We were blessed that Steve was local to us when I was in Pa.

Check out Garcia live 13-its a midwest show with Clarence Clemmons-and they were having their own jazzfest.

SC low country is the source. I will indeed look for it in some of the regional based stores....it's probably there....well...in normal times...mebbe not now.

I was gonna order some that Webby suggested online...but I'll be damned if I'm paying $15 to ship 6 boxes of rice tho' :(.

Just because I won't ;).


Thanks Greg :)!

you can get an 'alternative' Carolina rice on Amazon

or... save up for a big order of grits/rice/etc. - store in the fridge

I was going to order half doz. boxes from the conradrice site....shipping almost as much as the rice...nope! Looks like Publix may carry it, and I have no doubt I can find the Carolina stuff in the stores....but it looks like a PITA to prepare properly....and ya gotta know what yer doing with it too....another full stop :).

But I've learned some stuff ;)

Thanks!

sure

Thanks Steve...I read up on the history on their web site....interesting stuff. I didn't even know "any" rice was grown in NC...but it would have to be "down east" as we refer to the coastal plain. It sounds like ya need to cook it "right", depending on what you're doing though, as the site suggests to only follow their proven recipes the rice is great in...and not trying it ad hoc. I'll probably pick some up....now that I've heard of it :).

The mill is only 4-5 hours away...pass :D

You guys need to try the premium short grain Koshihikari rice. It blows all other rice out of the water. It has an incredible fluffiness and sheen.

https://sc01.alicdn.com/kf/HTB1MLSPK...pg_640x640.jpg

Roger that. I just saw it at the store. It looked fancy. (The packaging).

https://www.kodafarms.com/

this 3rd gen. rice farmer was on a pbs show today

Amerzon has it -- 41 centavos/oz.

I notice it has "New Crop" on the package... there is something about the age of sushi rice but I ferget what it is.

I bought the Heirloom rice from Sam's a couple weeks ago, but haven't tried it. After I finis my 2 kilo bag of Tamaki, I'll give it a go. I know a bunch of you here like the Botan rice, but to me it is just ok.

Yeah, I find it interesting if for no other reason than the history. I'll try it again just because. I may try some using a more normal cooking method.

The whole southeast has produced rice, Texas, Louisiana, Georgia, etc...

Yep, good stuff.

i believe the difference is that "new crop" has to be used within a certain period of harvest and is not dried as much as regular rice. Most rice is dried which makes it cook and taste different (or so I've read).

My aunt used to insist on getting new crop rice. I never understood why, except it was the freshest.

How do you guys wash your rice? I just wash a couple times to get it clean. Then I just pop it into the rice cooker. My ex from Japan used to wash it, and set it in the fridge overnight.

I bought their rice earlier today because my favorite rice is out. Damn horders !!

My girl likes Thai rice, but I grew up on rice from Japan in the 1970s, so I'm always looking for that same texture/ taste/ etc.


http://forums.pelicanparts.com/uploa...1588486962.jpg

This is what the rice looks like. Slight "buckwheat" flavor to it, (same as all Calrose rice grown in California) which I imagine might appeal to some people. I added a bit of fleur de Sel, and some "rice seasoning". It's ok. Would NOT make traditional nigiri with it, but it's perfectly fine with scrambled eggs for breakfast.

That looks amazing.
There never was much rice in my life. My dad spent 3 years in the
Philippines in WWII and wouldn’t touch it.
When we did have rice mom put cream and sugar on it and served it as desert.

ok, what's your favorite rice ??

I assume a sushi variety? but which brand?

Sushi is a whole separate topic but if you're going to make nigiri or futomaki at home, then obviously you want authentic rice. Japanese insist on purity because otherwise the delicate flavors of sushi are destroyed. Check out the rice on Post number 20.

for authentic Japanese sushi rice add a little bit more vinegar and salt than what they mentioned in the book. For American sushi restaurant rice add a little bit more sugar. And you want to toast the nori on stovetop by brushing it against the burner very lightly. Take a look at the nori sheet. The shiny side is the outside.

in case you were thinking of mixing types:

Arborio rice and sushi rice are similar in shape and size, and both have a relatively high amount of the starch amylopectin, but Arborio rice isn’t a great choice for Asian dishes because of a defect called “chalk.” During maturation, the starch structures at the core of an Arborio grain deform, making for a firm, toothy center when cooked. While this trait is great for risotto—it gives the dish its signature al dente texture—it’s less than ideal for sushi or for a rice to accompany Asian dishes. Conversely, we’ve tried making risotto with sushi rice. Tasters reported that the resulting risotto was creamy, but “it wasn’t risotto” because the grains lacked the quintessential al dente bite of Arborio rice. The bottom line? Arborio rice and sushi rice are not interchangeable in recipes.

https://www.cooksillustrated.com/articles/1791-finding-the-best-sushi-rice

I started a new thread for sushi meshi

You'd get thrown out of a sushi place for saying the rice is not "creamy" enough.