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Thread: Wow! ...rice

  1. #1
    notbob Guest

    Default Wow! ...rice

    Now what?

    I've never been a rice fan. Times change. I recently posted how a
    certain rice of poor quality ruined my jambalaya. So, I payed special
    attention and bought some premium Thai jasmine rice when I did my recent
    Asian mkt road trip. I jes now steamed up a small batch. Very nice! I
    added some butter and salt&pepper. I can do this!

    So, other than a base for other major ingredients like stir-fry, curries,
    paloas, etc, what can I do with very good rice, by itself. It really is
    quite good.

    Thnx
    nb

  2. #2
    Cheryl Guest

    Default Re: Wow! ...rice

    "notbob" <[email protected]> wrote in message
    news:HK7to.921$[email protected]..
    > Now what?
    >
    > I've never been a rice fan. Times change. I recently posted how a
    > certain rice of poor quality ruined my jambalaya. So, I payed special
    > attention and bought some premium Thai jasmine rice when I did my recent
    > Asian mkt road trip. I jes now steamed up a small batch. Very nice! I
    > added some butter and salt&pepper. I can do this!
    >
    > So, other than a base for other major ingredients like stir-fry, curries,
    > paloas, etc, what can I do with very good rice, by itself. It really is
    > quite good.


    Chicken and rice casserole; soup. I recently made a chicken and rice
    casserole with the rice as the bottom layer. Chicken and veggies on the top
    layers. I made mine with a sauce made from a cream soup, but I know you can
    do it with home made ingredients.

    It was very good.


  3. #3
    Brooklyn1 Guest

    Default Re: Wow! ...rice

    On Tue, 12 Oct 2010 21:53:21 -0400, "Cheryl" <[email protected]>
    wrote:

    >"notbob" <[email protected]> wrote in message
    >news:HK7to.921$[email protected]..
    >> Now what?
    >>
    >> I've never been a rice fan. Times change. I recently posted how a
    >> certain rice of poor quality ruined my jambalaya. So, I payed special
    >> attention and bought some premium Thai jasmine rice when I did my recent
    >> Asian mkt road trip. I jes now steamed up a small batch. Very nice! I
    >> added some butter and salt&pepper. I can do this!
    >>
    >> So, other than a base for other major ingredients like stir-fry, curries,
    >> paloas, etc, what can I do with very good rice, by itself. It really is
    >> quite good.

    >
    >Chicken and rice casserole; soup. I recently made a chicken and rice
    >casserole with the rice as the bottom layer. Chicken and veggies on the top
    >layers. I made mine with a sauce made from a cream soup, but I know you can
    >do it with home made ingredients.
    >
    >It was very good.


    http://www.americanprofile.com/recip...e-pudding.html

    http://www.ifood.tv/network/jasmine_...udding/recipes

  4. #4
    Julie Bove Guest

    Default Re: Wow! ...rice


    "notbob" <[email protected]> wrote in message
    news:HK7to.921$[email protected]..
    > Now what?
    >
    > I've never been a rice fan. Times change. I recently posted how a
    > certain rice of poor quality ruined my jambalaya. So, I payed special
    > attention and bought some premium Thai jasmine rice when I did my recent
    > Asian mkt road trip. I jes now steamed up a small batch. Very nice! I
    > added some butter and salt&pepper. I can do this!
    >
    > So, other than a base for other major ingredients like stir-fry, curries,
    > paloas, etc, what can I do with very good rice, by itself. It really is
    > quite good.


    Daughter loves chicken and rice. I usually make a cream type sauce with a
    lot of mushrooms in it, and also some chopped onion.

    I also do chicken and rice soup.

    Spanish rice is another thing I make from time to time, but I wouldn't use
    that kind. I would use Texmati.

    I also make stuffed peppers with rice but would probably use Texmati for
    that too.

    Then there are always porcupine meatballs. But I'm not sure what kind of
    rice would work there. Never made them.



  5. #5
    notbob Guest

    Default Re: Wow! ...rice

    On 2010-10-13, Brooklyn1 <Gravesend1> wrote:

    > http://www.americanprofile.com/recip...e-pudding.html
    >
    > http://www.ifood.tv/network/jasmine_...udding/recipes


    Wow! With cardamom, no less. My fave sweets spice. I've never been
    a big pudding fan, but have been experimenting. The sourdough bread
    pudding I made last Winter turned out to be pretty tasty. Rice
    pudding sounds like the perfect next step. Thanks a bunch for the
    links, Shel.

