bought some mahatma long grain rice that stone pebbles in it about 3mm. just the right size to break a tooth. found them when i was washing the starch off.
mahatma rice
- Thread starter WTM
- Start date
DaveB
Well-Known Member
Yep, have to rinse it pretty thoroughly.
Need to find out some Arkansas-grown brands.
Need to find out some Arkansas-grown brands.
For cheaper rice i get either Botan or Kokuho Rose (Pink label). Both are very good Calrose types but closer to a short grain. Long grain i get any of the good Jasmines imported from Thailand. Riceland has a good long grain thats cheap too.
I prefer short grain myself. Imported Koshihikari if possible but its very expensive. There are a couple domestics that are quite good and way less expensive.
I prefer short grain myself. Imported Koshihikari if possible but its very expensive. There are a couple domestics that are quite good and way less expensive.
GMB54":w6wh6mjr said:
yeah i usually use riceland for long grain in chinese style fried rice. i do like jasmine in my thai dishes but it kind of clashes in chinese fried rice. in podunk town its hard to find ingredients in stores. i cant even find rice noodles for mei fun.
it was surprising finding rocks in a bag of rice.
Walmart stocks Botan but for fried rice long grain is less sticky. Chinese style anyway. Japanese is different and short grain is commonly used. Pretty sure Riceland sources most or all its long grain in the USA. Sorta funny though that Thai imported Jasmine usually has lower arsenic levels than USA grown rice. Same for basmatti vs imports.
What i do for fried rice is let leftover rice steam off after cooking. Winter is best outside when the humidity is low. Use that for fried rice after at least a day in the fridge after its cooled outside. Jasmine works well for it IF you like Thai style fried rice. It pairs well with the curry but not as much with soy and oyster sauce.
What i do for fried rice is let leftover rice steam off after cooking. Winter is best outside when the humidity is low. Use that for fried rice after at least a day in the fridge after its cooled outside. Jasmine works well for it IF you like Thai style fried rice. It pairs well with the curry but not as much with soy and oyster sauce.
DaveB
Well-Known Member
Yep, we eat a lot of the Thai Jasmine rice. Wife says it is perfect for beans & rice dishes.
I keep thinking I saw Jasmine rice signs alongside I-55 in Arkansas. Mebbe it was something else, I cannot find any but Thai.
Wife gets rice cooker ready. Then hot stainless pan with a touch of oil, some spices, onion ground to a pulp, and the rice she stirs and flips and mixes really well and at some point ( I cannot tell and have tried) she dumps rice and onions and oil in the cooker and walks away.
When I try to cook like Wife my Son told me to ditch the rice it was so bad.
I keep thinking I saw Jasmine rice signs alongside I-55 in Arkansas. Mebbe it was something else, I cannot find any but Thai.
Wife gets rice cooker ready. Then hot stainless pan with a touch of oil, some spices, onion ground to a pulp, and the rice she stirs and flips and mixes really well and at some point ( I cannot tell and have tried) she dumps rice and onions and oil in the cooker and walks away.
When I try to cook like Wife my Son told me to ditch the rice it was so bad.
yes i make thai fried rice as well but usually in the summer when i have fresh from the garden cukes and tomatoes but i also use a white thai soy sauce for that along with fish sauce. it goes well with jasmine rice.
lol, i do the same for my rice. i have a screened in back deck area, comes in handy for cooling rice in winter and string drying peppers. for fried rice i only cook it for 15 minutes and with a 1/4 cup less water instead of the 2:1 ratio. i never full boil rice, only simmer at almost a boil. you can do it same day after the rice cools spread it out on a baking pan, loosely cover with plastic wrap and pop in the freezer for an hour.
to get the rice starch flour off i usually just rinse but if you want a nuttier flavor gently toast it in a pan in a tiny bit of oil to remove the starch flour. when i have to have ground toasted rice for some recipes then i usually just do it all at once.
have no use for a rice cooker and dont have room in my cabinets for one.
lol, i do the same for my rice. i have a screened in back deck area, comes in handy for cooling rice in winter and string drying peppers. for fried rice i only cook it for 15 minutes and with a 1/4 cup less water instead of the 2:1 ratio. i never full boil rice, only simmer at almost a boil. you can do it same day after the rice cools spread it out on a baking pan, loosely cover with plastic wrap and pop in the freezer for an hour.
to get the rice starch flour off i usually just rinse but if you want a nuttier flavor gently toast it in a pan in a tiny bit of oil to remove the starch flour. when i have to have ground toasted rice for some recipes then i usually just do it all at once.
have no use for a rice cooker and dont have room in my cabinets for one.
DaveB
Well-Known Member
Wife left rice on stove....answered front door to talk with neighbor about dog loose in neighborhood...conversation lengthened...smoke alarm went off.
3 days later she was still wiping down walls and washing stuff. Bad smell too.
Got a rice cooker shortly thereafter. Lost a lot of flexibility.
3 days later she was still wiping down walls and washing stuff. Bad smell too.
Got a rice cooker shortly thereafter. Lost a lot of flexibility.
https://www.riceland.com/products/product/jasmine-rice/
Premium long grain aromatic rice grown in the U.S.A. by family farmers
But i always get imported Jasmine from Thailand. Its plenty cheap at our markets. Imported Japanese short grain though is insane for most of them. Top shelf running $100+/4kg bag after shipping.
Lucked out and got some at a far better price at one of our best markets but its still nearly double the price of domestic Koshihikari.
Premium long grain aromatic rice grown in the U.S.A. by family farmers
But i always get imported Jasmine from Thailand. Its plenty cheap at our markets. Imported Japanese short grain though is insane for most of them. Top shelf running $100+/4kg bag after shipping.
Lucked out and got some at a far better price at one of our best markets but its still nearly double the price of domestic Koshihikari.
