Topic: TIL there is rice besides Minute Rice
Anonymous A started this discussion 6 years ago #93,882
You can buy rice that is not white and processed and in a box. Whom knew? TIL.
Anonymous B joined in and replied with this 6 years ago, 8 minutes later[^] [v] #1,062,254
You can also buy plastic rice when in China.
Anonymous C joined in and replied with this 6 years ago, 29 minutes later, 38 minutes after the original post[^] [v] #1,062,262
wtf? are you from some Midwestern hellhole?
Sheila LaBoof joined in and replied with this 6 years ago, 1 hour later, 1 hour after the original post[^] [v] #1,062,283
Minirice
Anonymous E joined in and replied with this 6 years ago, 10 minutes later, 2 hours after the original post[^] [v] #1,062,288
jodi !ariasXXmaE joined in and replied with this 6 years ago, 1 minute later, 2 hours after the original post[^] [v] #1,062,290
i only found out about that kind of instant rice like last year when my friend brought some on a trip. it was weird af
Anonymous G joined in and replied with this 6 years ago, 4 minutes later, 2 hours after the original post[^] [v] #1,062,291
The rice I buy isn't instant, but still comes in a bag. Granted it is a much larger bag. Thanks.
Syntax joined in and replied with this 6 years ago, 2 hours later, 4 hours after the original post[^] [v] #1,062,315
@1,062,290 (jodi !ariasXXmaE)
> i only found out about that kind of instant rice like last year when my friend brought some on a trip. it was weird af
Weird is that real rice only takes 20 minutes but of course it really is 5 minutes of sitting tyme.
Seems like my Rice cooker uses less water than instructions.
Never tried minute rice because well Y when I have the full 25 minutes as other stuff needs to be prepared anyway
> i only found out about that kind of instant rice like last year when my friend brought some on a trip. it was weird af
Weird is that real rice only takes 20 minutes but of course it really is 5 minutes of sitting tyme.
Seems like my Rice cooker uses less water than instructions.
Never tried minute rice because well Y when I have the full 25 minutes as other stuff needs to be prepared anyway
Anonymous I joined in and replied with this 6 years ago, 45 minutes later, 5 hours after the original post[^] [v] #1,062,324
> Never tried minute rice because well Y when I have the full 25 minutes as other stuff needs to be prepared anyway
so true, you can build meals working off of how long it takes the rice to cook.
so true, you can build meals working off of how long it takes the rice to cook.
Syntax replied with this 6 years ago, 1 hour later, 7 hours after the original post[^] [v] #1,062,334
jodi !ariasXXmaE replied with this 6 years ago, 23 hours later, 1 day after the original post[^] [v] #1,062,673
@1,062,315 (Syntax)
my rice cooker takes between 45 and 65 minutes i think. i don't let my rice soak either
my rice cooker takes between 45 and 65 minutes i think. i don't let my rice soak either
Erik !jzYkdX7lIw joined in and replied with this 6 years ago, 50 minutes later, 1 day after the original post[^] [v] #1,062,674
Rice is shit period.
Syntax replied with this 6 years ago, 34 minutes later, 1 day after the original post[^] [v] #1,062,678
@1,062,673 (jodi !ariasXXmaE)
I never soak and rice on stove is 20 minutes plus the 5 sitting tyme
Any machine that takes longer than an ordinary stove is not worth using
I never soak and rice on stove is 20 minutes plus the 5 sitting tyme
Any machine that takes longer than an ordinary stove is not worth using
Syntax double-posted this 6 years ago, 1 minute later, 1 day after the original post[^] [v] #1,062,679
@1,062,674 (Erik !jzYkdX7lIw)
> Rice is shit period.
One does NOT eat Gumbo without Rice in the Middle of the Bowl - Rice placed at the very last millisecond!
U Do need to take a trip to Cajun or Creole Country for Gumbo's
> Rice is shit period.
One does NOT eat Gumbo without Rice in the Middle of the Bowl - Rice placed at the very last millisecond!
U Do need to take a trip to Cajun or Creole Country for Gumbo's
jodi !ariasXXmaE joined in and replied with this 6 years ago, 8 hours later, 1 day after the original post[^] [v] #1,062,737
@1,062,678 (Syntax)
yeah but my rice will be better than yours 100% of the time so I don't mind waiting
yeah but my rice will be better than yours 100% of the time so I don't mind waiting
Syntax replied with this 6 years ago, 10 minutes later, 1 day after the original post[^] [v] #1,062,739
@previous (jodi !ariasXXmaE)Exactly Y wood your rice be more better than mine?
