Rice--what's your favorite?

[AndyG]

What's your favorite rice for a particular type of dish?

One of my favorites is basmati from India--fluffy, aromatic long grain rice, for the kind of food I grew up with in north India. It's my favorite with curries, dal, and bhaji, and for making pulao. I don't know whether "bhaji" is a known term, but by that I meant a kind of stir-fried vegetable dish.

Thai jasmine rice is my favorite for fried rice.

I prefer medium grain rice for some dishes such as rice with fried eggs (over easy) with tamari sauce, for breakfast, and also for sushi. Any pointers on selecting great medium grain rice?

[Gummy-Bear]

I try to watch what I eat so I stick with brown rice for the most part. My mom found jasmine brown rice which is superb.

[bughut]

Basmati is, as you say, the best long grain by far. I'd like to experiment with Italian rice, Arborio etc but I'm not really into Rissoto's
I have a box of French Camargue red rice that i havnt tried yet. According to the pkt, its nutty with a russet tone, bit chewy. Grows where the Flamingos live. Comes in boil-in the bag sachets ????????????????It's Merchant gourmet by the way. Anyone else tried it?

[kuan]

Basmati to me has the best fragrance and ease of use. Other rices like red rice take a while to cook, or some like glutinous rice are special occasion rices only.

[bughut]

Originally Posted by kuan

Basmati to me has the best fragrance and ease of use. Other rices like red rice take a while to cook, or some like glutinous rice are special occasion rices only.

I'd never heard of red rice before i saw this Kuan, I buy things on impulse sometimes and eventualy get round to using them.
How would you rate it?

[phatch]

Basmati is my standard rice though I have jasmine, arborio and brown basmati in my larder right now too.

[kuan]

Originally Posted by bughut

I'd never heard of red rice before i saw this Kuan, I buy things on impulse sometimes and eventualy get round to using them.
How would you rate it?

Well hmm... A+ second time around. I mixed in some pigeon peas and called it good.

[OahuAmateurChef]

When feeling healthy, brown jasmine rice from Thailand (never California, they fluoridate their water)

When feeling cheap, Calrose rice, cause 20lbs costs around $6 when on sale.

When I want the best texture, Thai sticky rice. It also seems to cool my mouth down after some juicy, super spicy Thai food!

[Bazza]

I do a lot of risottos and use carnaroli for seafood and vialone nano for anything else. My favourite rice dish is risotto but I do love a good curry too, with pulao rice.

[eddiespin]

Basmati and jasmine. Gosh, I'm doing something right, those are my favorites too! I guess the order depends on the occasion. Serve jasmine of course with your oriental cuisine because it's just that right high-starch content you want. Basmati, of course, wouldn't work with wok-dishes. But I'll make a Basmati pilaf with angel hair pasta (pasta nest broken up and toasted in butter, rice mixed in, add chicken stock, bring to boil, simmer covered for 20 minutes). I'll also bake it in a dish with potato slices underneath. Man, I'm getting hungry. Just can't say enough about that rice...

[phatch]

Basmati works fine with wok dishes and makes a great fried rice. It's not traditional, but give it a try

[boar_d_laze]

For a medium-grain, I like Cal-Rose also known as Hinode for lots of uses. More generically -- a No. 1, medium-grain rice from California's Sacramento delta. Besides the uses you'd expect, it does a very good risotto -- on a par with arborio. Unfortunately, it's not so good for Spanish arrozes, e.g., paella.

The S. O. likes black rice for eating along side soon-tofu.

BDL

[AndyG]

Thanks for the Hinode tip, BDL

[Ma Facon]

Uncle Bens

[eddiespin]

Originally Posted by phatch

Basmati works fine with wok dishes and makes a great fried rice. It's not traditional, but give it a try

I think you just talked me into it for the fried rice. The nutty flavor ought to compliment that just fine. I think I'll stick to the sticky stuff for my chop suey, though, just an old habit...