Rice Poll

does rice with soy sauce count as rice on its own important question

no condiments!

and no it's not sudden parsimony but i) i don't really cook and ii) i tend towards the minimal in food anyway and iii) i used to have a weakness for tilda pure basmati microwave rice, therefore i have had plain rice quite a lot in the past, although not so much recently

it's in rice's favour that it can be eaten on its own without condiments, i would probably choose potatoes over rice nowadays but i couldn't eat potatoes on their own without butter and salt

you're doing this on purpose to wind me up now

then my answer is yes but rarely, if good soy sauce was an option it would be all the damn time

i have had plain rice quite a lot in the past

So, your making this query was intended to gauge the exact degree of your own peculiarity? A noble endeavor that should be undertaken more frequently by all!

guys I mixed a little mirin in with my rice and then ate a big old bowl of rice with avocado slices in it a while ago and it was so good

^^ postings by people who have figured out how to live

sounds like it xp

damn son.

Between the toast thread and mh talking about avocado in this one, I was reminded of the (Alton Brown?) recipe of mashed avocado and sardines on toasted sourdough, and now that's what I really want.

tinned sardines in olive oil on their own is another minimal food tour de force

My friend who worked in Japan for three years said the best rice he had ever had was fresh grown japonica, around harvest season

Most of the domestic, high quality rice isn't exported at all, if you find any it's usually at a high price

A bowl of rice will cost at least $5 but what a bowl

if i had rice that was just okay and wanted to eat it plain, boil it into porridge, maybe add salt or not

Side-note: I was in Seoul earlier this year and even though our tour guide only brought us to low-end places each place we went to had really good rice in metal bowls

mashed avocado and sardines on toasted sourdough, and now that's what I really want.

...and it was perfect, really hit the spot.

btw i made risotto tonight

what kind?

http://www.nytimes.com/2010/01/19/health/nutrition/19recipehealth.html

v easy to make, came out pretty well

Polishing off a bowl of straight up congee right now. No fucks given

rice cookers are amazing, would love to hear some cool rice cooker recipes. My current default one is basically equal grams of basmati rice to ml water ratio then add sauteed cabbage/onions/bell peppers/brocolli/ginger garlic/chillis and spices and oil. Then just leave that thing doing it's work for 30 mins plus.

use it to put anything else but rice in it.

ricist!

fp’d for ricism

Damn it xp

Would also be interested in non-rice meal uses for a rice cooker!

my mom always puts a yam/sweet potato in it with the rice

do you mean just to sweat in there with the rice? that sounds like a good idea.

to cook it ( i think she cuts it into chunks first)and have it for the nutrition.

derp, i just googled. It looks like yam rice is a thing.

Zojirushi or go home

Korean ones are good but only for the mid range ones, not high end

Is brown basmati implicitly a whole grain? I've found it a bit difficult getting straight answer out of the internet about this.

I concur with the last revive, rice cookers rule, I use mine every day. Nothing fancy, just rice and some veggies in the steamer. This does affect the amount of water you need to use so it can be a bit of trial and error to begin with. Also I need to give the rice a stir half way through or it sticks. Even so if you are doing rice in a pan/pot you're aff your heid.

My friend who worked in Japan for three years said the best rice he had ever had was fresh grown japonica, around harvest season

Most of the domestic, high quality rice isn't exported at all, if you find any it's usually at a high price

A bowl of rice will cost at least $5 but what a bowl

― 龜, Wednesday, March 5, 2014 5:08 PM (six years ago)

One of my old pals in Tokyo has a biz partner who learned that he had a foreign friend who was keen on Japanese food (me) so we all went out after a meeting to this non-de-script place in the southwestern suburbs that specialized in raw egg cracked over white rice (卵かけご飯 or 卵ご飯 or "TKG").

The rice was from the best rice farm (I want to say from Niigata prefecture, probabloy koshihikari) and the eggs were from Nagoya from a special breed of free-range chicken (chinese Cochin crossed with native Nagoya hens, think the "wagyu" of Chicken).

