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Are you making a specialty food?

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

roxlet Jun 5, 2012 01:13 PM

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:
Uncle Ben's
Uncle Ben's brown rice
Brown sushi
Matrix Valenciano (paella rice)
black rice
Do you also find yourself buying a lot of specialized rice to make specific cuisines?

  1. Delucacheesemonger Jul 17, 2012 11:48 AM

    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

    1. JMF Jun 15, 2012 06:32 AM

      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
      dark purple
      sweet white
      sweet red
      and just about every flavor of Zatarins and Near East mixes, plus a few other brands.

      2 Replies
      1. re: JMF
        Bacardi1 Jun 15, 2012 07:44 AM

        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.

        1. re: Bacardi1
          JMF Jun 15, 2012 08:14 AM

          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.

      2. c
        cocktailhour Jun 14, 2012 04:10 PM

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

        1. scubadoo97 Jun 14, 2012 09:46 AM

          brown long grain
          Brown short grain
          Black forbidden
          Sticky rice
          Cream of rice

          1. PHREDDY Jun 14, 2012 09:22 AM

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

            1. s
              sarahtorres Jun 8, 2012 10:59 PM

              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.

              1. raytamsgv Jun 6, 2012 02:19 PM

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

                1. b
                  Bakerloo Line Jun 6, 2012 02:09 PM

                  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.

                  2 Replies
                  1. re: Bakerloo Line
                    SAHCook Jun 6, 2012 08:54 PM

                    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.

                    1. re: Bakerloo Line
                      Bacardi1 Jun 7, 2012 06:51 AM

                      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.

                    2. t
                      Transplant_DK Jun 6, 2012 10:29 AM

                      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.

                      1. melpy Jun 6, 2012 08:20 AM

                        Arborio, long grain American, brown, sushi, basmati

                        1. j
                          Janet from Richmond Jun 6, 2012 07:48 AM

                          Near East
                          Mahatma Yellow Rice
                          Brown Rice
                          Wild Rice

                          1. Gio Jun 6, 2012 07:45 AM

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

                            Plus - wild "rice"

                            1. Jpan99 Jun 6, 2012 07:23 AM

                              Carolina, one white one brown.

                              1. l
                                laskiblue Jun 5, 2012 11:39 PM

                                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).

                                1 Reply
                                1. re: laskiblue
                                  Bacardi1 Jun 6, 2012 06:44 AM

                                  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!

                                2. w
                                  will47 Jun 5, 2012 11:10 PM

                                  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)
                                  "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.

                                  1 Reply
                                  1. re: will47
                                    sarahtorres Jun 8, 2012 11:02 PM

                                    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.

                                  2. Cheese Boy Jun 5, 2012 10:06 PM

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

                                    1. whs Jun 5, 2012 07:31 PM

                                      Brown Basmati
                                      Black Korean
                                      Black Japonica
                                      Thai long grain sweet
                                      Arroz Carreta paella
                                      Nishiki short grain Japanese

                                      1. tokyo Jun 5, 2012 07:02 PM

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

                                        1. eastofnevada Jun 5, 2012 06:05 PM

                                          Not that many at the moment!

                                          Sweet Rice

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

                                          1 Reply
                                          1. re: eastofnevada
                                            Haarlson Jun 5, 2012 06:56 PM

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

                                            and several packets of different rice flours.

                                          2. s
                                            SAHCook Jun 5, 2012 06:02 PM

                                            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!

                                            1. huiray Jun 5, 2012 05:53 PM

                                              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)

                                              1. buttertart Jun 5, 2012 05:05 PM


                                                TJ's wild

                                                Uncle Ben's


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

                                                1. e
                                                  escondido123 Jun 5, 2012 04:05 PM

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

                                                  1. t
                                                    tzurriz Jun 5, 2012 02:39 PM

                                                    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.

                                                    1. Bacardi1 Jun 5, 2012 02:37 PM

                                                      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
                                                      Wild & Long Grain mixed

                                                      1. w
                                                        wyogal Jun 5, 2012 02:33 PM

                                                        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.

                                                        1. l
                                                          LeoLioness Jun 5, 2012 02:32 PM

                                                          Near East rice pilaf
                                                          Trader Joe's wild rice

                                                          1. g
                                                            gordeaux Jun 5, 2012 02:30 PM

                                                            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)
                                                            Brown Nishiki
                                                            Some bulk wild mix from Whole Foods
                                                            Long grain sweet rice (I started making my own mango w/ sticky rice. SO EASY!!!)

                                                            3 Replies
                                                            1. re: gordeaux
                                                              SAHCook Jun 5, 2012 06:00 PM

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

                                                              1. re: SAHCook
                                                                gordeaux Jun 6, 2012 07:07 AM

                                                                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.

                                                                1. re: gordeaux
                                                                  SAHCook Jun 6, 2012 10:22 AM

                                                                  Thanks! I love the easy/delicious recipes!

                                                            2. h
                                                              Harters Jun 5, 2012 02:18 PM

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

                                                              And, yes, I know wild isnt actually a rice

                                                              1 Reply
                                                              1. re: Harters
                                                                dmjordan Jun 5, 2012 02:29 PM

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

                                                              2. n
                                                                Novelli Jun 5, 2012 01:54 PM

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

                                                                1. coll Jun 5, 2012 01:30 PM

                                                                  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.

                                                                  1 Reply
                                                                  1. re: coll
                                                                    coll Jun 6, 2012 03:10 AM

                                                                    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?

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