Good for you! Takes a big person to admit when they are wrong. Now....you are in for a world of good rice - basmati or Texamati, Jasmine, kokuho rose rice, LA popcorn rice, arborio, brown rice, etc.

Way to go Shaun.

Now, what kind of rice did you buy? There is a whole world of rice out there for you to try. My favourite is Basmati, but I also like Jasmine.

I know that brown rice is suppose to be better and I don't mind it, but I prefer white rice.

Ann

Hard to believe rice isn't just rice. I'm a Basmati girl too. I used to always want my mom to buy the instant rice - anything from a box actually (yeah I was heavily influenced by commercials when I was kid). I finally bought it when I moved out and wasn't crazy about it. Have fun with your new found rice world.

I do like basmati brown rice, if you decide to venture into brown rice.

Yeah! OK, now ready for more? The basmati rice from the middle eastern specialty store tastes way better than that from the grocery store :) And the Italian mail-ordered risotto is better than I can get in town.

I love rice. Ann_t - we eat brown rice a fair amount but it needs more spiffing up than white, in my opinion. I'll mix in dried cranberries and thyme or apples and sage or something like that. I also add wild rice to the brown.

Ann

Yay, Shaun! Personally I hate that instant rice. My favorite is basmati, too, but any white rice is really fine by me. I agree with Ann. I know brown is better for you, but i am not crazy about it, and prefer white rice.

Or wild rice, but that's a whole different animal! LOL

Linda

Ann, have you tried the Tilda Brand of Basmati? It is my favourite brand. I buy it it in 10 pound bags. It isn't sold in the grocery stores around here, but I can always find it in an Indian or other ethnic specialty store.

I think that is one of the reasons I don't care for brown rice. I don't mind the texture and will occasionally make it with some savory additions. But I don't like sweets/fruit/raisins, cranberries/etc in rice.

Ann

Converted -- my first laugh of the day. Funny.

I always use Carolina Rice -- the kind you cook for 20 minutes. IS that real rice or not?

Pam, I'm assuming that Carolina rice is just a brand name. Like Texana Rice. I think that both of these companies offer a number of different rice varieties. If you decide you want to try Basmati though, go for a real Basmati from India. Superior to any of the North American brands. And if you cooked instant rice for 20 minutes I don't think you would have anything left. LOL!

Ann

Texmati Long Grain American Basmati Brown Rice (sold in a large platic container)has a nice texture and nutty flavor. Last year I dropped 20 lbs. following WW's Core Plan. Since brown(but not white)rice is one of the core foods, I taste tested a number of brands and found that this was one I enjoyed straight up - with no embellishments.

As far as white rice...I love the aroma Jasmine rice imparts to the whole house while it's cooking. It's probably my favorite.

Once you discover and experiment with these varieties, I bet you won't consider the "instant" even worthy of being categorized as real rice.

Instant rice is, in a word, gross.

It's like chewing on little squishy things of styrofoam.

Now you can look at different rice techniques too!
Years ago I started browning rice in a little olive oil and butter before adding the liquid (in the same pot). I do this now to most of my rice except when I want sticky rice.
The grains are very separate, well flavored from toasting and never gummy.
About 1-2 tablespoons fat to 1 cup raw rice.

It was interesting to me that the more often I fixed brown rice and ate it, the more I liked it!

I fix about 2 cups of raw brown rice and cook it in the pressure cooker, then I freeze what is left after I have it for a meal (most of it). When I want some rice I just take it out of the freezer zip bag and warm it in a covered casserole in the microwave to have with my dinner. I love to have brown rice cooked up in the freezer to make fried rice.

Teresa

Ok Shaun, I'm going to take this as inpiration to try making real mashed potatoes again instead of the box.

Pam - Carolina rice is real rice. Extra long grain. I like Jasmine and other rices, but they don't go over well with the family. So Carolina it is, in my house, unless making risotto or paella.

Foodonastump, buy yourself a potato ricer. It is the easiest way to make mashed potatoes. Just make sure you get the French style ricer. The angle makes it much easier to rice the potatoes. All you have to do is add some butter and cream/milk to the riced potatoes, give them a quick stir and perfect mashed potatoes every time. Unless of course you are one of those strange people that like your mashed potatoes lumpy. LOL!

We like basmati rice too. We also like organic brown and wild rice mix (cooked in chicken broth with a little bit or poultry seasoning and onion powder).

I'm not too crazy about brown rice until I tried the SHORT GRAIN brown rice. I really like it better. I always cook my rice in chicken broth to add flavour.

