago, definitely at least nine or ten
• 16:33
  Speaker 1: thousand years ago. And it's the kind of thing that
• 16:36
  Speaker 1: happened over time from like wild rice growing just in
• 16:39
  Speaker 1: the wild after heavy rains, to them saying hey, let's
• 16:43
  Speaker 1: actually try and farm this stuff, and you know, valleys
• 16:47
  Speaker 1: would flood and they would say, hey, this is this
• 16:51
  Speaker 1: is how you grow rice in water. Flooded paddies. I
• 16:54
  Speaker 1: imagine it was quite a revelation.
• 16:55
  Speaker 2: Yeah, I think it made it to South Asia, that
• 16:59
  Speaker 2: is India by I think eighty three hundred years ago,
• 17:02
  Speaker 2: and made it to Southeast Age about forty four hundred
• 17:05
  Speaker 2: years ago. And the whole idea of growing rice, Like
• 17:09
  Speaker 2: anybody who ever thinks about growing rice, you know, when
• 17:12
  Speaker 2: you're sitting around thinking about growing rice, you think of
• 17:15
  Speaker 2: it in paddies, like you're talking about like little flooded
• 17:18
  Speaker 2: fields usually surrounded by slightly raised dikes or walkways or buns,
• 17:26
  Speaker 2: and that is a way that rice grows. But it
• 17:30
  Speaker 2: doesn't actually need a flooded field to grow. It needs
• 17:34
  Speaker 2: a lot of irrigation, a lot of rainfall. But it
• 17:37
  Speaker 2: can also be grown on like mountain sides, terraced mountain sides.
• 17:41
  Speaker 2: That's called upland farming. But lowland part I didn't either.
• 17:45
  Speaker 2: Usually that's for subsistence that upland stuff, because it's so
• 17:49
  Speaker 2: much more productive using the lowland method, which is using
• 17:53
  Speaker 2: flooded paddies. But it only needs flooding a couple of
• 17:58
  Speaker 2: times during growing the growing season, and they actually drain
• 18:03
  Speaker 2: the paddy for harvesting. Yeah, but a lot of a
• 18:06
  Speaker 2: lot of people who cultivate rice just keep it flooded
• 18:09
  Speaker 2: the whole time because it's a lot easier to not
• 18:12
  Speaker 2: put water in and out when you need it.
• 18:15
  Speaker 1: Yeah, for sure, as far as you know farming it,
• 18:20
  Speaker 1: you can be old school. It can be done by hand. Obviously,
• 18:23
  Speaker 1: they have machinery that can do that stuff now in
• 18:25
  Speaker 1: a lot of places. The rice plants, you can like
• 18:29
  Speaker 1: a lot of plants and vegetables and things like that,
• 18:31
  Speaker 1: and herbs. You can start them out in a like
• 18:33
  Speaker 1: a nursery bed, transferm over to a paddy, or it
• 18:36
  Speaker 1: could be a big mechanized system of seed drilling. Or
• 18:41
  Speaker 1: you can drop rice. You can air drop it into
• 18:43
  Speaker 1: a flooded field and it doesn't take that long, a
• 18:46
  Speaker 1: few months, about one hundred and twenty days. And you know,
• 18:50
  Speaker 1: different varieties. It depends on like the depth of water
• 18:52
  Speaker 1: for the different varieties and stuff like that, and they
• 18:55
  Speaker 1: will drain as needed. But just a few months to
• 18:58
  Speaker 1: grow a successful rice yield.
• 19:00
  Speaker 2: Yeah. I was watching some mesmerizing videos on growing rice
• 19:04
  Speaker 2: and one of them was in Vietnam. I couldn't tell
• 19:06
  Speaker 2: where the other one was, but it was really interesting.
• 19:10
  Speaker 2: For some reason, I find a rice patty. Fascinating.
• 19:13
  Speaker 1: Oh same, it's just way, way.
• 19:15
  Speaker 2: More interesting than your typical crop field.
• 19:18
  Speaker 1: Yeah. Agree. Water Yeah, and I thought until yesterday that
• 19:22
  Speaker 1: was the only way to do it.
• 19:24
  Speaker 2: Nope, that's right.
• 19:25
  Speaker 1: Cranberries, didn't it. Cranberries that grow in water.
• 19:28
  Speaker 2: Yeah, and like a bog. Yeah, that's deep water. You
• 19:31
  Speaker 2: have to wear waiters to harvest cranberries. As far as
• 19:34
  Speaker 2: the commercials for ocean spray that I've.
• 19:36
  Speaker 1: Seen say, yeah.
• 19:38
  Speaker 2: So after you harvest the rice, there's a lot of
• 19:41
  Speaker 2: ways to harvest it. One of the traditional ways is
• 19:44
  Speaker 2: to just use handsickles and cut the probably the top
• 19:48
  Speaker 2: half of the plant off. After that, you dry the
• 19:52
  Speaker 2: rice and what you have is called rough rice, and
• 19:57
  Speaker 2: that still has the hole on it. It's got what
• 19:59
  Speaker 2: the prote husk, which you'll sometimes see if you buy
• 20:02
  Speaker 2: a plant. There's these little holes. Those are rice hucks husks.
• 20:08
  Speaker 2: I guess they put them in for drainage maybe, I
• 20:10
  Speaker 2: don't know why else they would. But when you remove
• 20:13
  Speaker 2: just the husk and leave the rest of the rice alone,
• 20:17
  Speaker 2: like shucking an ear of corn, but really tiny, that's
• 20:20
  Speaker 2: essentially the rice husk. Once you take the husk off,
• 20:23
  Speaker 2: you got brown rice.
• 20:25
  Speaker 1: Yeah, little tiny bits of cardboard ready for eating.
