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Favorite type of rice, and preparation?

ME ...

Type: Chinese glutinous rice
Preparation Fermented Glutinous Rice (Jui Niang or 酒酿)


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  1. Carnaroli --> risotto --> arancini.

    Second place goes to bibimbap, with white or brown rice.

    Er, can I go for more? Because I want nasi goreng and lemak as well. Oh, and similar to 'fatty rice', the 'oily rice' that is chicken rice.

    1 Reply
    1. Being extremely greedy (and very Asian)...all of them! Ok, except Uncle Ben's.

      Black rice for desserts. Glutinous rice for desserts and stir fried (eg. at dim sum, "sang chow loh my fan"). Jasmine for regular everyday use. Mix of jasmine and sushi rice for congee.

      1. Sona masoori, rosematta and gobindobhog.

        1. jheera rice, made with the good basmati from costco.

          1. Like many, I love all kinds of rice, but if I had to pick one would be mochigome (Japanese glutinious rice). It reminds me of my mom. One of my favorites is a mixed rice (maze gohan or some call it okowa). Beef (my mom's addition when she moved to the US), carrots, bamboo and shiitake are sauted in soy, sake and sugar. This mixture is added to the rice and steamed until the rice is cooked.

            And of course, mochi (preferring the savory to sweet).

            1. Bomba, for paella or even risotto.

              1. Basmati...to make Hyderabadi Biryani (as authentic as possible...not the ones you get in most Indian restaurants here!)
                Sona masoori...to make lemon rice..yummm!

                1. My preferred method of making rice, is the Persian way.

                  Wash the rice and soak it in warm water for an hour or more. Then put the rice in a pot of boiling salted water and boil for 7-8 minutes. Strain the rice thoroughly and wash under cold water. Then take another pot, then put the rice in, or ever better! line the bottom with thinly sliced potatoes, Mould the rice in a conical shape, poke the rice with a chopsticks about 10 times of so in order to make venting channels, add melted butter on top. Wrap a towell over the top of the pot (to absord moisture), put on the lid, then turn the heat on at a low setting and gently steam for about 20-25 minutes. Let sit for 5 minutes.

                  I guarantee that what you'll have is the most perfect fluffy rice you'd ever had and will never again make rice any other way again, unless cirumstances dictate otherwise.

                  1. Jasmine. Steamed.

                    Perfect of course in Vietnamese and Thai applications, but just sweet and glutinous enough to cross over into Japanese and Korean cuisine (I'll even make sushi with it from time to time). Also love the nutty fragrance and flavor which adapts beautifully to recipes requiring basmati.

                    1. There is a medium grain rice sold around here called Silver Pearl rice. It's kind of sticky and sliiiiightly sweetish. I LOVE good sticky rice, with butter and salt, with soy sauce and honey, teriyaki, beef/chicken stew and gravy, with onion stew..........

                      1. I mix 50/50 white Koshihikari and Haigamai Koshihikari. The Haiga rice is fully milled but only partially polished, so retains the germ. It has many of the benefits of brown rice but is closer to polished white rice in color, taste and texture. This mixture gives a significantly lower Glycemic Index than standard medium grained Japonicas like Cal-Rose. This is not only because of the whole-grain nature of the Haiga, but the difference between Koshihikari and Cal-Rose in terms of their Amylose vs. Amylopectin content. Glutinous rices in general have even greater Amylopectin content than Cal-Rose. Koshihikari is plenty sticky for standard Japanese dishes, and is, in fact, the preferred rice for sushi.

                        I hate being Japanese and diabetic. I grew up with rice always in the rice pot (no electric rice cooker in my mother's kitchen... I found the two I gave her over the years in the basement after she passed away). But I've learned to eat a few mouthfuls with my meals, rather than bowlfuls with mo-ikai (refills). On the plus side, I have never had any major desire for white bread, potatoes, even pasta.

                        1. I just found a new favorite - Carolina Gold rice - at the local CSA store. It can be made sticky, or as risotto, or separate, which is what I did with it.
                          Boil in water the way you do pasta, rinse and shake water out, spread on a baking sheet and dry in the oven for 10 minutes at 300'.
                          The history of the rice is fascinating, as is its future...
                          Here's a little info about it.


                          We just put some butter and pepper on the rice, and it had so much flavor!

                          1. jasmine. steamed.

                            also very partial to long-grain white rice cooked Brazilian-style (sauteed with lots of garlic and some onion before adding the water)

                            1. My MIL's rice. The family favorite of hers is a simple rice pilaf with tomatoes, onions and spices made with long grain rice. There is no fancy name for it. It's just called "rice pilaf" or "pilav" in Turkey. We also like long grain rice with only salt and butter. While we eat it with a lot of other ( sometimes fancy) dishes, we also enjoy rice prepared quite simply, as it's our favorite grain and enjoy it for its own flavors.

                              1. If I can only pick one, good white basmati. In a pilaf with Swiss chard stems and leaves. But that would mean no more sushi, so can I have something with Rose in the name too? And a few boxes of carnaroli for when the risotto craving hits :-)

                                1 Reply
                                1. In Nepal, my cook scored a few kilos of rice that was both long- and small-grained. I don't think he was given a name for it, but he bought it from a local farmer who ordinarily would have kept it for himself but needed a little extra cash. It was just delicious. Not a basmati-type rice, but with excellent, subtle flavor. I've been looking in Indian markets for a Bengali variety called "Govinda Bhog", hoping it will turn out to be the same thing.

                                    1. Favorite rice dish ever is zongzi with salted duck egg! Or any other filling for that matter. Unfortunately, I've never been ambitious enough to make them myself. At home, I keep a variety of rices on hand for different applications, but if I absolutely had to choose just one, it would be a good medium-grain because it would serve the majority of my purposes well. And much to my doctor's chagrin, it is always white rice.

                                      2 Replies
                                      1. re: FrauMetzger

                                        Favorite rice dish ever is zongzi with salted duck egg!

                                        With just salted duck eggs? Or with other stuff like fatty pork, mushrooms, bamboo, etc.?

                                        I think with just salted duck eggs, it would be kind of, um, weird.

                                        1. re: ipsedixit

                                          No, always with other stuff as well, particularly fatty pork. I like all types of filling for them, but the egg is always my favorite. Due to communication difficulties between me and the seller, I always just smile and hope for the best!

                                      2. My favorite is Indian masale bhaat -- made with basmati, soaked for about 30 minutes, then put into a pot where ghee, mustard seeds, curry leaves, turmeric, asafoetida, cardamom, a cinnamon stick, black pepper, and grated coconut has already been frying... throw in some peas and cashews, and top with more grated coconut and cilantro. The meal just smells like India to me... I eat it with (probably too much) yogurt... I could eat this every day.