what about long grain rice? Those typically have more amylose.
I also wonder for precooking, do you normally wash it until the water is clear? Wonder if that helps with the coconut oil covering each rice grain.
I think for the ratio of fat, maybe that’s more dependent on mouth feel. The mushiness is as you said likely due to the amount of water.
I used to use jasmine rice but found the Kokuho rice better in terms of taste and reheating . Of course that was before I became diagnosed as a type 2 diabetic in 2014 which surprised every one, not just me but my Docs. I was never a prediabetic based on lab works, not a couch potato as I used to work in the garden 8-10 hours /day weather permitting until this past August when I started to have intractable ulticaria and just could not work outdoors. Extensive work up shows I have autoimmune disease which could explain all these problems. Anyway, I do not think I consume t hat much rice if 4 cups can last me more than a week ( of course depending on what I cook as main course as to whether I need rice or not). Because it is holiday, colleague before I retired came to visit, brought me challah bread, a small jewish apple cake and chinese moon cake which she froze bec she was unable to visit on 10/10. I had to go to a birthday party on 12/25, made a Leche Flan as the daughter in law has gluten enteropathy but only ate a very small piece. They bought some chinese red bean paste dessert, not realizing that the dough is wheat and gave that to me. I am not really crazy about that, so it is in a box, perhaps will have a small piece and discard it as I like my glutinous rice cake much much better!
Sorry, I did not receive notification for your input. Mea Culpa! I think it is very rude not to answer anyone .
Yes, I use glutinous rice to make radish cake, turnip cake with various other ingredients such as chinese sausage, shiitake mushroom, dried shrimp . I steam them in loaf pan, the when cooked, I would panfry them. That has been a while, before my HO time when husband (rip) was here on earth because he had gluten allergy. I also used to make my Chinese New Year’s cake steamed but before Bill passed, found a much easier way with this method of just baking without having to pull out my large triple layer steamer.
I use rice flour (but not glutinous rice flour) to make the radish cake. 5 part radish/turnip and 1 part flour (rice flour and a little wheat starch).
Sorry to hear about your husband passing and his allergy. Glutinous rice actually has no gluten.
Thank you for reply.
My mistake, I use rice flour to make both radish ( daikon) and turnip cake.
I use glutinous rice four to make Chinese New Year’s Cake which I was baking the day before I posted picture earlier in reply to Night07 in this forum and typed in glutinous flour by mistake.
My husband was diagnosed with gluten enteropathy in 1972 at NIH after being admitted to. hospital in Germany many times then and also in 1960’s. They always diagnosed it mistakenly as 'TOURISTA" During those days, it was rarely diagnosed, so , there is hardly any gluten free food to be purchased. So, I cook a lot of food for him. Lucky that most desserts from the Philippines are mostly made of eggs and of course rice as well as Chinese Dim Sum. I had to make his Ha Kai and spring rolls using Vietnamese rice crepes that had to be rehydrated.
My cooking nowadays has changed as he is no longer here, son is here but travels to Europe where his business is based, so he would come stay a couple months, leave for Europe for a few months. When he is here, I cook as he always has friends over for weekends. His taste and likes are quite different.
Huh, reading this article:
He uses the Calhikari rice from http://www.rueandforsmanranch.com/buy-our-rice
I wonder if its just the sushirice?
I had a terrible time with pantry moths a few years back. Little wankers were everywhere and got into everything. I had to empty the cabinet out and spray the inside of the cabinet, which totally goes against everything I believe in. Then I got a biological sticky trap with a hormone attractant for any leftover bugs. Fortunately there didn’t seem to be any. A friend who’s an entymologist said that when she was in college she had them and she swears they were eating the glue that holds the plywood together in her cabinets. So since then I put my new bag of rice (I like to have a few kinds around) in the freezer for a while. Same with flour. And everything in the cabinet is better sealed now, too and I keep the dry pasta elsewhere
I stumbled upon this last night while browsing Amazon. Anyone want to try and report back (or have tried and can report back)? 
Japanese Extremely Rare Premium Rice
http://www.amazon.com/Japanese-Extremely-Premium-Uonuma-Koshihikari/dp/B07D2MKFG3/ref=sr_1_5?keywords=premium+rice&qid=1579793609&s=grocery&sr=1-5
Are you familiar with the varietal and/or the producer? Since I can’t read Japanese, there’s probably not much point in my trying to research it on the web, but personally, I wouldn’t pay $9/lb for 11 pounds just on the basis of an Amazon listing calling it " Extremely Rare , Ultra Premium", nor without checking out the local Mitsuwa that also carries some extremely expensive, presumably high quality Japanese imports…
Never seen it before, and I had questions about how rare and premium this really was too. You’d think if it was rare and limited, it wouldn’t be offered on Amazon where demand might exceed the ability to supply.
I’ll have to double check if I’ve seen that brand at my local Japanese market. Though I was somewhat killing myself on just paying like 20ish dollars for that kokuho heirloom rice I don’t think I would reasonable risk 95 dollars (don’t ask how I hemorrhage money elsewhere…).