Now and you may not be aware of this unless you have been to say one of these? Or a competitor - White Rice and for example Chinese as defined by Short Grain as compared to Japanese Rice which is Long Grained - White rice can vary in price by a LOT of $$$$
So I do use two grades of Short Grain White Rice - One on the regular price side and One VERY Expensive - And I am NOT talking about Sushi Rice which is different as well.
So perhaps you use an even more expensive more better grade rice than I use. Then and only then wood your rice taste more better. White Rice is like White People - There R Variations to what you get package wise
Short Grain Rice, sometimes called Round Rice, is another category of Rice that groups Rice cultivars by their size and shape. As with Long Grain Rice and Medium Grain Rice, there are a few different types of Rice that can be lumped in under the term “Short Grain.” Rice types are also sometimes grouped along a few dimensions such as color, stickiness, lineage, etc.
In practice, Short Grain Rice is the easiest to spot visually because if the Rice grain is short, plump, and almost round the Rice will be classified as a Short Grain Rice. The official metric is if the Rice in question is less than twice as long as it is wide then it is a Short Grain Rice. In addition to their grain sizes, most Raw Short Grain Rice grains are opaque and not translucent like Long Grain Rice or Medium Grain Rice.
More importantly, Short Grain Rice has a much larger proportion of the sticky Starch (Amylopectin) than the stiff Starch (Amylose). The sticky Amylopectin resides in the outer layer of the Rice kernel and any Amylose present will be in the harder inner portion of the kernel, known as the “pearl” (“Perla” in Italian). The preponderance of Amylopectin, which Gelatinizes (and gets sticky) when cooked, means Short Grain Rice should also be categorized as a Sticky Rice. The percentages of Amylose and Amylopectin vary within Short Grain Rice types, ranging from the very sticky Glutinous Rice to the somewhat less sticky Japanese Short Grain Rice or Baldo Rice. Brown Rice versions (the same grain but with its Rice Bran intact) of Short Grain Rice will be less sticky than White Rice versions (the same grain milled or polished to remove the Rice Bran) because the Rice Bran contains and protects the Amylopectin.
In practice, Short Grain Rice is the easiest to spot visually because if the Rice grain is short, plump, and almost round the Rice will be classified as a Short Grain Rice. The official metric is if the Rice in question is less than twice as long as it is wide then it is a Short Grain Rice. In addition to their grain sizes, most Raw Short Grain Rice grains are opaque and not translucent like Long Grain Rice or Medium Grain Rice.
More importantly, Short Grain Rice has a much larger proportion of the sticky Starch (Amylopectin) than the stiff Starch (Amylose). The sticky Amylopectin resides in the outer layer of the Rice kernel and any Amylose present will be in the harder inner portion of the kernel, known as the “pearl” (“Perla” in Italian). The preponderance of Amylopectin, which Gelatinizes (and gets sticky) when cooked, means Short Grain Rice should also be categorized as a Sticky Rice. The percentages of Amylose and Amylopectin vary within Short Grain Rice types, ranging from the very sticky Glutinous Rice to the somewhat less sticky Japanese Short Grain Rice or Baldo Rice. Brown Rice versions (the same grain but with its Rice Bran intact) of Short Grain Rice will be less sticky than White Rice versions (the same grain milled or polished to remove the Rice Bran) because the Rice Bran contains and protects the Amylopectin.
White Short Grain Rice has 6 standard grades: Extra Fancy Rice (U.S. No. 1), Fancy Rice (U.S. No. 2), Extra Choice Rice (U.S. No. 3), Choice Rice (U.S. No.
(Edited 33 seconds later.)
jodi !ariasXXmaE replied with this 6 years ago, 7 minutes later, 1 day after the original post[^] [v] #1,062,746
@previous (Syntax)
> Exactly Y wood your rice be more better than mine?
>
> Now and you may not be aware of this unless you have been to say one of these? Or a competitor - White Rice and for example Chinese as defined by Short Grain as compared to Japanese Rice which is Long Grained - White rice can vary in price by a LOT of $$$$
>
> So I do use two grades of Short Grain White Rice - One on the regular price side and One VERY Expensive - And I am NOT talking about Sushi Rice which is different as well.
>
> So perhaps you use an even more expensive more better grade rice than I use. Then and only then wood your rice taste more better. White Rice is like White People - There R Variations to what you get package wise
>
>
>
>
wtf is wrong with you. nobody asked for this
> Exactly Y wood your rice be more better than mine?
>
> Now and you may not be aware of this unless you have been to say one of these? Or a competitor - White Rice and for example Chinese as defined by Short Grain as compared to Japanese Rice which is Long Grained - White rice can vary in price by a LOT of $$$$
>
> So I do use two grades of Short Grain White Rice - One on the regular price side and One VERY Expensive - And I am NOT talking about Sushi Rice which is different as well.
