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Old 10-01-2018, 03:30 AM
 
Location: Florida
659 posts, read 139,759 times
Reputation: 1563

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We love making dishes from other cultures and have several kinds of rice. These are some we have on hand:
Long grain white
Jasmine
Basmati
Arborio
Valencia
Forbidden or black
Wild (although it isn't really rice)
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Old 10-01-2018, 05:46 AM
 
Location: N of citrus, S of decent corn
34,544 posts, read 42,708,506 times
Reputation: 57199
Only basmati or jasmin. I’m not much of a rice fan, but these are fragrant and easy to make.
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Old 10-01-2018, 05:52 AM
 
Location: Florida
659 posts, read 139,759 times
Reputation: 1563
I forgot about sushi rice.
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Old 10-01-2018, 05:53 AM
 
Location: S. FL (hell for me-wife loves it)
2,983 posts, read 1,709,587 times
Reputation: 8911
Basmati, Jasmine, Black, Wild, Red and Brown. Black makes the water purple, a side-note I hadn't anticipated when first trying it. I like the Wild the best, has a nice bite and best flavor, imho.
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Old 10-01-2018, 06:01 AM
 
Location: Willamette valley, oregon
2,388 posts, read 640,871 times
Reputation: 3329
Brown, white and basmati.
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Old 10-01-2018, 06:41 AM
 
Location: Wisconsin
2,600 posts, read 1,488,402 times
Reputation: 7651
Usually just one kind at a time. Right now it's basmati. For me, rice is just a base for something more interesting.
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Old 10-01-2018, 07:53 AM
 
5,501 posts, read 3,355,263 times
Reputation: 13917
I just keep short-grain white and brown rice on hand, because I use those most often. If I need some other type of rice for a specific recipe, I buy the precise amount from the bulk section. That works better for me than storing a lot of varieties I seldom use, ending up with small amounts of a certain type left over, etc.
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Old 10-01-2018, 08:01 AM
 
Location: Nantahala National Forest, NC
17,396 posts, read 3,537,755 times
Reputation: 22606
Jasmine
White
Basmati
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Old 10-01-2018, 08:06 AM
 
5,170 posts, read 2,994,994 times
Reputation: 17656
White long grain and wild. Sometimes I buy Calrose. We enjoy rice dishes but I've just never gotten into the habit of using a wide variety.

Maybe it's because it took me such a long time to learn to prepare it to our liking. Funny such a simple dish could be so tricky to prepare.

When dining out I enjoy any kind of rice I'm served.
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Old 10-01-2018, 08:14 AM
 
Location: Richardson, TX
10,121 posts, read 16,716,797 times
Reputation: 24610
Right now I have long-grain white, basmati, Near East pilaf, and some quick-cook rice that was free with a coupon.
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