Your rice

What kinds of rice do you keep on hand?

I have short, medium and long grain, risotto, basmati, wild rice* (real and hybridized), sweet rice, jasmine, wehani, brown and even some 5-min stuff I use for one special recipe. I like 'em all, but the Indian basmati is particularly good.

*yes, I know.

Basmati, brown, arborio. I nearly always eat brown rice though since it doesn't affect my hormone balance like some others do.

And wild... but yes, we know.

Long grain, carnaroli, vialone nano, basmati, arborio, black, jasmine, mochi. Sometimes I have texmati and red rice, but not at the moment.

[Jenise]

Long grain, carnaroli, vialone nano, basmati, arborio, black, jasmine, mochi. Sometimes I have texmati and red rice, but not at the moment.

Jasmine and a Japanese short grain (though by no means do I restrict its use to sushi) are my work horse rices. Easy to find, inexpensive, always good. I could live with these two alone. But I wouldn't want to, I also always have carnaroli and basmati on hand, and would always have bomba, a short grain rice from Spain, on hand if I could find it reliably, especially if it didn't cost about the same for one pound that the aforementioned rices cost for five. In fact, I might say that if I had to pick ONE rice to live with for the rest of my life, it would be bomba--it can do everything. In the pantry right now I also have a cool red rice that I bought in Denmark a few months back and some brown basmati that I bought to try but haven't yet.

Basmati and Doongara white rice (both low GI) for day to day cooking, arborio, sushi rice, paella rice (arroz bomba), glutinous rice, black rice.

Basmati, jasmine, Thai short-grain, Chinese glutinous, Uncle Ben's Converted.

-Paul W.

Wild Rice, Jasmine, Basmati, Forbidden Rice, Arborio, Brown, White, , and for some quick sides dishes, a box of Spanish Rice to which I add diced tomatoes, lemon and Tabasco, plus Mahatma Saffron Rice.

We're not big on rice here, but I always have vialone nano and basmati on hand.

Jasmine. Basmati. Texas long grain. Arborio. Carnaroli.
My wife came home with a big container of arborio from Texas, but I'm very suspicious of it, so I hid it out in the laundry room, where it can't do any damage.
I told her that I would pick up the risotto ingredients from now on.

Oh, and there's a 50 lb bag of Uncle Ben's converted in the garage. I picked it up from a customer who wanted credit for it - then he went out of business before I could get it back down to the warehouse. That was probably in 1998 or so. I figure it could come in handy in an earthquake.

Actually, of the instant varieties of rice, the converted type is really not bad.

Actually, of the instant varieties of rice, the converted type is really not bad.

Parboiled rice (Converted is a trademark) really isn't instant. It takes 10 minutes longer to cook than raw rice does. I think the point is B vitamin retention.

I use it for a few Cajun dishes where it seems to give the right texture.

-Paul W.

You're absolutely right. I wrongly call it "instant" because it's been previously cooked. But the nice thing about converted rice is that it retains its shape.

[Robin Garr]

Long grain, carnaroli, vialone nano, basmati, arborio

My list starts just the same, but stops right there. I may still be a tree-hugging ex-hippie, but I gave up the granola munching and the brown rice a long time ago.

Jumping in here late. We have Uncle Ben's original and brown rice, as well as some arborio for the very occasional risotto.

Basmati and brown. Abborio if making risotto or paella.

rwj

Thaï rice with everything. No need to stray.

I adore Thai cooking. And Thai rice (jasmine, short-grain) just is pre-destined to be a mate for Thai dishes.

But I'm sorry, with Northern Indian pilafs, only aged Basmati rice will do. Thai jasmine rice is just too damn sticky.

Ditto Jambalaya. Use par-boiled (aka Converted) rice and you won't go wrong. Use any other rice at your peril.

-Paul W.