James wrote:
> Does the more expensive Basmati taste better than the cheap ordinary
> extra long grain rice? I'm not sure I can taste the difference in
> rice but some food items I can. Can veges, ice creme, soft drinks,
> and can soups for example I'm willing to pay more because I can taste
> the difference.
James, what you asked sometimes resembles windows versus Linux or Mac
type behaviour in some circles.


The short answer is yes . Different types of rice have different
properties and therefore taste .

This then also leads to different methods of preparation and some rice
varieties are more suited to specific dishes and how it is prepared.

Take for example Paella and Kongi

Grain length and hardness of the "shell" in basic terms affects water
absorption. Jasmine rice has other properties and as you never
mentioned it no need to discuss it here.

You mentioned "cheap ordinary long grain rice"

Depending on what you are cooking often it is best to save your money
as I doubt even the most discerning pallet in some dishes would be able
to discern the difference . Save your money and put the change into
decent condiments


You may like to research rice and diabetes via google and I am sure
such would throw up more data for you . Australia and Canada did soem
wonderful research some years back

On Basmati I just like the smell over the cheaper brands on taste
tests often can not pick the difference .

Food safety on cheaper brands :

I have seen rats and others ****ing on bulk rice rather than condemn
it some folk blend contaminated rice into the cheaper bins


Do a search on FDA web or US agriculture web sites and heaps should
throw up there .

However, the bottom line is if *you* (like many others ) can not pick
the difference in taste save your cash and stick with what works for
you .

Some rice gurus are worse than wine snobs and it means bugger all .

HTH
P