• 20:29
  Speaker 2: I mean, I'm with you. It takes a lot for
• 20:31
  Speaker 2: me to make myself make brown rice when I have
• 20:34
  Speaker 2: the option of making sushi rice. Yeah, but it is
• 20:38
  Speaker 2: so much better for you. I know it's but I
• 20:42
  Speaker 2: don't know if either of us eed enough rice to
• 20:45
  Speaker 2: really matter.
• 20:46
  Speaker 1: I know, no, no, I mean any help problems I
• 20:49
  Speaker 1: have or not for eating white rice?
• 20:52
  Speaker 2: You know, but what about white rice? How do you
• 20:55
  Speaker 2: get white rice from brown rice? Because that's where you
• 20:57
  Speaker 2: get it from.
• 20:58
  Speaker 1: Well, another you got to go through another round of work,
• 21:01
  Speaker 1: basically and called the milling process that's going to remove
• 21:04
  Speaker 1: the brand. Sometimes they even if you see rice that
• 21:08
  Speaker 1: looks like just super pristine and shiny that might have
• 21:10
  Speaker 1: been polished in a factory somewhere with lucose.
• 21:13
  Speaker 2: Weird.
• 21:14
  Speaker 1: And then we talked about you know, some rice even
• 21:16
  Speaker 1: goes through the enriching process.
• 21:18
  Speaker 2: Would you like to go over those three ways again? Ah,
• 21:21
  Speaker 2: that's right, Okay, But.
• 21:23
  Speaker 1: You know, we're going to talk a little bit about
• 21:25
  Speaker 1: the downside of rice because anytime you're talking about like
• 21:27
  Speaker 1: these major crops or farm situations, it's not always the
• 21:31
  Speaker 1: greatest for the environment and it takes a lot of
• 21:33
  Speaker 1: water to grow rice, like you said, if it's not
• 21:36
  Speaker 1: done in a patty, just tons and tons of irrigation,
• 21:39
  Speaker 1: which makes it surprising that California, which suffers a lot
• 21:43
  Speaker 1: of drought, has about half a million acres of rice.
• 21:46
  Speaker 2: Yeah, if you listen to our saltancy episode, that should
• 21:49
  Speaker 2: be an eye popping number to you. Yeah. That said, though,
• 21:54
  Speaker 2: rice production still requires less water than any kind of
• 21:58
  Speaker 2: meat production, any kind of nut production from what I understand,
• 22:03
  Speaker 2: and a lot of vegetables still use more water than
• 22:05
  Speaker 2: rice cultivation I guess worldwide. So water use is a thing.
• 22:09
  Speaker 2: Land use is another thing too, but greenhouse cases seem
• 22:14
  Speaker 2: to be probably the biggest problem with rice production.
• 22:19
  Speaker 1: Yeah, this kind of is something that I would not
• 22:22
  Speaker 1: have considered. Again, I was just sort of naive to that.
• 22:24
  Speaker 1: I usually think of like factory farming of animals and
• 22:26
  Speaker 1: stuff as being big methane contributors. But when you have
• 22:31
  Speaker 1: a big flooded rice field, you're also going to have
• 22:34
  Speaker 1: a lot of microbes in there feeding off of decaying
• 22:37
  Speaker 1: plant matter, and that's going to create a lot of methane.
• 22:40
  Speaker 1: I didn't realize it was that big of a problem,
• 22:42
  Speaker 1: but apparently it is.
• 22:44
  Speaker 2: It must be because so much rice is cultivated worldwide
• 22:47
  Speaker 2: that all combined makes it a problem. One of the
• 22:51
  Speaker 2: things you can do to reduce methane emissions is to
• 22:56
  Speaker 2: drain the patties when the rice is at a growing
• 22:59
  Speaker 2: state where it doesn't need to be flooded, and then
• 23:02
  Speaker 2: when it needs it again, you can reintroduce the water.
• 23:06
  Speaker 2: Then you dry it again for harvesting. The problem is this,
• 23:10
  Speaker 2: and I love stuff like this, even though it's terrible.
• 23:13
  Speaker 2: I love it when you solve one problem and it
• 23:15
  Speaker 2: creates an equal and opposite problem. That's exactly what happens
• 23:19
  Speaker 2: with rice cultivation. When you dry out that paddy, it
• 23:22
  Speaker 2: exposes the soil and a bunch of nitrous oxide, which
• 23:26
  Speaker 2: is another greenhouse gas gets emitted. And so if you
• 23:31
  Speaker 2: just grow it just with soil, it's going to emit
• 23:35
  Speaker 2: nitrous oxide. It's going to be covered up with the
• 23:37
  Speaker 2: water and the paddy, and then when you dry it again,
• 23:40
  Speaker 2: it's going to release more nitrous oxide. So they're trying
• 23:43
  Speaker 2: to figure out like the balance of which one's worse,
• 23:47
  Speaker 2: you know, would it be better to just leave it
• 23:49
  Speaker 2: flooded all the time, would it be better to dry
• 23:51
  Speaker 2: it because you can take care of the methane, nitrous
• 23:55
  Speaker 2: oxide goes up. Take care of the nitrous oxide, the
• 23:57
  Speaker 2: methane goes up. But did you see that thing about
• 24:00
  Speaker 2: rice fish farming?
• 24:02
  Speaker 1: Is that like the seawater farming.
