what brand to buy for jasmine and basmati rice???
I am seaching for a great brand of both jasmin and basmati rice....I have tried tilda
and elephant brand also rooster.....
What have your experience taught you about the zillons of brands. and what is the best
way to cook rice,,,water ratio...and time cooking.
I love the beautiful super long grains you get at the restaurants but can never find them to purchase....
Lastly, cost wise, which brand comes out ahead......
Oh, sorry, what about brown jasmine and basmati....any feedback on brown versions...
Thanks alot fellow chowhounds....
The easiest way to cook rice is in a rice cooker. Maybe some people think that's cheating, but it gets the job done very well, frees up a burner on the stove, and lets you concentrate on other things. You can even get a rice cooker that has different settings for white or brown rice. Do look into it. In my experience, the large Asian supermarkets usually have a good selection with different features and price points.
Oh, don't forget to check your rice for foreign objects and to wash it in several changes of water!
A rice cooker might be a waste of space for someone who doesn't eat rice every day, especially if he/she lives in a small apartment. I rarely use all 4 burners on my stove to cook, but my kitchen is so tiny a rice cooker would always be in the way. And some of the rice cookers with multiple settings run hundreds of dollars these days! That said, when I was in college I got a tiny $15 rice cooker at Fry's (yes, the computer gadgets warehouse) and used it until I was out of my second apartment post graduation. I cooked everything in it: rice, porridge, soup, water for ramen...good times.
Nowadays, this is my rice process: wash rice several times, drain well. For every cup of rice, add a cup of water (remember there is already some water in the rice from washing). Let soak for as long as you can, all day if you remember to do it in the morning. Not soaking is fine too, soaking just makes the whole process more foolproof. Set the pot over high heat and bring the water to a boil. As soon as you see rapid bubbles, turn the heat down to a simmer and cook for 25 minutes. Leave the lid on and let the rice sit for five minutes before eating. A glass lid is great because you can peek without letting all the steam out.
These instructions are based on one to two cups of rice in a 2 quart pot with a tight lid. If you need to cook more rice, use a pot with a wider base and cook for closer to 30 minutes. The rice is done when stem stops escaping from the pot. If you usually cook the same amount of rice you'll be able to time it after the first few tries. Time and water needed vary from brand to brand, so small adjustments need to be made every time you switch.
Also, it's not the bargain basement deal, but Trader Joe's brown jasmine rice is surprisingly fragrant.