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White Rice Types


Shel_B

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Nope, it's gold before I cook it. And thanks to Ecuador's constitution, it's definitely not GMO. I have absolutely no idea if it's even carried outside of the country - this year's rice crop was poor due to an invasion of African snails, so I doubt we're exporting any.

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

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I have three staple rices that are always present, and other specialized ones bought for a special need on demand (arborio, valencia, brown, etc.).

Staples for much the same flavor/textural reasons others have mentioned:

small grain: Tamanishiki (very small grain, makes Cal-Rose look huge, expensive but worth it)

medium grain: Jasmine, usually Three Ladies

long grain: Basamati, no particular brand

I usually buy in 15-25 pound sacks.

I live in San Jose, so usually buy these at any of a number of Asian markets in the area.

I cook with wine, sometimes I even add it to the food.

- W. C. Fields

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Franci, I've never seen that here. What is the country of origin? If it's Asian it's worth checking Chinatown or Flushing groceries. Otherwise, as mentioned above, I recommend Elephant brand from Thailand. $10 for a 10-pound sack in Chinatown, with the date of harvest clearly marked.

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