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

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I rinse my rice until the water is almost clear in the pot

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What's your process to properly rinse rice?

I usually just run some water over it in a strainer

I RA’d ever mother fudger here cept thermal92221.

Medium Grain Gang. No leftover rice. Boot up.

Jasmine rice >>>>>>>

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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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In a pinch, I've put red beans over grits. Wife rolled her eyes, but its was delish. Thought I had rice, but didn't and really didn't feel like going to the store. My logic, was I eat my red beans with corn bread most of the time and grits is basically corn, so why not? I was delighted.

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I once said I didn't like jasmine rice on the food board and got more downvotes than I even knew participated there.

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have another downvote

has anyone tried "Parish" rice yet? It's supposed to be much more Diabetic friendly.

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What's your process to properly rinse rice?

I usually just run some water over it in a strainer

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Measure out the amount of rice I need into the pot, run water into the pot until it's almost full, dump into strainer, dump rice back into pot, repeat this process until the water runs clear

Basmati is the "Special Ed" of rice. It's grains are extra long like little broken rice noodles, they don't stick together when you want them to, and have no real flavor that they bring to the table. I only want Basmati if i'm eaing a biryani, only becuse biryani looks weird made with regular long or short grain white rice.

I use Jasmine rice, because it actually brings something to the party with its aromatic flavor ... but I think it can sometimes be TOO much, so I like mine "stepped on." I cut it 50/50 with plain long grain white rice and that's what I serve any beans, gumbo, stews, etouffee, fricasee, etc. over.

BUT if t's a jambalaya or a dirty rice ... PLAIN long grain white rice. No jasmine allowed there.

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I used Uncle Ben's because it was a strong parboiled rice that could firmly withstand the weight and texture of the bean mass

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You can find plenty of other brands of parboiled rice all over the US

Basmati rice is simply superior in flavor. I also find it a lot easier to cook perfectly. When I try cooking regular long grain rice it is always a bit sticky. I know that’s on me but I can cook perfect basmati on the stove every single time.