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Jasmin rice with red beans and gumbo
Posted on 2/10/19 at 10:07 am
Posted on 2/10/19 at 10:07 am
Legit or nasty?
13
Posted on 2/10/19 at 10:12 am to Lgrnwd
It’s great rice. So if you use it with red beans or gumbo you’ll have great rice with your red beans or gumbo.
Posted on 2/10/19 at 10:14 am to Lgrnwd
I like jasmine rice but I don't have it with gumbo.
Posted on 2/10/19 at 10:18 am to Lgrnwd
Basmati for the win
Posted on 2/10/19 at 10:19 am to Lgrnwd
I really like it, legit.
Posted on 2/10/19 at 10:21 am to Lgrnwd
Very good flavor with anything.
I’m still struggling to get the right texture when I cook it.
I know Uncle Bens is frowned upon on this board, but I can cook it with my eyes closed and it comes out perfect every time.
I’m still struggling to get the right texture when I cook it.
I know Uncle Bens is frowned upon on this board, but I can cook it with my eyes closed and it comes out perfect every time.
Posted on 2/10/19 at 10:46 am to Lgrnwd
Legit in my opinion. I've used both Jasmine and Basmati rice for my beans and gumbo and most folks that eat it are impressed with the flavor of the rice as opposed to regular long grain rice normally used.
Posted on 2/10/19 at 11:15 am to Lgrnwd
There is zero issue using aromatic rices in Cajun/creole dishes. It’s simply not commonly done because it’s a bit of a waste as the aromatics get overwhelmed. With that said, I’m not worried about “wasting” a few dollars on rice if the alternative is dragging arse to the store to buy a cheap bag of long grain.
This post was edited on 2/10/19 at 11:15 am
Posted on 2/10/19 at 11:24 am to Joshjrn
quote:
I’m not worried about “wasting” a few dollars on rice if the alternative is dragging arse to the store to buy a cheap bag of long grain.
I usually buy 25 lb. bags of rice at Costco in Basmati and Jasmine. Can't beat the price per lb. that way.
Posted on 2/10/19 at 11:34 am to gumbo2176
quote:
usually buy 25 lb. bags of rice at Costco in Basmati and Jasmine.
How long does that last you and how much rice per week do you usually consume?
That just looks like a lot of damn rice.
Posted on 2/10/19 at 11:35 am to Lgrnwd
Jasmine and basmati have been my go to for all Rice applications for years.
Posted on 2/10/19 at 11:41 am to Lgrnwd
Anyone that would shite on this deserves to be shite on themselves.
Posted on 2/10/19 at 11:52 am to Centinel
quote:
How long does that last you and how much rice per week do you usually consume? That just looks like a lot of damn rice.
I've been know to cook large quantities of gumbo for parties and it does go pretty fast around my house.
Plus about 3 times a year I cook enough gumbo to feed upwards of 100 people and I'll cook about 5 lbs. of rice to go with it, so it goes pretty quick.
Posted on 2/10/19 at 11:53 am to gumbo2176
Ah ok. That makes sense then.
Posted on 2/10/19 at 12:04 pm to Lgrnwd
My favorite rice.
Posted on 2/10/19 at 2:34 pm to Lgrnwd
Jasmine is my everyday rice
Posted on 2/10/19 at 2:39 pm to Lgrnwd
Why would it be nasty? I use Jasmine for everything.
I do the same. I put it in airtight containers and it lasts a long time.
quote:
I usually buy 25 lb. bags of rice at Costco in Basmati and Jasmine. Can't beat the price per lb. that way
I do the same. I put it in airtight containers and it lasts a long time.
This post was edited on 2/10/19 at 2:42 pm
Posted on 2/10/19 at 4:56 pm to Rohan Gravy
quote:
I’m still struggling to get the right texture when I cook it.
I know Uncle Bens is frowned upon on this board, but I can cook it with my eyes closed and it comes out perfect every time.
Uncle Bens is paboiled which is why it comes out perfect. I just don’t care for it.
For the Jasmine (or most Rice’s) rinse under cool water until clear-about three times, put in heavy pot with salt and I like a couple tablespoons of butter, add cold water until one finger digit above rice. Bring to a good boil, stir well so not to stick, turn fire to lowest possible setting, cover and do not touch for 20 minutes. After 2 remove lid fluff with fork and serve.
Or rinse, boil like pasta and drain in colander.
Most times I cook rice I enjoy a small serving with a little butter and black pepper to start.
Posted on 2/10/19 at 5:24 pm to Martini
quote:
For the Jasmine (or most Rice’s) rinse under cool water until clear-about three times, put in heavy pot with salt and I like a couple tablespoons of butter, add cold water until one finger digit above rice. Bring to a good boil, stir well so not to stick, turn fire to lowest possible setting, cover and do not touch for 20 minutes. After 2 remove lid fluff with fork and serve.
I do mine like this, except I toast the rice in the butter first then add the water. Water gets to boiling within 30 seconds usually. And I got this idea from here, but I add liquid zats crab boil too.
Posted on 2/10/19 at 10:49 pm to gumbo2176
quote:
I usually buy 25 lb. bags of rice at Costco in Basmati and Jasmine. Can't beat the price per lb. that way.
How much? Ill be curious to check it against the 25lbs and 50lbs at my Asian grocer
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