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Old 10-01-2018, 09:12 PM
 
Location: The World
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Just instant! Ha!
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Old 10-02-2018, 06:06 AM
 
Location: Bella Vista, Ark
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Quote:
Originally Posted by grampaTom View Post
We really like the Minnesota wild rice blend. My wife makes slow cooker chicken and rice with it that has become one of our 'regulars'
sounds good. We used to have a friend who spent the winters here and summer back home in MN. She would bring us rice from there every year: loved it.
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Old 10-02-2018, 09:47 AM
 
Location: Phoenix,Arizona
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Quote:
Originally Posted by grampaTom View Post
We really like the Minnesota wild rice blend. My wife makes slow cooker chicken and rice with it that has become one of our 'regulars'



Sounds Great


In a fry pan, I'll dice up bacon, onions, celery, green pepper, mushrooms, garlic then in a separate
I'll lightly toast slivered almonds.


Once my 50/50 mix of white & wild rice is done I'll fold in the above goods


It makes a very delicious bed for most anything from Poultry, Beef, Pork & Seafood
and I always make extra as if freezes well !


One of my favorites is Chicken Kiev, as the garlic butter pours over the pilaf when you cut it open.
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Old 10-02-2018, 01:24 PM
 
Location: NYC
2,416 posts, read 1,321,725 times
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I try to use only imported long grain brown rice for my meals, Jasmine rice if available.

Brown because of the nutrients & fiber (colon cancer in the family) & when cooked right it is nice & soft & fluffy, especially long grain. Imported because almost all of the domestic rice comes from the South, mostly from former cotton fields that were soaked with DDT for years & years & is now deep in the soil & the flooding needed for rice leaches that from the soil into the rice.

Ironically "healthy" brown rice harbors way more DDT than polished (white) rice.

California rice is probably ok from this if I can find it, otherwise I stick with the imported stuff.

I would buy arborio if I was going to try my hand at risotto sometime.
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Old 10-02-2018, 01:44 PM
 
Location: Middle of the ocean
27,951 posts, read 17,851,227 times
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I am down grading our pantry slowly (not restocking things I normally keep), but it used to be:

Brown
Cargo (red)
Jasmine
Short (sushi or sticky)
A Japanese brand of mixed sprouted rice with black radish seeds
Black
And the ones that come in the instant cups for DH to quickly add to meals
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Old 10-02-2018, 02:19 PM
 
Location: Maine's garden spot
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Just 2 kinds... Success rice and Minute rice.
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Old 10-02-2018, 03:51 PM
 
Location: NoVa
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I only have 1 kind, Indian basmati, bought from Costco. That's the only rice we like so we don't bother stocking other kinds.
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Old 10-02-2018, 09:15 PM
 
Location: I am right here.
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No rice at all in my house. I don't eat it.
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Old 10-02-2018, 10:30 PM
 
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Jasmine rice from Thailand
Arborio rice from Italy.

And tons of rice noodles.
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Old 10-02-2018, 11:56 PM
 
Location: Eugene, Oregon
7,264 posts, read 2,274,792 times
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Quote:
Originally Posted by PeachSalsa View Post
No rice at all in my house. I don't eat it.
I used to eat short-grained, whole rice, but many years ago, I became aware that it was putting too much quickly-digested carbohydrate into my system. So I've eliminated all grain-based foods, with one exception. I've been able to easily reduce and maintain my weight about 15 lbs. less than I carried, most of my adult life. That one exception is about once a week, to grind whole oat grains, just before cooking them into a big pot of oatmeal, with dried cranberries and non-fat, plain yogurt, instead of milk. Oats have about 6% fat content, which causes them to digest more slowly and not raise blood sugar so much. Most other grains have less than 1% fat content and digest into blood sugar quickly, even if they're wholegrain.
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