How many different types of rice do you have in your pantry?

[roxlet]

Rice seems to be proliferating in my house. This came to me when I went out to buy two more containers to store it in. Right now we have the following:
Carolina
Uncle Ben's
Uncle Ben's brown rice
Basmati
Arborio
Sushi
Brown sushi
Matrix Valenciano (paella rice)
Jasmati
black rice
Do you also find yourself buying a lot of specialized rice to make specific cuisines?

[Delucacheesemonger]

Sorry to answer so late, but had to wait to get home to see what my larder held.

Sticky Thai
Falasco black Venere
La Gallinella Carnaroli
Montasio extra
Bomba Illa de Riu
Sushi rice, California
Aquerello

[JMF]

Rice proliferates in my house too. Sometimes It's just rice sprinkled with Furikake seasoning of some type, or a thick vegetable or meat braise. I braise up highly seasoned food in Italian, Thai, Korean, Indian, or Japanese styles and vacuum pack in small portions to use over rice or noodles.
Plain white long grain
plain brown
sushi
arborio
red
dark purple
green
black
sweet white
sweet red
jasmine
basmati
and just about every flavor of Zatarins and Near East mixes, plus a few other brands.

[Bacardi1]

Another Zatarain's fan here!!

Yes, yes, I realize they're chock full of sodium (even the new "low-sodium" ones), but boy are they handy to have around - especially when I need or want to put a quick meal on the table. Some sausage, chicken, &/or shrimp; a box of Zatarain's; & I can have an impromptu Jambalaya or Gumbo or Dirty Rice on the table in 25 minutes. Of course, I also frequently add additional beans, some fresh or frozen sliced okra, etc., etc., but it's still quick & delicious.

[JMF]

I actually don't get enough salt in my diet. Most of it comes from the twice a month I use something like Zatarain's, or soy sauce used in cooking. I don't add much salt when cooking, except for home smoked salt. just enough to bring the flavor out in a dish. And I never salt my plated food, except for french fries.

[cocktailhour]

arborio, niroli, "long grain white," jasmine, white basmati, brown basmati, paella rice (medium grain, forget the name), wild rice, wild rice blend--Lundberg.

[scubadoo97]

Jasmine
Basmati
Sushi
brown long grain
Brown short grain
Valencia
Black forbidden
Sticky rice
Converted
Cream of rice

[PHREDDY]

Four....Risitto, organic brown, wild rice and white , spanish style....

[sarahtorres]

japonica sushi rice for most Asian dishes
Basmati for Indian
Arborio for risottos
Short grain brown rice
black rice (Korean style)
short grain sticky white rice for desserts
wild rice (er, grain?)

I find that this list is the shortest I can get away with and still satisfy rice needs for all my different favorite dishes. When I cook Thai, I just use the sushi rice with a jasmine teabag or flower.

[raytamsgv]

Two types: the 50 pound bag and the 5 pound bag. :-)

[Bakerloo Line]

None. I'm rice-impaired. Can't cook it, and now I don't even try. Oh, I've tried and tried. I'm good with no rice made at home.

[SAHCook]

I can relate - one of the first meals I made dh included "smoked" wild rice. "Smoked" because of the 1/2" of blackened wild rice mix burnt onto the bottom of the pan. I barely did better with real rice until I got a rice cooker a few years ago. I still can't make it on the stovetop.

[Bacardi1]

Bakerloo - if you do enjoy rice, think about getting yourself a rice cooker. My husband recently gifted me with one he bought at Costco - an "Aroma Professional", for a whopping $29.99. I've already used it for both white & brown rice, & it's been GREAT. Add water to pre-measured line, add rice, close lid, press button. Rice comes out perfect, & cooker even keeps it warm until you're ready.

Another nice thing about this model is that it also doubles as a slow cooker (soups, stews, etc., etc.), AND comes with a steamer basket so you can steam meat, veggies, whatever, on their own or at the same time you're cooking rice. I'm not much of a gadget person, but this thing has been very handy to have around.

[Transplant_DK]

3 organic ones--a brown one, and then 2 from Italy (a red and a black). We don't eat much rice, but thought the latter 2 were interesting, so eager to try them at some point. I may also have some sushi rice, even though I've never succeeded in making it right. Maybe I'm optimistic that the next time will be the charm.

I have never (knowingly) eaten Uncle Ben's.

[melpy]

Arborio, long grain American, brown, sushi, basmati

[Janet from Richmond]

Near East
Mahatma Yellow Rice
Brown Rice
Wild Rice
Arborio
Basmati

[Gio]

At the moment my pantry holds the following:
Arborio
Basmati - brown
Basmati - white
Carnaroli
Carolina
Japanese - brown - Organic Heirloom Kokuho Rose®
Japanese - white - Heirloom Kokuho Rose® Superior Style
Jasmine
Sweet Rice - Sho-Chiku-Bai® Premium

Plus - wild "rice"

[Jpan99]

Carolina, one white one brown.

[laskiblue]

White long grain, brown from the bulk bins at Winco, and *GASP* a box of instant (left over from when my elderly dog had a tummy ailment and could only eat pureed chicken and mushy rice).

[Bacardi1]

Yup - I ALWAYS have Minute Rice & Minute Brown Rice on hand at all times for dogs with - ahem - "intestinal distress". Just one or two days of rice & all is well with the world again - lol!

