Recipes

[novamc1]

I can't always keep facts about rice straight, so maybe someone else will likewise learn something from this little bit of info.  Cook's Country was discussing arroz con pollo.

After experimenting with long, medium and short-grain rices in our Arroz Con Pollo, we decided to call for the medium type, which produced a distinct texture that we preferred.

Medium-grain rices (such as Bomba) produced a creamy, cohesive result because their exterior starches thickened the dish, while the grains remained firm and distinct.

Long-grain varieties like basmati or jasmine will do, but the dish will be less creamy.

Finally, short-grain varieties, like Arborio or sushi rice, produced a creamy texture because short-grain rice starts to release its starch (and more of it) at a lower temperature than long-grain rice does.

[Kachina624]

Thanks for posting.  When standing in the grocery store aisle, I can never remember which to get.  I'm still not sure which to get for general purpose.  I'm not finicky enough to keep 3 types on hand.

[ValuSkr]

Thank you for this.  I just make Uncle Ben's - isn't that lazy.

[Sooner]

General purpose is long grain white rice.  That is what we think of as "rice" in this country.  It should have more separate grains and not be as sticky or gummy as other rices.  Basmati is also a rice that gives you nice separate grains when cooked.  Jasmine rice has a lovely smell to it.

Sweet or sticky rice is very short grains and starchy and cooks together when cooked--like a lot of Japanese rices.

If I like the long grain rices best for 90 percent of what I cook.  The Texmati rice is very good--it comes in the plastic container with the lid, and their rice mixes are very good too.

How to cook rice in a pot:  Wash the rice three times and put it in your pot.  Add water that is as deep above the rice as the first knuckle of your index finger.  Bring to a boil and boil until the water goes down in the rice leaving behind little holes in the rice.  When you can see the water level has dropped and the water just spits out of the holes, turn off the heat, cover and let rest 15 minutes.  Then fluff with a fork and serve.  

This is supposed to be good for any amount of rice.  I now have 2 rice cookers--1.5 and 5 cup sizes.  We eat a LOT of rice.  Brown rice?  So good for you.  And I like it baked in the over (you put it in a 9 x 13 pan and pour boiling water over it and bake--don't remember the particulars but I'm sure it is online.  It is not as sticky made this way1

[Mothertrucker]

Though i know long grain white rice is the "go to" for most, i discovered many years ago that i personally prefer a medium grain..i DO like it  little "stickier" for most things..

I use a Calrose type medium grain for most everything except soups, casseroles, risottos....

That said, i DO eat  LOT of rice..right now I have lock n locks with arborio, jasmine, basmati, brown, long grain, medium grain AND arborio..

Wow..i need to cut back!

[novamc1]

@ValuSkr

LOL!  Then I'm just as lazy as you are.  Been using Uncle Ben's long grain or long grain & wild for years, although I occasionally dabble in the Arborio rice field.

[momtochloe]

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@Mothertrucker wrote:

Though i know long grain white rice is the "go to" for most, i discovered many years ago that i personally prefer a medium grain..i DO like it  little "stickier" for most things..

I use a Calrose type medium grain for most everything except soups, casseroles, risottos....

That said, i DO eat  LOT of rice..right now I have lock n locks with arborio, jasmine, basmati, brown, long grain, medium grain AND arborio..

Wow..i need to cut back!

---

Or @Mothertrucker you can invite a friend over . . . I'll BYOWPC (Bring My Own WP Cooker) . . .

[alliswell]

It's amazing to me that there are so many varieties, all producing a different result.  I'm not sure which one it was, but there's a certain type of rice that has a really nutty -- almost like a pecan -- flavor.  I like Calrose but I'm going to start experimenting with others . . . thanks for the info