• 24:04
  Speaker 2: No, this is it's a little different. It's where you
• 24:07
  Speaker 2: actually you you grow fish, you like farm fish in
• 24:12
  Speaker 2: your rice paddy, and they actually help take care of
• 24:15
  Speaker 2: the methane problem by eating a lot of the algae
• 24:17
  Speaker 2: that would otherwise decompose. So the methane goes down, the
• 24:22
  Speaker 2: nitrous oxide emissions go down because the paddy's always flooded
• 24:25
  Speaker 2: because you know, the fish need the water. And I
• 24:28
  Speaker 2: saw that it increases yields by ten to fifteen percent
• 24:31
  Speaker 2: because the fish are pooping and sore, the nitrogen cycle
• 24:35
  Speaker 2: is going a lot, but a lot more frequently. You
• 24:37
  Speaker 2: don't need to add as much fertilizer, if any. And
• 24:40
  Speaker 2: they're eating a lot of the pests, so there's a
• 24:43
  Speaker 2: fifty percent reduction in pests. And I think in some
• 24:46
  Speaker 2: if you do it right, you don't even need to
• 24:48
  Speaker 2: use pesticides in rice production. So growing fish with your
• 24:51
  Speaker 2: rice is like the way to save the planet.
• 24:54
  Speaker 1: What kind of fish do you know, I don't.
• 24:56
  Speaker 2: I don't think it matters. Probably a smallish fish because
• 24:59
  Speaker 2: there's a a few inches of water that you need
• 25:01
  Speaker 2: for rice paddies, So it wouldn't have it wouldn't be
• 25:05
  Speaker 2: like a giant carp you'd be you'd be up the creek,
• 25:08
  Speaker 2: I think, Or the carp would be if you tried
• 25:10
  Speaker 2: to grow carp in a fish, Patty.
• 25:13
  Speaker 1: Right, it wouldn't be say a marlin or great white shark.
• 25:16
  Speaker 2: No, no, but that would be something to see.
• 25:22
  Speaker 1: I did mention seawater rice there, you know, people efforting
• 25:24
  Speaker 1: to do that kind of thing to you know, grow
• 25:26
  Speaker 1: it in seawater. Obviously, it's got to be a situation
• 25:30
  Speaker 1: where they can get a rice variety that can tolerate
• 25:34
  Speaker 1: that salt content and the alkaline soil. But it's something
• 25:39
  Speaker 1: that they're looking into that has got a little bit
• 25:41
  Speaker 1: of promise I.
• 25:41
  Speaker 2: Think, yeah, because it reduces the land use, right, because
• 25:44
  Speaker 2: you're not using really valuable land for cultivating rice. Yeah.
• 25:50
  Speaker 2: There's also the matter of toxins too. I didn't realize
• 25:54
  Speaker 2: rice was such a downer, did you.
• 25:56
  Speaker 1: I did not. I didn't know about the toxins, and
• 25:59
  Speaker 1: I think specifically arsenic is one of the I think
• 26:02
  Speaker 1: like lead and cadmium also, but arsenic seems to be
• 26:05
  Speaker 1: the major offender.
• 26:06
  Speaker 2: Yeah. And the reason why it's such a deal with
• 26:08
  Speaker 2: rice is rice absorbs at more than most crops for
• 26:11
  Speaker 2: some reason. The big downer about the whole thing is
• 26:14
  Speaker 2: that arsenic is most present in the germ and the brand.
• 26:20
  Speaker 2: So the type of rice that's most beneficial for you
• 26:24
  Speaker 2: health wise, brown rice is also the ones that have
• 26:27
  Speaker 2: the most arsenic.
• 26:28
  Speaker 1: Aha.
• 26:30
  Speaker 2: I found an article that asks if the benefits outweigh
• 26:33
  Speaker 2: the risk as far as arsenic and brown rice is
• 26:36
  Speaker 2: concerned twenty twenty three edition of Frontiers and Nutrition, and
• 26:42
  Speaker 2: they basically said, I don't know, we should do more
• 26:44
  Speaker 2: study on it. To eat what you want, bub yeah,
• 26:48
  Speaker 2: I guess, But basically they were like, we don't know.
• 26:52
  Speaker 2: Why would you even read this article, chump?
• 26:57
  Speaker 1: If you're seeking out safer rice, you know there are
• 27:01
  Speaker 1: people have done studies, consumer reports I think did some
• 27:03
  Speaker 1: testing for arsenic. Specifically, they found white basmadi in California,
• 27:08
  Speaker 1: India and Pakistan, and sushi rice from the United States,
• 27:14
  Speaker 1: maybe not intuitively, has the least amount of arsenic. If
• 27:19
  Speaker 1: you get rice from Arkansas, Louisiana or Texas, it's gonna
• 27:24
  Speaker 1: have higher levels of arsenic.
• 27:26
  Speaker 2: Yeah, it's if your soil is more likely to be
• 27:30
  Speaker 2: contaminated by industrial metals, that rice is gonna suck it up.
• 27:35
  Speaker 2: And apparently California's soil is less contaminated by industrial metals
• 27:39
  Speaker 2: and some other states. So from what I could tell,
• 27:42
  Speaker 2: your best bet is California rice as far as arsenic
• 27:46
  Speaker 2: is concerned.
• 27:47
  Speaker 1: Yeah, and you know you rinsing the rice helps before
• 27:49
  Speaker 1: you cook it. Cooking it in the water and then
• 27:54
  Speaker 1: draining and even rinsing afterward can reduce the arsenic count
• 27:57
  Speaker 1: even more. But it's not like it's apparently it's not
• 28:03
  Speaker 1: enough arsenic to really do a ton of damage to you.
• 28:05
  Speaker 1: But the problem is is children that eat like a
• 28:09
  Speaker 1: lot of times, you know, you'll have like the processed
• 28:12
  Speaker 1: rice meal and baby food, and I think that stuff
• 28:17
  Speaker 1: you can ever tell how much that has been rinsed
• 28:19
  Speaker 1: or not. This might orthodonist Doctor Blake used to say, So, yeah,
• 28:24
  Speaker 1: it can be problematic for little bebes and toddlers.