    (note-to-self: mark on calendar, actually thanked Sheldon. )

    nb


  6. #6
    notbob Guest

    Default Re: Wow! ...rice

    On 2010-10-13, Julie Bove <[email protected]> wrote:


    > I also make stuffed peppers with rice but would probably use Texmati for
    > that too.


    I like the sound of that. I assume you mean bell pepper. Maybe with
    lamb. DAMN, I'd like some lamb. I'm so sick of jes beef, pork, and
    chicken..... urrgh!

    Sorry for that, Julie. Thanks for the tips. I like the stuffed
    pepper thing.

    nb

  7. #7
    Julie Bove Guest

    Default Re: Wow! ...rice


    "notbob" <[email protected]> wrote in message
    news:RFito.3906$[email protected]..
    > On 2010-10-13, Julie Bove <[email protected]> wrote:
    >
    >
    >> I also make stuffed peppers with rice but would probably use Texmati for
    >> that too.

    >
    > I like the sound of that. I assume you mean bell pepper. Maybe with
    > lamb. DAMN, I'd like some lamb. I'm so sick of jes beef, pork, and
    > chicken..... urrgh!
    >
    > Sorry for that, Julie. Thanks for the tips. I like the stuffed
    > pepper thing.


    Yes, bell. I use green, but my friend uses all the colors but green.



  8. #8
    Brooklyn1 Guest

    Default Re: Wow! ...rice

    On Wed, 13 Oct 2010 13:35:04 GMT, notbob <[email protected]> wrote:

    >On 2010-10-13, Brooklyn1 <Gravesend1> wrote:
    >
    >> http://www.americanprofile.com/recip...e-pudding.html
    >>
    >> http://www.ifood.tv/network/jasmine_...udding/recipes

    >
    >Wow! With cardamom, no less. My fave sweets spice. I've never been
    >a big pudding fan, but have been experimenting. The sourdough bread
    >pudding I made last Winter turned out to be pretty tasty. Rice
    >pudding sounds like the perfect next step. Thanks a bunch for the
    >links, Shel.
    >
    >(note-to-self: mark on calendar, actually thanked Sheldon. )
    >
    >nb


    I'd go light on the flavorings lest you drown out the jasmine. Rice
    pudding is one of my favorites but I don't make it often or I'd need
    to buy all new clothes.

  9. #9
    notbob Guest

    Default Re: Wow! ...rice

    On 2010-10-13, Brooklyn1 <Gravesend1> wrote:

    > I'd go light on the flavorings lest you drown out the jasmine.


    Now there's a poser. Is jasmine rice supposed to taste like jasmine?
    This isn't the first time I've had jasmine rice, yet I've never tasted
    "jasmine". What does jasmine taste like? Having never tasted, let
    alone seen, jasmine extract, jasmine pudding, jasmine candy, etc, I
    have no clue. I always thought "jasmine" rice was jes a moniker, like
    basmati. Wus up wid dat?

    nb

  10. #10
    Nunya Bidnits Guest

    Default Re: Wow! ...rice


    notbob <[email protected]> wrote:
    > Now what?
    >
    > I've never been a rice fan. Times change. I recently posted how a
    > certain rice of poor quality ruined my jambalaya. So, I payed special
    > attention and bought some premium Thai jasmine rice when I did my
    > recent Asian mkt road trip. I jes now steamed up a small batch.
    > Very nice! I added some butter and salt&pepper. I can do this!
    >
    > So, other than a base for other major ingredients like stir-fry,
    > curries, paloas, etc, what can I do with very good rice, by itself.
    > It really is quite good.
    >
    > Thnx
    > nb


    Agreed. Until you break out of the standard convenience fare usually sold as
    rice in restaurants and stores, it's easy to maintain an impression of it as
    being starchy, sticky, and gloppy. If people would take the small amount of
    extra time and effor to prepare good rice properly, they wouldn't think of
    it as just something besides potatoes to stick on a plate beside dinner and
    carry some gravy

    I've really become a fan of basmati rice, nice texture and separation,
    fluffy, great flavor, holds up well in foods. I don't have a specific recipe
    for you, just keep on using the good stuff.

    Rather than cook rice into recipes, and rather than cook it in flavorless
    water, I'll take some of whatever cooking liquid is in the dish, or just
    some stock, and cook the rice in that.

