Rice Poll

yeah, it's that 80's/90's consistency isn't it?

it's one of those foods that's like, one people make when they want to do cooking

um, i don't know

sorry

apology accepted

its true, risotto is done by a lot of home chefs, usually bad, it can be hard to get right. i promise you guys it is really good! i was just trolling by saying arborio btw, my favorite kind of rice is basmati

tru confessions

truth or dare: risotto?

I'm sorry too. To all rice pudding and risotto lovers out there. Teach me.

truth: do u like risotto?
dare: dare u to make risotto

voting a short-grain rice over a long-grain rice is the rice equivalent of mass murder

Sushi, man. Plus any and all other japanese rice dishes.

sushi is p 90s too

lol

it's not just japan, it's east asia man, ya'll can't step to this

I'm gonna bibimbap over the head anybody who reps for long grain

why do you people not understand risotto, in the rice thread no less

intentionally using you people as a racially loaded term here btw, why tiptoe around it

nice job starting a race war, aero

so many ricists in this thread, jeez

i just think it would be easier if we resegregated cuisines, then these issues wouldn't arise

i'm pretty certain that rice is my single favorite food of all time. of the polled rices: i make brown rice probably about 1/3 of the time and probably basmati and jasmine about equal, too. i have no point i just never thought about it before. and my consumption of japanese style rice is probably double these three put together. rice is nice. and then there's black and white quinoa(!)

has anybody ever had black rice

http://en.wikipedia.org/wiki/Black_rice

I am curious

I have cooked black rice. It was not so exciting that I ever felt compelled to repeat.

yeah, but how did it taste

I'm gonna bibimbap over the head anybody who reps for long grain

jealous of the Thai jasmine style I see

man, nobody goes into a thai restaurant and thinks to herself "I am going to leave a path of ruin and destruction at the dining table when they bring me the jasmine rice"

Thai sticky rice man

that sticky icky

BTW, while basmati or jasmine are fine plain, short grain with furikake sprinkled over the top beats either.

furikake sounds kinda excessive, i thought it was gonna be more a dukkap kinda thing ie not have ground fish in it

dukka, rather

The black rice tasted like rice. It was short grained and leaned toward the sticky end of the spectrum. It did look pretty cool, but honestly the taste was nothing special imo.

can't see the option for 'pasta'?

Guys cheese and rice dishes exists solely so to remind us we don't have to take the savior's name in vain. "Oh cheese and rice, I just shut my hand in the door." Which is why I am eating a black rice risotto this April to celebrate His birth while I faux-blaspheme in His honor. It will be kind of disgusting but I can be a food ascetic one day of the year.

basmati

also I like risotto

i just was reminded by black rice blasphemy that the one time i ate risotto that i liked was squid ink risotto. it was so so black!

imo risotto is an excuse to stand around sipping white wine for 24 minutes while you stand over a high heat pan stirring rice. Last time I went to visit my parents I cooked it for them and without imbibing wine during and after the whole process the whole thing is really just an endurance exercise.

(my parents have a no alcohol in the house policy except for some handles of Early Times that the developmentally delayed guy they take care of brought home once, which they keep around to barter during the apocalypse!)

I eat just regular old white rice a lot, so that's probably my favorite (butter, salt, chicken stock). Also (well prepared) risotto is delicious, you weirdos.

And I have a brown rice cooking pro tip! It is from the Joy of Cooking! And it is this: bake it! Bring one cup of rice to 2-1/4 cup water/stock to boil on the stove top in an over-safe pot w/ a lid or a range-safe casserole dish. Pop the lid on it and put it in the oven at 350 for 45 minutes.

Here's the recipe Joy of Cooking recipe for baked brown rice with mushrooms, which I make a lot (often with cubed up baked tofu added for protein so this is all I have to cook):

Preaheat over to 350.
Melt 3 T of butter or olive oil in a "2-quart stovetop-to-over casserole" aka:
http://s9.thisnext.com/media/largest_dimension/DB9479B2.jpg
Add and cook until lightly browned 1-1/2 c coarsely chopped mushrooms, 1/2 c chopped onions, 1 clove garlic finely chopped.
Add and stir until coated 1 c brown rice, 1/8 t black pepper.
Add 2-1/4 c. chicken stock, 1/4 teaspoon of salt, and bring to a boil. Cover and bake for 45 minutes (or until all the stock is absorbed).

Measurements are from the JoC. I wing everything except the rice to stock ratio. Leftover chicken also works well instead of tofu.

Jenny I have that EXACT corningware (maybe?) casserole dish! Have never used it for rice, but it was U&K for gratins when cooking for one.

It's Corningwear! I have a hand-me-down set from my mom. I love it so much (but if there's one thing I've truly embraced about living it the midwest, it's casseroles).

Mine is also from my mom! It is very handy and I refuse to get rid of it.

my mom used to have that corning dish too. don't remember if she still does.

As a good Cuban boy I must consume rice at least once a week, but even my 87-year-old abuela now sees the wisdom in cooking jasmine rice for herself.

i want a cuban abuela. can i rent yours, like once a month?

voted basmati, but arborio and sushi rice shouldn'a been omitted, shame on you aero for gaming the system

sushi rice is better than any of these, i agree.

I ruined my first attempt at risotto three Sundays ago; most of the rice remained uncooked.

i want a cuban abuela. can i rent yours, like once a month?

No need. She'll happily cook, and while doing so explain why she prefers the Barefoot Contessa to Bobby Flay.

I was just going to say, I absolutely love that corningware casserole dish

we didn't have a casserole dish but some of our plates had that design on them