Very simple presentation: a bowl of very warm rice + a bowl containing an egg. Crack the egg over the warm rice and voila. The white gets cooked first due to the rice's temperature and the yolk gets slightly cooked but mostly stays in a "sukiyakinabe" state. Doesn't sound like much, but sometimes all you need is a couple very nice ingredients and it becomes something beyond the level of molecular gastronomy or "deconstructed [x]" which was very en vogue across the world at the time.

I always appreciated my buddy's colleague for keeping it simple even though we had like a $100pp. per diem, this meal was under ~$8pp. and made a much stronger memory (although on another trip she also took us to a place that had a whale robata appetizer).

Is brown basmati implicitly a whole grain?

AFAIK brown connotes unmilled rice so it is indeed whole grain, husk and all.

I've got one and a half sacks of basmati rice with best before dates of feb + mar '23. There is no way I'm throwing it out. Google says you can still safely use pantry stored white rice for 4-5 years after the best before date. And also it says you can get mycotoxin related food poisoning from expired rice, lol cheers.

I feel like since it's getting water boiled through it any nasties would be zapped? No?

you would think so, but this didn't make pleasant reading:

Mycotoxin intake is linked to symptoms that range from vomiting, nausea, and abdominal pain to convulsions, coma, an increased risk of cancer, and a weak immune system

toxins don't 'die'. they're just molecules, so boiling them does nothing to improve them.

"Though spores of C. botulinum are heat-resistant, the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling (for example, at internal temperature greater than 85 °C for 5 minutes or longer). " (WHO)

Not that I'm going to participate in any boiled botulism eating contests.

do you live in a swamp? if not, you should be fine

The bacteria I associate with rice is bacillus cereus, that "exist" as spores and can survive cooking. But imo with your rice that passed a best buy date is on account of the bran/germ the brown rice cld get rancid. U cld stick it in the fridge I guess to retard the onset of rancid I suppose

I've since read that at the first stage of rice going bad it starts to change colour and you you should look out for mould spots then after that it goes rancid. I made some beef biriyani and it was fine but I'm erring towards tossing the lot now. Toxin brain worms.

stop wasting food

https://www.doesitgobad.com/does-rice-go-bad/

How Long Does Rice Last
Uncooked white rice, unlike brown rice, has an indefinite shelf life if stored properly. Don’t believe me? Just check Uncle Ben’s FAQs.

thanks for that link - I had read another earlier that went with 5 years for uncooked white rice rather than "indefinite" and was expecting someone on here to make nonsense of that claim. But it seems if the rice isn't exposed to any heat or moisture, then the best before date can be safely ignored. Thinking about it rationally, rice or dried goods in general are just about the least likely cause of food poisoning in any kitchen.

Brown rice is like whole wheat flour - you have to use it up within a year or so, because the oil/fat content of the bran will eventually turn rancid. It you've ever smelled rancid oil you will know what I mean. White rice and white flour last a lot longer

what is it that ppl like about brown rice over basmati? just curious because the cooking time is what put me off it previously, but do have a good pressure cooker and an instant pot now.

more fibre

I like sushi rice (short-medium grain; I use Nishiki) more than basmati or brown rice. I wash it first to remove the starch, then I make it in a rice cooker with just slightly less water than recommended, and then sprinkle seasoned rice vinegar over it and let it rest with a towel over it and the lid on for it to expand more. It is really good

I don't normally make brown rice, it's mostly for friends who are health nuts (I have many of them). It does take more cooking time. My calculation is that where white rice requires 1 1/2 cups of water for 1 cup of rice, with brown rice it's 2 cups per 1 cup, and the cooking time is twice as long

what is it that ppl like about brown rice over basmati? just curious because the cooking time is what put me off it previously, but do have a good pressure cooker and an instant pot now.

Btw calzino, if you have any aromat it is a nice addition to brown rice or any other rice when you’re adding salt to the water

I'll have to try some brown rice again, my last bag of it expired in the cupboard and was never opened. But it didn't help that I must have bought at least five 10 kg sacks of basmati during the first lockdown.

When my last rice cooker went I never replaced it because I couldn't find an affordable one that was teflon free. Then I went through a dumb phase of cooking it in an instant pot. Now my preference is using my nice German stainless steel saute pan, which is perfect for making pilau.