mrb627
Well-known member
Do you have a favorite brand of rice? Apparently, not all created equal? Which is your failsafe go to brand?
Malcolm
Malcolm
Favorite Brand of Rice?
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Uncle Ben's!
the standard (long cooking) variety. Cooks up perfectly no matter how I cook it....rice cooker, microwave, pressure cooker, stovetop...... It is more nutritious than other white rices. It is the rice I grew up with, so it's my preference.
Brown rice? I get a store brand, "Full Circle," but I don't like brown rice nearly as much. This is decent, and reasonably priced.
Arborio? Vigo brand.
Wild rice? Byerly's/Lunds. (My sister in the Twin Cities sends some to me twice a year.)
Haven't found a basmati I like in quantities of less than 50 pounds.
I cannot stand "instant" or "quick" rice. If someone puts it in front of me, I will eat it, but not with enjoyment.
Lawrence/Maytagbear
the standard (long cooking) variety. Cooks up perfectly no matter how I cook it....rice cooker, microwave, pressure cooker, stovetop...... It is more nutritious than other white rices. It is the rice I grew up with, so it's my preference.
Brown rice? I get a store brand, "Full Circle," but I don't like brown rice nearly as much. This is decent, and reasonably priced.
Arborio? Vigo brand.
Wild rice? Byerly's/Lunds. (My sister in the Twin Cities sends some to me twice a year.)
Haven't found a basmati I like in quantities of less than 50 pounds.
I cannot stand "instant" or "quick" rice. If someone puts it in front of me, I will eat it, but not with enjoyment.
Lawrence/Maytagbear
Currently I like the Jasmine rice imported from Thailand.
I also enjoy California medium grain rice (Calrose), as well as the various short to long grain varieties of brown rice (although it is more challenging to prepare).
Basmati rice is good, too.
I also enjoy California medium grain rice (Calrose), as well as the various short to long grain varieties of brown rice (although it is more challenging to prepare).
Basmati rice is good, too.
58limited
Well-known member
Locally produced Doguet's brown rice. Not only is their rice good, but it allows me to keep my money in the local economy, which I like to do when I can.
www.doguets.com
Doguet's Rice
Doguet's Rice Milling Company. Locally Grown Texas rice since 1920. Shop online or find us at your nearest retailer.
www.doguets.com
On the rare occasions that I buy plain rice, I get Uncle Ben's. Unsually when I eat rice, it's in a flavored version such as a Zatarain's Jambalaya or Rice-A-Roni.
whirlcool
Well-known member
We usually get Minute Rice. But occasionally we'll get Uncle Ben's Converted Rice.
It's not something we eat very often at our house. I don't really have any brand preference I just like it with lots of spices added otherwise it's sort of bland to me.
Try this-
Large skillet with cover. Electric or stove-top. (I use a 12 inch Farberware Classic, either electric or stove-top). Heatproof "rubber" spatula is helpful.
In about two tablespoons of real butter (or olive oil, if you must--but not a nearly flavourless oil like canola-)
Saute until tender and lightly golden: one finely chopped onion (about tennis ball size). Set aside in bowl or back on cutting board.
Slice 12 ounces or so of mushrooms. (thin slicer on processor, if you have a thin slicer, if not, use the slicer disc you have). If you don't have a processor, use the little manual wire hard-cooked egg slicer. I like a mix of regular button mushrooms and criminis ("baby bella's) Add a little (just a little) more butter or olive oil, and saute mushrooms until they give up their water, and are delightfully fragrant. Stir frequently. Does not have to be constant, but definitely frequent stirring.
Peel and finely chop 1-3 cloves garlic, add.
Chop one bell pepper (capsicum), red or green, or half of each. Put in half of the chopped pepper, keep stirring.
Add the onions back in, stir.
Add one measured cup of dry rice (I use Uncle Ben's for this). Stir for a minute or so.
Add 2 cups and about (eyeball it, no need to measure) a tablespoon of chicken broth, preferably low salt (I like the Swanson Natural, in the aseptic brick pack). If using regular broth, be careful about adding salt.
Grind in a LITTLE black pepper.
Bring to boil, stirring every so often.
Lower the heat, cover.