For a fajitas condiment, I cook rice in tomato juice or V8 juice with Italian Seasoonings, garlic, and cumin.

To add rice to soups, I use arborio rice.

I really want to try jasmine rice next. Curious to see how it tastes!

Shaun, glad you've discovered the 'real' world of rice! Many years ago, I read from a very trustworthy source, that the only rice that retained all of the 'good things' in it, is converted rice. And the only converted rice available to me is Uncle Ben's, (but then, I've never read all the fine print on bags of other brands, either) so that is what I use. We also like their long grain & wild rice seasoned mixture. And personally, I love brown rice! The 'real' thing, not the quick cooking. Love the chewiness (is that a word?) of it, with just a dab of butter and a sprinkle of sea salt for seasoning.
Rusty

If you ever get a chance to go to Toronto, make sure you visit the St. Lawrence market and Rube's Rice. I've never seen a better selection of rice. So many different varieties to choose from. And he also has just about every bean imaginable to choose from. I started buying rice from him probably over 30 years ago. About the only think I miss about living in Toronto is the St. Lawrence Market.

When I started cooking I used Minute Rice because it is all my mother ever used. I am usually scornful of any instant or highly refined food--I don't ever cook with canned soups. However, I have tried several times to cook "real" rice and it never comes out well. I am always afraid of burning it. I can't afford an automatic cooker and would appreciate any Rice Cooking 101 suggestions.
What would happen if I used real rice in my stufffed peppers or cabbage? I use tomato juice both in the stuffing mixture and also cook my peppers and cabbage rolls by simmering them on the stovetop in additional juice.
Thanks!

Mudlady, I'll have AnnT give you the rice low down..It's basically bowl it similar to pasta, until almost all the water is gone..then turn off the heat and cover. (I tuck a sheet of papertowl between the pan and the lid.)

However for using it in things like your "stuffed" recipes..I tend to do as above..Then drain after I turn off the heat, then let it finish in the "casserole".

We are Jasmine or Basmati rice eaters here too..I have seen the basmati brown rice at the co op..I'll pick some up next time and give it a whirl.
I have some black rice in the pantry..but I'm ASKEERED of it..LOL...and I'm sure the guys would freak if I made it and served it for them.

I once thought I was wrong but I was mistaken!

I love the aroma of good rice.

Shaun, I'm glad you tried it, you'll never look back.

Nancy

I'm one of those odd people who like gummy, stick rice, which you can't get with instant, LOL.

I just like rice. I like brown, long grain, short grain, basmati, arborio, jasmine. I like the popcorn rice Cindy sent me a long time ago from Louisiana. I like fried rice and chicken with rice and leftover rice with milk and sugar on it for breakfast, LOL.

The only thing I don't like rice in, believe it or not, is risotto. (shrug) so when I'm cooking rice I just dump it into a pan with some water and simmer it for 20 minutes. then I eat it or use it in whatever I'm cooking.

Annie

Terri, the way that I cook rice is just like pasta. Big pot of boiling salted water. Add a cup or two of rice. Taste test the rice after 6 or 7 minutes (Basmati takes less time to cook usually around 7 to 9 minutes, Long grain white rice a little longer, 8 to 10 minutes, etc..) to see if it is almost done. Rice should still have a bit of a "bite" like pasta. Drain rice and put it back in the pot, cover with either paper towels or a clean tea towel, put the lid on and let the rice rest for 5 to 10 minutes. It will continue to steam from the maintained heat. After it has rested, fluff with a fork. Perfect rice everytime. If I'm not serving it with something with a sauce, than I will toss in a chunk of butter. Love plain buttered rice. This works with brown rice and wild rice too.

Another method I use is to saute some onions and or garlic, in butter or olive oil, add the rice and toss to coat with the fat and cook for a few minutes until rice is opague, add chicken broth to cover. Liquid should be about 1/2 inch above the rice. Lower heat to a simmer cover with a lid and cook until the liquid has been absorbed by the rice. Check to make sure the rice is tender. Cover with the paper towels or tea towel, lid and set aside to rest. You can also add various spices and herbs.

I am a big basmati fan too but it has to be a specific brand. I can't remember it off the top of my head.

Last night I had a pot of water boiling for some bow tie pasta. I changed my mind and decided I wanted rice. I remembered that Ann T, Sara Moulton, and my step mother all cooked rice like pasta so I gave it a shot. I didn't have any directions about towels or resting it so I just boiled it and taste tested it then strained it into a bowl. It was great! I don't know why I haven't been doing it like this since I grew up watching my Step Mother cook. It is idiot proof.

