"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 07-18-2006, 10:46 AM   #21
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,794
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.
__________________

__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 07-18-2006, 12:03 PM   #22
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
rice noodles is my favorite kind of rice.
__________________

__________________
vagriller is offline   Reply With Quote
Old 07-18-2006, 12:05 PM   #23
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Not sure if I could really pick a favorite, but I will throw one out that no one has said yet...Sushi.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-19-2006, 01:23 AM   #24
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
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.
__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 07-19-2006, 04:02 AM   #25
Sous Chef
 
Banana Brain's Avatar
 
Join Date: Apr 2006
Posts: 647
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
Banana Brain is offline   Reply With Quote
Old 07-20-2006, 06:55 PM   #26
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
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.
__________________
jpmcgrew is offline   Reply With Quote
Old 07-20-2006, 07:05 PM   #27
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
It definately depends on what I'm making but my staple is brown rice.
__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 07-22-2006, 09:51 PM   #28
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Jasmine, Basmati and wild rice (okay technically it's not rice, but...) top my list, but I love every kind that've tried
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 07-23-2006, 07:47 AM   #29
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
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!
__________________
Claire is offline   Reply With Quote
Old 07-23-2006, 08:00 AM   #30
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
I'm with GB - I love sushi. Found a couple of rice salad ideas made as a "de-constructed" (? ) sushi roll - very tasty!!
__________________

__________________
cjs is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:12 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.