Speaking of rice, which ones do you eat?

all these topics about rice, inspired me to see what I can cook . I went into my cupboard last night, found 6 cups of glutinous rice, so decided to use them to make biko, a Filipino dessert. Sunay at the Asian store, there was a box of 16 Champagne mangoes for $11.99. I gave away 6 of them to a neighbor. remembering how US military personnel who had served in Vietnam loves sticky rice and mangoes.IMG_0810IMG_0813
Soaked 3 cups of rice overnight, drained it, cooked it in the rice cooker till it was cooked,( I used regular cups for measuring, but remembered cooking rice in the rice cooker uses a smaller sized cup, so I remeasured the rice which came to 5.5 cups, added water to the 5.5 cup line) It turned out too wet, so I eft the rice in the rice cooker longer.
Ini the meantime, I used 2 cans of choaka coconut milk, skimmed the cream off the top and cooked the thinner milk with brown sugar until it had a thicker consistency
Then I added that to the cooked rice, . I scoop that into my tart dish. It was not sweet at all, which is to my liking.
Then, I use the creamer portion of the coconut milk, add another cup or so of brown demerera sugar, whisked it and and off, added some salt , cooked it until it got thicker,I added some more sugar, perhaps another half cup-or 3/4 cup ( I do not measure) to get it sweeter a tad sweeter.
Spread the cooked rice with the coconut mixture i

n my buttered pan, then added the thicker coconut on top, popped it in 350 degree oven IMG_0808

10 Likes

Cool. Is it a lot of works?

no, not that much work. Just need the rice and the coconut milk.
In retrospect, I should have steamed the rice rather than cook it in the rice cooker so it is not as mushy, more grainy similar to the Chinese savory rice called Ma Chang ( Lo Ma Gai) in my dialect covered with lotus leaves before steaming. This way after steering , the coconut milk is added followed by the topping and then just baked or broiled for a few minutes. The best vision is to use a topping called latik which is cream coconut cooked until it oil is rendered with caramelized slightly crispy residue. However, I have never had the expertise to master that, try as hard as I did. Si, after many failures, I gave up
another version of the Chinese Ma Chang is the filipino’s version which is steamed glutinous rice , then coconut milk added, wrapped in banana leaves. We used to have that for breakfast s a kid.

2 Likes

Your dessert reminds me of a bit the French rice pudding with caramel (riz au lait). I think I may give it a try one day, since H likes rice as dessert.

Ha. I was just about to say that too. I steamed my Lo Ma Gai (from beginning to end), but many people cook their rice. The texture can be so different. I have a feeling that little kids may like the softer mushier version though.

chemical kinetics agrees with me that in retrospect, I should have steamed the rice instead of cook it in the rice cooker. Just an extra step in bring out the steamer but the rice are not as mushy,
So, if you plan to do this, steam would be best!

Oooohh! I always have to order the sticky rice with mango when i see it on a menu- although i keep seeing mangos on sale lately and should just make it myself! I’ll have to get the glutinous rice and hope I don’t screw up cooking it…

1 Like

If I searched all the nooks and crannies of my food storage areas I’d probably find twenty varieties of rice. Everyone I hear about that sounds good, goya%20rice I order. That being said, I now use only two reguarily, Basmati and Goya Medium Grain. Basmati when I want the grains to be separated and Goya when I want them to be a little more “creamy” and stuck together. I cook my rice pilaf style, sauteed with aromatics then stock as the liquid. Never fails.

I wonder if what I thought were fruit flies last Summer might have been these weevils. In any case, I do have numerous rices around, and some have been there for a year or two. For keeping and pest purposes, I sometimes give the rise a good freeze for a few weeks.

For me, I think Basmati and Jasmine are close enough that I’ll use them interchangeably (they’re different, but not deal-breaker different). Next in importance is a good short-grain risotto/paella rice: Bomba, Arborio, Carnaroli, Vialone Nano.

I’ve used short-grain sushi rices and sticky rice, but haven’t really given them a full chance yet, given what I tend to cook.

As for brown rice (which, now that I think of it, is oddly unidentified as to variety), I wish I knew more ways to like it. Acknowledging its nutrition chops, I still tend not to fancy it (same with whole-wheat pasta, most of the time).

Depends on cuisine served - all currently stocked in the pantry :grin::

    • Japanese/Korean - Tamanishiki or Koshihikari
    • Chinese/SE Asian - Thai Jasmine long grain
    • Paella - Calasparra
    • Risotto - Aborio
    • Sweet Sticky Rice - Asian desserts & savory sticky rice dishes
    • Indian - Basmati XL long

CA low humidity weather is wonderful for storing rice.

