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Started By
Message
re: What grain of rice do you use & why?
Posted on 3/4/13 at 1:56 am to Me4Heisman
Posted on 3/4/13 at 1:56 am to Me4Heisman
quote:
Dude, its rice. Its all the same.
0
Posted on 3/4/13 at 5:42 am to Me4Heisman
You are an idiot who most probably can't find the kitchen.
Posted on 3/4/13 at 7:26 am to CITWTT
Wow-you guy sure do get a little crazy over rice. I like white rice because I can truthfully & proudly can say I don't know of anything else. The you can't miss what you never had kinda thing.
Posted on 3/4/13 at 7:44 am to jmcs68
No, I get a little crazy over food. You should have seen my diatribe with a poster over his knowledge of chocolate. I don't think he has ever ventured back. 
Posted on 3/4/13 at 7:45 am to jmcs68
Long grain because anything else is communist
Posted on 3/4/13 at 7:57 am to jmcs68
Jasmine. Because it's the best.
Posted on 3/4/13 at 8:04 am to G Vice
quote:Trying adding a little water to the rice when you reheat, this should help.
I find it is very good fresh, but doesn't re-heat as well............I little too crunchy
I eat brown rice most of the time, but am not afraid to serve/eat others. Will try something new soon.
Posted on 3/4/13 at 8:09 am to jmcs68
i usually use medium. however, i don't mind long grain. the only time i WILL NOT use long grain is in rice dressing (dirty rice). i find it's too dry when i do.
Posted on 3/4/13 at 8:13 am to jmcs68
I honestly don't care if we're talking white rice. It's only as good as what you're putting atop it imho.
Posted on 3/4/13 at 8:21 am to LSUballs
quote:
I honestly don't care if we're talking white rice. It's only as good as what you're putting atop it imho.
Agreed
Posted on 3/4/13 at 8:22 am to jmcs68
Basmati
I just like it. Easy to work with.
I just like it. Easy to work with.
Posted on 3/4/13 at 8:34 am to alajones
Medium grain because it holds together perfectly for gravy, long grain rice doesn't hold together or soak up for gravy & I feel like I have to "chase" the loose rice around.
Posted on 3/4/13 at 9:03 am to TIGERFANZZ
Haha-I totally get that.
Posted on 3/4/13 at 9:05 am to emboslice
quote:
Try adding a little water
I already do this, but it's not as effective as with varieties.
Just an observation.
Posted on 3/4/13 at 9:56 am to G Vice
Who is this Count guy? Ya'll sure he is banned?
Saw where he likes short grain.... good man!
Saw where he likes short grain.... good man!
Posted on 3/4/13 at 10:05 am to foolishness
quote:
Who is this Count guy
a TacoBell eating MoFo & ex Mayor of NOLA.
Posted on 3/4/13 at 10:08 am to foolishness
Do a search under author with the name Count Chocula. He hasn't posted in quite some time which is not normal, which is why it is assumed he is on Chickens shite list
Posted on 3/4/13 at 10:10 am to CITWTT
quote:You dont say....
which is why it is assumed he is on Chickens shite list
Posted on 3/4/13 at 10:16 am to jmcs68
2 parts long grain white, 1 part brown.
I cook rice on the dry side because I don't like it mushy. Dated a Chinese girl who used waaaay too much water because they like it mushy.
I cook rice on the dry side because I don't like it mushy. Dated a Chinese girl who used waaaay too much water because they like it mushy.
Posted on 3/4/13 at 10:28 am to foolishness
I'd a thought I'd have Count freed by now with my eloquent plea...This post was edited on 3/4/13 at 10:29 am
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