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We have an up-market grocery store in Britain called Waitrose, and they sell really good aged Basmati, but the other day I tried their Thai Hom Mali, and found it characterless, so I just threw it in with my other Thai rice (Prolly Jasmine: I have no recollection where I got that - I bought 10Kg about 10 years ago, lol, round about the time I also bought 10 or 20Kg of Basmati).
I like sticky rice, but you can't eat that all the time (or can you? at the rate I eat it, it's probably not unhealthy), but, apart from that, I don't know anything about far eastern rice, and Waitrose doesn't have any other offerings.
Any suggestions?
Ugh, Chat Geppetto says: -
"Hom mali refers to the name of a specific variety of long-grain rice, also known as Thai Jasmine rice. It's a premium rice known for its distinct floral aroma, slightly sticky texture, and versatility in cooking, making it a popular choice for Thai and Asian dishes. "Hom" refers to the gentle floral aroma, while "Mali" refers to the jasmine-white appearance of the rice grains."
Chat Geppetto sure didn't buy his at Waitrose!
Andrew
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I used to love just plain ol' white rice, or plain ol' brown rice. I tried some kind of long (compared to the plain ol' white and brown rice) skinny white rice once, came with a prepared meal, I was not a fan. I can't eat rice anymore, although I do have a little now and then, but not often.
Maybe someone else here knows about far eastern rice.
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We have a rice cooker for sticky rice.. the calrose type? cant remember..but in a guess 2lb bag
We use it alot but for most weeks a few times a week for one meal ill have these
https://www.seedsofchange.com/.....o-and-lime
or their quinoa or basami.
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I haven’t made rice for a while now, but when I did, I would get Nishiki or Botan (Calrose) – the sticky kind, making it in my Zojirushi rice cooker.
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I don't have a rice cooker. I have an imitation Le Creuset pot that I got from Lidl. I put 1/2 cup rice to 1 cup water and cook it on a low gas over a solid iron heat diffuser. I use greaseproof paper to improve the seal between the lid and the pot. I put salt in basmati, but none in asian rice. I can't remember how sticky rice turns out - I haven't cooked it for a few years - before I bought the pot in fact, but I think I've got some, if I can find the storage jar it's in, so I'll try it next week. My Chinese take-away does good fish in chilli sauce, and I do my own rice to go with it.
Andrew
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I probably have rice in about half of the meals I cook, and I live in the only part of the US that grows East Asian rice varieties. More than 90% of the short-grain rice grown in the US is grown in the six counties immediately north of me, so I buy mostly locally-grown rice.
I tend to mostly think of rice in terms of grain length. Short-grain rice varieties tend to be slightly sticky, not quite as sticky as glutinous rice. Long-grain rice varieties cook into more distinct grains, and are often more aromatic. At any given time I normally have three types of rice in my pantry: one short-grain rice, one long-grain rice, and glutinous (sticky) rice which is its own thing. For short-grain rice, I've usually used Nishiki or Calrose, though what I currently have is actually Arborio which isn't an Asian variety at all. (Nishiki and Calrose are both American-grown hybrids of Japanese Koshihikari, the variety most commonly used for sushi.) My long-grain rice is normally either Thai jasmine or basmati.
My parents usually use Nishiki, and often also have basmati in their pantry. They grew up eating mainly Penglai rice, another short-grain variety, but that's not commonly available outside Taiwan.
If I'm making steamed-rice to go with a stir-fried dish, I tend to prefer short-grain rice, though I find jasmine rice is also sticky enough for that purpose. Short-grain rice is absolutely necessary for sushi or risotto. I use long-grain rice for pilafs and with curries, and I tend to think long-grain rice is better for fried rice.
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AndrewH said
I use long-grain rice for pilafs
Here's something that might amuse you - Atzem pilaf was my favourite school dinner by a country mile. I made it a dozen times 15 years ago, but then my first heart-attack threw my lifestyle out for a long time. I must do it again some time.
As to all the technical varieties, I wouldn't know where to get them in London unless it's an extremely expensive specialist shop. I'll try a Chinese supermarket next time I'm having dim sum in Soho and see what they've got.
Actually I've just realised it may all be my fault. My sense of smell still hasn't come back, so it's possible I had COVID in April (I was out of it for 3 weeks). Last night's Basmati seemed flavourless to me, so that might account for the Jasmine's being flavourless.
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I frequently eat poke-style food -- sticky rice with chunks of tuna and salmon plus various vegetables thrown into the bowl.
Poke, if you’re not familiar with it, is a traditional Hawaiian dish that I think of as informal sushi. It can be prepared in a variety of ways and I use whatever vegetables I happen to have around. Season with soy sauce, sesame seeds, maybe some wasabi.
I use Nishiki rice. It’s available at my local grocery store (Publix) and is easy to prepare without a rice cooker: 1.5 cups of rice and 2 cups of water, simmer for ~20 minutes, let stand for 10 minutes, fluff and eat. Good flavor and texture. Great stuff.
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Poke sounds good. I've seen poi made, but it doesn't look good. lol!
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i usually throw a can of king oscar salmon and some spinach leaves in and mix up. didnt know it had a name!
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This thread is detrimental to my dieting!!!
I love rice, but trying to restrict it with other starches, (I say as I'm eating some Chicken Gumbo with long grain white rice in it! 😕).
