A few months ago, I was at a grocery store, buying rice for my family.
I’d always been a fan of the rice-based condiments sold at the supermarket, and this was the only one I could find.
It came in a bowl that contained a mix of spices, all neatly stacked and arranged on top of each other.
I looked at the bowl, but didn’t take any note of it, because I knew that’s what I was supposed to do.
I went back to my shopping cart, picked up a box of the seasoning mix, and stuffed it into my mouth.
I didn’t have a chance to taste the rice, because the spices were all covered with plastic wrap.
I just had to swallow the bowl and let it sit there for a while, until it gave off a nice, slightly pungent, sweet smell.
When I finally tasted it, I realized I didn, in fact, eat rice.
That’s because the spice mixture was made from a type of rice that has been processed to be so sweet.
The idea of the Rice Spice is that it’s not simply a condiment for cooking rice; it’s also used in the manufacture of sauces, soups, and other foods.
For this post, I’m going to be looking at the rice seasoning that’s made from the rice itself, and how it’s been adapted to taste like rice.
The Recipe: Rice Spice (Cayenne Pepper) Ingredients: 2 cups whole wheat flour, divided