Has anyone tried Carolina Gold?

2 Likes

Please note that the discussion on cookware for rice will be moved to the following post:
Ricer cooker/steamer?

30 posts were merged into an existing topic.

I only eat brown rice, not sure the brand, I usually get it at Grocery Outlet in small packages. My daughter will only eat white rice “like they serve at Shanghai Dumpling King”, so I have to make jasmine rice for her. I tried doing a combo but she called me out. I find the brown rice holds up better for fried rice and doesn’t get mushy. Rice is so easy to cook and I’m more of a minimalist when it comes to small kitchen appliances so just use a Creuset pot on my induction cooktop. 2 cups of water per 1 cup brown rice (1.5 for white rice), cover, bring to a boil, turn down to simmer and wait about 40 minutes.

1 Like

Brings to mind my quest to find good brown rice in the SF Bay Area in another thread. In short, I eat 24 Mantra organic brown sona masoori regularly. And I have not found any convincing organic brown basmati yet. I add quinoa to my brown to give it a firmer texture. I concede that white tastes better than brown. But everyone in the family got used to brown after a week of eating it, and we haven’t eaten white at home much since.

If i need white jasmine, I grab a bag of 3 Ladies from Thailand or whatever its called.

Luckily in the relatively dry Northern California climate, just like @sgee’s SoCal climate, rice just doesn’t spoil easily. White rice can keep for years. I am ‘aging’ them unintentionally sometimes when I forget them in the closet.

I have a bag of Calasparra that I wanted to cook paella with, but haven’t found the time to do that yet.

I also have a bag of Butterfly glutinous rice, which I forgot what I bought it for originally.

I was surprised to discover my very meat and potatoes parents actually have switched to brown rice recently , well first was to half brown and half white then to all brown but my mom swears she only likes the short grain brown rice which is kind of chubby and tends to stick together a bit.

I just threw away a bag of japanese sushi rice (bought last year), bulgur and also a plastic bag of dried tomatoes, infected with pantry moths. Those animals bite the plastic bags and even entered the bottle of hazelnut cocoa (screw cap) I opened last week. Luckily other cereal food were in bottles and zip bags are not touched yet, but I will keep close inspection and clean the cupboard. Now it is their bleeding season, I suspect the organic bulgur was the origin of this infection. Normal here it is dry, and have not problem keeping cereals. But those moths love asian rice, they never touch the risotto rice though.

2 Likes

Gourmet Moths!
:smiley:

3 Likes

Brown Jasmine from TJ’s is my go to rice.
Celebrichef Ming Tsai uses a mix of white and brown rice at home, as a way to get his kids to eat the brown.

I have one of those which is especially made for making BIBINGKA, a famous filipino pancake . I posted it a couple ears ago.
Used to make rice floured pancake topped with cheese, lined with banana leaves with coal on the bottom, and instead of a lid, we use a flat tray, usually a pie pan loaded with charcoal. It really gives the BIBINGKA that special flavor which the Manila Hotel in the Philippines is famous for. Served with finely grated coconut. I brought back one in 1987 when I visited the Philippines and used it many times during fall or spring season, right outside my porch while my husband and I had coffee. MEMORIES!

was in Va yesterday to pick up my son from airport , arriving midnight. tried to visit a small filipino sari sari store with food to eat there or take out Unfortunately, they are only open 3 days a week, Thursday, Sat and Sunday but the food is supposed to be good.
Called and called, no answer
Finally, a friend of mine who lives nearby went there to see if they are open and they were
I rushed over there as they were supposed to close at 4:30pm, got there before 4:00Pm, there was no food at all. Sold Out.
There were some desserts , so I bought a tray of biko.
Had to go to Chinese restaurant instead.
They steamed the rice, , so the texture is better but I think my biko posted April 4th had a better flavor. I guess I use more coconut.
Here is a picture that is not that great as I arrived home after 2;00AM, did not get to bed till 4:00AM.

5 Likes

I do the same and in my Greater Boston Whole Foods, it’s organic Lundberg. I also have a big bag of Kagayaki brown rice, purchased at a mom-and-pop Korean grocer. It’s delicious - nutty and chewy. I’d been avoiding rice that originates in Asia due to published reports about arsenic levels but I don’t know if this rice is “Product of USA” simply because it’s processed here (yet grown in Asia). It’s tough to stay vigilant…I saw this rice and had a weak moment and purchased it.

EDITED: The rice is grown in California! Thanks, Google pal.
http://daiei-trading.com/products/kagayaki/

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold