A scientist in the kitchen

One of the analyses I do that is related to my work is do bioinformatics analyses. It is mostly doing analyses of gene sequences, designing markers for characterizing my rice population and relating the traits to the markers so I can select my plants. I don’t mind using Window-based softwares but when it is in the DOS mode… my mind goes blank whenever I see the command prompt, I have to go back to my notes all over again.

Just some facts on rice:

- There are two major groups of rice: japonica rice and indica rice
- Japonica rice are usually the sticky rice, much preferred in Japan and Korean (the better to eat with chopsticks)
- Indica rice such as the basmati rice tend to separate when cooked
- In the Philippines, rice is cooked steamed and eaten with viands
- In some countries, rice is sauteed first with spices before it is steamed
- The rice we know belongs to the species Oryza while wild rice belongs to the species Zizania

Want to steam rice the traditional way?

Measure the amount of rice you want to cook. Put in a pot and wash the grains twice. Level the rice grains in the pot. Measure the depth that the rice grains made using your fingers. Add enough water to the same level that you have measured with your fingers. Steam.

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