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How do you like your rice ?

DoctorWhoDoctorWho Posts: 9,496 Senior Member
in Clubhouse #1
How do you like your rice ?? clumping ( Asian style ) or non clumping or soupy ( Caribbean soupy rice )

What do you prefer ???
"There is some evil in all of us, Doctor, even you, the Valeyard is an amalgamation of the darker sides of your nature, somewhere between your twelfth and final incarnation, and I may say, you do not improve with age. Founding member of the G&A forum since 1996
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  • JermanatorJermanator Posts: 16,244 Senior Member
    #2
    Fluffy (Indian and Middle Eastern). Basmati rice kicks butt!
    Reason obeys itself; and ignorance submits to whatever is dictated to it.
    -Thomas Paine
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  • EliEli Posts: 3,074 Senior Member
    #3
    Clumping and Non-Clumping, depending on what else is going with it.
    https://www.instagram.com/eli.farmer/
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  • ZeeZee Posts: 28,429 Senior Member
    #4
    White - clumpy
    Wild - non clumpy
    "To Hell with efficiency, it's performance we want!" - Elmer Keith
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  • TugarTugar Posts: 2,479 Senior Member
    #5
    I like my fluffy as well. The jasmine rice is good stuff.

    My go to method is 2 cups water to 1 cup uncooked rice. Bring the water to a boil, add the rice. Stir with a NON-WOODEN spoon. Turn heat down to low ( about 25% of max) and lid. Set timer for 18 minutes.
    Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery.
    Winston Churchill
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  • JermanatorJermanator Posts: 16,244 Senior Member
    #6
    Tugar wrote: »
    I like my fluffy as well. The jasmine rice is good stuff.

    My go to method is 2 cups water to 1 cup uncooked rice. Bring the water to a boil, add the rice. Stir with a NON-WOODEN spoon. Turn heat down to low ( about 25% of max) and lid. Set timer for 18 minutes.
    Basically the same thing here but I like my rice firmer. I use 1 1/2 cups to a cup of rice (but I pre-soak and rinse mine). Jasmine is my second favorite. You can buy a 20 pound bag of really good rice for $15 or less. If you have a nice heavy pot with a tight fitting lid, it is hard to screw up. Use the 1.5-2 to 1 ratio, bring to a boil (keep the lid on) and let it sit... you will have some darn good rice. Minute Rice is like eating paste!
    Reason obeys itself; and ignorance submits to whatever is dictated to it.
    -Thomas Paine
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  • GunnerK19GunnerK19 Posts: 1,094 Senior Member
    #7
    I rike flied lice...
    I'm a Conservative. How conservative? Only Alex P. Keaton has me beat.

    Taurus 605 .357, Ruger .45 Vaquero, Colt frontier commemorative .22 SA, Pietta 1860 .44 snubnose
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  • orchidmanorchidman Posts: 8,438 Senior Member
    #8
    In sushi............
    Still enjoying the trip of a lifetime and making the best of what I have.....
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  • robert38-55robert38-55 Posts: 3,621 Senior Member
    #9
    DoctorWho wrote: »
    How do you like your rice ?? clumping ( Asian style ) or non clumping or soupy ( Caribbean soupy rice )

    What do you prefer ???

    I likes my rice, right on my plate beside my beef, pork, chicken and wild game!!!!!!!!!!!!!:silly::roll2: All jokes aside I like rice anyway it can be fixed!!!!!!! Here lately I have been eating Jasmine style rice, its got a good flavor and seems to last a little longer for leftovers than the other rice's
    "It is what it is":usa:
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  • wildgenewildgene Posts: 1,036 Senior Member
    #10
    ...dry & fluffy calrose, a $20 rice cooker is one of the greatest kitchen appliances since the toaster...
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  • HAWKENHAWKEN Posts: 1,720 Senior Member
    #11
    Right under the squirrel gravy.......Robin
    I don't often talk to people that voted for Obama, but when I do I order large fries!
    Life member of the American Legion, the VFW, the NRA and the Masonic Lodge, retired LEO
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  • SirGeorgeKillianSirGeorgeKillian Posts: 5,463 Senior Member
    #12
    Depends on what I'm eating. Sure, sushi and other Japanese dishes need to have a clumping rice. While chicken bog usually ends up more soggy.

