Let's talk rice.. what do you buy?
Discussion
Thought I'd make this topic as a discussion about which rice people prefer to buy, perhaps there's something good that someone isn't aware of?
For some here they may barely eat rice so purchasing small 500g/1kg boxes from the supermarket is the norm. But for myself (and I'm sure some others) rice is a staple that's bought in 10kg-20kg packs.
So what Basmati or jasmine rice do you buy? I'm curious.
where you get it from would help too, i suppose if it's from a supermarket then it's something everyone can easily get a hold of.
For some here they may barely eat rice so purchasing small 500g/1kg boxes from the supermarket is the norm. But for myself (and I'm sure some others) rice is a staple that's bought in 10kg-20kg packs.
So what Basmati or jasmine rice do you buy? I'm curious.
where you get it from would help too, i suppose if it's from a supermarket then it's something everyone can easily get a hold of.
HTP99 said:
I really struggle to make rice, normal plain old longrain rice, I just end up with mush or something crunchy.
Oddly I can do a decent pilau though!
Anyway, I buy normal supermarket longrain or basmati.
This method is pretty much fool proof....https://www.jamieoliver.com/recipes/rice-recipes/light-and-fluffy-rice/Oddly I can do a decent pilau though!
Anyway, I buy normal supermarket longrain or basmati.
Either that or buy a rice cooker.
Jasmine rice, use to buy from Chinatown but now from my local supermarkets, currently Sainsburys selling 5kg Mai Thai AAA Jasmine Fragrant Rice at £5.50.
For me white rice, 2 cups of water to 1 cup of rice.
I've never cooked Brown or Wild rice, only eaten via already cooked (M&S salad boxes) or Uncle Ben's microwavable packets.
For me white rice, 2 cups of water to 1 cup of rice.
I've never cooked Brown or Wild rice, only eaten via already cooked (M&S salad boxes) or Uncle Ben's microwavable packets.
I buy a 20 kg sack of basmati about twice a year from Asian supermarket. Measure 2 cups (4 people) into corningware dish, rinse 3-4 times, stirring. Settle in dish, add water to a level 2-3 cm above rice, add salt. Microwave 10 min. Add more water to just level with rice. Microwave 5 min, microwave a further 4 mins to coincide with other food being ready to serve.
On Nadia's food programme last night they did a rice cooking experiment in a lab - a cup of rice with 6 different amounts of water from one cup up to two cups to find the best way of cooking rice. Astonishingly the winner was the one cup of water (so equal quantity of water to rice). Though that was cooked in a pressure cooker so they said if you use a normal saucepan with a lid you need to add a drop more water. But nothing like a 2:1 ratio
thebraketester said:
This method is pretty much fool proof....https://www.jamieoliver.com/recipes/rice-recipes/light-and-fluffy-rice/
Either that or buy a rice cooker.
That sounds like a right faff! For 1 person you need half a cup of rice and one cup of boiling water, 8 mins in the microwave in a bowl with a plate over the top. Then leave for 10 mins on the side and it comes out perfect every time. Just double the measurements and add an extra minute in the microwave for each extra person, i.e. 1 cup of rice and 2 cups of boiling water for 2 people, cook for 9 minutes etc etc.Either that or buy a rice cooker.
There is a secret that Indian / Pakistani people tend to keep to themselves when it comes to basmati rice....... AGEING!
Sainsbury’s have been selling aged basmati rice under their own brand name for a few years now and if you haven’t tried it then you should. You won’t want to go back to the standard stuff. The Sainsbury’s product is aged for a year if I remember. If you can find stuff that has been aged even longer it’s even better
Sainsbury’s have been selling aged basmati rice under their own brand name for a few years now and if you haven’t tried it then you should. You won’t want to go back to the standard stuff. The Sainsbury’s product is aged for a year if I remember. If you can find stuff that has been aged even longer it’s even better
We use Basmati for most things, never found buying different brands makes any difference so it's just Sainsbury's standard.