Cook on low for about 20 minutes. Uncover and check at 15 minutes.
Just before serving, add in the rest of the chopped pepper, stir in. Taste for salt and pepper, add more if desired.
I like to grate some Pecorino Romano, or Parmesan on top of my portion. Pass the cheese and the grater.
Makes 6-8 servings.
Reheats nicely in microwave.
Lawrence/Maytagbear[this post was last edited: 11/12/2011-16:11]
Large skillet with cover. Electric or stove-top. (I use a 12 inch Farberware Classic, either electric or stove-top). Heatproof "rubber" spatula is helpful.
In about two tablespoons of real butter (or olive oil, if you must--but not a nearly flavourless oil like canola-)
Saute until tender and lightly golden: one finely chopped onion (about tennis ball size). Set aside in bowl or back on cutting board.
Slice 12 ounces or so of mushrooms. (thin slicer on processor, if you have a thin slicer, if not, use the slicer disc you have). If you don't have a processor, use the little manual wire hard-cooked egg slicer. I like a mix of regular button mushrooms and criminis ("baby bella's) Add a little (just a little) more butter or olive oil, and saute mushrooms until they give up their water, and are delightfully fragrant. Stir frequently. Does not have to be constant, but definitely frequent stirring.
Peel and finely chop 1-3 cloves garlic, add.
Chop one bell pepper (capsicum), red or green, or half of each. Put in half of the chopped pepper, keep stirring.
Add the onions back in, stir.
Add one measured cup of dry rice (I use Uncle Ben's for this). Stir for a minute or so.
Add 2 cups and about (eyeball it, no need to measure) a tablespoon of chicken broth, preferably low salt (I like the Swanson Natural, in the aseptic brick pack). If using regular broth, be careful about adding salt.
Grind in a LITTLE black pepper.
Bring to boil, stirring every so often.
Lower the heat, cover.
Cook on low for about 20 minutes. Uncover and check at 15 minutes.
Just before serving, add in the rest of the chopped pepper, stir in. Taste for salt and pepper, add more if desired.
I like to grate some Pecorino Romano, or Parmesan on top of my portion. Pass the cheese and the grater.
Makes 6-8 servings.
Reheats nicely in microwave.
Lawrence/Maytagbear[this post was last edited: 11/12/2011-16:11]
norgeway
Well-known member
Old Fashioned COMET!
I dont like fluffy rice, I like it a little sticky.
I dont like fluffy rice, I like it a little sticky.
My Favorite Rice?
Whatever they're serving at my favorite Chinese restaurant!
Whatever they're serving at my favorite Chinese restaurant!
Whatever they're serving at my favorite Chinese restaura
Most likely that would be Calrose rice. It's a very good rice, IMHO, although I've heard complaints from Asians that it's a bit bland. But some people like that about it, as it serves as a background upon which one can savor the flavor of other ingredients in the meal (vegetables, meat, etc).
I occasionally purchase other types of rice at the local Asian markets. One favorite is the multicolor rice - red, brown, black, etc. These have a more intense taste and make for a nice contrast. I might pick some up for Thanksgiving.
I read an interesting approach to making rice when scanning for Calrose today. It involves briefly sauteing the rice in a little vegetable oil before boiling. Gentle heat to turn the grains from opaque to slightly translucent around the edges. Not enough to burn it, though. Then add the water and simmer as usual. They say it makes the rice nice and fluffy without being sticky. Although sticky is good if you're using chopsticks to eat it.
I confess I have a secret fondness for Rice-A-Roni. Interestingly it uses a similar frying method to start out.
I used to enjoy Uncle Ben's. A while back I bought a big box of generic par-boiled rice. I guess I didn't add enough water; the results were inferior to regular white rice. I'll have to try again with more water.
Most likely that would be Calrose rice. It's a very good rice, IMHO, although I've heard complaints from Asians that it's a bit bland. But some people like that about it, as it serves as a background upon which one can savor the flavor of other ingredients in the meal (vegetables, meat, etc).
I occasionally purchase other types of rice at the local Asian markets. One favorite is the multicolor rice - red, brown, black, etc. These have a more intense taste and make for a nice contrast. I might pick some up for Thanksgiving.
