Rice Poll

basmati all day every day

jasmine, easily

jasmati

really jasmine though

actually i voted brown!

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Why is wild disqualified?

what the fuck is this, get the fuck outta here

xp
Because it isn't real rice, totally different plant!

Anyways, jasmine, the rice for all seasons (with basmati a distant second).

basmati, with jasmine a close second

jody otm. i like all these rices and wild rice too.

basmati

followed by rice krispies

what the fuck is this, get the fuck outta here

in yr heart you know these are the options, take that japonica back where you bought it man

rice university

go wildcats!

Does anyone have some brown rice making pro tips? I have never been able to get it to turn out correctly.

brown rice protip: take brown rice, throw it in a trashcan. go to store, buy white rice, cook white rice.

should work

Brown rice just takes more time. Usually you need a little more water/stock. I made a perfect brown rice for lunch that inspired this poll - 2 cups plus maybe 1/4 extra water, one cup washed/briefly soaked rice. But the trick is don't be subservient to the clock. check the rice at the twenty-minute mark, then again at the thirty, it shouldn't take longer than 40. but as long as you're using the recommended proportions, there should come a point, somewhere between twenty and forty minutes, when it's perfect.

lol dayo brown rice is delicious esp. brown basmati

Jasmine is more flexible, but basmati can be sublime on its own. Useful cooking technique from epicurious:

2 cups unrinsed Basmati rice
3 cups cold water

Put basmati and cold water in a 3-quart microwave-safe dish and cook on high, uncovered, 15 minutes, or until steam holes appear in rice. Cover dish and cook on high 5 more minutes. Let rice stand, covered, 5 minutes and fluff with a fork. You'll note that using the microwave shaves only five minutes off the traditional stove-top method, but faster is not the issue here. Better is.

It's by far the easiest way to get a nice pilaf like consistency from basmati, and is way easier than steaming in the the pressure cooker (the only other way I've gotten fluffy basmati).

I eat brown rice somewhat more often than white rice. I never had any trouble getting it to turn out. I much prefer long grain basmati, brown or white, over all comers. I voted brown, for the sake of my colon.

Every time I have made (tried 2 or 3x a year for the past 10 years) it it'll sit there for 50+ mins and still be stewing in a half inch of water and also not really cooked. My solution as of a few months ago has been to buy those little steamable bags of cooked brown rice from Trader Joe's, which make my thrifty heart die, die, die of hypocrisy.

btw the true underdog of all the rice is broken rice

dayo read the poll text I know there's a ton of diff. rices, "you left out __________" is the "Jesus wasn't born in December" of poll complaints

tittwis sushi rolls made with brown rice are an abomination

but aerosmith, you left out broken rice

I'm eating black rice this April to celebrate Jesus's birthday thank you very much.

'smati

bought a 10pound bag of brown basmati just the other day

that reminds me, i need to go to costco and get one of their hueg sacks of rice

btw I'm not voting in this poll, rice is king of all staple foods and to take sides between diff. types of rice makes you a poor citizen of the kingdom

arborio

that is a mean trick, aero

xp

DAYO OTM

The first time you have brown is such a joy

arborio

ban

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

p sure that's how Khmer rouge got started

otm

i only regret that i have but one life to live for short grains

Mussolini...a huge fan of arborio rice

if your rice doesnt stick, youre probably sick (mentally)

short grain...insane...in the membrane

short grain is ok for a rice pudding, I suppose

or a lil dish called risotto

I'm just gonna go ahead and say it: risotto is overrated

ty; i was too scared to say it but i agree! maybe i have never had the good risotto but idgi

my friend made good risotto once but I think it was good because of the parmesan and the cream

I tried making Tachin in a Le Creuset pot and wanted to get a formed mass of rice with a crust, but it didn't work out. It just ended up being smoked basmati rice (a really great thing in itself, but it scents the whole house) with saffron, yogurt, barberries, coriander seeds, and toasted pine nuts

LOL my fancy newer rice cooker makes tahdig by accident (it crisp/semi singes the bottom of the rice every damn time).

