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Aug 7, 2007 05:27 PM

Tamaki Haiga rice, cooks the same?

as fully milled/degermed rice? The package says nothing so I assume it does, but since I'm not cooking it tonight anyway, I figured I'd ask. (It'll be cooked on the stove or in an old one-switch rice cooker.)

For those who opened the thread out of curiosity, Tamaki Haiga is a sort of very light tan version of Japanese short grain rice that's milled but not degermed. I haven't tried it yet, but I'm hoping it'll taste like what it looks like -- sort of lightly-semi-brown rice.

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  1. Yes, I cook it with just the same proportions! (Can't say about relative cooking time, our neuro-fuzzy cooker figures that part out automagically) They say that when you wash it, you should be gentler than with other (regular brown or white) rice--like just a few stirring rinses, not a more pressing/abrasive wash.

    1. yes, just as another adam says, and you will not be disappointed. I love this rice, and it is a perpetual low-grade source of grief that I cannot buy it where I love. enjoy!

      1. Thanks, both of you and thanks adam for the note about washing - I usually more rinse than wash anyway but I'll keep it in mind.

        2 Replies
        1. re: MikeG

          I think most commercial rice nowadays is fine with just rinsing, since they mostly use a edible cereal coating and are processed in relatively clean conditions (??). I just tend to be a bit aggressive in washing out of habit, and because I don't completely trust the second point... :)

          1. re: another_adam

            I feel that way about some, depends where they're from though and the "luxe" factor - certainly with American and Japanese rices, I don't worry so much. I've never found anything untoward in a bag and it always seems to rinse clear pretty quickly. As for the milling plants, I suspect they're way cleaner than my kitchen. Or maybe I should say, at $9/5lb, I hope so. (lol)