What to look for when buying rice - any tips

[Secret Santa]

...each brand of rice seems to need slightly different times on the low heat in the range of something like 8 to 15 mins.

I'll second that Jerry. I've unfairly trashed a couple of brands in the past before I realised this.

[Cory Ander]

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

Jerry,

Yet you have a problem with "chalkiness" Jerry! 

They (and most other rice suppliers) no doubt suggest this as the BEST method (i.e. rinsing, pre-soaking) to produce the BEST results for good reason.

a)  rinsing removes any debris, husks, starch and loose rice flour (residual from the milling process), etc.  This results in more free-flowing grains of cooked rice (and reduced "chalkiness" Jerry?)

b)  soaking reduces the cooking time/temperature required and results in longer grains of cooked rice

Additionally, cooking by absorption will result in longer grains of cooked rice.

Any rice, with uncooked grains over 7mm, indicates only that it is "long grained" rice but NOT that it is necessarily "basmati" rice.


Jerry, why don't you simply buy several small bags, of various suppliers of basmati, and try them to see which you prefer? 

Better still, why not ask your local BIR what they use (presuming you like theirs of course)?

[Cory Ander]

I'll second that Jerry. I've unfairly trashed a couple of brands in the past before I realised this.

Yes, I'm surprised to see your opinion on Tilda rice SS. 

Personally, I find Tilda produces rice that is white, light, fluffy, fragrant, tasty and with nicely uniform and elongated grains.  I'm not sure what more you'd look for or expect from a basmati rice? 

[qprbob]

CA
You are very knowledgeable on your rice. One thing I've noticed since being on this forum, is that you all rinse your rice first then soak. I've always done the opposite, soak for for how ever long, then rinse. Would this be detrimental or would it make no difference?.

[joshallen2k]

I no-rinse, no-soak, just fry to remove starch.

Curious to see if an interesting debate breaks loose...

[joshallen2k]

BTW - I use Tilda. Great results.

[joshallen2k]

And always absorption method. Last comment!

[JerryM]

CA,

appreciate your thoughts. i will try the chenab as a result again but rinsing and soaking 1st.

the chalkiness is the big problem for me with basmati. the chenab for example has loads of it whilst the Zebra none. the rinse and soak may make a difference - i still can't believe how poor the chenab is given what's on the packageing.

the 7 mm uncooked comes from details of the Pakistani rice: super basmati 7.45mm, PK385 6.73mm and IRRI-9 6.93mm. the PK385 & IRRI-9 both have chalkiness whilst the super does not.

the Zebra was recommended and it's exactly what i know u can get. the actual brand does not matter to me only the look of the cooked rice. the chenab was bought blind and despite great promise on the packaging failed completely to deliver. the lesson has been well noted by myself.

i'll take pics of the cooked chenab & Zebra to help appreciate the stark difference between the good and i'd have to say most of what's in our shops.

[Cory Ander]

One thing I've noticed since being on this forum, is that you all rinse your rice first then soak. I've always done the opposite, soak for for how ever long, then rinse. Would this be detrimental or would it make no difference?.

A very good question QPRB! I think your way probably makes more sense (in that you rinse it clean of the crap just prior to cooking!). 

In practice, I tend to put the rice in a colander, rinse it well with running water, and then leave it there to "soak" for 30 mins or more.

[Cory Ander]

I no-rinse, no-soak, just fry to remove starch.

Curious to see if an interesting debate breaks loose...

Does frying "remove" the starch do you think Josh?