Topic: What to look for when buying rice - any tips

[qprbob]

Storage period, temperature and moisture are the key traits, accountable for variation in chemical, cooking and sensory attributes of rice. The study of two promising varieties of fine Basmati rice stored at various temperatures revealed pronounced influence of storage on various quality traits i.e. volume expansion ratio, water absorption ratio, elongation ratio, alkali spreading value, amylose contents and sensory attributes. The cooking quality was affected significantly in the months following harvesting. Freshly harvested Basmati varieties (Basmati Super and Basmati-385) were aged for a period of sixteen weeks (4 months) at different temperatures (5, 25, 35, and 45?C). Aging of rice played imperative role in establishing the aforesaid quality traits. Storage condition resulted in increased moisture, water absorption ratio, volume expansion ratio and elongation ratio while amylose content and alkali spreading value of both rice varieties were decreased. The protein content showed insignificant differences. Storage of both varieties at 35?C gave best results for sensory attributes like taste and over all acceptability. Basmati Super showed better performance in cooking and eating quality than that of Basmati-385 during storage.
So from this I deduced that super Basmati  seems to be the one to go for. All vey confusing.

[JerryM]

qprbob, nefer,

i've re checked my notes - we have to keep "super basmati" on the shopping list (keeping in mind that the grain must be longer than 7 mm - proof that it is what it's claimed).

it's when super is mixed with other words that we need to be wary. as i understand it "super basmati" is protected whilst "super kernel" could well be (read highly likely) to be the hybrid nefer was alerting us to.

[Secret Santa]

If you like going to the cinema and want to get a "free" bag of Tilda rice to try out at the same time go here: http://www.freecinematicketsfromtilda.co.uk/

[qprbob]

JerryM

I have measured the Dawn rice and each grain is 7mm. If you can find this product anywhere, I urge you to try it, as it meets all your criteria.

Bob

[JerryM]

Bob,

will keep a look out for the Dawn - the pic helps greatly (a trip to rusholme is the only hope which is a bit of a jaunt and i tend to go for a few things at once).

[JerryM]

opened the Zebra - it's the real stuff no messing.  just seeing the top of the pan at the end of the cooking - the huge individual grains say it all.

a couple of points of interest:

1) un cooked grain size over 7 mm

i measured a Zebra grain - well over 7 mm (the required 7.3 at a guess). i then measured the dreaded chenab feeling it would be a quick thumbs down. the 1st thing was that the grains varied in length unlike the zebra. some are less than 7 mm some around 7 mm. they were all (i measured around 10 grains) shorter than the Zebra. for me the emphasis on the 7mm must be on the "over" and even "well over" as there appears a fine line and 7 mm is "jagged" whilst 7.3mm makes a world of difference.

this 0.3mm difference would be hard to pick out in a shop and not therefore that usefull until u've bought the stuff which is too late.

2) pre soaking

the Zebra pack suggested pre soaking the rice in luke warm water for typ 30mins. this i did yet i normally don't. i'm beginning to think there are 2 options to the cooking. the zebra method is to pre soak and then add to boiling water. the method i've always used is to add to cold water and bring to the boil. i now think these 2 difference approaches are intended to deliver the rice to same end point and are key to the cooking

3) final steam timing

after the rice has just started to boil the zebra pack suggests watching the surface (u need a glass lid pan) until the water has reduced to the level of the rice. then turn down the heat to low and set the timer for the "slow steam" part of the cooking for ~8 mins. the method i've always used is to turn the heat low and set the timer (10mins) immediately the rice has just started to boil and then leave the rice to stand off the heat for 5 mins.

i think observing the level of the water might just help on the consistency front and intend to adopt it going fwd.

ps for info the zebra cooking instructions:

"For best results, rinse the uncooked rice for a few times with warm water, soak the rice in lukewarm water for 25-30 mins. Covered Pan Method: For one cup of rice, use 2 cups water. Add the soaked and drained rice in boiling water, stir once or twice. Boil the rice at medium high heat for about 5 mins or until the water level reduces below the rice. Reduce heat to low and let the rice simmer for about 5 - 8 mins. Fluff with fork before serving."

[qprbob]

JerryM

Next time I'm on the mainland, I'll look out for Zebra.
Was there any instructions for the absorption method, as I cook all my rice this way.

[JerryM]

qprbob,

certainly try the Zebra - i think however that the Dawn must be equivalent ie there won't be any gain for u (if the grains pass the threshold ie are truly best then the brand matters very little and the dawn is aged too).

i presume u mean open pan method. if so rinse & soak as before (i'd add that i'm not convinced on the need for either with the top notch stuff):

"Add already soaked and drained rice to a large pan of boiling water. Boil the rice for 8 to 10 mins and stir once or twice. Drain the water and cover the rice pan. Reduce heat to low and let the rice simmer for about 8 to 10 mins. Fluff with fork before serving."

it sounds a lot of extra phaffing to me when the covered pan method works a treat once it's optimized for the particular rice ie matched to the cooker being used (eg for the Zebra i'll try 12 mins low and 5 mins stand next time, the dreaded chenab only needs about 8 mins low but 10 mins stand)

[qprbob]

JerryM

Thanks for the info, but that's not what I was after. What I meant by the absorption method was that, you have a measured amount of rice and a measured amount of water. The rice is cooked for three minutes and then the heat is turned off, then left rest for 3 maybe four mins in its steam. You then have cooked rice with no draining of the cooking liquid. I say liquid because some times cook rice in stock. The lid is always on the pan during cooking and resting in the steam. The times and amounts are courtesy of Pat Chapman, although I don't go along with all the spices he uses.
I have posted on CA's perfect Pilau Rice Thread. I would post the link but I have no success with doing that as it doesn't link. If you know how to post the link properly, I would be grateful if you or anyone else could help.
thanks in advance
Bob

[JerryM]

qprbob,

the Zebra method for the absorption method was in my earlier post (july 8th):

"For best results, rinse the uncooked rice for a few times with warm water, soak the rice in lukewarm water for 25-30 mins. Covered Pan Method: For one cup of rice, use 2 cups water. Add the soaked and drained rice in boiling water, stir once or twice. Boil the rice at medium high heat for about 5 mins or until the water level reduces below the rice. Reduce heat to low and let the rice simmer for about 5 - 8 mins. Fluff with fork before serving."

what i was trying to say in this post was that i felt there method a bit ott. i don't bother rinsing or soaking. i weigh the rice and weigh x2 water. i put both in pan with glass lid and bring to boil on medium heat. just as it's coming to the boil i give 1 off stir, turn heat down to low and cook for 15 mins. i then remove from heat and leave to stand for 5 mins. each brand of rice seems to need slightly different times on the low heat in the range of something like 8 to 15 mins.