My daughter has informed me that there are eight different kinds of rice in our pantry. She has rather sternly asked if we really need and use 'all that rice?!' Yes.
We now have nine because I just bought orzo, which isn't technically rice, but will be counted as such in the household rice census.
Here are the demographic segments of our rice universe:
We now have nine because I just bought orzo, which isn't technically rice, but will be counted as such in the household rice census.
Here are the demographic segments of our rice universe:
1) Short-grain Japanese rice. The staple--for everyday, sushi and spam musubi. Kokuho Rose New Crop Koda Farms is the preferred choice. Because good rice really does taste better, the long-time family-run farm actually invented Kokuho Rose nearly 100 years ago, and the current generation includes someone I knew in college, who very patiently taught a very uncoordinated me to Vienesse waltz. While I was wearing slippers (flip-flops, if you must). After that it's the least I can do.
2) Brown rice. Get over it. It's good for us. Go with Sukoyaka organic brown rice when it is on sale, usually at Marukai. However, I will buy smaller bags of Nishiki or organic brands if I happen upon them, especially if they are on sale. Not so picky about this kind of rice.
3) Long grain white rice. This is what my parents called "Chinese rice" Long-grain, fluffier, not so sticky, and perfect for fried rice or Spanish Rice. I am not brand-loyal, and buy whatever is on sale because I'll be adding flavors when using it.
4) Jasmine rice. Even fluffier than long-grain, and a lovely smell. Good for Chinese food, curry and orange-salsa pork chops. The specific brand escapes me, but I usually buy a bag in the yellow package at Safeway.
5) Sweet sticky rice (mochi kome)--for making mochi (the old-fashioned way) or Portuguese sausage sticky rice. We also have mochiko, which is flour made from this rice. Go with Koda Farms here too. Mochi-kome is available at most Asian grocery stores and mochiko is even available at Safeway.
3) Long grain white rice. This is what my parents called "Chinese rice" Long-grain, fluffier, not so sticky, and perfect for fried rice or Spanish Rice. I am not brand-loyal, and buy whatever is on sale because I'll be adding flavors when using it.
4) Jasmine rice. Even fluffier than long-grain, and a lovely smell. Good for Chinese food, curry and orange-salsa pork chops. The specific brand escapes me, but I usually buy a bag in the yellow package at Safeway.
5) Sweet sticky rice (mochi kome)--for making mochi (the old-fashioned way) or Portuguese sausage sticky rice. We also have mochiko, which is flour made from this rice. Go with Koda Farms here too. Mochi-kome is available at most Asian grocery stores and mochiko is even available at Safeway.
6) Arborio rice--because you can't make risotto, no matter how much I tried, out of short grain sushi rice or any of the others above. We use Beretta.
7) Orzo--technically this isn't really rice. Even though I don't cook it in a rice pot, I sometimes swap orzo for arborio rice. Barilla from Safeway is our favorite.
8) Wild rice--McFadden Farm of California or Trader Joe's have good wild rice blends. Good for cold salads or rice pilaf.
7) Orzo--technically this isn't really rice. Even though I don't cook it in a rice pot, I sometimes swap orzo for arborio rice. Barilla from Safeway is our favorite.
8) Wild rice--McFadden Farm of California or Trader Joe's have good wild rice blends. Good for cold salads or rice pilaf.
9) Sweet Jasmine rice--for sticky coconut rice with mangoes. This last one can be hard to find, but the Three Ladies are often on sale at Marina Market and also available at at Ranch 99. Golden Carp is another brand.
So that's how much rice we need. What about you?
Eat Well. Be Well.
So that's how much rice we need. What about you?
Eat Well. Be Well.