I am in the space-challenged no-more-kitchen-appliances camp. One can make any type of rice in a pot, and one needs the $80 for saffron anyway.

in my local Asian supermarket the saffron is safeguarded on the shelves behind what used to be the cigarette/lottery kiosk from when the building was owned by a chain supermarket. Saffron is a much more expensive habit than smoking though!

hey i can stop anytime i want

xp amen!

the only issue i have with making persian rice in a pot is, you need to wrap a towel around the cover of the pot, otherwise it doesn't come out quite right. i don't know why, maybe the towel absorbs some of the moisture. then where do you keep the towel afterwards, you can't wash it properly with detergent b/c it's used for food preparation. so i always have this fire-singed towel that smells like polow folded up like, on top of my toaster oven.

you now have a towel that can also be used for proofing bread now imo

i just need to start baking bread.

I am with Sufjan Grafton here.

My kitchen is 6'x7', with maybe a pillowcase-sized amount of counter space. Many of you have closets the size of my kitchen.

I love my wife very much, but our bitterest arguments are about single-use appliances. We simply do not have room for: a microwave, toaster, toaster oven, electric kettle, coffeemaker, stand mixer, food processor, slow cooker, instant pot, and a fucking rice cooker. Like, maybe pick two of those? Three, max.

Anyways we make and eat rice frequently. Using a totally normal saucepan on the stove.

Solidarity to closet-sized kitchen users! When I said in the other thread I literally don’t have a stove I meant I don’t have any kind of built-in cooker unit nor the option of having one, countertop appliances only (and v limited space for those)

I cook rice in the microwave, comes out good

Oh man tho, my mum always did amazing Persian rice w tahdig (we have Iranian family) — not thought about that in a while but my bday is on Easter Sunday this year & I might try and nudge our family meal in that direction

a microwave, toaster, toaster oven, electric kettle, coffeemaker, stand mixer, food processor, slow cooker, instant pot, and a fucking rice cooker. Like, maybe pick two of those? Three, max.

rice cooker, toaster oven, electric kettle. that's it. that's all you need.

are microwave ovens any better at cooking jacket potatoes these days? I had a microwave cooked one in the 90's and it was not good.

i have a good sized kitchen with an *enormous* double sink, lots of clutter and limited counter space. the oven doesn't work (and i'm not going to fix it because $$$), the refrigerator stopped working years ago but the freezer is just about cold enough to refrigerate food for like 5 days. Your cue to post OS Mutantes YT itt, James Redd & The Blecchs. The ancient microwave is built in. I have a toaster oven and an electric kettle that live on the countertop. The food processor is stored away and I just bust it out to make ghormeh sabzi and a couple of other things. I use an immersion blender almost daily. The only other gadget I had was a coffee grinder that I used for spices, which broke after i took to using it for garlic-ginger-chili paste. They're for dry ingredients only, I guess.

I would like your gormeh sabzi recipe pls

rice cooker, toaster oven, electric kettle. that's it. that's all you need.

― 龜, Thursday, March 30, 2023 9:58 AM (three hours ago) bookmarkflaglink

these are the 3 appliances i own as well, all sitting in a row on the table since my kitchen has no counter space

my small kitchen is now starting to feel absolutely massive. I've still had to make space by mounting hooks and shelves on the wall, hooks are so essential I don't know how I ever managed without them.

microwave, toaster, toaster oven, electric kettle, coffeemaker, stand mixer, food processor, slow cooker, instant pot, and a fucking rice cooker

Forgot to add: waffle maker, blender, breadmaker, Foreman grill, sodastream.

Like, my mother and grandmother had exactly none of these things and made delicious food for eight decades.

Bet they wish they had some of them though. Almost as though making everything from scratch is work.

it can be fun in various ways sometimes. But after years of doing it every day, inevitably you get burnt out and end up doing some effing chips with instant powder curry sauce!

Anyways we make and eat rice frequently. Using a totally normal saucepan on the stove.

I've been cooking rice a minimum of once a week for over 40 years. I always use a saucepan on the stove. It needs to have a good, snug lid, but otherwise nothing special is required. I long ago stopped measuring the rice and water by any method except eyeballing them. It's one of the advantages of doing the exact same thing over and over, especially if the pan and stove hardly ever change.

Yes aimless. Ears help too. I know the sound of rice that is cooking vs. rice that is about to burn.

the results of water ratios with cooking rice can vary by the size of the pan. Currently I use a German stainless steel wide saute pan with a glass lid. I cook it for something short of 10 mins then leave in the steam for another 5 and this works fine. But still want a fancy rice cooker.

