Board 8 > So how do yall like yall's rice?

(+) Yeah! (+)

short story even shorter, I have like 8 bags of rice now and honestly we never really have ever eaten that much rice in my family, the stereotypical food we ate was beans

but yea, I don't need advice on cooking it (maybe)
but what different ways can I prep it? from basic stuff to maybe a lil more advanced stuff, I wanna experiment here

I like rice from chinese restaurants, its like a little ball, a scoop. and you can eat it with chopsticks. I have been told thats called sticky rice but equally other people tell me thats not right, so I have no idea what to call it so I can search for it

Some of my favorites:
Jambalaya - sausage, shrimp, green onions, heavy cajun seasoning
Fried rice with spam and eggs
Basmati rice with lamb or chicken curry
Rice under pork belly with like a soy ginger sauce

Honestly I just use a rice cooker for the most part. Its easy but its also good at getting the job done.

After its cooked is when I choose to do things like fried rice

uhh, what kind of rice? i'm assuming white, which eliminates biryani

Rice, tuna/chicken salad, mayo, sriracha is surprisingly effective even if i feel stupid eating it
Probably not sticky enough for sushi or (o)nigiri but you could try it
Stir fry
...

I eat a lot of rice I don't know why I'm blanking now. I'll think of more later

Punnyz posted...

I like rice from chinese restaurants, its like a little ball, a scoop. and you can eat it with chopsticks. I have been told thats called sticky rice but equally other people tell me thats not right

sticky rice is basically the texture of the rice (very short, white grains that soften when cooked more than other types of rice), so it can be served in balls like that but can also be served straight up. It's probably the rice that's easiest to work with in a lot of different ways, especially in Chinese cooking

coconut milk

A nice rice cooker is worth its weight in gold.

fry with beaten egg, soy sauce, mushrooms, peas

I like to have rice under some spicy chili.

Also i love making sushi.

Also if you want to buy sticky rice I strongly recommend using Amazon. First off, you don't have to lug around a (or multiple) 5 pound bag far, it's fantastic value, and they have the sorts of good brands you'll also find at an Asian market. Amazon is also great for the sushi seaweed if you want to make that.

Now for all the things you put *in* the sticky rice (rice vinegar, sauces, etc.) that's what you'll want to use the Asian market for.

I mostly uses basmati rice coz it's the cheapest over here.
Will usually do it with a curry once a week and make sure I leave enough rice left over to do a fried rice. Once a month will do some salmon teriyaki with it too but Salmon it too pricey to have more often.
Also use paella rice but only for paella also once a week.

Rice pudding
Porridge (Congee)
Fried Rice
Sushi
Chili Con Carne
Rice Bolognese
Paella
Curry

Oh yea sorry, yea white rice

alright I guess I'll just go ahead and ask then

I MIGHT have a rice cooker somewhere

so whats some good stuff to put in it while its cooking? IDK why but I was thinking salt/pepper/butter

another rice I kinda like is During Red Lobster's endless shrimp, you can get some Skewers and they serve it over some seasoned rice, but I looked it up on the website and they just call it rice, nothing more

Speaking of Red Lobster

I also got alot of Fish too in my freezer recently

whats a good rice to make to put some fish over it?

wanting lots of recs here

Johnbobb posted...

sticky rice is basically the texture of the rice (very short, white grains that soften when cooked more than other types of rice), so it can be served in balls like that but can also be served straight up. It's probably the rice that's easiest to work with in a lot of different ways, especially in Chinese cooking

oh so it IS sticky rice then?

but its a specific kind you have to buy, you don't just PREP white rice that way

ah okay

I like cooking it with chicken broth, a splash of olive oil, and lemon in a covered wok, then adding whatever meat - usually some turkey meatballs.

Rice also shares real estate in a good avgolemono- a Greek egg-and-rice soup good hot or cold that's mostly just lemon juice and an egg (the tricky part is not scrambling it while you do the prep, but it's one of the best meals I tried to make in the past two years)

My favorite is nasi goreng (Indonesian style fried rice). It's basically fried rice with a different spice mixture and sweet soy sauce. As an aside some fried rice works better with, like, day-old rice instead of freshly cooked rice.

If you're feeling adventurous you can try rice pudding for a dessert.

As for fish, my favorite prep is just fish with sambal matah. It goes well with rice since the rice helps with the spiciness.
https://www.butestseafoodie.com/post/balinese-baked-fish-with-sambal-matah
Not sure how authentic this one is though.

How big are the bags? Usually people get the 25lb ones.

I eat rice with 2-3 over medium eggs most mornings. You don't need to "make" anything with it really. It's a universal carb that goes with any meat or veg.

For flavor I always do salt butter and garlic for basmati, but don't do that with jasmine or sticky rice. Just do plain water and maybe a tiny pinch of salt. I also like throwing in a star anise or a couple cloves.

Secret foolproof method for cooking any rice (emulates what a rice cooker does): Rinse rice in a colander for a while. Put rice in pan. Put an equal volume of water. Then add an extra 1/3rd cup water regardless of amount. Bring to boil and cover with lid. Then reduce to a strong simmer for 15 minutes. Then turn off the heat and do not remove the lid, just let it sit for 5-10 min. That's it.

Also what variety? White rice doesn't mean anything

Enriched premium long grained rice is what the bag says

They're each 2 pounds

You probably got a varietal that's more neutral in flavor/fragrance and intended more as a filler grain than a significant component of the meal. I'd probably say use it in soups or stews.

If you want, maybe get some jasmine and or basmati to compare, as those are also long grain and will give you an idea of the difference.

Personally I tend to use medium grain rice like calrose (although I'll get jasmine if that's all I can find) because that's the texture/taste I'm used to.

It's seems fine and could be used the same as basmati. If you don't rinse it (or only super light rinse) plus add extra water (1/2 cup instead of 1/4 cup) it should get sticky enough for asian purposes. Long grain is the best though, versatile enough to eat every day.

My wife and I get the 50 lb bag of Homai rice from costco so when you said "8 bags" i thought that was wayyyy too much freaking rice. It takes us awhile to get through the whole thing (longer now that I've been off carbs for a bit over a month)

2 lb bags are nothing, what brand?

We don't add anything to the cooker though besides water. Usually round up on the water just a touch to get the rice nice and sticky and serve with chicken/broccoli or whatever meat/veggie stir fry was prepared. Lightly salting the rice after it's cooked is usually sufficient.

I throw some woodfire garlic seasoning into it. Simple and delicious.