Burmese rice/Thai rice/Taiwanese rice three kinds of rice tasting~Rice sensory & mindfulness practice

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左->右 泰國米 緬甸米 台稉九號

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台稉九號

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緬甸米

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泰國米

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左->右 泰國米 緬甸米 台稉九號

2024.3.12

緬甸米/泰國米/台灣米三種米試吃~米飯官能&正念練習

非常感謝緬甸外籍生 Thinn 分享她家吃的緬甸米以及她的朋友泰國米

米飯官能和正念訓練步驟

台灣米 緬甸米 泰國米

1.先看外觀

2.煮出的顏色和香味

3.每口米咀嚼30次，不加配菜，

4.冷飯再吃一次

結論

1.內鍋同樣水量,緬甸米吸水較慢,後來外鍋又加水,才全部熟透,

2.緬甸米看起來像蓬萊米圓胖，甚至像糯米乳白色，不像台灣米和泰國米晶瑩透亮，真神奇，煮出來的形狀偏向泰國米變成長形，而且口感偏乾鬆，我個人覺得緬甸米比泰國米好吃，泰國米太細長口感比較薄弱

3.台灣米吃起來比泰國米和緬甸米~口感黏和更甜，大概是產地比較近，鮮度比較明顯，緬甸學生則喜愛自己家鄉的米

補充:台灣米因為黏(直鏈澱粉較低)所以甜！

請嘗試以下組合官能品飯和正念練習

1.
雜糧店買的米
全聯或家樂福買的米
農民市集買的米

2.
益全香米
高雄139
台南16號或台梗9號米

3.
同樣台南16號
不同農民種或日曬/機械烘乾比較

Burmese rice/Thai rice/Taiwanese rice three kinds of rice tasting~Rice sensory & mindfulness practice

Rice Sensory and Mindfulness Training

*example

Taiwanese rice Burmese rice Thai rice

1.Look at the appearance first

2.Cook for a nice color and aroma

3.Chew each mouthful of rice 30 times without side dishes

4.Cold meal again

*conclusion

1.With the same amount of water in the inner pot, the Burmese rice absorbs water more slowly. Later, more water is added to the outer pot until it is fully cooked.

2. Burmese rice looks like Penglai rice, round and chubby, or even milky white like glutinous rice. Unlike Taiwanese rice and Thai rice, it is crystal clear and translucent. It is really magical. The shape when cooked is more elongated than Thai rice, and the taste is dry and loose. Personally I think Burmese rice tastes better than Thai rice. Thai rice is too slender and tastes weak.

3. Taiwanese rice tastes stickier and sweeter than Thai rice and Burmese rice. It is probably because the production area is closer. The freshness is more obvious. Burmese students like the rice from their hometown.

note: Taiwan rice is sticky (low amylose), it is sweet!

*Try the following combination of sensory tasting and mindfulness practice

1.
Rice bought from grain store
Rice bought from Quanlian or Carrefour
Rice bought at farmers market

2.
Yiquan fragrant rice
Kaohsiung 139
Tainan No. 16 or Taigan No. 9 meters

3.
Same as Tainan No. 16
Comparison of different farmers’ varieties or sun/mechanical drying