Ann or anyone, do you know approximately how long brown rice would take to cook using your method? Thanks.

Tracey

I'm a Jasmine fan - but man it went way up in price lately!

My mom did Minute rice it was pretty gross (although I will admit I dig instant mashed potatoes, g'head pelt me with Yukons...)

Thanks for all the rice suggestions. This was just extra long grain rice..store brand. Can't wait to try the Basmati, arborio, Jasmine.. and down the line. Never have cared for brown rice.

Thanks guys!

Tracey, Brown rice takes considerably longer than white. It seems to me that brown rice took about 25 minutes. But start taste testing it after 18 and then judge from there.

Ann

Ann, ... Tilda, I don't think I"ve seen this brand. I will look for it. You have also now convinced me I need a ricer! Woo Hoo! New toy!

ann

I never heard of cooking rice like pasta and I will soon give it a try! I really do believe in using the real thing when cooking--I love "real" mashed potatoes even though it was always my job as a child to peel and dice potatoes whenever my mother cooked them. That means nearly every night because my father was a meat and potatoes man. He refused to eat rice and wans't terribly in favor of pasta.

I love Basmati and could eat a big bowl of it with just butter, S&P. I also like Jasmine. We use to eat brown rice all the time when we were vegetarians but my taste buds have changed and I just don't like it as much as I use to.
Clare

Good for you Shaun! You will never go back!

When I married DH I couldn't believe he was used to eating instant rice and didn't know any different.

I haven't eaten any special brands of rice that is mentioned here. I will have to try some of them. Of what I have eaten, I prefer Basmati and Jasmine.

BTW Arborio is a very different rice from the others. Its the rice used in risotto and it really absorbs all the liquid, and more, and becomes something like the 'Blob', taking over your kitchen in volume. Guess how I know that....

Thanks Ann! Time to pick up some brown rice.

Tracey

Jessica, ask me how I found out about using arborio rice in soup? I had a big ole' pot full of rice, but no soup to speak of. (grin)

Annie

There sure is a difference. I don't like rice, but when I do cook it, I use medium or short grain rice, I think it has a much better taste and texture.

Tracey, I don't use that big pot of water like Ann T and I think I like mine more cooked than "al dente". I cook my brown rice about 40 minutes and I use more water than I do with white rice.

Annie

Annie, I want my rice cooked more than al dente too. But if you drain it at that point, it will continue to cook from the steam while it rests. If you cook it all the way and then allow it to steam, it will be overcooked. Although you said that you prefer the rice to be gummy or sticky so that might work for you.

Ann

I just bought a bag of Mahatma Basmati Rice! Making it tonight with a pot of chili.

FWIW, domestic basmati is the same variety of rice as imported basmati, but the imported stuff is aged for several months. This does make a difference in the flavor. You can get the real deal at an Indian grocer.

I generally cook rice like a pasta using a steamer insert. Boil the pasta in water (at least 4 times the volume of rice) for about 8 or 9 minutes, drain it into the steamer insert, run hot tap water through the rice in the steamer to flush away excess starch, put about one inch of hot water in the bottom of the pot and place the steamer insert over the hot water, cover the steamer insert and boil the water at a low boil for about 10 minutes. Basically, boil for 8, rinse, steam for 10. Makes nice fluffy individual grains, not at all sticky. (So this wouldn't do well for sushi rice.)

One of these days I will try to learn how to cook basmati the way my local Indian restaurant does it. Delicious, fluffy, the epitome of rice...

I buy only Kokuhu Rose in the pink, not yellow bag and buy it by the 20# bag for just my wife and I. Yes, we eat a lot of rice. Her is how I cook it. I use two to one water to rice in a microwave safe pot, cover and microwave it for 20 minutes. It always comes out perfect. I have tried all of the different rice cookers and have a collection in the basement as well as the stove top method but nothing beats the microwave.

Here is a link that might be useful: traveling and cooking with grandpa

Chaplainkent, does it boil over in the MW? That's my main bugaboo - I hate for rice to boil over onto the burner. I tried the Pioneer Woman's method recently where you cook the rice in water with the lid off for 10 minutes then let it sit covered, heat off, for another 10 minutes. Now I can't find that on her site to get more specific directions. grrrr....

Ok I tried the pasta method for cooking rice and it went very well!

I strained at "al dente" and added my mango nectar and coconut creme to go with my Malta and allspice marinated pork roast that I served with very malta and mango carmelized onions :)

Damn good!