which rice is best?

[kalidarkone]

Brown? Or, according to a dietician I saw, white basmati?

My preference is brown basmati cos it is low GL. I found some brown rissotto rice yesterday,so looking foward to cooking with that

 

[Epona]

Depends what for.

To accompany a curry, I like basmati, the delicate fragrance and texture of the rice complements a curry perfectly. With a chilli you need something a bit more robust IMO and long grain rice with a thicker grain fits the bill nicely. I also use long-grain when I make egg fried rice, I have no idea whether that's the "correct" thing to do, but it works for me. If I made risottos regularly I am sure I would get some arborio rice. Red rice mixed with long grain is perfect for a salad. I also sometimes mix wild rice in for some things.

There is no one rice that is "best" for every possible use, there's a huge variety and they all have their uses. I always have 3 or 4 types of rice in the cupboard, and anyone who suggests that one type is good for all uses (I remember basmati was so popular a couple of years back that some folks swore blind they never used anything else for any reason, and anyone who did so was a committing culinary-suicide or settling for a "cheaper" option - I am sure there were threads on Suburban about this) is IMO blinkered or paying too much attention to what is fashionable this week.

I don't use brown rice as I am mildly allergic to most types of bran, be it rice or wheat or any other grain, it causes blisters in my mouth and throat so best avoided!

 

[Awesome Wells]

I eat rice everyday for dinner. Dietician told me to use basmati and said it was better than brown despite being expensive. OTOH nowhere sells brown rice so swings and roundabouts. I've eaten rice for years, don't know what else to eat with my dinner of meat + fresh veg (can't be bothered to cook it).

 

[Awesome Wells]

Sainsburys and Tescos stock it.

but the local shops for local people don't. Mind you they don't stock much of anything.

 

[tarannau]

I generally keep 4 types of rice or more. Basmati as the most common, 'everyday' variety, wild rice for the occasional stroganoff or meaty side dish, jasmine rice for thai blowouts and arborio/carnaroli for risotto.

Used to keep long grain for Portuguese/Spanish recipes, but I generally substitute basmati now. Brown rice tastes too grim for most recipes

 

[girasol]

Brown rice tastes ok Just cook it properly! (stock cube, salt) - I love the consistency, but unfortunately I don't get to eat it regularly because everyone else in my house has a silly distaste for it.

It's definetely an acquired taste, but if I had a choice I'd eat brown rice a lot more often.

 

[maomao]

I don't understand why people don't like brown rice at all, white rice has no flavour at all. I think most people just don't know how to cook it. I like brown basmati best.

 

[tarannau]

Brown rice just tastes crude and clumsy. It's bearable, but it's not something I'd choose to eat regularly. It's worthy tasting, but not nice imo

Residents of some of the world's most impoverished and unstable countries go to the trouble of processing the stuff into white rice despite the nutritional loss. With that in mind, it seems slightly nonsensical to make huge claims for the taste of brown rice. it's a faintly grim aftertaste at best.

 

[Awesome Wells]

I don't mind Brown rice, but only when it's properly cooked. If it's not it's just inedible.

 

[MoBlo]

I would say Jasmin rice! Full of flavour and very nice with curries!

 

[PacificOcean]

Uncle Ben's Express Thai Sweet Chilli rice.

Thread closed.

 

[Chz]

I like Thai jasmine rice as a type.

But one thing that really surprised me: I always bought cheap rice. Rice is rice, yeah? Then there was a 10kg bag of Tilda on sale... Holy fuck, that's nice rice!

 

[Lea]

I've always liked Thai fagrant rice even though it costs a little more than normal long grain rice.

 

[Mrs Miggins]

I generally get basmati rice because it seems to take longer for my body to turn it to glucose than any other type of rice.

Is that really true? Just curious...

 

[ericjarvis]

Is that really true? Just curious...

Certainly appears to be so. Possibly because it's less starchy. Every body is different when it comes to digesting food. Mine grabs starch and turns it into glucose bloody fast. Seems to be the case with potatoes too. For some reason I digest pasta quite slowly. Don't ask me why, I know diabetics who simply can't handle pasta at all.

As checked with blood glucose meter, an hour and two hours after eating. I did a really careful run through on all my usual meals when I was first diagnosed as diabetic.

 

[Mrs Miggins]

interesting!

 

[THINK!]

Brown? Or, according to a dietician I saw, white basmati?

For flavor, basmati, second best ( that I'v come across) Thai Fragrant, also that Wild Rice thing is pretty good. rUBS bELLY LICKS LIPS SMILIE. < (Fuck i don't believ this!)

 

[Thimble Queen]

I love brown rice, i dont eat white rice anymore if i have a choice

 

[tendril]

I think our choice here is so limited. That's not a rice shop.....



























That's a rice shop:

 

[free spirit]

brown rice actually has some taste to it, whereas white rice doesn't.

 

[tendril]

brown rice actually has some taste to it, whereas white rice doesn't.

I disagree. Milled (white) rices have very individual and sometimes delicate flavours. Whole rices (brown, red, wild etc) have much more robust flavours. I think there is a place for both in the kitchen depending on what the dish calls for.

Whole basmati can completely overpower a mild curry for instance, and milled 'Uncle Ben's' can be too weak for a hearty chilli.

 

[tendril]

Nice list of different types with photos

 

[Awesome Wells]

Brown rice for me this week. I'm prepared though; I've achieved the zen enlightenment necessary to have the infinite patience required to cook the fucking stuff. But i need to know if this stuff is better for me and my weird metabolism.

 

[ATOMIC SUPLEX]

By a country mile. I thought I hated rice until I had this.

Not sure what it is.
It says medium grain but you can make sushi and onigiri with it.

 

[Awesome Wells]

some lovely gathia mix (unfrotunately salt tastic) from Julian Graves (a name more suited to a funeral parlour) takes the edge off for me. Goes well with fishfingers

 

[october_lost]

For the proteins and nutty taste, wild rice is the winner. As a single purchase its a bugger to track down, but uncle bens among others do a wild rice/basmati mix.

 

[8115]

Brown for every day, arborio for risotto, wild rice for extra tastiness. I can't cook white rice properly so I avoid it.

 

[8115]

For the proteins and nutty taste, wild rice is the winner. As a single purchase its a bugger to track down, but uncle bens among others do a wild rice/basmati mix.

Try health food stores.

 

[6_6]

i love basmati and wild rice together.

but now we only cook brown rice at home.

i miss white rice though it's not as healthy

 

[kittyP]

I have recently realised that I love brown rice.
Still white with curry (Thai, Indian etc) but with a veggie chilli or one of my own beans, veg, spicy concoctions then brown is lush and adds a whole other dimension to the dish.