Question about different types of rice

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   I have a question about different rice. I've led a sheltered life and I honestly don't know much about rice. I've eaten Minute Rice (both brown and white) and I've eaten the regular white rice. I've also occasionally had a wild rice from a packet of some sort. 

Would anyone with any experience about different rice please care to give us a tutorial on it? Tell us what it's good with, maybe describe the rice itself. I'd also like to know some basics on cooking and possibly some recipes. Right now my preps only contain long grain white rice and some Minute Rice for short term preps.

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Daydreamer Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: February 24 2006 Location: United States Status: Offline Points: 439	Post Options Post Reply Quote Daydreamer Report Post Thanks(0) Quote Reply Topic: Question about different types of rice Posted: April 01 2006 at 5:03pm
	I have a question about different rice. I've led a sheltered life and I honestly don't know much about rice. I've eaten Minute Rice (both brown and white) and I've eaten the regular white rice. I've also occasionally had a wild rice from a packet of some sort. Would anyone with any experience about different rice please care to give us a tutorial on it? Tell us what it's good with, maybe describe the rice itself. I'd also like to know some basics on cooking and possibly some recipes. Right now my preps only contain long grain white rice and some Minute Rice for short term preps.
	Don't put off tomorrow what you can PREP today

Siameselade Members Profile Send Private Message Find Members Posts Add to Buddy List Adviser Group Joined: March 22 2006 Location: Canada Status: Offline Points: 414	Post Options Post Reply Quote Siameselade Report Post Thanks(0) Quote Reply Posted: April 01 2006 at 5:09pm
	mine for long grain rice (not instant or Uncle Ben's) is 1 cup rice 1 1/2 cup water. Put on burner, just until it starts the little volcanos, then put a thight fitting lid on put burner low. Time it for 20 minutes, but the trick is don't lift the lid at all. It won't work right if you lift the lid or are using a non tight fitting lid.
	Siam

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: April 01 2006 at 5:42pm
	For storage, white long grain rice stores well. Keep in air tight container and adding O2 absorbers keeps critters out and makes it last even longer. I have some several years old and still good. Mine is in five gallon food grade storage buckets with O2 absorbers and nitrogen. Brown rice, does not store well. A few months max. Due to cooking concerns, I am only buying minute rice tho. Cooks a lot faster and uses less water. Rice is good for most meals that require a starch. Beans and rice, soups, fried rice, rice pudding, rice with butter and sugar......... So many foods that can be made. Try a rice recipies search online.