On 2/28/2011 2:32 PM, Sqwertz wrote:
> On Mon, 28 Feb 2011 14:22:14 -1000, dsi1 wrote:
>
>> Typically, I'll just buy the cheapest rice I can get - there's some
>> fancier and more expensive brands around. My wife bought some extra
>> special rice for her mother but it tasted like rice to me. :-)
>
> Mistake.
>
> Get a good brand of jasmine rice and stick with it. The random
> store-brand crap always acts and tastes slightly different when you
> cook it because it comes from many places and can be up to 4-5 years
> old by the time you buy it (which affects it's performance).
>
> I've been using Mahatma Jasmine and Rice Select Jasmati rice for the
> last 4 years or so. I don't eat it that often since rice noodles are
> more common for me.
>
> -sw

The Jasmine rice is not the soft, sticky, type favored here nor is it
the rice that I was raised on. My guess is that most Japanese won't
touch the stuff. Other than that, it's fine.

I think I have a 2 lb bag of the stuff stashed somewhere - I used it for
some porcupine meatballs. I think it works great for fried rice because
it doesn't clump and has a sturdier structure but I'm not going to cook
up a batch just to make fried rice.