    MartyB



  11. #11
    Nunya Bidnits Guest

    Default Re: Wow! ...rice


    notbob <[email protected]> wrote:
    > On 2010-10-13, Brooklyn1 <Gravesend1> wrote:
    >
    >> http://www.americanprofile.com/recip...e-pudding.html
    >>
    >> http://www.ifood.tv/network/jasmine_...udding/recipes

    >
    > Wow! With cardamom, no less. My fave sweets spice. I've never been
    > a big pudding fan, but have been experimenting. The sourdough bread
    > pudding I made last Winter turned out to be pretty tasty. Rice
    > pudding sounds like the perfect next step. Thanks a bunch for the
    > links, Shel.
    >
    > (note-to-self: mark on calendar, actually thanked Sheldon. )
    >
    > nb


    Sourdough bread pudding? I must have missed it. Care to repost it?

    MartyB




  12. #12
    Nunya Bidnits Guest

    Default Re: Wow! ...rice


    notbob <[email protected]> wrote:
    > On 2010-10-13, Brooklyn1 <Gravesend1> wrote:
    >
    >> I'd go light on the flavorings lest you drown out the jasmine.

    >
    > Now there's a poser. Is jasmine rice supposed to taste like jasmine?
    > This isn't the first time I've had jasmine rice, yet I've never tasted
    > "jasmine". What does jasmine taste like? Having never tasted, let
    > alone seen, jasmine extract, jasmine pudding, jasmine candy, etc, I
    > have no clue. I always thought "jasmine" rice was jes a moniker, like
    > basmati. Wus up wid dat?
    >
    > nb


    You might have to wait until they have them again, but many garden nurseries
    will carry jasmine bedding plants. Grab one, or just sniff one if there is a
    bloom. You'll immediately recognize the fragrance as familiar, even though
    you didn't have a name for it before. That being said, I don't get much of
    it from jasmine rice. It's pretty subtle. Or, just go to an herb shop and
    smell the jasmine oil or extract. Just don't expect that intensity from your
    rice.

    MartyB



  13. #13
    Brooklyn1 Guest

    Default Re: Wow! ...rice

    On Wed, 13 Oct 2010 11:01:54 -0500, "Nunya Bidnits"
    <[email protected]> wrote:

    >
    >notbob <[email protected]> wrote:
    >> On 2010-10-13, Brooklyn1 <Gravesend1> wrote:
    >>
    >>> I'd go light on the flavorings lest you drown out the jasmine.

    >>
    >> Now there's a poser. Is jasmine rice supposed to taste like jasmine?
    >> This isn't the first time I've had jasmine rice, yet I've never tasted
    >> "jasmine". What does jasmine taste like? Having never tasted, let
    >> alone seen, jasmine extract, jasmine pudding, jasmine candy, etc, I
    >> have no clue. I always thought "jasmine" rice was jes a moniker, like
    >> basmati. Wus up wid dat?
    >>
    >> nb

    >
    >You might have to wait until they have them again, but many garden nurseries
    >will carry jasmine bedding plants. Grab one, or just sniff one if there is a
    >bloom. You'll immediately recognize the fragrance as familiar, even though
    >you didn't have a name for it before. That being said, I don't get much of
    >it from jasmine rice. It's pretty subtle. Or, just go to an herb shop and
    >smell the jasmine oil or extract. Just don't expect that intensity from your
    >rice.
    >
    >MartyB


    With jasmine rice it's more the aroma than the flavor.

  14. #14
    Nunya Bidnits Guest

    Default Re: Wow! ...rice


    Brooklyn1 <Gravesend1> wrote:
    > On Wed, 13 Oct 2010 11:01:54 -0500, "Nunya Bidnits"
    > <[email protected]> wrote:
    >
    >>
    >> notbob <[email protected]> wrote:
    >>> On 2010-10-13, Brooklyn1 <Gravesend1> wrote:
    >>>
    >>>> I'd go light on the flavorings lest you drown out the jasmine.
    >>>
    >>> Now there's a poser. Is jasmine rice supposed to taste like
    >>> jasmine? This isn't the first time I've had jasmine rice, yet I've
    >>> never tasted "jasmine". What does jasmine taste like? Having
    >>> never tasted, let alone seen, jasmine extract, jasmine pudding,
    >>> jasmine candy, etc, I have no clue. I always thought "jasmine"
    >>> rice was jes a moniker, like basmati. Wus up wid dat?
    >>>
    >>> nb

    >>
    >> You might have to wait until they have them again, but many garden
    >> nurseries will carry jasmine bedding plants. Grab one, or just sniff
    >> one if there is a bloom. You'll immediately recognize the fragrance
    >> as familiar, even though you didn't have a name for it before. That
    >> being said, I don't get much of it from jasmine rice. It's pretty
    >> subtle. Or, just go to an herb shop and smell the jasmine oil or
    >> extract. Just don't expect that intensity from your rice.
    >>
    >> MartyB

    >
    > With jasmine rice it's more the aroma than the flavor.


