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Initial post: 7 Aug 2014 09:21:35 BDT
Does anyone here ever cook red rice? I know it is eaten in India, while in the US it's considered a noxious, invasive species. I bought some to try but would like the benefit of other folks' experience.

Patti, do your Indian friends know about red rice?

Posted on 7 Aug 2014 16:34:25 BDT
Apparently not...

In reply to an earlier post on 7 Aug 2014 16:58:03 BDT
Bearman says:
To be honest Ori - I hadn't even heard of red rice and I have been watching this thread to see who answers what as a means of educating myself. Looks like I'm out of luck and will have to resort to google.

Just had a quick look and suspect that I wouldn't like it as it still has the husk left on (like brown rice) which gives it the red colour. Apparently there is a new variety called Camargue red rice, that is grown in France.

Posted on 7 Aug 2014 19:13:24 BDT
I,ve heard of it, but not come across it, now I will have to find out.......

Posted on 7 Aug 2014 19:13:53 BDT
From what I've seen, it has to be better than black rice, which I found uninspiring. I might as well just cook some. I don't believe what I've read about its being red due to a fungus.

Posted on 7 Aug 2014 19:52:23 BDT
Aka carmargue rice - where it grows. Cook it like wholegrain/black rice. Makes a pretty addition but I wasn't overly impressed enough to want to try it regularly.

Posted on 15 Aug 2014 18:00:57 BDT
Cooked my first batch of red rice in the rice cooker with instructions culled from the Internet. It's from Thailand, not Camargue, which is in France. It's OK, a bit soft, maybe twice the water is too much.

In reply to an earlier post on 16 Aug 2014 22:40:31 BDT
Grandma says:
I've seen this at the co-op and intended to buy some. Am finding with several varieties of rice that 2X the water is too much. 1.5 or perhaps a dash more is much better. Basmati in particular. I also somehow brought home a bag of brown rice that miraculously cooks in the same 20 minutes as white rice. Go figure.

Posted on 17 Aug 2014 08:18:55 BDT
Grandma, when I started doing some Japanese cooking I reviewed via Youtube how to make "proper" rice. It reminded me of what I had learned as a child; you wash the rice in 3 waters, let it stand for at least 30 min in a strainer to drain (an hour was better) and then use the same amount of water as rice, plus 20%. I think I'll try that with the red rice next time. I had read "twice as much water" online, and it did look hard on the outside, but it's soggy with that much.

I remember the old brown rice we used to get in the US in the seventies, now that did require extra water and cooking time, closer to 45 min, but what we get here in Spain doesn't have near as much "germ" left on it and it cooks up quicker and softer.

In reply to an earlier post on 17 Aug 2014 08:38:36 BDT
Grandma says:
I grew up on the twice as much water business (for oatmeal too) for cooking grains. You're right - that much water and rice turns to so much mush. As does oatmeal. I tend to use about 1.5X as much.

In reply to an earlier post on 25 Aug 2014 13:51:26 BDT
Soaking/washing has historic purposes as well as removing starch. Washing and/or standing in water washed bits of insect and other matter out of the grains and soaking made it cook quicker as fuel was expensive and not to be wasted. We don't need to sift flour these days as there isn't the level of other bits in it as there used to be.

Admittedly, soaking some things first does tend to give a better texture - I always think chick peas are best soaked first.

Posted on 25 Aug 2014 16:33:51 BDT
As per my post, one doesn't soak Japanese-style rice, one drains all the water possible out of it before cooking--hence letting it stand in a strainer for an hour.

In reply to an earlier post on 27 Aug 2014 19:44:30 BDT
How about if you don't wash it?
Does washing improve it (rather than just making it different) or is it just a hangover from the past to wash the crud off it? How about washing it and not letting it drain?
I'm interested in why we do things - do they have any benefit, are they just plain wrong (e.g. Warming the teapot; tea was originally made in a pot/pan and then decanted to a serving pot, which was warmed with boiling water, to keep the tea hotter for longer. This transformed into warming the brewing pot and using boiling water; which is too hot and "burns" the tea), is it a waste of time as you can't really tell the difference.

