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Message
Best Brand of Rice?
Posted on 2/6/16 at 2:33 pm
Posted on 2/6/16 at 2:33 pm
I've always been a huge fan of Toro rice. But it's becoming harder to find and the price seems to keep going up. I've tried Cajun Country which is from the same company but it's much more starchy and not near as good.
I say Toro rice is the best and I'm struggling to find a good replacement.
What're everyone else's favorite brands/strains of rice?
I say Toro rice is the best and I'm struggling to find a good replacement.
What're everyone else's favorite brands/strains of rice?
This post was edited on 2/6/16 at 3:22 pm
10
Posted on 2/6/16 at 2:36 pm to KamaCausey_LSU
We use this. We love rice, and this stuff's good.
Posted on 2/6/16 at 2:41 pm to KamaCausey_LSU
Uncle B
Posted on 2/6/16 at 3:26 pm to Gaston
Mahatma jasmine
/thread
/thread
Posted on 2/6/16 at 3:28 pm to KamaCausey_LSU
Rinse in water until water runs clear and it removes the starch.
Posted on 2/6/16 at 3:28 pm to KamaCausey_LSU
Cajun country Jasmine
Posted on 2/6/16 at 3:33 pm to shawnlsu
Do yall use jasmine rice all the time? I've never tried it but it seems popular early in this thread
My go to is brown popcorn rice
My go to is brown popcorn rice
Posted on 2/6/16 at 3:59 pm to SW2SCLA
Yes, Jasmine and only Jasmine
Posted on 2/6/16 at 4:26 pm to KamaCausey_LSU
I try to only use rice found in Crowley or Rayne. The old Rayne rice mill is back at producing again apparently... Saw some in a rouses. Toro is hard to find...
Posted on 2/6/16 at 4:59 pm to HebertFest08
Have you used jasmine rice in a jambalaya?
Posted on 2/6/16 at 5:03 pm to KamaCausey_LSU
Mahatma. It wasn't until I tried Mahatma that I realized what trash Uncle Ben's is.
Posted on 2/6/16 at 5:08 pm to KamaCausey_LSU
Posted on 2/6/16 at 5:58 pm to KamaCausey_LSU
Guillory's popcorn rice.
Posted on 2/6/16 at 6:44 pm to Mr Fusion
Zatarain's, with a little Better than Bullion chicken flavor in the water.
Posted on 2/6/16 at 6:49 pm to Mr Fusion
quote:
Guillory's popcorn rice
My man
Posted on 2/6/16 at 9:24 pm to KyrieElaison
I have Mahatma long grain for jambalaya and dirty rice. It's the only dishes that I won't use jasmine rice in.
For gumbos,stews, beans,etc ... I have a canister on my kitchen counter that's half mahatma long grain, half mahatma jasmine. I mix them ... it cuts the aromatics down to the level that I like.
For gumbos,stews, beans,etc ... I have a canister on my kitchen counter that's half mahatma long grain, half mahatma jasmine. I mix them ... it cuts the aromatics down to the level that I like.
Posted on 2/6/16 at 9:36 pm to J Murdah
quote:
Uncle B
Posted on 2/6/16 at 10:27 pm to Twenty 49
quote:
Zatarain's
Posted on 2/7/16 at 8:18 am to Kafka
quote:
Zatarain's
^^^THIS^^^
Posted on 2/7/16 at 8:29 am to KamaCausey_LSU
Richland extra long grain for jambalaya
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