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Old 07-18-2006, 09:46 AM   #21
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My name is sparrowgrass, and I am a rice-a-holic.

Jasmine and basmati are favorites, and I make sushi once in a while, so I have a couple bags of that kind.

Now for a commercial for some good Missouri grown rice. I pick this up at the mill when I am in the area, but you folks can order it on line.

http://martinrice.com/ has absolutely the best, freshest, most flavorful rice I have ever tasted. I don't get a kickback, but I sure wish I did, because I recommend it to everyone.

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since that house fell on my sister.
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Old 07-18-2006, 11:03 AM   #22
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rice noodles is my favorite kind of rice.

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Old 07-18-2006, 11:05 AM   #23
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Not sure if I could really pick a favorite, but I will throw one out that no one has said yet...Sushi.
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Old 07-19-2006, 12:23 AM   #24
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Wild Rice is one of my favorites. In fact I bought some wanting to fix it with some cornish hens but forgot to buy the cornish hens. Oh well another meal on the list for the next shopping trip.
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Old 07-19-2006, 03:02 AM   #25
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Arborio, for creamy risotto.
Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. -Julia Child
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Old 07-20-2006, 05:55 PM   #26
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I like basmati and rissoto but I love brown rice I cook it with some chicken stock,a little garlic,s & p and a tiny bit of cumin,Then I stir fry some celery,onions,diced tomato and kidney beans put that on the rice and add some soy sauce.I dont know why but I love this simple little dish.
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Old 07-20-2006, 06:05 PM   #27
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It definately depends on what I'm making but my staple is brown rice.
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Old 07-22-2006, 08:51 PM   #28
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Jasmine, Basmati and wild rice (okay technically it's not rice, but...) top my list, but I love every kind that've tried

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
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Old 07-23-2006, 06:47 AM   #29
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Carmargue rice? Now you've got one I've never tried. I'm gonna start looking. I bought some green rice from my local spice merchant, and it is good. He carries several exotic rices so I periodically pick one up. I made risotto for a freind who visited a few weeks ago, and she emailed me that she is now going to try it since she knows it isn't that hard, or fussy (I used CalRose rice -- it has to be a short grain rice, but if you cannot get aborio, that doesn't mean you cannot do it). I will email her back and tell her the real trick is that you have to have a pot of hot stock on the back burner. It can be canned, but it has to be HOT. And you cannot go to the other room. You have to stand there for the full half-hour-to-45-minutes and baby it. And if you want it to really taste good, you cannot be a fat phobic. Good butter and parm really make it.

We all love cooking stories. The first time I had risotto was when friends of ours were getting ready to go on a grand tour of Europe. Each member of the family took a country and made a dish for us. The eldest daughter made risotto. She was at the time maybe 16 or 17, and was so proud of herself!
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Old 07-23-2006, 07:00 AM   #30
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I'm with GB - I love sushi. Found a couple of rice salad ideas made as a "de-constructed" (? ) sushi roll - very tasty!!

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