Which type of rice do you use?

[Morning Glory]

There are so many types of rice. Do you have a favourite?

 

[Morning Glory]

Here is a list: Different Types of Rice and Their Role in Kitchens - Goodman Fielder Food Service

There are other lists available...

 

[TastyReuben]

We eat very little rice here, it’s usually just some generic white rice, and a standard 2-lb bag will last years in our house.

 

[Barriehie]

My wife was Korean and before meeting her any old white rice would do. She's passed but the rice continues.

I've got:

• Long grain white from TX
• Short grain, sushi from Japan
• Basmati from India
• Jasmine from ??? (Tossed the bag.)
• Black from Vietnam
• Red from Sri Lanka
• Brown from Korea
• Gaba brown from Korea
• Arborio from Italy

and a Zojirushi mini induction cooker.

 

[Morning Glory]

My wife was Korean and before meeting her any old white rice would do. She's passed but the rice continues.

I've got:

• Long grain white from TX
• Short grain, sushi from Japan
• Basmati from India
• Jasmine from ??? (Tossed the bag.)
• Black from Vietnam
• Red from India
• Brown from Korea
• Gaba brown from Korea
• Arborio from Italy

and a Zojirushi mini induction cooker.

I'm impressed! Is that red rice from India called Matta?

I only found out about matta today, which is odd because I know a lot about Indian cuisine. I'd be interested to know if karadekoolaid knows about this rice.

 

[Barriehie]

I'm impressed! Is that red rice from India called Matta?

I only found out about matta today, which is odd because I know a lot about Indian cuisine. I'd be interested to know if karadekoolaid knows about this rice.

No, I got it at the Rani Brand store in Las Vegas and when I looked at the container it's from Sri Lanka.

 

[badjak]

Jasmine rice from Zambia, otherwise imported basmati rice.
Occassionally Ketan rice (sticky rice)
Brown rice if I feel I don't get enough fibre, but I prefer Jasmine.
Cheapest rice available for my dogs
Rice flour for dumplings, pizza peel etc

Stove top cooking, immersion method.
I always use the same pan
I never use salt in my rice as there will be plenty spice & salt in the dishes that go with it
Left over rice becomes fried rice or gets heated up in my rice steamer (very old battered one, from my parents)

 

[Z-Cook]

Depends what I'm making.
Favourite everyday white rice probably Basmati for its fragrance and also wild rice but also:
Arborio
Calrose
Brown rice, various types as everyday

 

[karadekoolaid]

Long grain rice for every day Venezuelan food.
Basmati rice for Indian food.
Carnaroli or Arborio for risottos
And I've got loads of something called Calasparra rice from Spain, which I've got no idea what to do with!

 

[Barriehie]

...
And I've got loads of something called Calasparra rice from Spain, which I've got no idea what to do with!

That's a short grain high starch rice that's native to that region of Spain. Try it in a paella, it'll be good in there.

 

[Z-Cook]

Calasparra rice from Spain, which I've got no idea what to do with!

It's paella rice from Murcia

 

[Morning Glory]

No, I got it at the Rani Brand store in Las Vegas and when I looked at the container it's from Sri Lanka.

I think it is probably matta then:

"It is a staple in Kerala, coastal Karnataka, and Sri Lanka, often used for daily consumption"

Could you post a photo of some raw grains?

 

[Barriehie]

I think it is probably matta then:

"It is a staple in Kerala, coastal Karnataka, and Sri Lanka, often used for daily consumption"

Could you post a photo of some raw grains?

Didn't know all that! Don't know anything about matta either! I don't think mine has been par boiled.

I found it here.