Rice
 

...

Calrose for general use.

and one day, i am buying some Carolina Gold rice to see what the fuss is all about.

Texmati!

Uncle Ben's!

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I think you're looking for:
Cheese n Rice

I've never even heard of Carolina Rice....

The Panthers could sure use Jerry tho'...even past his "best used by date".

aRoni

Basmati for eating. Nothing beats the taste of good basmati rice imo.
Arborio for risotto and short grain if I ever make rice pudding.

I was just looking at that...


Is it really better than basmati?

The San Francisco treat. I grew up on that stuff, love it to this day.

We use a lot of Jasmine rice. I’ve also had “popcorn “ rice from the South. Tastes like rice, smells like popcorn.

I've become a big fan of jasmine rice. I was going to try basmati next time I bought rice.

I saw the Sean Brock episodes of "Mind of a Chef". I ordered some Carolina Gold and some of those red peas from Anson Mills and made "Hoppin' John". I think I made the rice a couple of times. Based on the recipe that I saw the cooking process for the rice was multi-part, not just in a pot with some water. It was a pain in the rear. It is NOT an aromatic rice like basmati or jasmine. I wasn't super impressed.

Jasmine and Basmati are both excellent!

For general purpose, jasmine or basmati.

But when I want to really have fun with rice, I tend to buy
- sushi rice
- sweet aka sticky rice
- black aka forbidden rice
- arborio or other short grain

Cook separately and mix with basmati https://wildriceonline.com/product/canadian-lake-wild-rice-certified-organic/

Buddy Rice. Indy 500 winner

Make sure you rinse the Basmati about 3-4 times to wash off some of the starch (cloudy looking water)....Much better than long grain, or white, and most people eat tasteless minute-rice !

Tamaki gold!

Try Nishiki sushi grade rice. It's like the old school Calrose rice that you used to be able to buy in the 1970s. "Calrose" rice pretty much sucks now.

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