re: Basmati rice is better in red beans & rice than regular white rice

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Y’all tried the popcorn rice they sell once a year by the ag center as a booster for the horticulture students….

They sell rice and sweet potatoes each year!!!

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When and where?

“One shouldn’t focus on the rice when making red beans and rice”

-Mr Miyagi I think-

I was corrected by op… bio engineering dept.. I have gotten it last two years… late fall semester… on corner of highland and ?… right there by the ag center…

The rice does smell like popcorn when you cook it and the yams? (Sweet potatoes .. I do not know the difference) Are Louisiana versions and make great yam cakes ..

Next fall look on the bio eng website??

Nice to support the students also

Grandma said Watermaid was the only rice for red beans.

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I’m not going to say it’s better but red beans over dirty rice is quite tasty.

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Like you make dirty rice with all the meat in it and them put red beans on it?

Yep. Aromatic rice is better in most dishes to me.

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Come at me

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Only to agree. For normal rice use like for beans, gumbo, brown gravies, etc. it is either Basmati or Jasmine rice thanks to Costco having it in stock and so cheaply priced.

I still use La. long grain rice for my jambalaya though.

I have made bulk volumes of my chicken/sausage/okra gumbo for events that will feed up to 100 or so people and have been bringing Basmati rice and a large container of my Cajun potato salad to go with it and they are a hit.

People have said they really liked the Basmati rice with the gumbo.

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Like you make dirty rice with all the meat in it and them put red beans on it?

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Toss some red beans over jambalaya and get back with me.

I’ll have to find a good gumbo recipe and try some jasmine with it. Sounds great.