I’ve been buying koshihikari rice for years now (usually Tamaki), but I recently tried Tamanishiki’s brown rice and really loved the texture and the nuttiness. It cooks up perfectly in the Zojirushi rice cooker. I have never seen these in bags larger than 4.4lbs, so it can get quite pricy if you are buying more than 1 bag at a time (on top of the already premium pricing).
4 Likes
Thanks for bringing this back up. Not so much recipes, but types of rice. I have some black rice I want to cook.
1 Like
5 Likes
There are other issues with rice, heavy metal content in some basmati for example, from different sources, Louisiana and Texas as well as India, Pakistan etc, some industrial pollution, ground water, or fertilizer (chicken droppings). We wash our rice well and try to chose carefully and not eat too much rice overall.
We like lots of types at the moment nishiki brown rice (trying to favor whole grains) turkish baldo pirinc or jasmine, italian black or red rices for chew in salads.
basmati, usually from Pakistan
black glutinous rice from China
red cargo rice from Thailand
Every once in a long while sushi rice from Japan
I always look forward to eating rice, except… brown rice tastes like cardboard.
1 Like
Time changes. I am now now focusing more on different rice. Within Japanese rice, I am enjoying yumepirika (ゆめぴりか)
How would you compare the two from a taste perspective? I see Yumepirika in the markets, and they are less expensive than the Tamaki and Tamanishiki brands, so that would be a nice change up.
1 Like
This year I’ve tried out a variety of different Indian regional rices that get almost no exposure abroad (because: basmati). Some of these are expensive and often hard to find outside their immediate growing regions.
Kolam - our go-to at home, short grain, delicate, aromatic (there are many sub-types, which I didn’t know about, so we experimented among them too).
Ambemohar - regional favorite in Maharashtra, extremely aromatic (ambemohar means mango blossom), small grained, slightly sticky. Lovely.
Parimal - medium grain, starchy, sweet, our house rice for khichdi and risotto.
Gobindobhog - from Bengal, small grain, very aromatic, if I could source them easily I would switch to this or Ambemohar as my everyday rice.
Seeraga (Jeeraga) samba or Jeerasar rice - another small-grain, aromatic variety, apparently this is the traditional rice for South Indian biryanis.
3 Likes
Love Bibingka! I usually top mine with Cheese and Brown Sugar 
Yumepirika is softer and slightly stickier (also slightly sweeter) than Koshikirari
1 Like
I thought that bottom picture was one continuous graph and I thought “Who made this? This is a confusing visual!” (stuck at work and looking at presentations for too long).
Interesting. I generally a prefer a bit of chew, and rice that is not too soft, but the price point makes it worth exploring. I’ll have to see if they have smaller bags for me to try it for a while. I actually make standard white rice - regardless of strain - infrequently. I mainly eat haiga / half-milled rice, and I then do the occasional brown rice in between. I’d be curious if any of the brands also offer those options.
I’m fixin’ to make some Jambalaya this weekend! Do you use a recipe? What kind of rice?
Sorry. That is my fault. They were at separate lines and then I bought them to the same level. The rice is actually not THAT soft especially if you play around with the water to rice ratio. Of course, Nanatsuboshi can be an interesting rice to try too.
Most grocery stores in USA do not because of sale volume…etc. However, I can recommend NY Rice Factory. They buy and store their rice whole. They only mill the rice when you place your order and they can mill at various level if you like. The catch is that then you need to pay extra for shipping (not like a supermarket which you can just walk in and out)
the rice factory NEW YORK – the rice factory New York (trf-ny.com)
Yeah, this store looks great! And they actually let you select how much milling you want, so that’s a nice option. I’m kind of fascinated how they customize that. Do they actually having a milling factory or machine on site??
Too bad they don’t have a store front in the Manhattan area. Would be fun to visit.
Pretty sure. I bought rice from them (for my friend) and the milling date would be like a day or two after I placed an order and before the shipment. So I think they only mill when the rice has been ordered.
Yeah, I love the idea that they can mill like 70% or 30%. Pretty cool.
Here is a photo. The resolution is not great, so you will have to guess. The bottomline is the rice milling date. It is 03MAR23.
You can see it was shipped on the same day and arrived on 07MAR23
3 Likes
I use Uncle Ben’s. Tried many others but I like that is doesn’t get gummy or mushy.
I use a Jambalaya Calculator that I found online years ago.
1 Like
Ahhh! Like this?
Or…
https://play.google.com/store/apps/details?id=appinventor.ai_chad812.TheJambalayaCalculator
1 Like
