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Basmati Rice
Posted on 3/17/16 at 1:22 pm
Posted on 3/17/16 at 1:22 pm
According to Ramsay it's the "king of all rices." Has anyone used basmati in Louisiana dishes? Jambalaya?
8
Posted on 3/17/16 at 1:23 pm to Honky Lips
Yes. I really enjoy it. Richer taste and a longer grain, very fluffy
Posted on 3/17/16 at 1:24 pm to Honky Lips
I agree. It's the best rice out there. Love it with Gumbo.
Posted on 3/17/16 at 1:26 pm to Honky Lips
You'll never go back to plain white rice if you use basmati or jasmine with your gumbo.
Posted on 3/17/16 at 1:26 pm to upgrayedd
quote:
I agree. It's the best rice out there
I hate to say that because it is not grown in America. Mainly Thailand.
Posted on 3/17/16 at 1:31 pm to Bear Is Dead
quote:
I hate to say that because it is not grown in America. Mainly Thailand.
I think Basmati is mainly grown in India/ Pakistan. Jasmine is grown mostly in Thialand but there is a fair amount grown in LA. My buddy farms Jasmine rice.
Posted on 3/17/16 at 1:32 pm to Honky Lips
Basmati is my favorite with Jasmine coming in second.
Posted on 3/17/16 at 1:37 pm to LSUballs
quote:
Jasmine is grown mostly in Thialand but there is a fair amount grown in LA. My buddy farms Jasmine rice.
That is "Jazzman". There is no American Jasmine.
Posted on 3/17/16 at 1:52 pm to Bear Is Dead
It's marketed as American Jasmine, grown here, and that's good enough for me.
Posted on 3/17/16 at 1:56 pm to Bear Is Dead
There is no rice with the exact DNA of Thailand's Jasmine but there is a pretty damn close clone. Jazzman being one name. There are a few more
Posted on 3/17/16 at 2:28 pm to Honky Lips
I use white jasmine and brown basmati pretty much exclusively.
Posted on 3/17/16 at 3:52 pm to LSUballs
quote:
There is no rice with the exact DNA of Thailand's Jasmine but there is a pretty damn close clone.
It is very close. But opparently the foreigners who eat nothing but Jasmine can easily tell the difference. I guess when your diet consists of 99.999% rice, you tend to notice things we don't pick up.
"Jazzman" is not only a product name, it is actually the variety of rice seed they are using for these American rice contracts.
This post was edited on 3/17/16 at 4:30 pm
Posted on 3/18/16 at 7:25 am to Bear Is Dead
Never tried to cook it, is it the same technique as our long grain? What about in Jambalaya?
Posted on 3/18/16 at 8:11 am to Honky Lips
I've gotten to where it's the only rice I like with red beans. I still prefer regular long grain with other La. dishes, though. Go figure.
Posted on 3/18/16 at 10:53 am to Honky Lips
I use it for just about everything. It's especially great with red beans.
I am not sure how it would be for jambalaya. I would think it's too fragile for that, but I could be completely wrong
The water-rice ratio is a bit less I believe. I always follow the package instructions. If I do a large tray in the oven, then I go with the 1 inch rule
I am not sure how it would be for jambalaya. I would think it's too fragile for that, but I could be completely wrong
quote:
Never tried to cook it, is it the same technique as our long grain? What about in Jambalaya?
The water-rice ratio is a bit less I believe. I always follow the package instructions. If I do a large tray in the oven, then I go with the 1 inch rule
This post was edited on 3/18/16 at 10:56 am
Posted on 3/18/16 at 1:58 pm to Honky Lips
Basmati is my favorite. I use my rice cooker and it is 1 cup of rice to 1 1/2 cups of water ratio. Comes out perfectly every time. I used to only use it when making Indian food but have found we prefer it in everything.
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