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Steam white rice - what to buy?

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I have been a bad Chinese... Somehow, I never "care" about the kind of rice I bought. Growing up, my family here is US bought the pink label one from Costco. I simply never question it and continue to buy and cook it. It wasn't until recently, my American fiance order some take outs and was head over heel with the rice that came with our meal. We are now questioning our rice choices for home. But I'm lost... There are several brand in the stores. But what are the difference? Or are they basically the same thing just different packaging? I know there are different rice (short) available in Japan/China/Taiwan. Are any of them available here in US (east coast)?

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  1. My family eats a lot of Korean meals, which means a lot of rice.
    We usually use short or medium grain Calrose style white rice.
    Hinode is a good brand, as is Fuji Mai.
    Thai jasmine rice is also very good, and is commonly used in a lot of East and Southeast Asian restaurants.
    Always look for a bag that says "New Crop", as this usually has the best flavor.

    1. Whichever bag is on sale at my Chinese market.

      Otherwise Calrose is a good default.

      1. I buy the pearl rice from the bulk bins@ WINCO @69 cents a pound.I served Calrose or Hinode when my kids were still at home.

        1. Another Calrose eater here. New crop when it's available. It's pretty much what my mom used for as long as I can remember. These days, I get it at Costco. A big bag lasts about six months.

          Mrs. ricepad likes brown rice and the 'medleys' from Trader Joe's, so we have a small variety of rices in the pantry, but I'd guess 99% of the rice we eat is Calrose.

          1. There are so many different kind of rice, and it is tough to say what is the best since everyone's preference is different. Some people like long grain rice, some like medium grain rice, and some like short grain rice.

            So I would suggest you to ask the restaurant what kind of rice they used. You don't need to know the brand, but you should at least know the type.

            Another thing to think about is your rice cooking technique and tool. You can have the best rice, but it will still come out poor if use the wrong rice-to-water ratio or if you have a poor rice cooker....etc.

            1. Ya know, it occurs to me that had you been a GOOD Chinese, you'd have been eating potatoes....

              (Mebbe I'm showing my age, here...)

              1. I get Golden Phoenix Thai Jasmine rice, mostly because it's the one that I can find (at most asian supermarkets) in 5 lb bag (which lasts this bad Chinese a long time, much to the shock/horror of my parents..20 lb is the smallest size they ever buy). My parents were quite impress by the rice.

                I think my parents usually get Calrose (or buy whatever is on sale when they need to restock at the Chinese supermarket) at home.