• 28:27
  Speaker 2: It can be problematic for you too, like as a
• 28:30
  Speaker 2: grown up. And yeah, it's not like you would have
• 28:32
  Speaker 2: to eat a lot of rice to hurt yourself with
• 28:34
  Speaker 2: say arsenic. But if you eat rice every day, which
• 28:38
  Speaker 2: a lot of people do, sure you can. And arsenic's
• 28:40
  Speaker 2: associated with multiple kinds of cancer, diabetes, cardio issues, and obesity.
• 28:47
  Speaker 2: So you don't really want a lot of arsenic. So
• 28:49
  Speaker 2: that is an issue with rice, everybody. Let's face it.
• 28:53
  Speaker 1: Should we take a second break? Yeah, all right, we'll
• 28:56
  Speaker 1: take another break. Go over some lists of countries wheat right,
• 29:00
  Speaker 1: a lot, probably not a very surprising list, but that
• 29:03
  Speaker 1: another stuff right after.
• 29:04
  Speaker 2: This, Okay, Chuck, I'll give you ten guesses. What continent
• 29:36
  Speaker 2: produces the most rice?
• 29:40
  Speaker 1: Is this production?
• 29:42
  Speaker 2: Yes? Production?
• 29:44
  Speaker 1: My guess is China?
• 29:45
  Speaker 2: No continent?
• 29:47
  Speaker 1: Oh Asia, Yes, you got it right out of the gate.
• 29:52
  Speaker 1: Within that I would say China.
• 29:53
  Speaker 2: Yeah, you'd be right. China is the number one rice
• 29:55
  Speaker 2: producing country in Asia, followed by India. Well, that makes
• 29:59
  Speaker 2: sense because they both have a lot of land mass.
• 30:02
  Speaker 2: Bangladesh is a big eye popper because it's not very big,
• 30:06
  Speaker 2: but it's the third highest producing rice country in the world.
• 30:11
  Speaker 1: Yeah, that's impressive.
• 30:13
  Speaker 2: But all ten top ten are Asian, whether Southeast Asian,
• 30:17
  Speaker 2: South Asian, or Asian proper.
• 30:19
  Speaker 1: I guess, yeah, I mentioned those states California, Louisiana, Texas, Mississippi, Missouri,
• 30:25
  Speaker 1: and Arkansas produced the almost all the rice in the US,
• 30:28
  Speaker 1: which is about twenty billion pounds a year more than
• 30:32
  Speaker 1: I thought. Obviously nowhere close to being a top ten producer.
• 30:35
  Speaker 1: But as far as eating rice in the United States,
• 30:37
  Speaker 1: you're probably eating American rice unless you're going to like
• 30:41
  Speaker 1: a specialty store, because about eighty percent of the rice
• 30:44
  Speaker 1: sold and eaten in the US and ninety five percent
• 30:47
  Speaker 1: of sushi rice eaten in the US comes from US farms.
• 30:50
  Speaker 2: That's why when you go to a izakaya in America,
• 30:53
  Speaker 2: you'll frequently see somebody with a mouthful of rice changing us.
• 30:57
  Speaker 1: Hey, that's right.
• 31:00
  Speaker 2: Okay, what about the countries that eat the most rice.
• 31:04
  Speaker 1: That eat the most.
• 31:05
  Speaker 2: What continent would those be on all ten?
• 31:09
  Speaker 1: Well, I'm going to say Asia, but I'm also going
• 31:11
  Speaker 1: to drill down and say China just because of the
• 31:14
  Speaker 1: sheer amount of people.
• 31:15
  Speaker 2: Okay, yep, China's number one. Indian is number two, both
• 31:19
  Speaker 2: because they have a lot of people there. Bangladesh is
• 31:21
  Speaker 2: number three. Again they really love the rice. Yeah. But
• 31:25
  Speaker 2: in the top ten list, Nigeria is number ten of
• 31:27
  Speaker 2: the countries that eat the most rice, And there's something
• 31:32
  Speaker 2: about eating a lot of rice. It's impressive. Number one,
• 31:35
  Speaker 2: Bangladesh is number one for eating rice. The per capita
• 31:39
  Speaker 2: rice consumption per year equals five hundred and ninety two
• 31:43
  Speaker 2: pounds of rice per person, which is almost two pounds
• 31:46
  Speaker 2: of rice a day. And that's dry, uncooked rice that
• 31:49
  Speaker 2: they're counting. This isn't like the wet stuff. Yeah, and
• 31:52
  Speaker 2: like I said, it's impressive, but it also goes to
• 31:56
  Speaker 2: it goes to point out or underscore that the developing
• 32:00
  Speaker 2: status of a country like Bangladesh, because if you eat
• 32:03
  Speaker 2: tons of rice and you're getting a lot of your
• 32:05
  Speaker 2: calories from rice, it's because a lot of other foods
• 32:07
  Speaker 2: aren't available to you because your country is lower income.
• 32:11
  Speaker 2: So that's why Bangladesh, Cambodia, a Laos, they all eat
• 32:15
  Speaker 2: the most rice, in part because it's widely available, but
• 32:19
  Speaker 2: also in part because their economies are still developing or
• 32:23
  Speaker 2: aren't as developed as countries they eat less rice.
• 32:27
  Speaker 1: Yeah, and that's again those are per capita numbers for
• 32:29
  Speaker 1: that last list.
• 32:30
  Speaker 2: Yeah. That reminds me though of when I was a
• 32:34
  Speaker 2: kid in like first, second, third grade. Maybe we would
• 32:39
  Speaker 2: once a year at school the school lunch would be
• 32:43
  Speaker 2: a cup of white rice with a little pad of
• 32:46
  Speaker 2: butter on it, so that it drove home like what
• 32:49
  Speaker 2: other kids around the world were eating for lunch that day.
