Which type of rice do you use?

[Gone Hiking]

That's a lot of rice. In the Vietnam conflict a lot of the NVA were allotted 2 handfuls of cooked rice a day...

Precisely. From both a principled and practical standpoint, I do not ever want to rely on the government doling me "their" allotment of anything (stolen from productive taxpayers), so I alone prepare for my own future and hedge contingencies with personal reserves of food and many other things.

 

[Barriehie]

Precisely. From both a principled and practical standpoint, I do not ever want to rely on the government doling me "their" allotment of anything (stolen from productive taxpayers), so I alone prepare for my own future and hedge contingencies with personal reserves of food and many other things.

Ditto.

 

[Barriehie]

I need to eat more of my black rice...

black rice

 

[badjak]

I need to eat more of my black rice...

black rice

That reminds me, I got a bag as well.

 

[Morning Glory]

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.

View attachment 142271View attachment 142272

That looks like matta rice. I'm pretty certain it must be if it comes from Sri Lanka. Apparently, the parboiling occurs before its milled so it doesn't mean the grains are soft.

 

[Barriehie]

That looks like matta rice. I'm pretty certain it must be if it comes from Sri Lanka. Apparently, the parboiling occurs before its milled so it doesn't mean the grains are soft.

I found matta rice at Rani Brand and it's around $3/lb. and the smaller bags are sold out so the only one available is a 10 lb. bag.

 

[SatNavSaysStraightOn]

Brown basmati is very definitely a favourite here

 

[GadgetGuy]

As of late, I've been cooking Basmati rice to eat. I love the aroma & taste of it!!! It is mainly eaten with Indian dishes. They like to eat it with most meat dishes & vegetables.

 

[detroitdad]

Jasmine, long gain, wild rice are probably our favorites!

 

[GadgetGuy]

Jasmine, long gain, wild rice are probably our favorites!

i like that also. I use it for Chinese cooking. It is supposed to be cooked the day before you use it.

 

[Barriehie]

I've just changed up my weekly rice cook per a mention by SatNavSaysStraightOn about soaking nuts and seeds to soften for easier to eat. It's the usual, by volume:

• 1 black
• 1 red
• 2 brown
• 1 white
• and an addition of 1/4 sunflower seeds

(I always add a dash of turmeric and it stuck to the sunflower seeds.)

Looks good!