RICE RICE BABY! ......................... (what's your favorite rice?)

[dante]

?

[Lurch]

the crusty part from the bottom of the pot

[billnye]

I get brown rice on my burritos at Chipotle

[tp4tissue]

I like steamed- sweet rice..

Also..  I've successfully made coconut sweet rice, by soaking overnight, then steaming..

[evolveS]

Kokuho rose /thread

[tp4tissue]

Kokuho rose /thread

what's so special about it ?

[Findecanor]

I like Basmati rice. Low GI. I like Indian food.

In Christmas I want rice porridge, served with milk, cinnamon and sugar. It is not really a pudding - no eggs, not baked.
A nice pudding is "saffranspannkaka" (saffron pancake): made from porridge, saffron, sugar, chopped almonds and egg and baked in the oven. Served with jam.

[dante]

I like Basmati rice.

Is there a particular brand of Basmati you recommend?  I've been eating Lundberg Brown rice for a while now.  I thought about trying their White Basmati but keep reading reviews that it tastes nothing like "true Basmati."

[osi]

arroz con gandules

[evolveS]

Kokuho rose /thread

what's so special about it ?

For me it tastes the best and is the most consistent of all the sticky rice I've ever had.
Northern wild rice is also pretty nice in the cold months.

itt: whatever people grew up with

[Moralless]

I'm not really sure what sort of rice they put in sushi/sashimi but I could eat bowls of that without anything else.

[Computer-Lab in Basement]

Pork fried.

Brown is p good too, with the proper seasonings. Actually, any rice for that matter...

[iri]

Red rice from the province of Krasnodar.

[JPG]

The best plain rice I tried so far is jasmine rice from the Clic brand. At least it's the best I found and tried that is available to me.


The best rice I ever tried was cooked by a Cuban family in Cuba. It had black beans in it and it just tasted awesome.

[dustinhxc]

Jasmine! For sure!

[tp4tissue]

I'm not really sure what sort of rice they put in sushi/sashimi but I could eat bowls of that without anything else.

LOL..  sushi rice is sweet/sticky rice.. 

but, the iconic sushi rice taste actually comes from the seasoning..  sushi vinegar and some MSG or MSG equivalent..

preperation of the rice creates the texture,, but it can be achieved from any sweet rice..

[IvanIvanovich]

Ulikan Red, Jasmine, Basmati, Koshihikari, Bomba.

[_PixelNinja]

LOL..  sushi rice is sweet/sticky rice.. 

but, the iconic sushi rice taste actually comes from the seasoning..  sushi vinegar and some MSG or MSG equivalent..

preperation of the rice creates the texture,, but it can be achieved from any sweet rice..

Sushi-meshi is a combination of short grain japonica rice with sushi-zu, which made of rice vinegar, salt and sugar. There is no MSG in proper sushi-meshi. You will not obtain the correct texture with other types of rice.

[Battou62]

Basmati, followed by Jasmine.

[tp4tissue]

LOL..  sushi rice is sweet/sticky rice.. 

but, the iconic sushi rice taste actually comes from the seasoning..  sushi vinegar and some MSG or MSG equivalent..

preperation of the rice creates the texture,, but it can be achieved from any sweet rice..

Sushi-meshi is a combination of short grain japonica rice with sushi-zu, which made of rice vinegar, salt and sugar. There is no MSG in proper sushi-meshi. You will not obtain the correct texture with other types of rice.

It may be true that there is a "defacto-sushi-rice-prescription"   However .. growing up Sifo, the collective Sifo experience tells me that it's all the same ****..

To an outsider,  it's all keyboards right?   but to us, it's cherry, it's topre, it's buckling, it's ergonomic, it's this, it's that..


THE TRUTH?   the outsiders are RIGHT...   why is that... because our hobby is a tangent that greatly pursues irrelevance detached from the primary function..


The same is true about any RICE- connoisseur.. 

[Puddsy]

MOTHER****ING HOMESTYLE STICKY SUSHI RICE

GET THAT NICE IMPORTED JAPANESE MEDIUM GRAIN DEHUSKED WHITE RICE, NONE OF THAT BLEACHED ****

COOK THAT **** IN MY RICE COOKER FOR HOWEVER LONG IT TAKES TO MAKE IT SOFT AND FLUFFY AS ****

DROP SOME WHITE WINE VINEGAR IN THERE, TO TASTE, I USUALLY ADD A TABLESPOON

MIX THAT **** UP TO MAKE IT EVEN FLUFFIER

EAT THAT **** WITH SOMETHING HEAVILY SEASONED, LIKE CURRY

DON'T YOU ****ING DARE PUT SOY SAUCE IN IT

[MOZ]

Basmati for me, since it's what I;ve been eating since I can remember.