[will47]

Right now, we've got:

"haiga" style rice (milled with the bran removed, but germ retained; our go-to rice for almost everything; tastes like white rice... kind of a compromise on the whole white rice / brown rice thing). 9 times out of 10, this is the rice we're eating, and we go through it pretty fast.
sweet (sticky) rice
brown rice (some fancy Japanese brand)
carnaroli
"forbidden" rice
Mahatma brand long grain enriched (for "Spanish" rice)
Anson Mills wild rice (yes, technically not actually rice)

I also really enjoy Vietnamese "broken" jasmine rice, but we haven't had any in the house for a while.

[sarahtorres]

What is this forbidden rice exactly? I had it a couple of times many years ago, and have since moved out of country and havent found it since. I tried other black rices, but none have that flowery perfume and taste I remember.

[Cheese Boy]

Basmati (brown and white)
Medium-grain brown
Arborio
Valenciano
Rice noodles too!

[whs]

Basmati
Brown Basmati
Arborio
Jasmine
Black Korean
Black Japonica
Thai long grain sweet
Kalijira
Arroz Carreta paella
Wild
Nishiki short grain Japanese

[tokyo]

Long-grain white
Basmati
Jasmine
Medium-grain brown
Arborio
Minnesota wild
TJs pilaf blend
Generic wild blend

[eastofnevada]

Not that many at the moment!

Jasmine
Sweet Rice
Sushi

I do try to buy specific rice for certain dishes if they call for it.

[Haarlson]

In the pantry right now:
Arborio
Arroz extra
Arroz largo
Arroz redondo
Biryani
Bomba
Bomba extra
Bomba de Delta d'Ebre

and several packets of different rice flours.

[SAHCook]

Just jasmine and arborio right now. We usually have basmati, but I ran out and haven't replaced it. I wish I had sushi rice ... only because that would mean I make sushi and I like the sound of that!

[huiray]

Basmati (currently - Indian; "Royal" brand. Often have two types, sometimes one Pakistani and one Indian)

American long grain (a *very* old partial bag)

Brown basmati (another *very* old small bag; from the local "organic" store; I think I cooked it just once, I don't like brown rice)

[buttertart]

Nishiki

TJ's wild

Uncle Ben's

Basmati

Out of plain regular white, don't eat brown, love the Nishiki because it's like what we ate in Taiwan.

[escondido123]

Arborio
Jasmine
Long-grain white
Medium-grain white
Basmati white
Basmati brown
Regular brown

[tzurriz]

On my shelves, basmati, jasmin, and sushi. In the chest freezer brown long grain. I find those 4 cover all my bases fairly well for the most part.

[Bacardi1]

I love rice, but can't match you for inventory - lol!! I usually buy in small quantities & use them asap.

But I normally always have on hand:

Regular Brown rice
Quick-Cooking Brown rice
Long-grain white rice (both Carolina &/or Uncle Ben's)
Minute Rice
Basmati
Jasmine
Wild & Long Grain mixed
Wild

[wyogal]

Brown basmati (or jasmine, I forget. I'm on vacation and can't check) Lundberg
Regular long grain brown, not fancy.
Short grain brown, Lundberg
Wild (if we can count that as rice in this case), from Minnesota, got it there.

[LeoLioness]

Basamati
Aborio
Near East rice pilaf
Trader Joe's wild rice

[gordeaux]

Tee-hee, I'm making biryani right now...
Plain ass, white, long grain, cheap.
Basmati (I use Basmati for generally all Asian steamed rice applications)
Nishiki
Brown Nishiki
Some bulk wild mix from Whole Foods
Long grain sweet rice (I started making my own mango w/ sticky rice. SO EASY!!!)

[SAHCook]

I'd LOVE the recipe for the mango w/ sticky rice!

[gordeaux]

Web one up, it's scary easy.
Wash the rice until the water runs clear (like always)
In the am, cover the rice with water.
In the pm, steam the rice - I use a pasta cooker with insert. I wrap the rice in a kitchen towel

Saucepan: Coconut milk with brown sugar to taste. ( I don't own palm sugar.)
Very low simmer, stirring, until it reduces by about 1/4. It will thicken more as it stands off of the heat.

Add a few spoons of the coconut milk mixture to your rice. This is to flavor the rice. The rice will absorb the liquid.

Plate: rice, more coconut milk mixture and your sliced mango. It's crazy easy, and probably one of the most absurdly delicious things for the least amount of work involved.

[SAHCook]

Thanks! I love the easy/delicious recipes!

[Harters]

Five - Uncle Ben's, basmati, arborio, wild, Camargue red.

And, yes, I know wild isnt actually a rice

[dmjordan]

White, sushi, jasmine and arborio. Roxlet, your list is impressive.

[Novelli]

Only 2 kinds in my pantry. A fat satchel of Carnaroli rice and a 50 pound bag of jasmine rice.

[coll]

Yes, I'll have to do an inventory, but I keep telling myself STOP! I'll let you know in a little while, because I'm planning a trip to Trader Joe in a week or so and don't want to make any more foolish mistakes. Because the last two times we got Chinese, we didn't even eat the rice so I froze it....does that count? White and brown.

[coll]

white rice, 3 lb plus a 5 lb bag of Carolina (about a half lb used)

a big bag of Carolina jasmine

tub of sushi rice

another box of jasmine (Roland), but that was a free sample

carnaroli (another free sample, yay!)

one and a half 2 lb bags of brown rice

and a partial box of Uncle Bens long grain and wild rice mix

plus the frozen Chinese leftovers in the freezer

Not as bad as i thought, but I really have to stop this madness and start planning on more rice dishes! I always think I have to have all these different types of rice, meanwhile I should be subbing one for the other til the inventory goes down a bit. Any good summery ideas?