Oh and sorta random, but after talking with some of the people at the University of California’s Agronomy Research and Information Center on Rice, they told me an interesting tidbit on the Cal-Rose brand rice. The medium grain varieties that are the most widely grown (about 90-95% of acreage), and they are sold (co-mingled) under the CalRose brand and are available at most grocery stores. So its actually kinda hard to trace certain varieties of rice unless they do it separately (which makes me wonder about that heirloom variety…).
Hmm, I saw this brand:
in my local CA store for around 28 for 15 pounds. and around 9/10 for 4.4 lbs.
Looks like its a koshihikari variety though I don’t see the new crop label anywhere.
Also a reason why I’d be a little hesitant buying rice from amazon, I have no idea when its packed haha.
I was never a rice guy growing up (Italian house so lots of pasta, of course, and potatoes as our carbs). I never actually cooked a pot of rice until falling in love with a Puerto Rican. Now it’s a must, and I have since become a fan. Getting better and better at cooking it too.
We have Goya Carilla white rice (you know, the evil enriched kind) and a 10 pound bag of Basmati. Every once in a while, Shop Rite will have it on sale for $9.99 through their Trading Post brand. We use it for all Indian and Asian meals.
Also, if I’m going to pay that kind of money for it, I just want to know something specific about it. Because to some extent Japanese rice is like, oh, let’s say, Burgundy wines. There’s a pretty big domestic, and definite if smaller, well-heeled-expat/emigrant market for local/specific varietals, but like Burgundies, if you don’t know more about what you’re buying and from whom than what’s on the label, you might well end up unpleasantly surprised even if it’s “good” for its type. Unless you’re just looking for something “better than mass market” rice (even mass-market rice of the more highly esteemed varietals), which seems to be where most of the Amazon reviewers are coming from. I could see (maybe) paying as much as that price per pound for a couple-few pounds locally, just to check it out, but especially since it’s coming directly from Japan, so returning it would be out of the question (aside from the usual issues involving returning foods), I’d have to have a lot more disposable income than I’ve ever had to be willing to plunk down $100 for 5 kg of a pig-in-a-poke, even if I’m reasonably sure it’s a decent pig of one sort or another…
I agree. I almost spit iced coffee all over my keyboard when I saw the answer to that question on Amazon. In response to “Hi, when is the rice produced? is this new rice this year?”, some brilliant commentator (not the seller, at least), replied “To my knowledge it is planted and harvested in the same year. Date is shown on the package – also name of farmer. It is a rare rice.” Really? Well, that certainly answers that question, doesn’t it… 
/
ETA: Though to be fair, I did just come across a Chinese language Wikipedia page about Koshihikari rice, that does assert (via Google Translate) that
So I guess that’s something. I do wonder how that Amazon price compares to others’ though, if it’s otherwise available here. (I’ve never bought it, but I have seen some (to me) shockingly expensive rice at the Mitsuwa in North NJ.) And even knowing that much, I’d still be some somewhat leery of buying food that isn’t “sealed” in a jar or a can from an unknown seller, without being able to even try to guess at how well it’s been stored, what year it is in fact from, etc from the condition of the package and the label itself…
I think their “Heirloom Varietal” Kokuho Rose (which is only a small percentage of all the rice labeled “Kokohu Rose”) is safe enough. Koda Farms claims - and I’ve never seen anything casting doubt on the claim - that they grow that specific varietal only on their “home farm” (and have never licensed it to anyone else), so it should be easy enough to keep track of…
I don’t know if you wiill find this interesting or not, but there is a store in Basel (I am in Switzerland) that sells Uonuma Koshihikari rice for the same price as on Amazon, about $90 for 5 kilos. And the Japanese specialty store in Zurich sells Koshihikari rice from Niigata for about half that price.
Oh yeah I believe them or well my wallet’s sacrifice makes me believe them lol.
I also periodically view FTC and I like this topic:
From this topic and that topic, I wound up just buying a new crop 15lb bag of Tamanishiki https://www.amazon.com/Tamanishiki-Super-Premium-Short-15-Pound/dp/B004NRHBBM
for 23 dollars at the SF Nijiya market (Japantown). It was on sale and I think its normally around like 30 dollars or so at the other market I looked at. I … did not even make it 2/3 of the way of the Koda rice but uhm… let the carb loading start!
@Sgee seemed to have bought the Echizenmai rice that I linked earlier. How much did you pay?
I just got
I don’t buy it regularly since it’s fairly expensive, and I usually have too-wide a variety of rice on hand to begin with (which is OK with the polished indicas since they store well, but not so much the japonicas), but I’m very fond of Tamaki’s “haigamai”, a par-polished brown-ish rice that has a lot of the nutty flavor of “brown” rice, but not much of the bran. (Wher I come up against brown rice, I tend to flash back to the usually mediocre “health food” so common at the (relevant) restaurants of my childhood in the mid-70s, when most of its proponents were far more enthusiastic than skilled:wink:/
, and I also just dislike “chewy” rice, even when it’s well-prepared…)
I just saw it at a slightly lower price than normal and wanted it to compare to my medium grain rice. Though I think I’m going down a wormhole here and I need to get better rice storage boxes…
