Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted

Source for this golden rice? There is golden rice in Africa but it is GMO. Or, do you have white ricewith a gold colored spice?

Posted

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)

Posted

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

Posted

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.

×
×
  • Create New...