[BlueNalgene]

I like Basmati rice.

Is there a particular brand of Basmati you recommend?  I've been eating Lundberg Brown rice for a while now.  I thought about trying their White Basmati but keep reading reviews that it tastes nothing like "true Basmati."

Basmati fan; I've been happy with Royal Brand, because it is the only one available in stores where I live.

[IvanIvanovich]

I don't care what brands I buy, I only just check that it's actually from the correct growing region and not US. I don't like the US grown ones, they always seem to be devoid of the unique flavors a variety should have so I made it a point not to buy that anymore.

[intelli78]

Mango sticky rice...

[IPT]

nishiki brown rice

[C5Allroad]

I like lots of rice.
Especially with soy sauce.
Hate this kind of rice though.

[noisyturtle]

Basmati rice is God-tier rice. All the taste of Jasmine, with 1/25 of the sugar and half the calories!

[radio_killah]

Jasmine 

[tp4tissue]

I like lots of rice.
Especially with soy sauce.
Hate this kind of rice though.

Show Image

But everyone rices out their civic.. they're meant to be riced...

[compgeke]

I quite like Honda. It's getting hard to find a 90s one that isn't rice now.

[Novus]

Ray Rice

[noisyturtle]

Ray Rice

"Rice So Good, You'll Smack A *****!"

[tp4tissue]

Sooooo... I just pieced this together real quick..

It should theoretically allow you to achieve PERFECT hydration levels.. between 58% and 64%


r : weight of rice (g)
s : % moisture level of uncooked rice
p : % final hydration level, ideally between (0.58 and 0.64)
w : volume of additional water (g or ml)


(w+rs)/(r+w) = p


Hard part..   finding -s-

TO FIND the moisture level of uncooked rice..

1. Weigh your rice,
2. Heat it dry in a pan
3. Weigh it again


Do 2 to 3 trials..  you shouldn't need too much rice..

If anyone has any ideas to improve this..   please chime in..

[Novus]

I just use the finger rule

[tp4tissue]

I just use the finger rule

that's for scrubs...   I too used the finger rule.. until just now because this thread has made me think deeply about rice..

[Evo_Spec]

Since moving to Japan i've tried a bunch of different kinds of rice like Koshihikari, kinuhikari, hitomebore and probably a few others that i don't remember. but to be honest i really don't taste a difference in any of them and i just prefer the texture of the good ol long grain rooster brand Jasmine rice i was raised on.

[cephelix]

Brown, Basmati and whatever they make sushi with......
i want sushi now..........

[munch]

for just plain rice, I like the kokuho rose a lot.
but like... tastiest thing you can do with rice, is probably:
melt some butter in a pan, add bay leaf and saffron for a short while, then add rice, chicken stock, cook as you'd normally do...
and when done, let it  crisp up a little bit, the butter is gonna make it awesome, then add some more butter and melt it into the rice.
smells so so nice and tastes awesome. plus it's yellow!

[noisyturtle]

I just use the finger rule

that's for scrubs...   I too used the finger rule.. until just now because this thread has made me think deeply about rice..

Show Image

Or just toss it in a rice maker and it'll shut off automatically! No muss with timers.

[tp4tissue]

I just use the finger rule

that's for scrubs...   I too used the finger rule.. until just now because this thread has made me think deeply about rice..

Show Image

Or just toss it in a rice maker and it'll shut off automatically! No muss with timers.

I'm talking about finding the perfect hydration level..

The rice cooker, even with the fuzzy logic, still just attempt to keep the temperature @ or slightly below 100C..

That's all that the logic does.. it's a fancy temperature sensor..

it doesn't know jack about hydration level....   THIS is dependent on the user..  and that's the component we're working on here.

[smknjoe]

Top shelf, organic, free range, artisanal.

[Novus]

We all know real rice is bottom shelf, because it's too heavy  )

[Moralless]

Sooooo... I just pieced this together real quick..

It should theoretically allow you to achieve PERFECT hydration levels.. between 58% and 64%


r : weight of rice (g)
s : % moisture level of uncooked rice
p : % final hydration level, ideally between (0.58 and 0.64)
w : volume of additional water (g or ml)


(w+rs)/(r+w) = p


Hard part..   finding -s-

TO FIND the moisture level of uncooked rice..

1. Weigh your rice,
2. Heat it dry in a pan
3. Weigh it again


Do 2 to 3 trials..  you shouldn't need too much rice..

If anyone has any ideas to improve this..   please chime in..

Show Image

First of all, where did you find this formula?. And also I don't know much about rice.