    I love dirty red rice too.
    Unless life also hands you water and sugar, your lemonade is gonna suck!
    Wambli Ska wrote: »
    I'm in love with a Glock
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  • BuffcoBuffco Posts: 6,244 Senior Member
    #13
    Like I like my women. White and stir fried.

    That makes no sense.
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  • Big Al1Big Al1 Posts: 8,814 Senior Member
    #14
    White and fluffy, but I like it dirty, too!!
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  • EliEli Posts: 3,074 Senior Member
    #15
    Buffco wrote: »
    Like I like my women. White and stir fried.

    That makes no sense.


    "How do you like your women?"

    "Like I like my coffee.........ground up and in the freezer!"

    :rotflmao:
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  • JayhawkerJayhawker Posts: 18,360 Senior Member
    #16
    HAWKEN wrote: »
    Right under the squirrel gravy.......Robin

    Yep...under the gravy...
    Sharps Model 1874 - "The rifle that made the west safe for Winchester"
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  • DoctorWhoDoctorWho Posts: 9,496 Senior Member
    #17
    wildgene wrote: »
    ...dry & fluffy calrose, a $20 rice cooker is one of the greatest kitchen appliances since the toaster...

    So true !
    "There is some evil in all of us, Doctor, even you, the Valeyard is an amalgamation of the darker sides of your nature, somewhere between your twelfth and final incarnation, and I may say, you do not improve with age. Founding member of the G&A forum since 1996
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  • SlanteyedshootistSlanteyedshootist Posts: 3,947 Senior Member
    #18
    How do I like my lice? Cooked. Clumpy, non clumpy, flied no mattah. Grew up with clumpy but enjoy lice all kine. But you guys plobably knew that. And yes, a lice cooker is a necessity that should be in evely home in the universe.
    The answer to 1984 is 1776
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  • 5280 shooter II5280 shooter II Posts: 3,923 Senior Member
    #19
    Flied.......con kitty :tooth:
    God show's mercy on drunks and dumb animals.........two outa three ain't a bad score!
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  • EliEli Posts: 3,074 Senior Member
    #20
    5280 shooter II wrote: »
    Flied.......con kitty :tooth:


    Ooooooh, multicultural, eh?

    :tooth:
    https://www.instagram.com/eli.farmer/
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  • rbsivleyrbsivley Posts: 1,259 Senior Member
    #21
    wildgene wrote: »
    ...dry & fluffy calrose, a $20 rice cooker is one of the greatest kitchen appliances since the toaster...

    I agree with the rice cooker. We've used one for years. I like my rice to go with my meal. If I'm having Asian and using chopsticks I got to have sticky rice.
    Randy

    Rank does not concur privileges. It imposes responsibility. Author unknow
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  • DoctorWhoDoctorWho Posts: 9,496 Senior Member
    #22
    Slanteyedshootist wrote: »
    How do I like my lice? Cooked. Clumpy, non clumpy, flied no mattah. Grew up with clumpy but enjoy lice all kine. But you guys plobably knew that. And yes, a lice cooker is a necessity that should be in evely home in the universe.

    Now that you brought it up, extra large grub worms when cooked properly, taste somewhat like rice, I remember those from survival training, a huge fallen rotten log is a home for all types of edible critters...... I remember poking some of the lager ones with a survival knife and the clinking noise their jaws made when those grub worms bit at the knife....
    "There is some evil in all of us, Doctor, even you, the Valeyard is an amalgamation of the darker sides of your nature, somewhere between your twelfth and final incarnation, and I may say, you do not improve with age. Founding member of the G&A forum since 1996
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  • bruchibruchi Posts: 2,581 Senior Member
    #23
    Plain white rice, I love just as how it comes from the +$100 Japanese cooker I got years ago, sort of clumpy, perfectly cooked and not a grain wasted, now here in PR we make a lot of "combined rices" stuff like chicken and rice, squid in ink with rice, vienna sausage and rice, pidgeon peas (gandules) with rice, shrimp rice, longaniza and rice and a plethora more, those are cooked on a "caldero" a heavy pot, kinda of a very tall frying pan with a tight cover and those you want the rice to be loose.
    If this post is non welcomed, I can always give you a recipe for making "tostones".
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  • NNNN Posts: 25,236 Senior Member
    #24
    Short grain cooked in a rice cooker.

