Which type of rice do you use?

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.
 
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Barriehie said:
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.
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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.
 
Morning Glory said:
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.
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No, I got it at the Rani Brand store in Las Vegas and when I looked at the container it's from Sri Lanka.
 
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)
 
Barriehie said:
No, I got it at the Rani Brand store in Las Vegas and when I looked at the container it's from Sri Lanka.
Click to expand...

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?
 
Morning Glory said:
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?
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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.

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1000068025.jpg
 
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We eat very little rice, though it's cheap enough that I probably have two or three hundred pounds of mostly long grained mylar bagged rice in reserve as an insurance policy for a SHTF scenario, along with bunch of other food and contingency items.
 
Gone Hiking said:
We eat very little rice, though it's cheap enough that I probably have two or three hundred pounds of mostly long grained mylar bagged rice in reserve as an insurance policy for a SHTF scenario, along with bunch of other food and contingency items.
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That's a lot of rice. In the Vietnam conflict a lot of the NVA were allotted 2 handfuls of cooked rice a day...
 
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