• 32:52
  Speaker 1: Oh interesting.
• 32:53
  Speaker 2: Yeah, I thought it was kind of a nice in principle,
• 32:55
  Speaker 2: but there were always at least one or two kids
• 33:01
  Speaker 2: who ate that and then also ate their lunch that
• 33:04
  Speaker 2: they brought from home to like little bastard.
• 33:07
  Speaker 1: Yeah, and I would say that pad of butter is
• 33:09
  Speaker 1: a bit of a cheat.
• 33:11
  Speaker 2: Probably probably, but still, I mean I definitely it gave
• 33:15
  Speaker 2: me paws.
• 33:17
  Speaker 1: Yeah, I mean I like a little butter and some rice.
• 33:20
  Speaker 1: I mean not when I'm cooking any kind of like
• 33:24
  Speaker 1: you know, Asian style foods and stuff like that. I'm
• 33:26
  Speaker 1: not gonna put butter on sushi rice. But if you
• 33:29
  Speaker 1: give me a you know, a steak and a big
• 33:32
  Speaker 1: old glava Carolina gold, you can bet your bibby I'm
• 33:35
  Speaker 1: gonna throw a little butter on that. Salt and pepper.
• 33:38
  Speaker 2: Yeah, I never got into This was definitely not Carolina
• 33:41
  Speaker 2: gold rice that they were feeding us in styrofoam cups.
• 33:43
  Speaker 1: In first grade. It's probably what's the stuff in the bag,
• 33:48
  Speaker 1: the minute rice or whatever.
• 33:50
  Speaker 2: Yeah, like Uncle Ben's or something.
• 33:53
  Speaker 1: Yeah, I mean the only time we see that in
• 33:54
  Speaker 1: our house. We keep a stash for when the dogs
• 33:56
  Speaker 1: are tummy sick and you have to boil chicken and
• 34:00
  Speaker 1: you just have chicken and plain rice, and so we
• 34:02
  Speaker 1: have those bags that in like camping when I was
• 34:06
  Speaker 1: a kid. Is that evokes those memories all right?
• 34:10
  Speaker 2: Like would you just have your pockets full of loose rice?
• 34:13
  Speaker 2: That's how you'd hike it in.
• 34:15
  Speaker 1: So I'd hike it in.
• 34:17
  Speaker 2: Let's see what else anything else about this? Oh? I
• 34:20
  Speaker 2: want to point something out there. There is a study
• 34:23
  Speaker 2: in two thousand and five. Remember I talked about how
• 34:26
  Speaker 2: people eating rice, the countries that eat the most rice
• 34:29
  Speaker 2: also tend to be developing. Well, there was a study
• 34:33
  Speaker 2: from Tatori University. And the reason that stood out to
• 34:36
  Speaker 2: me is because you and me taught English and tooty
• 34:38
  Speaker 2: at a high school. Yeah, oh cool, it's very rural area.
• 34:42
  Speaker 2: She taught it at like a technical school, technical high school,
• 34:45
  Speaker 2: but she loved it. She went over there for a
• 34:47
  Speaker 2: year as part of this program. But this Tatori University
• 34:51
  Speaker 2: study basically found that rice is rice consumption is dropping
• 34:54
  Speaker 2: off in Asian countries because wealth is expanding in Asian countries,
• 34:59
  Speaker 2: and they're saying, hey, we love rice, but we also
• 35:02
  Speaker 2: want that steak.
• 35:03
  Speaker 1: Like Chuck said, you know, every time you throw a
• 35:08
  Speaker 1: little another Yumi tidbit out, she becomes that much more interesting.
• 35:14
  Speaker 1: And I realize how much more interesting both Yumi and
• 35:17
  Speaker 1: Emily are than either one of us.
• 35:19
  Speaker 2: Yes, it's true, I'm kind of a slope compared to
• 35:22
  Speaker 2: Yumi for sure.
• 35:24
  Speaker 1: Yeah, I mean, yeah, congratulations to both of us because
• 35:27
  Speaker 1: they're both wonderful, interesting women. I mean, Yumi had her
• 35:32
  Speaker 1: her graffiti tag was apothecary for God's sake.
• 35:37
  Speaker 2: Pretty great, It's amazing. We already took a second break, right,
• 35:42
  Speaker 2: this is the third act we're in.
• 35:44
  Speaker 1: Yeah, we're in the third act. So we can have
• 35:46
  Speaker 1: a little fun with some of these rice dishes if
• 35:48
  Speaker 1: you want.
• 35:48
  Speaker 2: Okay, go ahead and fire that gun.
• 35:50
  Speaker 1: Well, rice, obviously, and a lot of dishes worldwide is
• 35:55
  Speaker 1: going to be like a bass layer for something, maybe
• 35:57
  Speaker 1: a curry, maybe a stewed meat or vegeta. Maybe you're
• 36:01
  Speaker 1: gonna stir fry something and throw it on top of
• 36:03
  Speaker 1: that rice. That's a great way to eat rice, not
• 36:05
  Speaker 1: just as a just a regular old plain side dish,
• 36:08
  Speaker 1: even though that's fine too, But I've had quite a
• 36:10
  Speaker 1: few of these. I have had jollafrice, Oh yeah, at
• 36:14
  Speaker 1: African restaurants. Yeah, it's got it's you know, got like
• 36:17
  Speaker 1: stewed tomatoes, onions, you know, peppers. A lot of these
• 36:21
  Speaker 1: are kind of similar around the world because it's you know,
• 36:24
  Speaker 1: it's meager, honest ingredients like you know, garlic and thyme
• 36:28
  Speaker 1: and ginger and rice and tomatoes and onions like stuff
• 36:32
  Speaker 1: you get from the ground. Sometimes you can add meat
• 36:34
  Speaker 1: and vegetables. But jollafrice is good on its own.
