It is twice the price because the farmer is italiano and carries his grains wrapped in brown paper bag with his branded sunglass in his leather satchel.
long grain is also grown under water in asia..never on dry land...so there is no difference. so BS on the water part. the only difference is European labor is more expensive and they sell it for higher price as well. most likely european rice are grown by machine...not by human planting each plant...so it should be less labor needed...but may be per plant it gives back less grain. Anything from EU cost more.
Yup I agree, I have heard the only reason it is grown in water is it prevents weeds from growing around the rice plant (the ones which cannot grow under water). I really don't know whether the water plays a role on the temperature but seems possible I guess
He wasn't saying that the fact it was grown underwater was a cost factor. He was just wondering why rice is grown like that. But yeah lower yield a more delicate plant and not using underpaid child labor in some far away country increases cost...
Can confirm the water is used only to keep weeds at bay. Once the rice has grown, they don't usually keep it flooded anymore. Rice varieties that can be grown in dry land instead of flooded paddies also exist, but usually requires more attention in terms of weeds.
afaik the reason why it is grown in flooded fields is primarily because rice used to be a type of swamp grass (yes grain plants are pretty much all grass) and the plant benefits in various ways from being grown like that, which differ depending on the species of rice.
I would think the rice that is cheap is the one that can be produced on mass scale that sells way more than the smaller scale production and distribution. I wonder if people can taste the difference between risotto made with different kinds of rice, giving the same flavors and technique.
The difference is very noticeable if you try cooking it. Risotto rice is much more starchy which allows it to produce that creamy starchy liquid that you want in risotto. It would be rubbish if you try that with normal rice.
@@derrickbonsell I have tried long grain..it sucks. There is not enough loose starch to make a creamy rissotto...so all you have is a gloopy tasteless ricey mess. ALWAYS use proper Risotto rice for Risotto.
@@derrickbonsell If you are using long grain rice, than you are not making real risotto. You have to use Arborio, Carnaroli or Vialoni Nano rice. They are short grain and made for risotto.
Just because it takes more to grow it and it's more delicate doesn't seem like a good enough reason as to why it should be more expensive. What about the taste? What about the flavor, texture... Those would seem like they need to be at the top of the list of important factors of why the price would differentiate so dramatically.
taste, flavor, texture is subjective it don't matter to the producer of the product cause that is just the fact of the product (as long as it is within the "spec" of the product according to the market). Where as lower yield and more delicate plant affects the amount paid for a unit of the product and therefor they farmer must sell it for more.
Because it’s grown in places with some form of workers rights and on land that is more valuable
It is twice the price because the farmer is italiano and carries his grains wrapped in brown paper bag with his branded sunglass in his leather satchel.
Am I the only one bothered about different rices being mixed in the beginning of the video?
Food waste for sure
You're not the only one, bro.
Haiya.. Why waste rice.. Uncle roger
long grain is also grown under water in asia..never on dry land...so there is no difference. so BS on the water part. the only difference is European labor is more expensive and they sell it for higher price as well. most likely european rice are grown by machine...not by human planting each plant...so it should be less labor needed...but may be per plant it gives back less grain. Anything from EU cost more.
Yup I agree, I have heard the only reason it is grown in water is it prevents weeds from growing around the rice plant (the ones which cannot grow under water). I really don't know whether the water plays a role on the temperature but seems possible I guess
He wasn't saying that the fact it was grown underwater was a cost factor. He was just wondering why rice is grown like that. But yeah lower yield a more delicate plant and not using underpaid child labor in some far away country increases cost...
Someone with clear mind and not getting brainwashed. Thumbs up to you!
Can confirm the water is used only to keep weeds at bay. Once the rice has grown, they don't usually keep it flooded anymore.
Rice varieties that can be grown in dry land instead of flooded paddies also exist, but usually requires more attention in terms of weeds.
afaik the reason why it is grown in flooded fields is primarily because rice used to be a type of swamp grass (yes grain plants are pretty much all grass) and the plant benefits in various ways from being grown like that, which differ depending on the species of rice.