    True. And it's one of those aromas which I am happy to smell but have no
    desire to taste.



  15. #15
    George Guest

    Default Re: Wow! ...rice

    On 10/13/2010 11:57 AM, Nunya Bidnits wrote:
    > notbob<[email protected]> wrote:
    >> Now what?
    >>
    >> I've never been a rice fan. Times change. I recently posted how a
    >> certain rice of poor quality ruined my jambalaya. So, I payed special
    >> attention and bought some premium Thai jasmine rice when I did my
    >> recent Asian mkt road trip. I jes now steamed up a small batch.
    >> Very nice! I added some butter and salt&pepper. I can do this!
    >>
    >> So, other than a base for other major ingredients like stir-fry,
    >> curries, paloas, etc, what can I do with very good rice, by itself.
    >> It really is quite good.
    >>
    >> Thnx
    >> nb

    >
    > Agreed. Until you break out of the standard convenience fare usually sold as
    > rice in restaurants and stores, it's easy to maintain an impression of it as
    > being starchy, sticky, and gloppy. If people would take the small amount of
    > extra time and effor to prepare good rice properly, they wouldn't think of
    > it as just something besides potatoes to stick on a plate beside dinner and
    > carry some gravy
    >
    > I've really become a fan of basmati rice, nice texture and separation,
    > fluffy, great flavor, holds up well in foods. I don't have a specific recipe
    > for you, just keep on using the good stuff.


    Same here, I also like brown basmati. Good rice really doesn't need
    much except proper cooking.

    >
    > Rather than cook rice into recipes, and rather than cook it in flavorless
    > water, I'll take some of whatever cooking liquid is in the dish, or just
    > some stock, and cook the rice in that.
    >
    > MartyB
    >
    >



  16. #16
    Melba's Jammin' Guest

    Default Re: Wow! ...rice

    In article <ji8to.24291$[email protected]>,
    "Cheryl" <[email protected]> wrote:

    > Chicken and rice casserole; soup. I recently made a chicken and rice
    > casserole with the rice as the bottom layer. Chicken and veggies on the top
    > layers. I made mine with a sauce made from a cream soup,


    <Gasp!> The Cabal (TINC) has been notified. You'll hear from the
    Membership Committee (TINMC) soon. Quel horreur!
    (I make a casserole like that, too. With canned cream soups. Shoot
    me.)



    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of St. Pectina of Jella
    "Always in a jam, never in a stew; sometimes in a pickle."
    A few pics from the Fair are here:
    http://gallery.me.com/barbschaller#100254

  17. #17
    Melba's Jammin' Guest

    Default Re: Wow! ...rice

    In article <1gjto.4285$[email protected]>,
    notbob <[email protected]> wrote:

    > On 2010-10-13, Brooklyn1 <Gravesend1> wrote:
    >
    > > I'd go light on the flavorings lest you drown out the jasmine.

    >
    > Now there's a poser. Is jasmine rice supposed to taste like jasmine?
    > This isn't the first time I've had jasmine rice, yet I've never tasted
    > "jasmine". What does jasmine taste like? Having never tasted, let
    > alone seen, jasmine extract, jasmine pudding, jasmine candy, etc, I
    > have no clue. I always thought "jasmine" rice was jes a moniker, like
    > basmati. Wus up wid dat?
    >
    > nb


    You can't smell its fragrance?

    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of St. Pectina of Jella
    "Always in a jam, never in a stew; sometimes in a pickle."
    A few pics from the Fair are here:
    http://gallery.me.com/barbschaller#100254

  18. #18
    Brooklyn1 Guest

    Default Re: Wow! ...rice

    On Wed, 13 Oct 2010 11:39:45 -0500, "Nunya Bidnits"
    <[email protected]> wrote:

