Topic: Tilda LG Rice Bargain

[chewytikka]

I had ran out of long grain rice for Chinese cooking.

By chance when I was in Wilcos getting paint, I went next door
to Herons, a Northern Discount Supermarket and there it was
Tilda long grain, at the knock down price of a quid - 1gbp per 1kg bag
Ive seen this priced elsewhere at up to three times that.

So if your UP NORTH, head to Herons for top quality rice on the cheap.


Shelf life date stamped 10-2020

Perfect for Chinese Take Away dishes.
cheers Chewy

[livo]

Sounds like a bargain but I don't think I'll make a special trip.

[chewytikka]

 ;D ;D You will have to make do with Woolies Livo ;D

[livo]

Woollies and SunRice.   When it's available out here Tilda 1kg Pure Basmati is around 4 times that price at AUD $8.  I haven't seen the plain long grain. Widely available out here now are the 250g satchels of "steamed" quick rice in the Tilda brand and others. Convenient but pricey for rice.

[chewytikka]

Hi Livo
I was looking at a few OZ website menus the other week
They all seemed much more expensive than in the UK
Im not talking fine dining, just run of the mill stuff.
The standard of living must be higher or something.

Anyhoo, cold loose rice is best for Hot Woks, fried rice dishes etc IMO.
Semi dried and aired, usually takes 24 hours (thats not old) ;D
cheers Chewy

[livo]

Sydney is apparently one of the most expensive places to live on the planet.  Rated number 10 in 2018. 
https://www.elle.com.au/culture/most-expensive-cities-to-live-in-list-2018-16103

For many years now CT, I've always tried to cook rice for fried rice well in advance.  I generally at least boil it in the morning or preferably the day before if I'm planning that far ahead. I then place absorbent kitchen towel or a clean tea towel on a large flat tray and spread the boiled rice out to a thin even layer which then goes uncovered into the fridge.  As you say, 24 hours is good but 6 - 8 hours will do the job.  I have traditionally used the cheapest plain medium or long grain white rice and have found that the trick is to not boil the rice to 100% cooked through.  A bit al dente with just the very centre still firm but not crunchy.  Overcooked it is gluggy mush and does not fry well and separate in the wok.  I read somewhere years ago to add the rice to already boiling water, return to the boil stirring only once and then lightly boil, partly lidded, for a timed 13 minutes. It did work but I don't much bother with timing it these days.  I usually use Peanut oil for most of my stir fry cooking including Fried Rice.

It is interesting to read ScottyM and others saying that this refrigerated delay and drying process is not required, but I don't doubt it. My wife uses Jasmine (Thai Fragrant) rice and does not use drying and aging simply because her job does not allow it.  I've bought some Asian Grocer "Rose Brand" Thai Fragrant Rice so for my next fried rice I will use my multicooker in rice-cooker mode and fry without the usual delay.  The plain generic rice costs around AUD $1.50 - $2.00 / kg while the Thai Fragrant is about double or a bit more. I've not tried this Imperial Grain plain white rice but it is apparently quite good (Aldi brand).  I'll do some comparison cooking.

[Naga]

Just to add to the rice jollity - I always use basmati rice as a white rice accompaniment for everything savoury. And I always cook it the same way.

Soak for 20 minutes, rinse, drain, plunge into boiling salted water, cook at a rolling boil for 5 minutes precisely, drain, serve.

The rice drains and dries in seconds. I use it straight away in Oriental fried rice dishes. It's so quickly in the wok and back out again, that it retains it's al dente qualities and never breaks up or turns mushy.

I'm not saying my way is the right way, of course. But it works very well for me and has stood the test of time.

[CarpCarp]

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