• 36:38
  Speaker 2: Yeah. I looked up a recipe of that, and I'm like,
• 36:40
  Speaker 2: that is something I'm going to try.
• 36:42
  Speaker 1: Yeah.
• 36:43
  Speaker 2: There's also berryanni.
• 36:45
  Speaker 1: Love it.
• 36:46
  Speaker 2: I am not more I'm more of a curry guy,
• 36:48
  Speaker 2: so I don't get berryani when I go to Indian
• 36:51
  Speaker 2: restaurants because it's a little dryer. Yeah, but it's got
• 36:55
  Speaker 2: some nice flavors to it, for sure, when I have
• 36:59
  Speaker 2: had it. But it's a rice dish. It's got rice, spices,
• 37:01
  Speaker 2: some vegetables, usually some kind of meat in there. Yeah,
• 37:05
  Speaker 2: it's good.
• 37:07
  Speaker 1: You're a red curry guy, green red green.
• 37:10
  Speaker 2: Maybe if I'm at a tie place, but I'm a
• 37:12
  Speaker 2: tikka masala and buttered chicken person. Man, I could eat
• 37:17
  Speaker 2: that all day long, every day.
• 37:21
  Speaker 1: Yeah. No, I mean I've said it before, and I
• 37:23
  Speaker 1: think it was our Chinese food episode. Like, I could
• 37:26
  Speaker 1: subsist entirely on Asian cuisine of the time and be
• 37:30
  Speaker 1: as happy as I've ever been. I don't need the
• 37:33
  Speaker 1: other foods.
• 37:34
  Speaker 2: Also shout out sog sog pen yours fine, but chicken
• 37:38
  Speaker 2: sog is.
• 37:39
  Speaker 1: It's the best. Yeah, I did mention Paia earlier. I
• 37:43
  Speaker 1: love it. If you aren't familiar, it is a Spanish dish.
• 37:47
  Speaker 1: I think the Moors brought it over the moops and
• 37:50
  Speaker 1: it is that's right. Oh my god, what was that?
• 37:55
  Speaker 2: That was from Seinfeld when George played Trio.
• 38:01
  Speaker 3: That's right, that's right, the moops No, sorry, the moops
• 38:06
  Speaker 3: pie is delicious, though it's you know, you cook it
• 38:08
  Speaker 3: in a very specific flat bottomed round pan if you
• 38:10
  Speaker 3: don't have one, like I've cooked it in just cast
• 38:12
  Speaker 3: iron skillets.
• 38:14
  Speaker 1: It's got that clam juice. That's where a lot of
• 38:16
  Speaker 1: that seafoody flavor comes from. Depending on what kind of
• 38:20
  Speaker 1: seafood you want, there could be clams, could be shrimp,
• 38:22
  Speaker 1: could be scallops, could be all that stuff, some saffron,
• 38:25
  Speaker 1: some like tomatoes that stew up nicely. It's just delicious.
• 38:30
  Speaker 1: I love a pie. It's it's usually not the kind
• 38:32
  Speaker 1: of thing you can just get a serving of. You
• 38:34
  Speaker 1: get like a larger pie for a table.
• 38:38
  Speaker 2: That clam juice thing, didn't that remind me? Didn't you
• 38:41
  Speaker 2: used to make or maybe still do, make Bloody Mary's
• 38:44
  Speaker 2: with clamato.
• 38:46
  Speaker 1: Uh? Yeah, that's the only way for me.
• 38:47
  Speaker 2: And that's a Canadian thing. And I can't remember what
• 38:49
  Speaker 2: they call it black really, sir, that's what it is.
• 38:52
  Speaker 1: Oh, I've heard of that. I didn't know it was Canadian.
• 38:56
  Speaker 2: There's something. There's another rice dish that I've had before.
• 38:59
  Speaker 2: I don't know if you have. It's called sushi, and
• 39:03
  Speaker 2: it's made with that short grain rice season with some vinegar.
• 39:06
  Speaker 2: Like I said. But it actually, and I know we
• 39:08
  Speaker 2: talked about this in the sushi episode. It grew out
• 39:11
  Speaker 2: of a way of preserving fish in vinegar. They would
• 39:14
  Speaker 2: jam some uncooked rice in there with it too, pack
• 39:17
  Speaker 2: it in there, and I guess somebody said there's a
• 39:20
  Speaker 2: better way to do this, and that's where sushi came from.
• 39:23
  Speaker 2: But you can still get that original version called Nara sushi,
• 39:28
  Speaker 2: which I really want to try. I like pickled anything. Man.
• 39:32
  Speaker 2: You could pickle an old shoe and I'd be like,
• 39:34
  Speaker 2: I'll need a little of that.
• 39:35
  Speaker 1: Sure, we're not going to go down the list of
• 39:39
  Speaker 1: rice noodle dishes, but we should point out that rice
• 39:42
  Speaker 1: noodles are a thing. We should mention a few rice
• 39:45
  Speaker 1: desserts because a really really nice rice pudding, to me,
• 39:49
  Speaker 1: is one of the more delicious things you can eat.
• 39:52
  Speaker 2: Yeah. I'm more of a bread pudding guy, but yeah,
• 39:54
  Speaker 2: I'll eat rice pudding as well.
• 39:56
  Speaker 1: That's when you cook the rice with the milk and sugar,
• 39:58
  Speaker 1: and usually there's like vanilla or cinnamon or something like
• 40:01
  Speaker 1: that in there.
• 40:02
  Speaker 2: I would eat just about anything with condensed milk.
• 40:05
  Speaker 1: Yeah, that's good stuff.
• 40:06
  Speaker 2: Oh I have a little tip for you, Chuck. You
• 40:09
  Speaker 2: may found this stuff. It's ube condensed milk.
