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Old 05-27-2009, 11:40 AM   #11
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Hello Chopsticks. Welcome. If you can cook rice, you have the base for a good meal any time. We like rice too. We don't eat it with milk and sugar like some do - ours are usually a dinner meal, unless it is leftover, then lunch.

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Old 05-27-2009, 12:14 PM   #12
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arborio. i hate rice unless it's that kind or sushi.

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Old 05-27-2009, 12:26 PM   #13
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No one type of rice is the best for all dishes. Right now, we have these six types in the pantry:
  • Long-Grain White -- regular rice for most American dishes
  • Medium-Grain White (CalRose) -- a sticky variety for serving with Asian dishes
  • Arborio -- for Risotto
  • California Brown -- for general use in place of regular white rice
  • Jasmine -- for Asian dishes
  • White Basmati -- for Indian dishes
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Old 05-27-2009, 12:55 PM   #14
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The types I try to always have on hand are Arborio, organic long grain brown, and some sort of blend. Right now I have Lundberg's Mahogany rice, which has a really deep, rich flavor. I have stopped using "regular" white rice. "Regular" at Chez Julia is Organic long grain brown rice.
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Old 05-27-2009, 01:41 PM   #15
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long-grain white rice
brown and wild mix
wild (which is a grass SRL, you are right)
Thai sweet rice
sushi rice

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Old 05-27-2009, 02:05 PM   #16
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Actually, ALL rices are members of the "grass" family. So-called "wild" rice is just a different genus, or branch, if you will.
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Old 05-27-2009, 02:40 PM   #17
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White, brown and arborio (for risotto)

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Old 05-28-2009, 07:22 AM   #18
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long grain converted, long grain "sticky", medium grain (great mixed with groats), canaroli and arborio short grain rices, black rice, red rice, wild rice (not really a rice), basmati, brown rice of a few types: short, long , and basmati.
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Old 05-28-2009, 08:57 AM   #19
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White, brown and arborio..
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Old 05-28-2009, 09:26 AM   #20
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Let me see.....white and brown (both in long and short grain), basmati, sushi, arbrorio, jasmine. Are there any others?

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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