Answer at 4:21
Is it just me or do these clips always end too abruptly?
0:16 - There is no cable on that telephone.
just a glitch in the matrix. Don't worry about it.
I would think the rice that is cheap is the one that can be produced on mass scale that sells way more than the smaller scale production and distribution. I wonder if people can taste the difference between risotto made with different kinds of rice, giving the same flavors and technique.
The difference is very noticeable if you try cooking it. Risotto rice is much more starchy which allows it to produce that creamy starchy liquid that you want in risotto. It would be rubbish if you try that with normal rice.
Japanese sushi rice is very similar though so you may be able to use that instead
@@Citizen-of-theworld , thanks! would give it a try.
@@Citizen-of-theworld How is the starchiness of risotto different from the starch you obtain by mashing up the long grain rice?
If it takes you an hour and a half to make risotto, you are making it incorrectly!
I can make a rissotto in 30 minutes gently stirred....
Well if you're using long-grain rice it might take that long, i certainly haven't tried it.
@@derrickbonsell I have tried long grain..it sucks. There is not enough loose starch to make a creamy rissotto...so all you have is a gloopy tasteless ricey mess. ALWAYS use proper Risotto rice for Risotto.
@@derrickbonsell If you are using long grain rice, than you are not making real risotto. You have to use Arborio, Carnaroli or Vialoni Nano rice. They are short grain and made for risotto.
1:57 is like a nuclear exchange deal in movies
2:08
he checks the stuff 😂
1:20 Gandalf now trades in rice.
There are other types of rices that aren't long grain. hmm.
It just has an Italian name and grown in europe thats why you pay more.
Rice. Know your rice. It can make or break your meal.
Seems like you had to spoon feed buddy the answers
Same reason palenta is more than corn meal
If you want to talk about low yield rice ..I would rate the bamboo rice as low yield..but I guess most reading this could be last bothered about it..
I didnt know there was bamboo rice. I think they are talking more about what's in the uk commonly, I've never seen that!
Bring the seeds here in India we will grow and sell it in 1$ per kg... most Indian Rice are below .50$ 🤣
If you can find it, California short grain rice makes a fine risotto.
1:56 Not a drug deal.
Hahahaha too true, especially with the aviators
That lady carries that philosophy to her hair stylist.
Leading the witness!! lol
It's a deliberate inflated business, all part of the EU origin food standard.
Why subtitle a person who speaks perfectly decent English?
Why few views???!!
Because nobody cares lol
Sad. People don't ask enough questions. I love learning.
It's a TV show. People watch it on Tv
ITALIANO! British people and languages, my god wouldn't he try to learn some basics since he is there for work so often?
Spaghetti, Napoli, Pavarotti - I'm almost fluent. Ciao.
750 for 1000kg is cheap
OK so this lady playing around with rice that basically food that so hard to produce. I hate people who play round with food
Just because it takes more to grow it and it's more delicate doesn't seem like a good enough reason as to why it should be more expensive. What about the taste? What about the flavor, texture... Those would seem like they need to be at the top of the list of important factors of why the price would differentiate so dramatically.
lower yield, fussier more delicate products cost more money to make so they sell for more money.
It's not exactly rocket science lol
taste, flavor, texture is subjective it don't matter to the producer of the product cause that is just the fact of the product (as long as it is within the "spec" of the product according to the market). Where as lower yield and more delicate plant affects the amount paid for a unit of the product and therefor they farmer must sell it for more.
Because it's grown in a country with half decent worker rights. Not like other types of rice grown in 3rd world countries.
Must be an EU thing.
Italiano haha! lol
Wasting so much rice
It tastes 10 times better than normal long grain and anyone who says otherwise is wrong
I can chew on dry rissoto rice and it tastes alright while long-grain rice is just less fun to nibble on.
dont throw rice. its badluck