Ómós Digest #150: Scorched rice
It's no mistake. Written by Cúán Greene.
When I have an idea for an article, at first I assume it's completely novel… Who else would write intricately about the part of cooked rice that sticks to the bottom of a pot? However, after a quick Google search, I discover that my idea has already been documented many times. What's more, it has been written about by professionals whose writing ability far outweighs mine. I contemplate packing in the article, then remember what makes my writing different: I’m a chef writing about my personal experiences and observations about food, rather than a journalist. So if you want to read an eloquently written article about bottom-pot rice, read this NY Times article by Ligaya Mishan - it has it all. On the other hand, if you want to read a slightly clunky article about my experiences across the world, discovering the wonders of bottom-pot crispy rice, please proceed.
