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ever noticed how a spoonful of perfectly
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cooked rice can turn a good
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Mediterranean dish into something
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unforgettable from the vibrant paya of
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Spain to the comforting palafs of the
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Middle East rice is more than a side
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it's the soul of the plate but getting
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it right that takes a little knowhow a
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pinch of passion and a dash of tradition
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rice might seem simple but it plays a
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huge role across Mediterranean cuisines
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one-sizefits-all the secret starts with
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choosing the right type of rice for the
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dish you're crafting long grain short
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grain and medium grain each bring their
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own texture and personality to the table
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take our boreo for example native to
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Italy this short grain rice is a must
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for creamy rsados it's starchy enough to
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absorb the flavors of rich broths while
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staying firm enough to hold its bite
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heading to Spain then bomba or callis
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bara rice is what you want these
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varieties soak up saffron spice stock in
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a pa like a sponge but without turning
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to mush over in the Levant you'll often
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find fragrant long grain varieties like
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basmati often toasted in butter and
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paired with slivered almonds or pine
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nuts and palafs then comes the method
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don't just toss rice into boiling water
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and hope for the best in Mediterranean
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cooking toasting rice in oil or butter
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is a gamecher it builds depth adds a
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nutty base layer of flavor and keeps
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grains from sticking and speaking of
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flavor Mediterranean rice isn't shy
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infuse your water with bay leaves
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cinnamon sticks garlic lemon peel or
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even a touch of wine depending on where
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your dish is traveling from timing also
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matters overcook and you'll get mush
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undercook and the texture clashes with
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everything else on the plate use a tight
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lid and low simmer give it a rest after
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cooking letting the rice sit for 5 to 10
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minutes allows steam to finish the job
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gently want a pro tip don't rinse all
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rice while rinsing removes excess starch
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great for fluffy results sometimes you
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want that starchiness like in rsados or
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creamy Turkish rice pudding the context
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matters finally think toppings and
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mixins mediterranean rice shines with
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chopped herbs lemon zest dried fruits
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olives roasted veggies and spiced meats
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a palaf topped with caramelized onions a
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saffron rice dish studded with chickpeas
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and sumac yes please mastering rice is
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mastering texture timing and taste when
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done right rice stops being background
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noise it becomes the melody s O which
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Mediterranean rice dish is your go-to
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and what's your secret for getting it
