What Kind Of Rice Do You Like

What kind of rice do you like and why?

  • White, short grain (sushi/sweet)

    Votes: 4 36.4%

  • White, medium grain

    Votes: 3 27.3%

  • White, long grain

    Votes: 5 45.5%

  • Jasmine

    Votes: 9 81.8%

  • Basmati

    Votes: 8 72.7%

  • Brown, short grain

    Votes: 1 9.1%

  • Brown, long grain

    Votes: 5 45.5%

  • Brown, GABA

    Votes: 1 9.1%

  • Par boiled (any)

    Votes: 2 18.2%

  • Black/Red/Purple

    Votes: 4 36.4%
  • Total voters
    11
Our go-to rice is white, long grain.
Indian food here is always served with basmati. No other options.
We make risotto with arborio, but I prefer carnaroli. I love sushi, so what ever rice they use for that, I'll have it.
Black (forbidden) rice is divine - if and when I can get hold of it, and there's also a French, red rice. Can't remember the name.
A friend just gifted us 3 kgs of Calasparra rice, DOC from Murcia, in southern Spain. Methinks a paella is on the books some time soon.
 
Lundberg Family Farms brand used to have a wonderful mixed color rice blend (4 or 5 different rices). It was divine in a pilaf with broth (to compliment the protein), herbs, butter, and onion. And smelled so good while cooking. But I can't find it in my stores anymore. I'll have to look online and see if I can find it.

This close to the blend I used to get. I think it also had several more varieties.

Organic Wild Blend® Rice
 
Last edited:
msmofet said:
Lundberg Family Farms brand used to have a wonderful mixed color rice blend (4 or 5 different rices). It was divine in a pilaf with broth (to compliment the protein), herbs, butter, and onion. And so good while cooking. But I can't find it in my stores anymore. I'll have to look online and see if I can find it.

This close to the blend I used to get. I think it also had several more varieties.

Organic Wild Blend® Rice
Click to expand...
I used to get that brand name of wild rice blend at Walmart but eventually it just became too pricy. I prefer now to buy bulk of the different ones and mix into a #10 can as I need.
 
Majority of the time I'm using white Thai Jasmine as our staple here. When I'm making Indian I'm using Basmati (Indian origin), then we have a bunch of other kinds around too - short grains such as Taiwanese Pearl, both Japanese and Californian sushi rices, then from time to time I will have short grains such as Bomba or Calaspara (or Arborio if I can't find those) for paella. I've also got a bag of medium grain brown that I use when I want rice to accompany a French dish (such as a Chicken Fricasee).
 
Almost always Jasmine as it goes best with SE Asian food in my opinion
I even like my Indian food with it.
I will also use basmati, esp if I can't find Jasmine

Cheapest form of rice for my boys, but I didn't enter that.


I got some sticky rice (ketan) in stock but still need to use it.

I don't like risotto and I don't make sushi at home :)
 
badjak said:
Almost always Jasmine as it goes best with SE Asian food in my opinion
I even like my Indian food with it.
I will also use basmati, esp if I can't find Jasmine

Cheapest form of rice for my boys, but I didn't enter that.


I got some sticky rice (ketan) in stock but still need to use it.

I don't like risotto and I don't make sushi at home :)
Click to expand...

While I do have sushi rice at home, I don't make sushi either (nigiri, gunkan, maki etc.) as it's just way too much trouble and it's one of those things where a large part of the appeal is the variety you can get in a restaurant, plus getting good fish etc...

BUT I do make 'sushi rice' which is cooked short grain on which I then use a sushi seasoning such as this one. The bottle directions are 100ml/kg of cooked rice.

1754644511004.png


It yields some nice tasty rice which can be a more interesting such as here with some miso grilled salmon. In this case it also contains some fried garlic bits.

IMG_5359.jpg
 
vernplum said:
While I do have sushi rice at home, I don't make sushi either (nigiri, gunkan, maki etc.) as it's just way too much trouble and it's one of those things where a large part of the appeal is the variety you can get in a restaurant, plus getting good fish etc...

BUT I do make 'sushi rice' which is cooked short grain on which I then use a sushi seasoning such as this one. The bottle directions are 100ml/kg of cooked rice.

View attachment 132108

It yields some nice tasty rice which can be a more interesting such as here with some miso grilled salmon. In this case it also contains some fried garlic bits.

View attachment 132109
Click to expand...
When I make sushi rice I pull the pot from the cooker, Zojirushi brand, and use a mix of mirin, water, and sugar to drizzle over and mix with the rice.
 
Barriehie said:
When I make sushi rice I pull the pot from the cooker, Zojirushi brand, and use a mix of mirin, water, and sugar to drizzle over and mix with the rice.
Click to expand...
That's the way we've made sushi rice since we saw Chef Ming Tsai make it years and years ago. We have his book Blue Ginger and use that recipe, plus a couple of his dipping sauces and fillings for dumplings.
 
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medtran49 said:
That's the way we've made sushi rice since we saw Chef Ming Tsai make it years and years ago. We have his book Blue Ginger and use that recipe, plus a couple of his dipping sauces and fillings for dumplings.
Click to expand...
I don't remember when, or where, I got that recipe. Decades ago!
 
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