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In the United States,.is a popular basmati variant, though purists may deride its comparative lack of aroma.. Carolina Gold.

is another homegrown rice: an old specialty cultivar that practically went extinct in the mid 20th century, and is now undergoing a revival due to its American heritage and fantastic notes of roasted nuts and fresh-baked bread.. Soupy rice.Whether you're making., juk, or risotto, soupy rice is characterized by exceptionally tender grains that have given up much of their starch to enrich a cooking broth.

Any rice cooked long enough will exhibit these qualities, but Italian risotto rices are arguably the best equipped for the job.. Carnaroli.are medium-grained rices that excel at forming a rich, creamy broth while maintaining the integrity of individual grains that are soft to the tooth but don't dissolve completely.. 24 Risotto Recipes to Make Again and Again.

There is a whole genre of rice dishes that are all about crispy bottoms.

In Iran you have saffron-tinged tahdig.I had a singular focus: I wanted to tell my story, cook my food.”.

The challenge for Epps and his fellow contestants Bailey Sullivan, from Chicago, and Shuai Wang, of Charleston, was to make the best four-course progressive dinner of their lives.. No pressure.. For the judges at the table, including me, it was clear by the end of the meal that no matter how good Sullivan’s and Wang’s dishes were, and no matter how evident their talent, Epps was cooking and competing at a different level.His third course, an exceptional riff on oxtail Milanese, likely sealed his win.

To make it Epps braised the oxtails, picked the tender meat from the bone, sauced it, and formed it into the shape of the traditional circular Milanese cut of ossobucco.He served the delicate, sticky oxtails over curry-spiced Carolina rice grits, conjuring flavors of West Africa, the Caribbean, and the American South while also paying homage to Milan..