I found no problem with the rice. I have been using it from the last two years. It is just like any other Thai Jasmine Rice to me. Of course, I wash the rice well before I cook them.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Did you wash the rice before cooking?

No.

Huh? Who doesn't wash rice before cooking?

I've literally never washed my rice before cooking. Oops. Guess I'll start.

Me neither! Isn't boiling it killing all the germs?

50 lb???
I bought a 25 lb bag of jasmine rice at Costco, the same size I buy from the Asian store. I can't tell the difference and it was cheaper.

Anonymous wrote:

Anonymous wrote: I don't want to get a 50 lb bag and end up hating it.

How large is your family? How do you store the rice?

50 lb is a lot of rice to store regardless. I store rice in 5 gallon jugs 1) to prevent insect intrusion and 2) to deprive oxygen to organisms already in the rice. It may not be the best storage method but it I can preserve rice for a couple of years. I think texture and flavor both are improved with age.

I would like to hear what people think about the quality of Kirkland Jasmine rice.

Anonymous wrote: I don't want to get a 50 lb bag and end up hating it.

How large is your family? How do you store the rice?

Costco carries two brands of Basmatic rice - one aged and one not. I favor their aged rice which cooks up to an aromatic fluffy texture.which the non-aged one cannot compare. Costco charges a premium price for the aged rice.

Jasmine rice is the same way. Jasmine refers to the flowery fragrance emitted by the rice when cooked.The flavor varies greatly between brands. The popular Elephant brand (Thailand) in Hong Kong costs more and cooks up to lovely fragrance. How does the Kirkland Jasmine rice stack up against the best Jasmine rice? I don't want to get a 50 lb bag and end up hating it.

Does anyone have anything good to say about Kirkland Jasmine rice?

Anonymous wrote:

Anonymous wrote:I think it really depends on the kind of rice.
My mom always cooked US long grain rice for casseroles, etc. She never rinsed it, not ever.

I lived in Japan for a few years and learned about the necessity of washing the rice. At first I thought "what??" but it made sense because all of the starch and dust from processing. American long grain rice tends to not have that.
Now I am married to a Japan native and always wash the short grain rice until it runs pretty clear. I usually give other rice a rinse too, but sometimes feel silly because I don't feel like I'm actually removing anything, especially with brown rice.

OP, doesn't Jasmine rice always have a funky smell? Or maybe it doesn't only if it's super fresh? I do not buy Jasmine for this reason, on the occasions I have bought this I always notice a smell I don't like. Brown basmati, on the other hand, always fills my house with a wonderful smell.

The best rice is always AGED. The concept of super fresh rice having better taste or smell is not true.

Really? Oxidized oils usually don't smell good and aren't healthy.

Contact lenses

I think probably many Americans grew up eating Rice a Roni or Uncle Ben's or Minute Rice, which you don't rinse.

But... the package always says rinse the rice. Maybe they never read the package?

Anonymous wrote:Always wash Asian rice. It's NOT because of the dirt, it's because of the starchy flour that coats the grains. For the best tasting rice, you should rinse the rice until the water runs clear (usually 3-5 times).

RIGHT??? Who does not know this? Oh yea, Americans who cook THE shittiest rice in the world.

Anonymous wrote:I think it really depends on the kind of rice.
My mom always cooked US long grain rice for casseroles, etc. She never rinsed it, not ever.

I lived in Japan for a few years and learned about the necessity of washing the rice. At first I thought "what??" but it made sense because all of the starch and dust from processing. American long grain rice tends to not have that.
Now I am married to a Japan native and always wash the short grain rice until it runs pretty clear. I usually give other rice a rinse too, but sometimes feel silly because I don't feel like I'm actually removing anything, especially with brown rice.

OP, doesn't Jasmine rice always have a funky smell? Or maybe it doesn't only if it's super fresh? I do not buy Jasmine for this reason, on the occasions I have bought this I always notice a smell I don't like. Brown basmati, on the other hand, always fills my house with a wonderful smell.

The best rice is always AGED. The concept of super fresh rice having better taste or smell is not true.

I think it really depends on the kind of rice.
My mom always cooked US long grain rice for casseroles, etc. She never rinsed it, not ever.

I lived in Japan for a few years and learned about the necessity of washing the rice. At first I thought "what??" but it made sense because all of the starch and dust from processing. American long grain rice tends to not have that.
Now I am married to a Japan native and always wash the short grain rice until it runs pretty clear. I usually give other rice a rinse too, but sometimes feel silly because I don't feel like I'm actually removing anything, especially with brown rice.

OP, doesn't Jasmine rice always have a funky smell? Or maybe it doesn't only if it's super fresh? I do not buy Jasmine for this reason, on the occasions I have bought this I always notice a smell I don't like. Brown basmati, on the other hand, always fills my house with a wonderful smell.

Anonymous wrote:Wow. I can't believe that so many Americans don't wash their rice before cooking it. That is pretty disgusting and clueless. Sorry.

Signed,

first generation Persian American

Well, Rice is not typical American fare you know? For Asians it is a staple. So we do have more expertise in making rice. And we can usually salvage even poor quality rice.

But, if people are educated about how to make good rice, it is a very low learning curve. My kids make rice in the microwave, they have been doing it since they were six or seven.

- Indian mom.

Wow. I can't believe that so many Americans don't wash their rice before cooking it. That is pretty disgusting and clueless. Sorry.

Signed,

first generation Persian American

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:No arsenical pesticides are used in US grown rice.

I thought the arsenic that's causing the problem is already in the ground (like from 40 years ago)?

Correct. And rice is a variety of grass, so it soaks up the arsenic. But by saying that they are not using any fertilizer that has arsenic is actually an attempt to fool the consumer in thinking that the rice is arsenic-free - by assumption.

But...rinsing it would not remove the arsenic, either. Would it?

No. The rinsing just cleans the outside of the rice.

This is wrong. The studies that have reported the problem of arsenic in rice include the information that rinsing significantly reduces the amount of arsenic ingested. I think it's worth it.

Parboiled has already been steamed and rinsed. You would still feel the need to rinse it? Or are you just referring to Asian rice?