>
> So perhaps you use an even more expensive more better grade rice than I use. Then and only then wood your rice taste more better. White Rice is like White People - There R Variations to what you get package wise
>
>
Short Grain Rice, sometimes called Round Rice, is another category of Rice that groups Rice cultivars by their size and shape. As with Long Grain Rice and Medium Grain Rice, there are a few different types of Rice that can be lumped in under the term “Short Grain.” Rice types are also sometimes grouped along a few dimensions such as color, stickiness, lineage, etc.
>
> In practice, Short Grain Rice is the easiest to spot visually because if the Rice grain is short, plump, and almost round the Rice will be classified as a Short Grain Rice. The official metric is if the Rice in question is less than twice as long as it is wide then it is a Short Grain Rice. In addition to their grain sizes, most Raw Short Grain Rice grains are opaque and not translucent like Long Grain Rice or Medium Grain Rice.
>
> More importantly, Short Grain Rice has a much larger proportion of the sticky Starch (Amylopectin) than the stiff Starch (Amylose). The sticky Amylopectin resides in the outer layer of the Rice kernel and any Amylose present will be in the harder inner portion of the kernel, known as the “pearl” (“Perla” in Italian). The preponderance of Amylopectin, which Gelatinizes (and gets sticky) when cooked, means Short Grain Rice should also be categorized as a Sticky Rice. The percentages of Amylose and Amylopectin vary within Short Grain Rice types, ranging from the very sticky Glutinous Rice to the somewhat less sticky Japanese Short Grain Rice or Baldo Rice. Brown Rice versions (the same grain but with its Rice Bran intact) of Short Grain Rice will be less sticky than White Rice versions (the same grain milled or polished to remove the Rice Bran) because the Rice Bran contains and protects the Amylopectin.
>
> In practice, Short Grain Rice is the easiest to spot visually because if the Rice grain is short, plump, and almost round the Rice will be classified as a Short Grain Rice. The official metric is if the Rice in question is less than twice as long as it is wide then it is a Short Grain Rice. In addition to their grain sizes, most Raw Short Grain Rice grains are opaque and not translucent like Long Grain Rice or Medium Grain Rice.
>
> More importantly, Short Grain Rice has a much larger proportion of the sticky Starch (Amylopectin) than the stiff Starch (Amylose). The sticky Amylopectin resides in the outer layer of the Rice kernel and any Amylose present will be in the harder inner portion of the kernel, known as the “pearl” (“Perla” in Italian). The preponderance of Amylopectin, which Gelatinizes (and gets sticky) when cooked, means Short Grain Rice should also be categorized as a Sticky Rice. The percentages of Amylose and Amylopectin vary within Short Grain Rice types, ranging from the very sticky Glutinous Rice to the somewhat less sticky Japanese Short Grain Rice or Baldo Rice. Brown Rice versions (the same grain but with its Rice Bran intact) of Short Grain Rice will be less sticky than White Rice versions (the same grain milled or polished to remove the Rice Bran) because the Rice Bran contains and protects the Amylopectin.
>
>
White Short Grain Rice has 6 standard grades: Extra Fancy Rice (U.S. No. 1), Fancy Rice (U.S. No. 2), Extra Choice Rice (U.S. No. 3), Choice Rice (U.S. No.
wtf is wrong with you. nobody asked for this
Anonymous L joined in and replied with this 6 years ago, 2 hours later, 1 day after the original post[^] [v] #1,062,801
@previous (jodi !ariasXXmaE)
> > Exactly Y wood your rice be more better than mine?
> >
> > Now and you may not be aware of this unless you have been to say one of these? Or a competitor - White Rice and for example Chinese as defined by Short Grain as compared to Japanese Rice which is Long Grained - White rice can vary in price by a LOT of $$$$
> >
> > So I do use two grades of Short Grain White Rice - One on the regular price side and One VERY Expensive - And I am NOT talking about Sushi Rice which is different as well.
> >
> > So perhaps you use an even more expensive more better grade rice than I use. Then and only then wood your rice taste more better. White Rice is like White People - There R Variations to what you get package wise
> >
> >
> >
> >
>
> wtf is wrong with you. nobody asked for this
Syntax can predict your questions, and election results
> > Exactly Y wood your rice be more better than mine?
> >
> > Now and you may not be aware of this unless you have been to say one of these? Or a competitor - White Rice and for example Chinese as defined by Short Grain as compared to Japanese Rice which is Long Grained - White rice can vary in price by a LOT of $$$$
> >
> > So I do use two grades of Short Grain White Rice - One on the regular price side and One VERY Expensive - And I am NOT talking about Sushi Rice which is different as well.
