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May 3, 2012 04:21 PM

Rice - How did you experience it today?

Rice speaks all languages & fulfills every need.It is always there to fill in the gaps of a budget meal or eager to show off exotic spices & flavorings.

Tell us about your favorite way to eat it & cook it.

Is there a particular brand you prefer or method of cooking it?

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  1. I like TIlda basmati rice the best. I learned my favorite method for cooking it in Raghavan Iyer's 660 Curries:

    Wash 1 cup of rice to get rid of starchy excess.

    Soak in 1.5 cups of cold water for 30 minutes. Add salt to taste.

    Heat on medium high until water evaporates from above rice and craters appear in the rice. Stir around.

    Cover and cook on low for 10 minutes.

    Let rest for 10 minutes. I place a towel under the lid beforehand to absorb moisture and also wipe the lid to remove excess moisture.

    Often, I make a pilaf based on that recipe. I stir-fry some ingredients and spices in ghee or oil, then add the drained rice and toast for a while, then add the water---the rest of the recipe is the same.

    My favorite rice that few people know about is called samba. It's a Sri Lankan variety of rice that has a funky flavor and aroma. You can buy it online.

    1. Today our rice was Basmati, cooked two days ago, and microwaved tonight to go under a version of Stir Fry Dry Venison with carrots and celery and garlic with hot bean paste with garlic.
      (close to a recipe I loved in Calgary)

      1. I learned how to rinse and steam rice very well....then the carb phobes got to me and I am afraid to eat it very often. We did have some yummy risotto last week....that reminds me there's a bit left in the fridge to make arancini......

        1 Reply
        1. re: sandylc

          Yep, carbs seem to be a frightening thing now days, but I always say, "everything in moderation". Ha.

        2. I've got some nice short grain rice. Always just stick it in the rice cooker and turn it on and let it do its thing. What I do with it after can range from simple stir fry beside/on the rice to a cha han or fried rice, can go into sushi/maki or onigiri. Or if we're really really lazy, just a bowl of white rice with various condiments like some pickled plum, miso paste, seaweed or a raw egg whipped and put on top.

          The rice I have is pretty fresh and no brand, my fiancee's family gets it from an uncle or brother or something, he has a rice farm and we get bags of it still in its husk and we put 10kg through a machine every few weeks to husk it.

          2 Replies
          1. re: TeRReT

            Cha han, onigiri..I guess these you get at an Asian market..more googling to do to find out what that is.

            1. re: cstout

              cha han is just a Japanese flavoured Chinese fried rice, I generally just make it at home. Onigiri is basically a rice ball, sometimes filled with things, I also often just make those at home, though they are available in all the convenience stores and grocery stores here as well and make a nice quick healthy and inexpensive snack.

          2. I was too lazy and busy to cook so I made a chicken, lop cheong, shiitake mushroom rice in the rice cooker. I haven't done that since university. I used regular white long-grain rice.

            7 Replies
            1. re: fmed

              Lop cheong...will have to google that.

              1. re: cstout

                Oops..."Chinese Sausage".

                And here is a recipe:

                (It's really a "no-recipe" kind of meal. You literally throw a bunch of stuff on top of the rice in the rice cooker, turn it on, then come back in a half-hour. I did first marinate the chicken is a simple soya/ginger/garlic/sesame oil mixture and soak the shiitake in hot water though.).

                1. re: fmed

                  I enjoyed the link you gave...really liked the chicken recipe, but I will have to come up with something besides Chinese Sausage..not to be had around where I live. I also copied the honey chicken wings....wings in any recipe is good to me. Thanks.

                  1. re: cstout

                    You can leave out the sausage. Or replace it with some other cured sausage e.g. chorizo or meat e.g. pancetta. It won't taste the same, of course. Don't think of it as a recipe - think of it as a technique.

                    1. re: fmed

                      Just curious, what ingredients is Chinese sausage made of? I am a lover of sausage & sure would like to try some, is there a particular brand you like?

                      1. re: cstout

                        Lop cheong is dry-cured and made of fatty pork, and flavoured with soy, five-spice, rice wine, white pepper etc. It is sweet. Some versions are very sweet. Some versions have liver but I prefer the non-liver ones. It is glossy when cut just like certain salami.

                        A good quick way to prepare it is to slice it diagonally, and cook in a frying pan with a bit of water...let cook until the fat renders out and begins to fry the sausage. Once the slices are nicely caramelized, you can eat it with rice. Here is a CH thread on it

                        Here in Vancouver, we have access to really great lop cheong. I buy it from a well known purveyor in Chinatown called Dollar Meats. I buy the ones hanging in the store but they also sell vacuum packages. (Here are some pics of Dollar Meats ).

                        Seek them out at a Chinese grocers. If you don't have one nearby, I'm sure you can order it online. I think the most well-known US brand is Kam Yen Jan from Seattle.

              2. re: fmed

                My mom makes exactly the same thing and it is one of my favorites. She also adds dried shrimp.

                What I'd give for a big bowl of it with white pepper and fresh cilantro!