Also who can be arsed rinsing/measuring rice/water? Full pot of boiling water, throw rice in, one quick stir, leave for 12 minutes. Perfect and not stuck together.
Also who can be arsed rinsing/measuring rice/water? Full pot of boiling water, throw rice in, one quick stir, leave for 12 minutes. Perfect and not stuck together.
Kohinoor Basimati long grain( or something like that) from Tesco. Usually about £10-£12 pounds for a 10 kilo bag in the 'asian' section.
Tesco's own brand Arborio rice for risotto, buy it in 500g bags as that does a nice big three or four day batch of risotto, about £1 a bag.
Microwave the basimati in a tupperware bowl with a loose lid on top. 1 teacup of rice per person, cover with about an inch of water (boiling if you want it to go a bit quicker) . Microwave on full power for 6 minutes, take it out and give it a stir (maybe top up with hot water if it's dry) then back in for 2 to 6 more minutes depending on how soft it is.
Tesco's own brand Arborio rice for risotto, buy it in 500g bags as that does a nice big three or four day batch of risotto, about £1 a bag.
Microwave the basimati in a tupperware bowl with a loose lid on top. 1 teacup of rice per person, cover with about an inch of water (boiling if you want it to go a bit quicker) . Microwave on full power for 6 minutes, take it out and give it a stir (maybe top up with hot water if it's dry) then back in for 2 to 6 more minutes depending on how soft it is.
Edited by Vanordinaire on Tuesday 11th September 10:57
Rice is one of the few menu items that I buy the ready processed product, I really cannot be arsed with the faffing about , for what are really, just small portions for self.
I get the microwaveable egg fried and vegetable rices offered by Lidl, 49p for 2 servings, no waste so no temptation to reheat. Easy, convenient and tatsy.
I get the microwaveable egg fried and vegetable rices offered by Lidl, 49p for 2 servings, no waste so no temptation to reheat. Easy, convenient and tatsy.
Hosenbugler said:
no temptation to reheat.
Slightly off topic, but is this really such a bad thing? As in my earlier post, I make up a batch of risotto and leave it in the pan on the stove top for two or three days. I know it's meant to be risky, but I've been doing it for most of the 40 years I've been cooking for myself and haven't died yet.
Vanordinaire said:
Hosenbugler said:
no temptation to reheat.
Slightly off topic, but is this really such a bad thing? As in my earlier post, I make up a batch of risotto and leave it in the pan on the stove top for two or three days. I know it's meant to be risky, but I've been doing it for most of the 40 years I've been cooking for myself and haven't died yet.
All to our own.
Edited by Hosenbugler on Tuesday 11th September 11:51
BrabusMog said:
thebraketester said:
This method is pretty much fool proof....https://www.jamieoliver.com/recipes/rice-recipes/light-and-fluffy-rice/
Either that or buy a rice cooker.
That sounds like a right faff! For 1 person you need half a cup of rice and one cup of boiling water, 8 mins in the microwave in a bowl with a plate over the top. Then leave for 10 mins on the side and it comes out perfect every time. Just double the measurements and add an extra minute in the microwave for each extra person, i.e. 1 cup of rice and 2 cups of boiling water for 2 people, cook for 9 minutes etc etc.Either that or buy a rice cooker.
Rice cooker for us now.... works great.
I buy Tilda basmati and jasmine rice, Waitrose own brand for risotto or sushi rice.
Most people seem to think that 'rice is rice', however I've found a huge variability in quality. The cheapest stuff ends up as a gluey mush, even in a rice cooker.
My reasoning being that rice is cheap enough to buy anyway, so get the best quality you can find. The same logic applies to pasta.
Most people seem to think that 'rice is rice', however I've found a huge variability in quality. The cheapest stuff ends up as a gluey mush, even in a rice cooker.
My reasoning being that rice is cheap enough to buy anyway, so get the best quality you can find. The same logic applies to pasta.
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