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, stem and seeds removed.

Like any mass-produced consumer staple, Minute Rice has a distinctive feel (stiff, each individual grain separate, with no stickiness in sight) and taste (starchy and mostly flavorless) that you come to expect with every box.Now as an adult, the thing I love most about rice is its versatility.

I love selecting different varieties of rice depending on how stiff, mushy, sticky or dry I want the final product to be.But childhood me knew one thing and one thing only when it came to rice.And that red box with big white letters sprawling across the front will forever be stamped in my memory as my first touchpoint with rice.. Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey.

A Guide to Rice Types Around the World.My parents served it alongside, like, three out of six of our weekly meals.

The seventh, most sacred day was reserved for Junk Food Friday, but that's another story for another time.

My busy parents relied mostly on large, filling dishes that either simmered all day in a slow cooker or could be whipped up with a few jarred or canned ingredients at the end of a long workday.With a flat, ultra-sharp blade and slightly shorter handle than a standard chef’s knife, this 7-inch santoku is easy to maneuver and feels balanced and stable, especially when chopping dense ingredients.

We had no issue gliding through sweet potatoes and butternut squash..This knife has a few distinct design features that set it apart from the rest.

New West’s santoku swaps the traditional Granton edge dimples for a rustic etching of the Teton mountains.The handle shape is smooth and rounded for a comfortable grip and comes in a selection of seven richly swirled color patterns you quite literally won't find anywhere else.