13 replies to this topic

[Googles]

So I have another food question. My schedule does not give me any free time to call companies while they are open so I am hoping you all can help me. I found a rice recipe I like that a friend made, and so am now trying to buy a large amount of plain rice. I was wondering what companies people go with. I can read the labels that say there is only rice in the ingredients, but I'm worried about CC. What rice have people used that they have found works for them.
Thanks.

[pricklypear1971]

I haven't had any problem with any "regular" long grain enriched white rice. I've used Safeway brand, Fry's brand, Mahatma, etc. No problem.

[eatmeat4good]

I use Basmati Rice that I buy at an International store.
I always wash the rice until the water runs clear.
I have never been contaminated and neither has my son.
I buy different brands but always treat it the same way.
Rinse until the water runs clear.
Soak for 30 minutes in cold water.
Change the water again.
I have found that after soaking I only need to use the same amount of water as the measured dry rice.

Many people use Lundberg rice and it says Gluten free on the bag. I just ran out of Basmati and tried Lundberg but I didn't like it at all. And it was way more expensive than the Basmati I buy at Indian or Arabic groceries. So I will keep using Basmati.

Just my 2 cents on rice.

[bridgetm]

I always keep Minute brand in my cabinet. It's cheap, quick and easy. When I want to mix it up a bit, I get Uncle Ben's; the boil-in-bag is great when cooking for more than myself. I just bought a large box on Wal-Mart's version, but haven't tried it yet; Great Value is usually dependable though.

[GlutenFreeManna]

I just use the big bags from my Asian food store (I can't think of the name). I also have bought Mahatma or Watermaid brand rice when I can get it cheap with coupons. I rinse my rice well and have not had a problem.

[ravenwoodglass]

I also have used minute rice, great to throw in soups right before serving. I also use just plain white and brown rice as well as wild. I rinse well before cooking.

[bartfull]

I only eat brown rice because of the possibility of "corntamination" with the white. I usually use Minute brand brown rice (because that's all my grocery store carries) and it's great.

[love2travel]

I use many kinds of rice but my favourite AP rice is Jasmine because of the lovely soft and slightly sticky texture (used to make sushi). A very quick way to elevate plain white rice is to add some fresh citrus juice and a coulple of bay leaves to the water. Or boil in coconut milk.

[bartfull]

I use many kinds of rice but my favourite AP rice is Jasmine because of the lovely soft and slightly sticky texture (used to make sushi). A very quick way to elevate plain white rice is to add some fresh citrus juice and a coulple of bay leaves to the water. Or boil in coconut milk.

I often use chicken broth instead of water, and I add parsley and rosemary sometimes too. It's gotten to the point that I really enjoy my rice, and the smell of the fast food I used to live on nauseates me now.

[love2travel]

I often use chicken broth instead of water, and I add parsley and rosemary sometimes too. It's gotten to the point that I really enjoy my rice, and the smell of the fast food I used to live on nauseates me now.

Me, too. Carrot juice also works nicely instead of water. Sometimes I add lemongrass and/or keffir lime leaves to the water in addition to herbs. Even Parmesan rinds add a lot of flavour (which I did before I eliminated dairy).

I never did like fast food and the smell continues to nauseate me!

[bartfull]

Ooh, lemongrass! Thanks, I never thought of that! I'm going to try that tomorrow!

Another thing I'm going to try is using my brown rice in place of pasta. I've never been a big pasta fan anyway. I usually ask for rice instead of linguini, for example, when I get shrimp scampi. So, I'm thinking, why not put some home made spaghetti sauce with meatballs on it?

And then there is the recipe my friend gave me for mushrooms sauteed in garlic butter served over pasta with shredded cheese. I'll try it with the rice instead, someday when I have time.

[luvs2eat]

I have a problem with rice... any kind of rice... in that I can't control myself around it. Hot rice with butter and salt is like CRACK to me. I could eat it at every meal... it could BE every meal.

I LOVE the perfume of jasmine rice. I LOVE making different kind of risotto. I LOVE sushi. I love plain old white rice and brown rice. I LOVE long grain and wild rice.

sign me, carb junkie

[Googles]

Thank you everyone for your suggestions. You have given me a lot of other ideas of new things to try along with my friend's recipe. Thanks!

[lucky28]

I have only been gluten-free for a little over a month but have found that asian and indian grocers are the best for buying bulk rice, and they have a much larger variety of types then regular stores too. I have mostly been eating it plain but last night I was making plain jasmine rice in the cooker and I wasn't paying attention, I put twice the amount of water in than was called for. When it was done it was a more like rice mush. Well I didn't want to waste a full batch of rice so I mixed 1/2 of it with garlic, ginger, cumin, coriander and a few other random spices formed them into little rice cakes, then the other 1/2 with sesame seeds, sesame oil and a pinch of cinnamon. Then I fried them in canola oil. They turned out very yummy! I heated up a couple sesame ones tonight with a little honey drizzled on them-a perfect snack to satisfy my sweet tooth after a long day!
My "mistake" turned out to be something I might make regularly!
Oh, I'm also on a tight budget and have used rice for breakfast, just heat, add some milk (any kind; almond, regular, coconut etc) with a dash of cinnamon and some sugar or honey! It works in a pinch!