I read an interesting approach to making rice when scanning for Calrose today. It involves briefly sauteing the rice in a little vegetable oil before boiling. Gentle heat to turn the grains from opaque to slightly translucent around the edges. Not enough to burn it, though. Then add the water and simmer as usual. They say it makes the rice nice and fluffy without being sticky. Although sticky is good if you're using chopsticks to eat it.
I confess I have a secret fondness for Rice-A-Roni. Interestingly it uses a similar frying method to start out.
I used to enjoy Uncle Ben's. A while back I bought a big box of generic par-boiled rice. I guess I didn't add enough water; the results were inferior to regular white rice. I'll have to try again with more water.
Since I"m on a high fiber diet, Uncle Ben's Whole grain Brown Rice. It has the highest grams of fiber per serving of any brown rice I am able to buy locally. As with white pasta, I find white rice to also be somewhat addictive and causes me to overeat. So that's a good thing to curb my appetite with whole grains. I guess it's the refined process and sugar that causes that.
polkanut
Well-known member
I usually have Riceland brand in the house, but happened to try Aldi's Rice Bowl brand and I can't tell the difference.
xraytech
Well-known member
I am not much of a fan of rice, but whenever I do make rice I always use River Rice white rice
jerrod6
Well-known member
I like rice better than white potatoes. My favorite is Lundberg Long grain brown rice. I like it because it has a good amount of fiber and protein and it is still crunchy when you eat it. The only possible downside is that it takes about 50 minutes to cook. Still the time is worth it to me because I like the fiber, taste, and crunch.
arbilab
Well-known member
Asians complain about bland rice? That's a chuckle. I've eaten extensively in Chinese restaurants in Hawaii (genuine Asian) and there was no perceptible 'flavor' to the rice unless it was fried. Asian rice is something you put something else on top of. You know, snowpea beef and laddat. Library paste has more 'flavor' than Asian rice.
I really don't expect rice to have a flavor. That's what butter, gravy, steak drippings are for.
I use Kroger store brand, probably mostly equivalent to Calrose. But I did get a bag once that wouldn't cook properly. No idea how that's even possible. And yes thanks, I know EXACTLY how to cook manual stovetop rice. I've only been doing it half my life (I'm 65).
I really don't expect rice to have a flavor. That's what butter, gravy, steak drippings are for.
I use Kroger store brand, probably mostly equivalent to Calrose. But I did get a bag once that wouldn't cook properly. No idea how that's even possible. And yes thanks, I know EXACTLY how to cook manual stovetop rice. I've only been doing it half my life (I'm 65).
I recommend Green Dragon Thai Fragrant Long Rice myself. Although, I usually buy a 20 Kg bag and that lasts me all year. The trick is to freeze it for 3 days to kill all the mites which may be in there, then it keeps indefinitely.
Then again, I don't mess around when it comes to rice.. You are probably asking yourself, "How the heck do you keep a 20 kg bag of rice around the kitchen?" .. I don't, I use a rice dispenser. Something like this in the link..
Mine isn't a Tayama one, but similar idea. Simply load it up with the entire bag of rice, then as you use it, just press the appropriate dispensing button, pull out the drawer, dump it into the rice cooker, add the right amount of water and off you go! No fuss, no muss.
Mine isn't a Tayama one, but similar idea. Simply load it up with the entire bag of rice, then as you use it, just press the appropriate dispensing button, pull out the drawer, dump it into the rice cooker, add the right amount of water and off you go! No fuss, no muss.
Botan / Calrose Brown Rice.
Awesome Rice. Very cheap. I buy 5 pounds at a local Chinese Farmers Market.
5 pounds for $4.50.
Cooks very easy. I use several rice cookers when I cook it. Always on the Brown Rice Setting.
Great quality. If you are one to cook rice and store it in the Fridge for a little while to eat with soups and such, it is awesome.
Brent
Awesome Rice. Very cheap. I buy 5 pounds at a local Chinese Farmers Market.
5 pounds for $4.50.
Cooks very easy. I use several rice cookers when I cook it. Always on the Brown Rice Setting.
Great quality. If you are one to cook rice and store it in the Fridge for a little while to eat with soups and such, it is awesome.
Brent