Posted on 27 Aug 2014 20:00:07 BDT
White rice should be washed to eliminate excess powdered starch on the surface of the grains. If rice is not washed (particularly short-grained rice) the resulting product can clump up and/or be covered with a "scum" on top.

One of the reasons for warming the teapot goes back to the earliest days of real Chinese and Japanese a cold house, if fine porcelain were not warmed with a small amount of hot water first, pouring a large quantity of boiling water into it justlikethat would crack it. (I've witnessed this myself. Modern teapot, but fine china. Alas, no longer fine.)

In reply to an earlier post on 27 Aug 2014 20:34:27 BDT
pixie says:
Chinese teapots are unglazed...each tea or selection of teas have their own type of pot...different clays, the pot absorbs the oils from different teas and any left over tea may be poured over the pot then the vesel can be polished with a soft cloth. It seems it's a bit like seasoning a new pan.
When I had a meal with some chinese they poured boiling water over the cutlery...I wondered why?...was told to make sure it was clean!

They are very particular about what pot for what tea...they taste different and need differnt temps of water and pots. There I was thinking we were fussy!

In reply to an earlier post on 27 Aug 2014 20:40:14 BDT
Grandma says:
Come to America Pixie. You'll be lucky to get a manky tea-bag LOL - unless you visit one of the rare tea lovers like me. Luckily, I have a UK source who keeps me supplied.

In reply to an earlier post on 27 Aug 2014 20:45:06 BDT
Last edited by the author on 27 Aug 2014 20:45:49 BDT
pixie says:
Aint nothing to beat a good cup of cha Grandma! Where ever I go I take my Tea bags! I cannot stand those ones in Hotel Rooms I love..

Clipper Fairtrade Everyday One Cup Tea Bags (1100 Bags)

Clipper Organic English Breakfast Tea (Pack of 6)

I love the loose but even selfcatering places don't have teapots..or not many anyway!

The only tea I love when out is Pret amanger...their tea is mazing and is blended for them...they don't sell!

In reply to an earlier post on 27 Aug 2014 20:59:27 BDT
Grandma says:
My daughter brought me back the most marvelous little make your own tea bags from Japan (where they are exceedingly cheap). I love them for tea but also use them for dishes/pickles that call for a lot of whole spices you might not want to have in the final product. Mine are similar to this, though much cheaper in the US -

Tea Pockets (Fill your own tea bags) Pack of 50

US -

In reply to an earlier post on 27 Aug 2014 21:04:55 BDT
pixie says:
What a clever idea Grandma...thanks for the tip... Who would have thought?xx

Posted on 27 Aug 2014 21:12:01 BDT
pixie says:
100 DIY tie-handle paper filter tea bags for loose leaf tea - fill your own tea bags by Shibui Tea

Found these too Grandma...thank you so much...great idea! These are unbleached.xx

In reply to an earlier post on 27 Aug 2014 21:23:39 BDT
Grandma says:
And much more reasonably priced, though I do prefer the envelope fold to the tie handles! At any rate, no more barely acceptable tea.

In reply to an earlier post on 27 Aug 2014 21:51:31 BDT
pixie says:
Amazing what you can find isn't it Grandma?...Had my corn pancakes this morning...yumzer!

In reply to an earlier post on 27 Aug 2014 23:12:05 BDT
Grandma says:
Sounds good. My meds have been giving me fits so I had a couple of windmill cookies for breakfast and am probably going to skip dinner. I did a lovely pot roast in the crock pot but now I wish my daughter would just come get it and take it away.

In reply to an earlier post on 28 Aug 2014 08:08:08 BDT
Last edited by the author on 28 Aug 2014 08:08:44 BDT
pixie says:
Poor egg! So sorry Grandma...not much fun being off your food.....try some light soup. You need to eat something. Hope you feel better soon. Big hug.xx

Go back to the Doc...he may sort some other meds for you...x

In reply to an earlier post on 28 Aug 2014 10:16:41 BDT
Bearman says:
Pixie, you should get one of these to take on your travels: Tea Ball Infuser 2" 18/8 Stainless Steel.. Then you could take your loose tea with you and make it in a mug without the pot.
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Discussion in:  cooking discussion forum
Participants:  6
Total posts:  37
Initial post:  7 Aug 2014
Latest post:  28 Aug 2014

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