• 40:12
  Speaker 1: Okay.
• 40:12
  Speaker 2: It is the greatest flavor you will ever put in
• 40:16
  Speaker 2: your mouth. It's insane how good it tastes.
• 40:20
  Speaker 1: Is it? Do I have to go to like an
• 40:22
  Speaker 1: Asian mart to get it?
• 40:23
  Speaker 2: Or is it? You probably order it online? But yeah,
• 40:26
  Speaker 2: you're gonna find it at an Asian store. More than
• 40:28
  Speaker 2: maybe target. Okay, there's also mango sticky rice, which uses
• 40:33
  Speaker 2: that sticky glutenous rice which, by the way, it doesn't
• 40:36
  Speaker 2: have gluten, it's just glutenous, meaning sticky, starchy.
• 40:40
  Speaker 1: Gluten with an eye yea, yeah.
• 40:42
  Speaker 2: Have you heard of polish rice cake or polish rice cake.
• 40:45
  Speaker 2: I'm not sure.
• 40:47
  Speaker 1: I had not until this.
• 40:49
  Speaker 2: It's basically rice and condensed milk and some other stuff.
• 40:51
  Speaker 2: But it's a cake with rice. It looks pretty good.
• 40:54
  Speaker 1: Well, we should talk about mochi at least, because mochi
• 40:57
  Speaker 1: is a cake and that is made from the glutenous rice.
• 40:59
  Speaker 1: Is well, and if you've ever, you know, had mochi
• 41:03
  Speaker 1: in the US, it's probably a little different from Japan
• 41:05
  Speaker 1: because it's not always a sweet thing there, But in
• 41:08
  Speaker 1: the US it's usually wrapped around ice cream.
• 41:11
  Speaker 2: As most things are.
• 41:13
  Speaker 1: Yeah, and you can buy like the little mochi ice
• 41:16
  Speaker 1: cream balls or whatever here.
• 41:17
  Speaker 2: Yeah, they're good. A lot of times. In Japan they'll
• 41:19
  Speaker 2: have like sweet red bean paste inside. That's a traditional
• 41:22
  Speaker 2: mochi there too, but apparently it's references the rabbit in
• 41:27
  Speaker 2: the moon. In Japan, it's a rabbit in the moon
• 41:29
  Speaker 2: rather than a man in the moon, but he's making
• 41:31
  Speaker 2: mochi up there.
• 41:33
  Speaker 1: Oh I never knew that.
• 41:35
  Speaker 2: Yep, And we can't not mention horn shatta real quick. Okay, yeah,
• 41:40
  Speaker 2: I had.
• 41:41
  Speaker 1: I went to a I had a horse shot a
• 41:43
  Speaker 1: flight in Mexico City one time on a food tour.
• 41:45
  Speaker 1: Oh nice, And it was my first kind of real
• 41:48
  Speaker 1: exposure to it that I think maybe my first real exposure,
• 41:51
  Speaker 1: and man, it was so different and delicious.
• 41:55
  Speaker 2: Yeah. It's it's rice soaked in evaporated milk, so you know,
• 41:58
  Speaker 2: I'd like it some cinnamon, some vanilla, and then you eventually,
• 42:03
  Speaker 2: after it's mush, you strain it so that it gets
• 42:06
  Speaker 2: any of the grid out. So it's kind of a thickish,
• 42:08
  Speaker 2: milkyish drink that's amazing on its own. But if you're
• 42:13
  Speaker 2: into things like rum or bourbon, they mike really well
• 42:17
  Speaker 2: with hornchhok especially in wintertime.
• 42:20
  Speaker 1: Very interesting.
• 42:21
  Speaker 2: Oh yeah, you'll thank me later.
• 42:24
  Speaker 1: Okay, Okay, I'll pre thank you now because yeah, I
• 42:28
  Speaker 1: didn't know that was a thing. Oh. I mean, where
• 42:30
  Speaker 1: do you get horchata here?
• 42:32
  Speaker 2: You can buy horn shotta. Those people make it and
• 42:35
  Speaker 2: sell it here in the United States, meaning companies or whatever.
• 42:38
  Speaker 2: But it's actually not that hard to make. You might
• 42:41
  Speaker 2: be better off making it yourself.
• 42:43
  Speaker 1: All right, I'll give it a shot. I know that
• 42:45
  Speaker 1: this stuff we had in Mexico City was like really
• 42:47
  Speaker 1: really authentic and great.
• 42:48
  Speaker 2: Yeaplenty, there's plenty of recipes. It's like five or six ingredients,
• 42:51
  Speaker 2: all of them easily obtainable. So I say make your
• 42:55
  Speaker 2: own chuck.
• 42:56
  Speaker 1: All right, I'll give it a try.
• 42:57
  Speaker 2: That reminds me, what did you think of cherry pop tarts?
• 43:00
  Speaker 2: Cherry frosted pop tarts?
• 43:02
  Speaker 3: Ah?
• 43:02
  Speaker 1: Yes, follow up? I texted Josh photos. I immediately went
• 43:06
  Speaker 1: to the store. I bought the cherry frosted pop tarts,
• 43:08
  Speaker 1: and of course I had to get the cinnamon brown
• 43:12
  Speaker 1: sugar cinnamon. Boy, those cherries are beeping delicious.
• 43:17
  Speaker 2: Yeah, I told you They're way better than strawberry, aren't they?
• 43:21
  Speaker 1: Yeah? I mean they are, They're way better. I did
• 43:23
  Speaker 1: my butter trick, believe it or not. I've I think
• 43:28
  Speaker 1: there were four packs in each, so eight total packs,
• 43:33
  Speaker 1: sixteen total pop tarts. And I've only eaten six total
• 43:37
  Speaker 1: pop tarts, so three packs.