Also all my working below assumes the following:
-s and p is relative to the weight of the rice i.e if s = 0.5 then a 1g grain of rice would be made of 0.5g of water

Anyways, why would anyone ever need to find 's'? If the point of that formula was to achieve the perfect hydration level 'p' then you wouldn't need to find 's' using that methodology as you would already know 'p' (which would be your desired hydration levels perfect for you, seeing as it ranges from 58%-64% so you'd be the one choosing this value as it's not a constant). Since you know 3/4 variables in that equation then you can just solve for 's' without having to weight it, heat it and weigh it again.

And lastly, from personal experience the the amount of water in uncooked rice (the ones you get from the store) is already low enough to begin with that it would practically be 0% . This means that s ≈ 0, close enough that we can treat it as 0 which means that 'rs' = 0 making the equation be (w)/(r + w) or (w/r) +1 = p which would make 'p' > 1 making it much larger than the perfect hydration values you stated. Doing a thought experiment, I were to buy uncooked rice dry it for a few days (such that s=0) and add no additional water to it I would somehow get 'p' with a value of 1 (0/r + 1 = p)
which doesn't add up since in this thought experiment I made the rice have no water in it at all and somehow it comes out as being totally made out of water.

TL;DR the finger rule is supreme  :p

[C5Allroad]

I quite like Honda. It's getting hard to find a 90s one that isn't rice now.

Hard to find an untouched one. Lol

[Evo_Spec]

Out of curiosity, has anyone had the experience of eating rice out of these super expensive rice cookers? (they're like ~$1,300)

[tp4tissue]

Sooooo... I just pieced this together real quick..

It should theoretically allow you to achieve PERFECT hydration levels.. between 58% and 64%


r : weight of rice (g)
s : % moisture level of uncooked rice
p : % final hydration level, ideally between (0.58 and 0.64)
w : volume of additional water (g or ml)


(w+rs)/(r+w) = p


Hard part..   finding -s-

TO FIND the moisture level of uncooked rice..

1. Weigh your rice,
2. Heat it dry in a pan
3. Weigh it again


Do 2 to 3 trials..  you shouldn't need too much rice..

If anyone has any ideas to improve this..   please chime in..

Show Image

First of all, where did you find this formula?. And also I don't know much about rice.

Also all my working below assumes the following:
-s and p is relative to the weight of the rice i.e if s = 0.5 then a 1g grain of rice would be made of 0.5g of water

Anyways, why would anyone ever need to find 's'? If the point of that formula was to achieve the perfect hydration level 'p' then you wouldn't need to find 's' using that methodology as you would already know 'p' (which would be your desired hydration levels perfect for you, seeing as it ranges from 58%-64% so you'd be the one choosing this value as it's not a constant). Since you know 3/4 variables in that equation then you can just solve for 's' without having to weight it, heat it and weigh it again.

And lastly, from personal experience the the amount of water in uncooked rice (the ones you get from the store) is already low enough to begin with that it would practically be 0% . This means that s ≈ 0, close enough that we can treat it as 0 which means that 'rs' = 0 making the equation be (w)/(r + w) or (w/r) +1 = p which would make 'p' > 1 making it much larger than the perfect hydration values you stated. Doing a thought experiment, I were to buy uncooked rice dry it for a few days (such that s=0) and add no additional water to it I would somehow get 'p' with a value of 1 (0/r + 1 = p)
which doesn't add up since in this thought experiment I made the rice have no water in it at all and somehow it comes out as being totally made out of water.

TL;DR the finger rule is supreme  :p

Ok.. ah...

I didn't find the equation anywhere,  it's just algebra,

you need to find -s-  because it's a given.. hydration level of rice sold at the store is usually around 12%.. NOT - 0% ...  but storage time in bag, open storage time, time at home,  will influence that number..

Which is why you want to find -s-..   that's the only way to control perfect hydration..

-p- allows you to decide where between 0.58 and 0.64 you want to be.. this is Preference..


So..  procedure is:

Explore and find -s- on the stove or in an oven.

Select the -p- level of hydration you want..    (choice)

Select the amount of rice -r-  in grams

THEN plug into the equation to solve for  -w-  which comes out in milliliter or equivalently grams..


Hope this clears that up for you ...

[bowji]

Garlic Rice! tried it in the Philippines years ago and I still dream of them..

[cephelix]

Garlic Rice! tried it in the Philippines years ago and I still dream of them..

there's garlic rice? sounds awesome..I'm gonna look it up.
Here in Singapore there's rice with raisins,sultanas and cashew nuts mixed in.....

[bowji]

Garlic Rice! tried it in the Philippines years ago and I still dream of them..

there's garlic rice? sounds awesome..I'm gonna look it up.
Here in Singapore there's rice with raisins,sultanas and cashew nuts mixed in.....

Yup. They put small slices of fried garlic, not strong, a tint of garlic flavor to complement any other side dishes you are eating the rice with. Simply amazing...
Dried fruits and nuts in rice sounds yummy!