I would like your gormeh sabzi recipe pls

― mom tossed in kimchee (quincie)

here ya go

Forgot to add: waffle maker, blender, breadmaker, Foreman grill, sodastream.

I own a blender, breadmaker, sodastream - blender, you can do without but a proper vitamix will make amazing hummus, soups, moles, etc. breadmaker, it's OK (doesn't make great artisanal bread) but it is a great dough mixer, I could live without, you could probably get by with a pair of egg beaters. sodastream, how else are you gonna carbonate water, blow into the bottle really hard? plus they're mostly vertical, don't take up a ton of space.

I am against ridulously-specific kitchen items like mini-pie makers, waffle irons, steamers just for eggs, all that crap.

But my benchtops get the toaster, espresso machine**, kettle and Sodastream. The cupboards store the stand mixer, rice cooker, and I have a combo blender/food processor (one stand, blender and FP can be swapped out on it).

The microwave has its own spot on a seperate small island bench thingy.

**The espresso machine is a really narrow form factor, I'm not covering half a bench with a giant Gaggia or anything, its one of these:
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Oh and to wind it back to the subject of the thread! Despite all I said about rice cookers and instant pots, I too prefer to cook my rice on the stove, in one specific old stainless steel pot Ive had since the 90s that does it perfectly.

stoves are really good for cooking a lot of things

the refrigerator stopped working years ago but the freezer is just about cold enough to refrigerate food for like 5 days. Your cue to post OS Mutantes YT itt, James Redd & The Blecchs.

til that i don't know how to cook brown rice

Weirdly psychotic energy itt

pretty sure the secret is to chant "brown rice" in a whispered tone while charlie haden plays a sick bass line

Rice Poll

Weirdly psychotic energy itt

― ian, Wednesday, May 24, 2023 9:13 PM (sixteen minutes ago) bookmarkflaglink

seriously. i sort of avoid food threads because no one ever will change their mind about anything but i wish i had been in here talking up bomba rice

I reiterate that the sautée in ghee brown rice technique I recommend above makes some of the best rice you will ever eat

don’t even need to scroll up, I have you saying arborio is “for people who don’t really like to chow down” in response to max’s write-in burned into my brain

Brown rice is why I'm not a vegetarian. I tried being one as a teenager and every book was like "bla bla with brown rice" and I hated it so much I gave up.

My mistake in hindsight was buying british hippy cookbooks, but anyway.

i'm not exactly allergic to ghee but very much ghee-intolerant. just the smell of it makes me instantly nauseous. one of my friends relentlessly proselytizing for ghee as a magic elixir (he's a bit of a 'new age healer') has not helped. especially since i was standing in his kitchen as he prepared some during one of these sermons.

i mixed long and short grain brown rice with wild rice, i think each variety required a different cooking time and water ratio. after cooking it in a covered pot with a measured amount of water didn't work out, i boiled it like pasta for a couple of minutes and strained it with acceptable results. i'm a basmati guy anyhow, rice blends aren't worth it.

I LOVE wild rice (which isn't actually rice) but we're talking 45 minutes there and it's expensive

lol k3v

Slight off topic but whats the deal with ghee? I keep a tub in the fridge, but its thusly impossible to use as it goes rock hard.

I read South Asian ppl just keep it on the bench in runny form, but wont it go rancid like butter would?

i keep it at room temp, lasts forever

I keep it in the fridge and have developed various techniques with spoons and knives for getting what I need but yes it should keep at room temp for a good while

i think because many of the dairy solids aren't in there it lasts sort of like oil would?

I once threw out some extremely dodgy looking ghee, it had been hidden behind other stuff at the back of a kitchen cupboard for at least a few years though. It keeps fine on the shelf for months ime

Huh ok I will try keeping it room temp. I like the flavour of it compared to just oil in my curries.

I'm still trying to perfect my curry base masala (the whole spices/onions fried down/garlicginger paste/tomates and spice powders/fry into pasty sauce step). I cant get it quite right and I think cooking down the onions/using more than I am might be why.

But! That is not a rice topic.

ime temperature doesn't turn butter rancid, exposure to air does

oh and cooking brown rice is mostly just adding extra water in the rice cooker, also brown rice is delicious

made fried rice last night with leftover brown rice, grilled chicken + green onions. didn’t touch the ghee jar :-(