Do types of rice (brown, white, basmati, jasmine) differ greatly in taste?

[makedah]

I don't like rice (which makes me quite a rarity in my native South Carolina), but I've only actually eaten standard long-grain rice. It's mostly a texture thing: it breaks apart into granules in the mouth and that drives me nuts. It's also why I don't like couscous, grits - another rarity - and some cornbreads. However, I can eat it when it is masked by yummy flavors so my dislike is also a flavor thing: rice often tastes flour-y to me. It only bothers me because I am sorely lacking grains (whole and otherwise) in my diet and want to eat more of them.

For you rice-eaters out there, do you think that types of rice differ enough in taste that I might actually like another kind? I live a block away from Whole Foods, so I can sample most recommended ones from the bulk display.

[AndreaU]

As for flavor, rice does vary. Brown rice tends to have a slightly "nutty" taste to it. My personal favorite is Arborio rice, a short grain rice. Used in Risotto dishes, it cooks over a longer period of time, absorbing liquid (broth, wine, etc.) until it becomes creamy in texture- almost like a pasta, I suppose. I hope that's a start for you!

[KValley]

Ohmigosh! There are so many wonderful varieties of rice- I don't even eat regular long grain white rice anymore-it has no flavor.

Glutinous rice (waxy, sticky rice) is used in many Asian cuisines (e.g. for dim sum, sushi). It's very sticky and has a slightly sweet taste. Getting the texture just right isn't easy (IMO)-I don't even attempt this, but leave its mastery to sushi artists.

Basmati is a long grain that can be white or brown; typical of Indian fare, but also known as Texmati or wild pecan when grown in the US. It is light, fluffy, frangrant. One of my favorites. You might try this if you have texture issues- no grainy residue here.

I love short grain brown rice- it has a rich nutty flavor, earthy. I used it recently in a risotto in place of Arborio rice and loved it. Arborio on its own doesn't have much flavor, but it isn't meant to eat solo- it absorbs beautifully the flavors added to .

Wild rice isn't actually a rice, but grass seed. This is also a favorite of mine- the flavors are intense, earthy. I like to be able to chew my rice- I'm all about firm, not mushy texture.

I could go on -I love rice!! Head down to Whole Foods and experiment with a bit of each.

[This message has been edited by KValley (edited 04-07-2001).]

[Curleytop]

We like the brown rice and basmati rice.
These I usually make as a side dish, instead of potatoes. The plain white rice I use in
casserole dishes. It is quite boring in taste by itself. I too am not to enamored with rice, by dh loves it.

[chefbec]

I'm with Curleytop and KValley. I generally eat short grain brown rice and white basmati. Although I love Arborio, I hate having to stir it! Give me a rice I can put in a saucepan and forget about. When you make 1 cup of short grain brown rice, use 2 cups of boiled water and simmer for 40 minutes. For white basmati, I soak it for 20 minutes to take off the stuff it's covered with when it comes from India, then I rinse it really well until the water runs clear, then I saute one cup in some oil to coat and add 1-1/2 cups boiling water, then simmer for 20 minutes. Perfect! http://www.cookinglight.com/bbs/biggrin.gif

[mb]

my DH isn't too fond of brown rice - too nutty/crunchy for him. we both LOVE jasmine rice - very fragrant and flavorful. arborio is also good...that is, when we're ready to make risotto (which we both LOVE). hope this helps.

mb