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Rice--what's your favorite?

post #1 of 16
3/1/08 at 5:05am
Thread Starter 
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?
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post #2 of 16
3/1/08 at 1:08pm
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.
It's a wonderful thing to be spoiled in the way of food.
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post #3 of 16
3/1/08 at 1:53pm
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?
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #4 of 16
3/1/08 at 2:03pm
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.
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post #5 of 16
3/1/08 at 2:06pm
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?
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #6 of 16
3/1/08 at 2:23pm
Basmati is my standard rice though I have jasmine, arborio and brown basmati in my larder right now too.
more than taste fine
me eat it all the time
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post #7 of 16
3/1/08 at 4:22pm
Well hmm... A+ second time around. I mixed in some pigeon peas and called it good. :)
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post #8 of 16
3/1/08 at 11:29pm
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! :chef:
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post #9 of 16
3/2/08 at 12:49am
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.
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post #10 of 16
3/2/08 at 10:42am
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...
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post #11 of 16
3/2/08 at 11:09am
Basmati works fine with wok dishes and makes a great fried rice. It's not traditional, but give it a try
more than taste fine
me eat it all the time
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post #12 of 16
3/2/08 at 11:55am
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
What were we talking about?
 
http://www.cookfoodgood.com
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post #13 of 16
3/2/08 at 1:59pm
Thread Starter 
Thanks for the Hinode tip, BDL :D
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post #14 of 16
3/2/08 at 3:16pm
Uncle Bens:lol::lol::lol:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #15 of 16
3/2/08 at 4:36pm
I think you just talked me into it for the fried rice. The nutty flavor ought to compliment that just fine. :cool: I think I'll stick to the sticky stuff for my chop suey, though, just an old habit...
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post #16 of 16
3/3/08 at 10:50am
I eat rice nearly every day for dinner and used Kokoho (spelling?) or Dashiki rice for the longest time. A few years ago, I discovered broken rice and really like it for every day use. It's not as readily available however.
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