I also used to think in terms of grain size and tried to use the type recommended for what I was cooking - had even made black 'forbidden' rice.
It wasn't until my daughter got very interested in sushi that I learned so much more from her research - about different types needing different ratios of water, different cooking times & some benefiting from presoaking before cooking.
BUT... life would be terrible without a box mix of Zatarain's Dirty Rice!
Even though 'Wild Rice' isn't a real type of rice - the grain grows naturally in my State & I like it added to other rice. I've heard of 'Bamboo Rice', also not a real 'rice', but grain from bamboo flowers - would LOVE to try it!
I would love to try the 'Camargue', a red rice grown in France.
...just great, now I'm thinking about how long it's been since the last time I had rice pudding made with dried cherries. 😩 Nothing like a daily dose of torture.
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Ah, rice! I lived in various Latin American countries so rice became a regular part of my routine. I know that there are some folks that don’t like rice, but I cannot imagine...
There are so many varieties of rice! The Puerto Rican/Cuban yellow rice is great stuff, especially when they put gandules (pigeon peas) in. Dump some black beans on top and life is good.
But the pre-cooked (?) Uncle Ben’s rice seems dull and tasteless to me. And I’ve never been able to make black rice work very well. I still have a sack of it but it seems to take forever to cook and comes out mushy. Of course it could be Operator Error...
Camargue red rice is new to me, maybe I’ll try to find some. Also bamboo rice. And then there’s ride pudding -- what a fine way to end a meal!
Now look what yall have done -- you made me hungry and it’s not even breakfast time!
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I'm Filipino, so rice is a staple in my diet LOL. Here in Atlanta, I buy Thai Jasmine rice (Three Ladies Brand) at the Asian market. It's the closest I could find to what I would get back home. I cook it with a regular rice cooker though I know how to cook it in a regular pot as well.
I don't like my rice dry. So when I cook the rice, I add 1 more cup of water than what is prescribed. It makes it a little sticky and more fluffy and soft.
Filipino dishes tend to be salty and have a lot of sauce/soup, so it balances out the bland taste of plain, white rice.
I'm an adult violin learner just coming out of a 4-year hiatus!
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ELCBK said
I'm thinking about how long it's been since the last time I had rice pudding made with dried cherries. 😩 Nothing like a daily dose of torture.
Everyone's rice pudding is different. I don't like the ones that are full of butter and cream and fruit. My mother's was always just milk and rice and sugar and vanilla with nutmeg on top. That's the French way, I discovered only last year (Riz au lait - Raymond Blanc). I never liked Ambrosia, but in Germany they like cold Ambrosia with cinnamon sugar. I got used to that when I lived there, but I prefer riz au lait.
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@Gordon Shumway and @ELCBK
Everyone's rice pudding is different. I don't like the ones that are full of butter and cream and fruit. My mother's was always just milk and rice and sugar and vanilla with nutmeg on top. That's the French way, I discovered only last year (Riz au lait - Raymond Blanc). I never liked Ambrosia, but in Germany they like cold Ambrosia with cinnamon sugar. I got used to that when I lived there, but I prefer riz au lait.
This is the only way I have ever had it. It definitely wants that nutmeg! Yum! It has been too long.
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🤔... much talk recently in the news about the heavy metals in rice, but think it's been a problem for years.
California-grown white rice was named some of the best.
I may consider changing the cooking method because of this study. I haven't tried yet, but cooking like pasta is supposed to help - cooking it in more water & draining the excess water/broth off.
What about all the rice 'starch'/powdered-form used in many other food products? 😦
IMHO, the most important ingredient for rice puddings, egg custards/flan, cheesecake, and bread pudding - a good VANILLA (like some Mexican, but love Tahitian)! I do LOVE nutmeg! Must have Nutmeg (or Mace) with custard (and Eggnog), but quite happy with cinnamon in rice & bread puddings... really love milk infused with good cinnamon sticks for flan.
Okay, today was pretty hot (for our early June) and now y'all have me thinking of spices in other custardy desserts! It's that time of year (for folks not on a diet) to have Ginger Ice Cream, or a Boston Cooler!!!
I think fresh Ginger, or candied ginger, would be FABULOUS in Rice Pudding, too!
...more tortuous temptations. 😠
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🤔... much talk recently in the news about the heavy metals in rice, but think it's been a problem for years.
California-grown white rice was named some of the best.
I may consider changing the cooking method because of this study. I haven't tried yet, but cooking like pasta is supposed to help - cooking it in more water & draining the excess water/broth off.
What about all the rice 'starch'/powdered-form used in many other food products? 😦
I haven't heard that talk, but I would not pay attention. Think of the millions, billions of people eating it, all over, not just here. Think of all the people who would be sick with something linked to it. Not happening.
It is the same with all this other stuff people say is bad about things just about everyone in the world eats or uses, and most, do so regularly. Wow, this has been eaten or used for decades upon decades. if all this stuff was true, there sure would have been a lot more reports of people affected. I don't buy into this stuff when the item or food has been used my whole lifetime. But, that is me.
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The only rice warning I've ever seen is for Vietnamese rice which is still polluted from the war.
Andrew
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We're all going to die of something - might as well enjoy some rice pudding while we can 😮
https://pmc.ncbi.nlm.nih.gov/a.....C10559720/
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