> >
> > So perhaps you use an even more expensive more better grade rice than I use. Then and only then wood your rice taste more better. White Rice is like White People - There R Variations to what you get package wise
> >
> >
Short Grain Rice, sometimes called Round Rice, is another category of Rice that groups Rice cultivars by their size and shape. As with Long Grain Rice and Medium Grain Rice, there are a few different types of Rice that can be lumped in under the term “Short Grain.” Rice types are also sometimes grouped along a few dimensions such as color, stickiness, lineage, etc.
> >
> > In practice, Short Grain Rice is the easiest to spot visually because if the Rice grain is short, plump, and almost round the Rice will be classified as a Short Grain Rice. The official metric is if the Rice in question is less than twice as long as it is wide then it is a Short Grain Rice. In addition to their grain sizes, most Raw Short Grain Rice grains are opaque and not translucent like Long Grain Rice or Medium Grain Rice.
> >
> > More importantly, Short Grain Rice has a much larger proportion of the sticky Starch (Amylopectin) than the stiff Starch (Amylose). The sticky Amylopectin resides in the outer layer of the Rice kernel and any Amylose present will be in the harder inner portion of the kernel, known as the “pearl” (“Perla” in Italian). The preponderance of Amylopectin, which Gelatinizes (and gets sticky) when cooked, means Short Grain Rice should also be categorized as a Sticky Rice. The percentages of Amylose and Amylopectin vary within Short Grain Rice types, ranging from the very sticky Glutinous Rice to the somewhat less sticky Japanese Short Grain Rice or Baldo Rice. Brown Rice versions (the same grain but with its Rice Bran intact) of Short Grain Rice will be less sticky than White Rice versions (the same grain milled or polished to remove the Rice Bran) because the Rice Bran contains and protects the Amylopectin.
> >
> > In practice, Short Grain Rice is the easiest to spot visually because if the Rice grain is short, plump, and almost round the Rice will be classified as a Short Grain Rice. The official metric is if the Rice in question is less than twice as long as it is wide then it is a Short Grain Rice. In addition to their grain sizes, most Raw Short Grain Rice grains are opaque and not translucent like Long Grain Rice or Medium Grain Rice.
> >
> > More importantly, Short Grain Rice has a much larger proportion of the sticky Starch (Amylopectin) than the stiff Starch (Amylose). The sticky Amylopectin resides in the outer layer of the Rice kernel and any Amylose present will be in the harder inner portion of the kernel, known as the “pearl” (“Perla” in Italian). The preponderance of Amylopectin, which Gelatinizes (and gets sticky) when cooked, means Short Grain Rice should also be categorized as a Sticky Rice. The percentages of Amylose and Amylopectin vary within Short Grain Rice types, ranging from the very sticky Glutinous Rice to the somewhat less sticky Japanese Short Grain Rice or Baldo Rice. Brown Rice versions (the same grain but with its Rice Bran intact) of Short Grain Rice will be less sticky than White Rice versions (the same grain milled or polished to remove the Rice Bran) because the Rice Bran contains and protects the Amylopectin.
> >
> >
White Short Grain Rice has 6 standard grades: Extra Fancy Rice (U.S. No. 1), Fancy Rice (U.S. No. 2), Extra Choice Rice (U.S. No. 3), Choice Rice (U.S. No.
>
> wtf is wrong with you. nobody asked for this
Syntax can predict your questions, and election results
Anonymous M joined in and replied with this 6 years ago, 4 minutes later, 1 day after the original post[^] [v] #1,062,805
Anonymous L replied with this 6 years ago, 1 minute later, 1 day after the original post[^] [v] #1,062,806
Anonymous M replied with this 6 years ago, 5 minutes later, 1 day after the original post[^] [v] #1,062,808
@previous (L)
Yes. The bigotry, the drug abuse and the laughing at a mass shooting weren't enough for me to write him off completely. But him disrespecting such a staple food was simply unforgivable.
Yes. The bigotry, the drug abuse and the laughing at a mass shooting weren't enough for me to write him off completely. But him disrespecting such a staple food was simply unforgivable.
jodi !ariasXXmaE replied with this 6 years ago, 1 day later, 3 days after the original post[^] [v] #1,063,254
@1,062,739 (Syntax)
also i just read this and everything you said is total bullshit. japanese is long grain? almost never. even the japanese varieties available at 99 ranch are grown in california. it's hard to get japanese grown rice even in japan. know it all tard
also i just read this and everything you said is total bullshit. japanese is long grain? almost never. even the japanese varieties available at 99 ranch are grown in california. it's hard to get japanese grown rice even in japan. know it all tard