How many kinds of rice are in your pantry?

[Claire]

Just curious ... Right now I have Cal-Rose short grain rice, basmati, and jasmine. I doubt anyone else I know has more than one type. How about you?

 

[SRL]

I have only one white rice (also the Cal-Rose), but I also have a generic brown rice and "wild rice" which I understand isn't really rice?

 

[getoutamykitchen]

Just one, Uncle Ben's long grain white. We eat a lot of rice in my house. The last time I bought some I bought 20 lbs. It was buy 5 lbs. get 5 lbs. free, so I stocked up.

 

[Russellkhan]

I have jasmine, short grain brown and arborio. Lately I've been making brown almost exclusively.

 

[licia]

We have basmati, Mahatma gold rice, brown rice and wild rice. The wild rice I don't keep in the pantry - I keep that in the freezer. We don't like any kind that comes out sticky.

 

[GrillingFool]

Boil-in-bag white and brown for quickies..
Basmati, jasmine, brown and "wild rice" mix.
Like rice.

 

[Andy M.]

Long grain brown and white, arborio and sushi.

...and a couple of boxes of Goya seasoned rices.

 

[Wyogal]

Jasmine, basmati, regular white. Also have wild rice, which is a grass.

 

[spork]

Hi! When you go to one of the Asian Superstores that have begun popping up, there is a bewildering array of more than two dozen brands/types of rice, stacked on pallets like colorful cement bags. I eat rice almost every day. For sticky short grain, I prefer hitomebore. For fluffy long grain, I use Mahatma. I have a bag of large grain spanish paella rice. I also have a small bin of rice flour.

I stumbled upon DC last night, and signed up this morning. I haven't even set up my profile yet. I'm not all that good a cook, but I do enjoy. My plan was to lurk and learn, but participating with all of you looks like too much fun.

 

[Russellkhan]

Hi chopsticks, welcome to DC!

 

[licia]

Hello Chopsticks. Welcome. If you can cook rice, you have the base for a good meal any time. We like rice too. We don't eat it with milk and sugar like some do - ours are usually a dinner meal, unless it is leftover, then lunch.

 

[luvs]

arborio. i hate rice unless it's that kind or sushi.

 

[Scotch]

No one type of rice is the best for all dishes. Right now, we have these six types in the pantry:

• Long-Grain White -- regular rice for most American dishes
• Medium-Grain White (CalRose) -- a sticky variety for serving with Asian dishes
• Arborio -- for Risotto
• California Brown -- for general use in place of regular white rice
• Jasmine -- for Asian dishes
• White Basmati -- for Indian dishes

 

[ChefJune]

The types I try to always have on hand are Arborio, organic long grain brown, and some sort of blend. Right now I have Lundberg's Mahogany rice, which has a really deep, rich flavor. I have stopped using "regular" white rice. "Regular" at Chez Julia is Organic long grain brown rice.

 

[kitchenelf]

long-grain white rice
arborio
forbidden
brown
jasmine
brown and wild mix
wild (which is a grass SRL, you are right)
Thai sweet rice
sushi rice

 

[BreezyCooking]

Actually, ALL rices are members of the "grass" family. So-called "wild" rice is just a different genus, or branch, if you will.

 

[ErikC]

White, brown and arborio (for risotto)

 

[Robo410]

long grain converted, long grain "sticky", medium grain (great mixed with groats), canaroli and arborio short grain rices, black rice, red rice, wild rice (not really a rice), basmati, brown rice of a few types: short, long , and basmati.

 

[les]

White, brown and arborio..

 

[LPBeier]

Let me see.....white and brown (both in long and short grain), basmati, sushi, arbrorio, jasmine. Are there any others?