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Well I like white jasmine rice. It is one part rice to 2 parts water. I add a tbl spoon butter and a dash of salt. Pop it in the microwave for 16 min let stand for 4 mins and done Try it!
Well I like white jasmine rice. It is one part rice to 2 parts water. I add a tbl spoon butter and a dash of salt. Pop it in the microwave for 16 min let stand for 4 mins and done Try it!
Me too, I used to use Jasmine rice just for Thai and Asian meals but I love the scent - now I use it for everything!
Sometimes I have short grain brown rice (organic) when I feel healthy, it's so nutty and tasty it makes it more of a meal - brown rice, steamed veggies and soy sauce - yum.
After having lived in Asia (or strong asian influence) for 11 years, my take is Jasmine all the way. I buy a large sack .. I think it's Thai... but jasmine. Even the aroma is appealing!
We buy Kokuho Rose in bulk and cook up a batch just about every day - it's a short to medium grain sticky rice that's often used for sushi and in Korean food.
If I want just plain, high-quality, LONG GRAIN rice, I prefer Riceland or Carolina.
Medium and short grain rice I usually take what I can find, so it might be Water Maid or something else.
I get my arborio rice at Earth Fare from those bulk bins because I only buy it as I need it.
I like fragrant rices, too. Texmati and some of the other rices by that same producer all prove to be good. The last jasmine and basmati rice I bought were Mahatma.
As for converted rice, well, I don't buy that stuff or the boil in bag products either.
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