Reasons Why Rice is Nice

Make It Grain

by Gary M. Kramer

Wehani, an aromatic, nutritious, wild brown rice, is from the basmati family. It is distinguished by its nutty flavor, turning red when cooked. With the perfectly boiled nuggets of shrimp sitting atop of a bed of wehani, this delicious South Carolina-inspired dish is some the most satisfying comfort food in the city.

Bomba — a tasty, expensive short-grain Spanish rice that's difficult to grow — is interesting in that when it cooks, the grains expand in width rather than length. Chef/owner Jose Garces adds morel mushrooms, green asparagus and lemon oil for a truly savory experience.

This eat-in-only dish is served in a sizzling stone bowl that — careful — is incredibly hot to the touch. The rice (multigrain is an option) is crisped by the heat on the bottom of the bowl. An order (get it with beef or chicken) comes with spicy kimchi, a veggie of the day and sweet red pepper paste to mix in.

Traditional paella is given a special twist at Old City's Filipino restaurant/lounge. The huge skillet contains plenty of plump mussels, scallops, shrimp, adobo chicken and garlicky longaniza sausage, all resting on a sweet, tangy pile of short-grain saffron and curry rice cooked with coconut milk.

Three bricks of sticky/sweet toasted rice treats — traditional, chocolate and peanut butter — are stacked up on a plate, with chocolate and caramel sauce underneath to increase the sugar rush. While it's tempting to eat it all with your fingers, you're better off using the steak knife and fork provided.

Gary M. Kramer