I usually soak basmati rice for a half hour before cooking it.

The other day I took some calrose rice by mistake and started soaking it
before I realized it wasn't basmati.

I figured I would just use it the next time I made an Asian dish, and put
it in a jar with a lid. Then I forgot about it for several days.

Well, today I noticed it. Opening the lid I got some nice fermentation
smells. I drained the rice, added water, and cooked it.

It was foul, like a mixture of rice and some funky parmesan.

> wrote in message
...
>I usually soak basmati rice for a half hour before cooking it.
>
> The other day I took some calrose rice by mistake and started soaking it
> before I realized it wasn't basmati.
>
> I figured I would just use it the next time I made an Asian dish, and put
> it in a jar with a lid. Then I forgot about it for several days.
>
> Well, today I noticed it. Opening the lid I got some nice fermentation
> smells. I drained the rice, added water, and cooked it.
>
> It was foul, like a mixture of rice and some funky parmesan.

Ew.

On 8/20/2014 1:16 AM, wrote:
> I usually soak basmati rice for a half hour before cooking it.
>
> The other day I took some calrose rice by mistake and started soaking it
> before I realized it wasn't basmati.
>
> I figured I would just use it the next time I made an Asian dish, and put
> it in a jar with a lid. Then I forgot about it for several days.
>
> Well, today I noticed it. Opening the lid I got some nice fermentation
> smells. I drained the rice, added water, and cooked it.
>
> It was foul, like a mixture of rice and some funky parmesan.
>
Next time how about you pay attention to what you're doing? Read the
whatever the heck calrose label says and follow directions.

Jill

> wrote in message
...
>I usually soak basmati rice for a half hour before cooking it.
>
> The other day I took some calrose rice by mistake and started soaking it
> before I realized it wasn't basmati.
>
> I figured I would just use it the next time I made an Asian dish, and put
> it in a jar with a lid. Then I forgot about it for several days.
>
> Well, today I noticed it. Opening the lid I got some nice fermentation
> smells. I drained the rice, added water, and cooked it.
>
> It was foul, like a mixture of rice and some funky parmesan.

I am sure that is some sort of a delicacy someplace.

On Wednesday, August 20, 2014 3:17:26 PM UTC-7, Sqwertz wrote:
> On Wed, 20 Aug 2014 18:13:17 -0400, jmcquown wrote:

> >> It was foul, like a mixture of rice and some funky parmesan.
>

> > Next time how about you pay attention to what you're doing? Read the
> > whatever the heck calrose label says and follow directions.

I have made both literally hundreds of times and no longer need to read
directions. I just grabbed the wrong container.

> Basmati is really thin and skinny and Calrose is short and stubby. I
> don't see how anybody could mix them up.

I wasn't thinking and just grabbed the wrong container, scooped some rice,
threw it in the pot, measured out the water, and threw it in. Then I said, "Oh."

> Should have just kept cooking the Calrose and then frozen it - or
> something. Sealing up soaking wet rice would ruin it within 12 hours.
>

I could have, once the basmati was cooked. But then dinner was ready, and
I just put the other rice out of my mind.

wrote in
:

> The other day I took some calrose rice by mistake and started
> soaking it before I realized it wasn't basmati.

Don't you hate it when that happens? Which is why I keep my rice
in different containers. The basmati is in a 5kg red zipper bag,
the short grain white is in a large plastic container (this is the
one we make most often) and the 17kg bag of brown organic short
grain Lundberg is in the freezer.

I far preferred Maruku brand (they're all from California but that
one was the best in my Tiger brand rice cooker) but I can't find it
here anymore so now I buy Italian rice, the kind used for risotto,
which is indistinguishable from white short grain for sushi.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 2014-08-20 05:16:26 +0000, said:

> I usually soak basmati rice for a half hour before cooking it.
>
> The other day I took some calrose rice by mistake and started soaking it
> before I realized it wasn't basmati.
>
> I figured I would just use it the next time I made an Asian dish, and put
> it in a jar with a lid. Then I forgot about it for several days.
>
> Well, today I noticed it. Opening the lid I got some nice fermentation
> smells. I drained the rice, added water, and cooked it.
>
> It was foul, like a mixture of rice and some funky parmesan.

If you get some koji (aspergillus) you can turn leftovers into koji
rice which can be eaten, made into a refreshing drink, fermented into
sake, or mixed with other ingredients to make miso.