Reply to Rice—it’s not all equal?

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[quote=Anonymous][quote=Anonymous]I grew up on a farm in the midwest.  I'd never made rice and only rice we had in our house was Uncle Ben's.  And then, I went to Thailand for 3 years on an agriculture development project.  Wow!  I don't know why I didn't realize there were so many different kinds of rice - there were so many different types or corn, potatoes and tomatoes, after all.  I'll never go back to Uncle Ben's!

But, getting back to the OP.  It's not so much the brand of rice as what kind of rice.  Long grain vs short grain; brown vs white; high gluten ("sticky") vs lower gluten; parboiled/converted vs not; etc. My go to rice for everyday stuff is white jasmine rice - a long grain, white, regular gluten, not parboiled/converted rice.  It's what you find in many of the Asian restaurants and certainly all the Thai restaurants.  Brand doesn't really matter.  I get mine from Costco.  I prefer more newly harvested rice but there's nothing wrong with older rice.

Oh - you have GOT to wash your rice before cooking!  Do NOT skip that step!  I put it in a strainer/sieve, run water through it until the water runs clear.  [/quote]

Midwesterner here and same thoughts on rice!  We never ate it, unless Mom made some American variation of moo goo gai Pan in the electric skillet.[/quote]

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