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?
- Thread starter mrb627
- Start date
maytagbear
Well-known member
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
sudsmaster
Well-known member
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.
http://www.doguets.com/
http://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.
maytagbear
Well-known member
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!
sudsmaster
Well-known member
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.
http://images.chinaminimarket.com/images/products/1315486494-30538400.jpg
http://images.chinaminimarket.com/images/products/1315486494-30538400.jpg
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.
http://www.simply-natural.biz/Tayama-Rice-Dispenser.php
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.
http://www.simply-natural.biz/Tayama-Rice-Dispenser.php
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
... and to cook it...
To cook the rice, I don't mess around either... I use a Zojirushi NS-LAC05 Rice Cooker. I just throw the rice in, put in the right amount of water, but it doesn't have to be precise, plug it in, select the kind of rice, (Usually White) and then hit start. It does the rest.
These particular cookers are considerably more advanced than the ones you buy at your local Wal-Mart. They're Microprocessor controlled and use Fuzzy Logic to determine the best way to cook the rice, it's pretty neat.
Just so you can tell it's made for housewives, it plays "Mary had a little lamb" when you start it and when it's finished it plays "Auld Lang Syne". (I have no idea why, but it makes for a good conversation piece.)
http://www.zojirushi.com/products/nslac
To cook the rice, I don't mess around either... I use a Zojirushi NS-LAC05 Rice Cooker. I just throw the rice in, put in the right amount of water, but it doesn't have to be precise, plug it in, select the kind of rice, (Usually White) and then hit start. It does the rest.
These particular cookers are considerably more advanced than the ones you buy at your local Wal-Mart. They're Microprocessor controlled and use Fuzzy Logic to determine the best way to cook the rice, it's pretty neat.
Just so you can tell it's made for housewives, it plays "Mary had a little lamb" when you start it and when it's finished it plays "Auld Lang Syne". (I have no idea why, but it makes for a good conversation piece.)
http://www.zojirushi.com/products/nslac
whirlcool
Well-known member
We occasionally buy brown rice too. It makes for a nice change every once in awhile.
Rice in the freezer. About a year ago we had a problem with weevils in the pantry.
Looks like they came home with us from the grocery store in a cylinder or bread crumbs. After we threw away everything and disinfected the pantry and sprayed it with insecticide a few months later they were back. This time in a bag of flour we had bought.
I asked an exterminator about this. He said to put all flours, grains & cereals in the freezer for a week, then move it to the pantry. Since then we have purchased those rectangular vacuum storage containers (the ones with the single button on top) to store anything that could possibly have weevils before it goes in the freezer. A nice benefit is that if an item is "populated" by these critters you can see them when you put the goods in the storage containers.
For some reason it seems like the stuff we get at WalMart is most likely to have weevils in the first place. But the problem has never come back again.
Rice in the freezer. About a year ago we had a problem with weevils in the pantry.
Looks like they came home with us from the grocery store in a cylinder or bread crumbs. After we threw away everything and disinfected the pantry and sprayed it with insecticide a few months later they were back. This time in a bag of flour we had bought.
I asked an exterminator about this. He said to put all flours, grains & cereals in the freezer for a week, then move it to the pantry. Since then we have purchased those rectangular vacuum storage containers (the ones with the single button on top) to store anything that could possibly have weevils before it goes in the freezer. A nice benefit is that if an item is "populated" by these critters you can see them when you put the goods in the storage containers.
For some reason it seems like the stuff we get at WalMart is most likely to have weevils in the first place. But the problem has never come back again.
dirtybuck
Well-known member
Unless it's in a microwave dinner, I eat white rice. However, when I'm making something, I always use brown rice (for now, Great Value or Mahatma).
I've also tried the Lunberg Long rice. I really like the flavor and crunchiness. It's a "change of pace" rice to me.
I've also tried the Lunberg Long rice. I really like the flavor and crunchiness. It's a "change of pace" rice to me.
I'll have to check out the Lundberg, it's supposedly available at my local HEB. But I'll also have to see how much more expensive it is given it's organic.
sudsmaster
Well-known member
Well I cooked up the converted rice with more water this time and it came out ok. But I still prefer regular rice to it. The excess will go to feed the koi and goldfish (they need lower protein feed when it gets colder... and they seem to love rice).
Also a flour beetle problem here. Little things about the size of a pin head. I think they came in some flour and because I had left several bags of flour opened they went to town. I'll have to try the freezing trick once the chest freezer gets emptied enough, lol.
Also a flour beetle problem here. Little things about the size of a pin head. I think they came in some flour and because I had left several bags of flour opened they went to town. I'll have to try the freezing trick once the chest freezer gets emptied enough, lol.
franksdad
Well-known member
We're a house divided.
I love Uncle Ben's rice. My wife likes sticky rice and perfers Mahatma rice. So when I cook it's UB, when she cooks its Mahatma.
I love Uncle Ben's rice. My wife likes sticky rice and perfers Mahatma rice. So when I cook it's UB, when she cooks its Mahatma.
mrb627
Well-known member
Rice BRand
I can't for the life of me remember the brand name of rice I have been using. But the cooking instructions are more like pasta. Boil for 12 to 15 minutes and then strain it. Rinse briefly with water and serve.
It is foolproof as you don't cook the water out of it.
Unless it is flavored rice, I wont touch Uncle Ben's.
Malcolm
I can't for the life of me remember the brand name of rice I have been using. But the cooking instructions are more like pasta. Boil for 12 to 15 minutes and then strain it. Rinse briefly with water and serve.
It is foolproof as you don't cook the water out of it.
Unless it is flavored rice, I wont touch Uncle Ben's.
Malcolm
washerboy
Well-known member
Riceland Rice. It's the best and of course grown in Arkansas. My stepmother still farms rice and beans. Untill I told her to stop she used to bring 50 pound bags of rice to the house...talk about too much of a good thing.
mrb627
Well-known member
Mahatma Basmati
Is the rice I am currently hooked on.
Malcolm
Is the rice I am currently hooked on.
Malcolm
I like Golden Phoenix for Thai jasmine rice. For sticky glutinuous rice I like Koda brand. For most meals I use my Zojirushi fuzzy logic rice cooker but it takes almost an hour to cook one measuring cup of raw jasmine rice. The rice is rinsed and soaked before cooking which I usually prepare in the morning and the timer on the rice cooker is set for the rice to be done in time for dinner.
.
.
Several.
I buy:
Riceland white rice -- a good white rice.
Tilda Basmati -- it's really good Basmati rice
Calrose -- good sticky rice
Unfortunately I can't remember what brown rice brand I use but I *think* it is Riceland.
Having a GF spouse we have quite a bit of rice around.
I buy:
Riceland white rice -- a good white rice.
Tilda Basmati -- it's really good Basmati rice
Calrose -- good sticky rice
Unfortunately I can't remember what brown rice brand I use but I *think* it is Riceland.
Having a GF spouse we have quite a bit of rice around.
Similar threads
