ps99472
New member
So what do you guys cook at home? Brown? White? I will always be a fan of the short/medium grain rice, aka 'sushi' rice. Been particular to this brand:
Easy to work, fluffy and starchy and won't overpower your main entree. Great for stews/saucy dishes: the rice is a great binder.
Costco has a 50lb CalRose for a good price but it might be more expensive if you factor in the chiropractor/PT fees
We've been experimenting recently with brown rice. Got a bag of the Shirakiku brown rice:
Which is not bad at all.. but we do mix it half/half with white rice. Otherwise you get that mouthfull of grains feel.
Not a fan of long grains, which is more prevalent in Southeast Asia/Canto cuisine. Some of the Jasmine rice has a sickening scent to me.
Easy to work, fluffy and starchy and won't overpower your main entree. Great for stews/saucy dishes: the rice is a great binder.
Costco has a 50lb CalRose for a good price but it might be more expensive if you factor in the chiropractor/PT fees
We've been experimenting recently with brown rice. Got a bag of the Shirakiku brown rice:
Which is not bad at all.. but we do mix it half/half with white rice. Otherwise you get that mouthfull of grains feel.
Not a fan of long grains, which is more prevalent in Southeast Asia/Canto cuisine. Some of the Jasmine rice has a sickening scent to me.