    >
    >Brooklyn1 <Gravesend1> wrote:
    >> On Wed, 13 Oct 2010 11:01:54 -0500, "Nunya Bidnits"
    >> <[email protected]> wrote:
    >>
    >>>
    >>> notbob <[email protected]> wrote:
    >>>> On 2010-10-13, Brooklyn1 <Gravesend1> wrote:
    >>>>
    >>>>> I'd go light on the flavorings lest you drown out the jasmine.
    >>>>
    >>>> Now there's a poser. Is jasmine rice supposed to taste like
    >>>> jasmine? This isn't the first time I've had jasmine rice, yet I've
    >>>> never tasted "jasmine". What does jasmine taste like? Having
    >>>> never tasted, let alone seen, jasmine extract, jasmine pudding,
    >>>> jasmine candy, etc, I have no clue. I always thought "jasmine"
    >>>> rice was jes a moniker, like basmati. Wus up wid dat?
    >>>>
    >>>> nb
    >>>
    >>> You might have to wait until they have them again, but many garden
    >>> nurseries will carry jasmine bedding plants. Grab one, or just sniff
    >>> one if there is a bloom. You'll immediately recognize the fragrance
    >>> as familiar, even though you didn't have a name for it before. That
    >>> being said, I don't get much of it from jasmine rice. It's pretty
    >>> subtle. Or, just go to an herb shop and smell the jasmine oil or
    >>> extract. Just don't expect that intensity from your rice.
    >>>
    >>> MartyB

    >>
    >> With jasmine rice it's more the aroma than the flavor.

    >
    >True. And it's one of those aromas which I am happy to smell but have no
    >desire to taste.


    Depends, if she smells okay I'll take a taste.

  19. #19
    Jinx Minx Guest

    Default Re: Wow! ...rice


    "Julie Bove" <[email protected]> wrote in message
    news:i93ecc$qmi$[email protected]..
    >
    > "notbob" <[email protected]> wrote in message
    > news:HK7to.921$[email protected]..
    >> Now what?
    >>
    >> I've never been a rice fan. Times change. I recently posted how a
    >> certain rice of poor quality ruined my jambalaya. So, I payed special
    >> attention and bought some premium Thai jasmine rice when I did my recent
    >> Asian mkt road trip. I jes now steamed up a small batch. Very nice! I
    >> added some butter and salt&pepper. I can do this!
    >>
    >> So, other than a base for other major ingredients like stir-fry, curries,
    >> paloas, etc, what can I do with very good rice, by itself. It really is
    >> quite good.

    >
    > Daughter loves chicken and rice. I usually make a cream type sauce with a
    > lot of mushrooms in it, and also some chopped onion.
    >
    > I also do chicken and rice soup.
    >
    > Spanish rice is another thing I make from time to time, but I wouldn't use
    > that kind. I would use Texmati.
    >
    > I also make stuffed peppers with rice but would probably use Texmati for
    > that too.
    >
    > Then there are always porcupine meatballs. But I'm not sure what kind of
    > rice would work there. Never made them.


    I think regular long grain rice works best in porcupine meatballs. I've
    made them using Basmati before but I don't like them as much as when I make
    them with regular long grain. I definitely wouldn't use a stickier rice of
    any kind. I make them more than a few times every year.

    Jinx



  20. #20
    Julie Bove Guest

    Default Re: Wow! ...rice


    "Jinx Minx" <[email protected]> wrote in message
    news:i95b11$ul9$[email protected]..
    >
    > "Julie Bove" <[email protected]> wrote in message
    > news:i93ecc$qmi$[email protected]..
    >>
    >> "notbob" <[email protected]> wrote in message
    >> news:HK7to.921$[email protected]..
    >>> Now what?
    >>>
    >>> I've never been a rice fan. Times change. I recently posted how a
    >>> certain rice of poor quality ruined my jambalaya. So, I payed special
    >>> attention and bought some premium Thai jasmine rice when I did my recent
    >>> Asian mkt road trip. I jes now steamed up a small batch. Very nice! I
    >>> added some butter and salt&pepper. I can do this!
    >>>
    >>> So, other than a base for other major ingredients like stir-fry,
    >>> curries,
    >>> paloas, etc, what can I do with very good rice, by itself. It really is
    >>> quite good.

    >>
    >> Daughter loves chicken and rice. I usually make a cream type sauce with
    >> a lot of mushrooms in it, and also some chopped onion.
    >>
    >> I also do chicken and rice soup.
    >>
    >> Spanish rice is another thing I make from time to time, but I wouldn't
    >> use that kind. I would use Texmati.
    >>
    >> I also make stuffed peppers with rice but would probably use Texmati for
    >> that too.
    >>
    >> Then there are always porcupine meatballs. But I'm not sure what kind of
    >> rice would work there. Never made them.

    >
    > I think regular long grain rice works best in porcupine meatballs. I've
    > made them using Basmati before but I don't like them as much as when I
    > make them with regular long grain. I definitely wouldn't use a stickier
    > rice of any kind. I make them more than a few times every year.


    Thanks! I will have to make them sometime. I don't think my daughter has
    ever had them.



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