• 43:39
  Speaker 2: That's nice.
• 43:40
  Speaker 1: Since then, I'm really you. You just can't go in
• 43:44
  Speaker 1: there and house those things in two days.
• 43:48
  Speaker 2: You can pretty easily. But I think you're showing a
• 43:52
  Speaker 2: lot of restraint here.
• 43:53
  Speaker 1: I feel like I'm showing restraint.
• 43:55
  Speaker 2: Yeah, way to go, man. And are you enjoying them
• 43:57
  Speaker 2: more than if you just ate them all at once? Nah?
• 44:02
  Speaker 2: That's awesome. You got anything else?
• 44:06
  Speaker 1: I got nothing else? Grow rice?
• 44:07
  Speaker 2: Yeah, go grow some rice, make your own horshata, make
• 44:10
  Speaker 2: some sushi, make some sticky rice, make some curries. Just
• 44:14
  Speaker 2: do all that stuff some jalla rice. Get to it.
• 44:18
  Speaker 2: And while you're making all that, we'll just go ahead
• 44:21
  Speaker 2: and read some listener.
• 44:22
  Speaker 1: Now, well this is from Ted. Ted wrote in because Ted,
• 44:28
  Speaker 1: I'll just read it. You responded to Ted. You're gonna
• 44:30
  Speaker 1: send Ted something, which is very nice of you.
• 44:32
  Speaker 3: Nice.
• 44:33
  Speaker 1: Hey, guys, are recently finished listening to the full stuff
• 44:36
  Speaker 1: you should know catalog? Yeah, big deal for the fifth time.
• 44:42
  Speaker 1: That's a big deal, Ted.
• 44:43
  Speaker 2: For sure. I think it's a big deal if you
• 44:44
  Speaker 2: listen to it all once.
• 44:47
  Speaker 1: Yeah.
• 44:49
  Speaker 2: Oh oh yeah, you're doing your new thing. Yeah, okay,
• 44:52
  Speaker 2: I like it.
• 44:54
  Speaker 1: See it's attached screenshot for proof, Ted, We didn't need proof.
• 44:56
  Speaker 1: We take you out your word. At least I finished
• 45:00
  Speaker 1: my most recent listen. Guys, Thanks for all the wonderful hours.
• 45:03
  Speaker 1: As an appreciation, here are the five things I most
• 45:06
  Speaker 1: like about stuff you should know. Number one, Josh and
• 45:09
  Speaker 1: Chuck have character arcs as their lives have changed over
• 45:13
  Speaker 1: the seventeen years, and they're not afraid to share some
• 45:15
  Speaker 1: of that personal stuff. That's a big time character arcs.
• 45:20
  Speaker 2: Yeah, I mean seventeen years.
• 45:23
  Speaker 1: Yeah, Like, think about what's happened to anyone over their
• 45:25
  Speaker 1: last seventeen years, A lot of stuff.
• 45:27
  Speaker 2: Yeah.
• 45:29
  Speaker 1: Number two, Josh and Chuck don't talk over each other
• 45:31
  Speaker 1: like many other podcasters do. We don't often sometimes we do,
• 45:35
  Speaker 1: but yeah, we usually let each other go right.
• 45:37
  Speaker 2: Yeah, we try to. I mean every once in a while,
• 45:40
  Speaker 2: there's a stumble here there, but no, we're pretty good
• 45:42
  Speaker 2: about that. We always have been.
• 45:45
  Speaker 1: Yeah. But boy, some podcasts, even some of my favorite ones,
• 45:48
  Speaker 1: at times I'm like, what is going on? There's like
• 45:50
  Speaker 1: three or four people talking.
• 45:51
  Speaker 2: Oh, you can't do that, can't do that.
• 45:54
  Speaker 1: Number three, I've learned more about movies and popular music
• 45:57
  Speaker 1: by listening to stuff you should Know than actually by
• 46:00
  Speaker 1: watching movies or listening to music.
• 46:03
  Speaker 2: Yeah. I like to think that we have imparted some
• 46:05
  Speaker 2: pretty cool recommendations over the years.
• 46:09
  Speaker 1: Yeah, I just noticed. Ted said he'd send in five
• 46:11
  Speaker 1: things he loved the most. There's only four, So I
• 46:13
  Speaker 1: guess you.
• 46:13
  Speaker 2: Know, Ted, this is beautiful because I know what the
• 46:16
  Speaker 2: last one is. Oh.
• 46:18
  Speaker 1: I bet that's why he did it. The number four.
• 46:21
  Speaker 1: Josh and Chuck never make it all the way through
• 46:22
  Speaker 1: a list, of course, Ted, I'm so dense, I didn't
• 46:24
  Speaker 1: even get the joke.
• 46:25
  Speaker 2: It was a great That was a great arcane in
• 46:27
  Speaker 2: joke for Stuff you should Note, Ted, Bravo. I'm listening
• 46:31
  Speaker 2: to the entire catalog five times and we are trying
• 46:34
  Speaker 2: to figure out something special to get you for it.
• 46:36
  Speaker 2: So thank you for letting us know that's right.
• 46:39
  Speaker 1: Thanks Ted.
• 46:40
  Speaker 2: Thanks Ted. If you want to be like Ted and
• 46:42
  Speaker 2: talk about how much you like Stuff you Should Know,
• 46:44
  Speaker 2: or how many times you've listened to Stuff you Should Know,
• 46:46
  Speaker 2: or whatever you want to say, you can send it
• 46:49
  Speaker 2: in an email to stuff Podcast at iHeartRadio dot com.
• 46:57
  Speaker 1: Stuff you Should Know is a production of iHeartRadio. For
• 47:00
  Speaker 1: more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts,
• 47:04
  Speaker 1: or wherever you listen to your favorite shows.