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Old 10-03-2018, 03:26 AM
 
Location: Georgia
36 posts, read 11,113 times
Reputation: 113

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short, mostly to make coconut rice pudding
medium grain, mostly for daily use

long grain, for when I make rice with something in it like rice with chicken

parboiled, to make a quasi-paella
black, to make rice with squid

wild
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Old 10-03-2018, 04:33 AM
 
Location: Glasgow Scotland
14,560 posts, read 11,620,103 times
Reputation: 21076
Long grain, fast cook and pudding rice.
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Old 10-03-2018, 06:32 AM
 
Location: In Miami but, Inside the Resistance !!
1,799 posts, read 530,321 times
Reputation: 981
Quote:
How many kinds of rice do you keep on hand?
Just one in our pantry....Jazmine Rice.

We love the aroma all over the house when being cooked...The taste is amazinn too, of course.
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Old 10-03-2018, 11:06 PM
 
Location: NYC
11,877 posts, read 7,809,621 times
Reputation: 12866
Quote:
Originally Posted by Steve McDonald View Post
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.
Still doesn't explain how rice eating countries are typically less over-weight than bread or enriched wheat eating countries. Typical Asian diets are high in complex carbs such as noodles, rice, and soy beans yet they are less over weight than Americans that typically eat a higher protein and fat diet.
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Old 10-05-2018, 03:22 PM
 
428 posts, read 238,750 times
Reputation: 857
Japonica (Nishiki brand) is our go-to rice for eating Chinese or Japanese
Jasmine with Thai food
Koshihikari sprouted brown rice
Arborio for risotto
Valencia for paella
Long grain rice
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Old 10-05-2018, 04:14 PM
 
Location: Upstate NY
30,918 posts, read 9,249,773 times
Reputation: 29433
Quote:
Originally Posted by randomparent View Post
You all must have very large pantries!
Yeah, this thread is hilarious!

As for me, I have long-grain white and brown rice "on hand." All other varieties I buy only when I need them, and only as much as I need.
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Old 10-05-2018, 04:26 PM
 
Location: Richardson, TX
10,275 posts, read 16,827,765 times
Reputation: 25103
Quote:
Originally Posted by Delahanty View Post
Yeah, this thread is hilarious!

As for me, I have long-grain white and brown rice "on hand." All other varieties I buy only when I need them, and only as much as I need.
Oh yes, other people's larger pantries are a laugh riot.
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Old 10-05-2018, 04:46 PM
 
Location: Middle of the ocean
28,125 posts, read 17,918,716 times
Reputation: 40606
I forgot... I have wild rice in the freezer - need to do something with that.....
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Old 10-05-2018, 10:39 PM
 
Location: Middle America
35,840 posts, read 39,668,441 times
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Right now, we have long grain white, jasmine, and a bit of black rice that I didn't care for, and now the remainder is taking up space.

99% of the time, I use jasmine.
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Old 10-06-2018, 01:46 AM
 
Location: A Yankee in northeast TN
9,596 posts, read 13,457,380 times
Reputation: 20217
Quote:
Originally Posted by randomparent View Post
You all must have very large pantries!
Most of mine sit in airtight decorative canisters on my countertops. Very much like these http://tejaratebartar.net/wp-content...g-inviting.jpg
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