On Thu, Oct 28, 2010 at 8:29 AM, foxchyck <foxeye@jungle-fire.com> wrote:
-- Heather, could you remind me again (because it's too early in the morning to use search :P)...wasn't there something about the white rice you use that wasn't precisely like most rice out there. Was it that it *wasn't* enriched?
I get the rice that is "packaged for export" ... aka it is sold at the Asian stores and has artistic characters on it that I can't read. Or at Costco (our Costco carries a lot of stuff for Chinese/Japanese/Vietnamese restaurants). It is not enriched, which is important to me because my iron levels get too high if I'm not careful. But also ... it tastes better. Really. I used to laugh at my friends who were "so picky" about rice, but now I'm picky too.
Japanese, Korean, and Chinese rice are each different. "Sweet rice" and "Sushi rice" are different too. By and large I've found it's like wine: the more you pay, the better it is, but the cheaper stuff isn't bad either as long as it's not labelled "fortified" <g>. Homai brand is pretty good. I like medium grain, the kind that kind of sticks together. Some people prefer the longer grain which is "fluffy", which I can't stand these days, but if you like it, the Costco Basmati rice is good. (the fluffy rice is better if you cook it with turmeric and other spices, then fluff it with a little oil before serving).
Heather Twist
http://eatingoffthefoodgrid.blogspot.com/
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