Thread: 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.

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

"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.

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

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

"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.

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.

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

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

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

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

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.

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.

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
>
>

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

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

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.

"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

"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.