I keep jasmine rice (Trader Joe's organic), and we usually have some basmati around. Also for 'emergencies' the Trader Joe's steamer bag (3 minutes) of jasmine, but no it's nowhere near as good at the long-cook kind. I have some black glutinous rice now that I've been wanting to try.
But I realized, I don't have a plain white rice around or a brown. If I was to attempt a risotto or paella, I'd go buy that for the special occasion.
What varieties do you like to keep on hand, for what kind of uses? And brand/type preferences?
Updated 1 year ago | 9
Updated 1 year ago | 3
Updated 1 year ago | 1
Updated 3 months ago | 7
Updated 4 months ago | 8