    I guess that would be Asian style.
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  • sherwoodsherwood Posts: 1,224 Senior Member
    #25
    Cooked..................................it just depends on what kind and what it will be eaten with.
    I may be old but I ain't dead!
    DPRMD
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  • DoctorWhoDoctorWho Posts: 9,496 Senior Member
    #26
    bruchi wrote: »
    Plain white rice, I love just as how it comes from the +$100 Japanese cooker I got years ago, sort of clumpy, perfectly cooked and not a grain wasted, now here in PR we make a lot of "combined rices" stuff like chicken and rice, squid in ink with rice, vienna sausage and rice, pidgeon peas (gandules) with rice, shrimp rice, longaniza and rice and a plethora more, those are cooked on a "caldero" a heavy pot, kinda of a very tall frying pan with a tight cover and those you want the rice to be loose.

    That reminds Me of Klingon ( Dominican morcilla ) blood sausage & rice, I would not eat that even if I was at gun point..... :guns: or blood pudding / blood wine either.

    I dislike plain white rice....
    "There is some evil in all of us, Doctor, even you, the Valeyard is an amalgamation of the darker sides of your nature, somewhere between your twelfth and final incarnation, and I may say, you do not improve with age. Founding member of the G&A forum since 1996
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  • bullsi1911bullsi1911 Posts: 12,429 Senior Member
    #27
    wildgene wrote: »
    ...dry & fluffy calrose, a $20 rice cooker is one of the greatest kitchen appliances since the toaster...

    Aint that the truth. 20 minute, no stir risotto is one of my specialties with the magic pressure vessel.

    Rice? Best way to serve rice is rolled into a ball with some sort of cured pork product, breaded with bread crumbs and deep fried. It's called Arancini: http://en.wikipedia.org/wiki/Arancini
    To make something simple is a thousand times more difficult than to make something complex.
    -Mikhail Kalashnikov
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  • DoctorWhoDoctorWho Posts: 9,496 Senior Member
    #28
    I have had meatballs made with rice, I liked the consistency.....
    "There is some evil in all of us, Doctor, even you, the Valeyard is an amalgamation of the darker sides of your nature, somewhere between your twelfth and final incarnation, and I may say, you do not improve with age. Founding member of the G&A forum since 1996
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  • Hugh DamrightHugh Damright Posts: 169 Member
    #29
    I like white rice like jasmine or basmati ... I like it with stir fry dishes, or sometimes I'll cook chili down until its thick and put a cup on a bed of rice ... but if I'm eating rice as a side dish I tend to like a short grain / sticky rice ... I also like the mexican rice at the local restaurant, but I digress.
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  • bisleybisley Posts: 10,815 Senior Member
    #30
    I don't care, as long as I have gravy or meat sauce on it.
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  • Bham ShooterBham Shooter Posts: 609 Senior Member
    #31
    Tugar wrote: »
    I like my fluffy as well. The jasmine rice is good stuff.

    My go to method is 2 cups water to 1 cup uncooked rice. Bring the water to a boil, add the rice. Stir with a NON-WOODEN spoon. Turn heat down to low ( about 25% of max) and lid. Set timer for 18 minutes.

    Why a non wooden spoon?
    Just curious. That's all I use in my designated rice cooking pot. It is a bamboo spoon. Don't want to scratch the pot all up since it is a nonstick one.


    Sent from my iPhone using Tapatalk
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