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When cooking white rice, is one brand better than the rest? What would be the best brand in bulk?


And why does Success rice look prettier and more uniform than regular rice in general?

I have trouble Cooking rice and this brand always comes out okay.

Any help or suggestions cooking rice would also be appreciated.

Hi Dawn!

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yes, I recommend Texmati Long Grain American Basmati White Rice

http://www.amazon.com/gp/product/B000EH4XYI?ie=UTF8&tag=digitsy-post-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EH4XYI

This entry was posted on July 29, 2010, 12:42 pm and is filed under Cooking. You can follow any responses to this entry through RSS 2.0. You can leave a response, or trackback from your own site.

  1. #1 by ralph on July 29, 2010 - 5:57 pm

    I dont know what brand is better but it matters a whole lot as there is low and high quality rice.
    References :

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  2. #2 by ♥ on July 29, 2010 - 6:06 pm

    Myself, if I’m looking to buy rice in bulk then I’m doing so for the sake of eating CHEAP. So, I go with the cheapest stuff which, living in the middle of nowhere in Colorado, amounts to about $1/lb.

    It’s ALL about how you cook your rice!
    -add water
    -add rice and do NOT stir. Do NOT NOT NOT NOT NOT NOT stir.
    -Once brought to a boil, whisk fork/utensil around pan ONCE and give it a stir for no more than maybe 3 seconds.
    -cover pan
    -cook for 20 mins and check, and keep cooking if necessary.

    The key is to NOT stir your rice while cooking. Stiring=starch=goopy, chewy mess.
    References :
    I can’t really cook at all but rice is one thing I’ve got down as a broke college student! :)

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  3. #3 by Kerry on July 29, 2010 - 6:16 pm

    I’m Asian, so I cook rice pretty often. Yes, certain brands are definitely better and tastier than others. There’s also types of white rice, like Jasmine rice, which when cooked, gives this really nice fragrance, and the longer, thinner Basmati rice, which is way more expensive, but delicious when cooked with chicken.

    As a uni student on a budget, I tend to buy whatever rice is on sale, and stock up on that. My foolproof method for cooking rice is one cup of rice to 2 1/4 cups of hot water. I use hot water because the rice cooks so much faster this way. Once the rice and water are in the pot, and you’ve covered the pot, do NOT lift the lid until it’s done, which is about 16 minutes for 1 cup of rice.

    The easiest would be to invest in a rice cooker, which automatically switches from ‘cook’ to ‘keep warm’ once the rice is done. If you cook rice often, that is definitely something to consider.
    References :

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  4. #4 by Diane B. on July 29, 2010 - 6:56 pm

    Some brands of rice may be a litle better than others, but it’s important to know also that there are different types of rice and they will end up differently after cooking.

    Rice in general can be long grain, medium grain, or short grain, for example (whether white or brown)… long grain rice will tend to end up with each grain separate from the other ("fluffy") whereas longer grain rices have more starch and will end up stickier (Asian food, special rices for risotto, etc).

    Some rices are also flavored, like jasmine rice or basmati rice (comes in white or brown–yum), or even yellow rices which have been pre-loaded with turmeric, etc.

    If you’re buying in bulk (by the pound/scoop), just decide which type of rice you want and buy that. Some ethnic or regular grocery stores will also sell large bags of rice (of different types) which can be pretty cheap.

    The various types of rice need to be cooked in different ways too to be their "best" form… for example, "fluffy" long grain rice is often cooked in a pot on the stove, whereas short grain rices that are intended to stick together do well in rice cookers (or on the stove).
    Sometimes the amount of water will vary too, as well as the length of cooking, and the order in which things should be done, etc.
    There are also the "instant rices" too like your Success brand, which are partly pre-cooked long grain white rices (looks like they also have long grain brown rice and jasmine rice). Those cook faster and in pre-measured conditions, but will be much more expensive, and also sometimes aren’t as fully nutritious and cooking rices yourself.

    Here are some recipes for making "good" rice yourself:
    http://www.google.com/search?aq=f&sourceid=chrome&ie=UTF-8&q=recipe+rice
    http://www.google.com/search?num=50&hl=en&q=troubleshooting+rice
    References :

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  5. #5 by Billy M on July 29, 2010 - 7:10 pm

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