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

[JerryM]

Commis,

many thanks - will see if i can get the book via library (i'm not that keen on the subject to buy anything).

the UK packaged did not have any useful information on the packaging to distinguish between the top notch and poor. i need to continue the read up on the UK mills. 1st impression is they don't seem to want to say what rice variety goes into each product - hence the alarm bell as they deal in the full spectrum of rice quality.

Secret Santa,

i'm not going for the tilda either. any producer who has that much to say leaves me questioning why, particularly after the chenab experience (promising much yet delivering far below it's promise).

[chinois]

These links are quite a good read. The second and third being the results of a fake basmati investigation by the FSA. As you can see in the table (the third link) the results for each brand often differ between the quantities sold which makes things v complicated!
The uk food standards agency say that 'super kernal' is not an approved variety of rice but i think two people in this thread said it was the best they had tried. Very comfusing!

http://basmati.com/index.php?news=104&vote=5&aid=104&Vote=Vote
http://www.food.gov.uk/multimedia/pdfs/fsis4704basmati.pdf
http://www.food.gov.uk/multimedia/pdfs/fsis4704results.PDF

[JerryM]

chinois,

many thanks for the links. the basmati.com site is v.good generally.

i've pretty much given up going any further - at the end of the day u need to be able to open the packet up and view the rice (u can't rely on what the packaging says or the brand or the country of origin).

i have learnt that it's the "chalkiness" that i don't like. but this is not listed on any packageing. neither is the amylose content (which is key to the texture).

i've also realised that quite a few of the basmati rices don't have any aroma (at all).

in short my tack going fwd i'm looking for:
1) extra long or super
2) aged
3) a grain length of ~7.45mm

there does not seem to be any direct way of pinning these requirements down to individual brands and hence there will continue to be hit and miss to some extent  when buying something new.

[qprbob]

chinois

Thanks for the links, makes interesting reading.

The rice that I'm using at the moment is Dawn Super Basmati Rice.
Although it is maketed  and distributed by Red Sea UK Ltd, the rice has accreditation for Australia and New Zealand, wether this is just a company accreditation or specificaly for rice I don't know.

JerryM

Another thing you might want to look for in your quest for the perfect rice is that the Dawn variety is par boiled. I soak it for 2 hours as stated on the packedging and when you rinse it, there is very little starch, which makes for lovely seperate grains when cooked.

[JerryM]

qprbob,

does the "par boil" mean it's already part cooked? i've not come across it.

the tip on soaking the rice is something i sometimes try (not always any better but i think my main dislike is the chalkiness in the texture when eating). i did look for the "Dawn" brand on my last trip but alas not stocked.

i have not tried the new stuff (Zebra) yet and finding ways of using up the old so i'm happy at the mo and armed with what we've discussed feel i am better aware to avoid the poor stuff in the future.

the whole subject seems a bit of a doggy area for sure.

best wishes

[qprbob]

JerryM

I have to agree, it's a very grey area. Since reading that post from Chinois, I will be a lot more wary as to what I buy in the future. I can't answer your question on whether the rice was par boiled or not, I'm only going by what's on the packet. As said in a previous thread, I'm happy with what I have at the moment, but will try a more expensive aged rice next purchase to see if there is any difference.

Regards Bob

[Cory Ander]

Jerry,

If it's "parboiled" or "easy cook" or "converted" rice, then it's parboiled before being milled (by steaming under high pressure, apparently) making the grains harder and much harder to break down, overcook and become stodgy.

It may also help you with reducing the "chalkiness" (starch I guess?) you describe.

[JerryM]

making the grains harder and much harder to break down, overcook and become stodgy.

CA,

many thanks for the clarification.

"parboiled" without your context was putting me off it for sure - i was associating it incorrectly in the basket of ready meals (or along those lines).

i will certainly look out for it and give it a try.

[nefer]

Hi All, i am a complete nw beginner to this site and I have found some great tips. (the base)I never knew about but my african friend cooks her fish with a similar base and technique i:e blending and boiling garlic ginger onions and tomatoes, ect... The taste is delicious...
So I tried a base today but it never tasted as good as my own style curries which lean more on the traditional. However i will keep trying...
One thing I noticed was this post on basmati rice. after  researching up on the net it appears there are a lot of phoney  basmati rice out there. apparently if it has "super" int he label I am afraid this is a genetic hybrid and not of the original patent. although if there is the original thing it reains to be seen. As the oficial recognised ones seem also to come from an original stock seed but may have been altered at some point down the line to produce more grains perhaps..
Anyway Ranbir basmati which comes from that region in pakistan Jammu is meant to be an official recognised one.

Anyone know where one could get some ?
I recently used Kohinoor and steamed it as I usually do and it was lovely, flavour texture, elongated separate grains. Rinsed well without soaking. Heat off after 15 mins on low and staeamed in own heat with lid on.
Any help would be great.
Also if anyone has any great dal recipes. Im longing for that lovely taste I had in a curry house  in India when over there, where the locals ate and not the tourists (except me and partner) the one with smokey dal taste and caramelised onions..to die for..

greatly appreciated any help and tips thanks.

[JerryM]

nefer,

appreciate your input.

i'll drop "super" from my shopping list and just aim for the extra long.

i've never seen Ranbir anywhere in the UK (it may not be imported).

the Kohinoor i've seen in a few shops. i'll check the packaging on my next visit - sounds from your description exactly what i'm after.

on the base and your need to compare with a more traditional slant - perhaps add a new post in some way (perhaps to compare ingredients). i'd also add that there is quite a difference in taste of the bases on the site and some will sit better i'm sure with your taste buds than others will ie you may not have found the ideal one for you yet.

can't help on the dal (i'd have to admit i've never tasted). perhaps another post on this subject too.