Anyone got any rice recipes?

Seakay

As long as you adapt the instructions then there is no reason why you should not use a different type of rice.
Here are Delia's instructions for cooking it:
http://www.deliaonline.com/how-to-cook/rice-and-pasta/how-to-cook-perfect-rice.html

Ladyhawk

It will have different texture - slightly softer than with basmati but am sure it will be fine.

Butterfly_Brain

I personally don't like basmati rice so I use ordinary LG rice and have no problems

JulieGeorgiana

Thank you. What about 'Easy Cook' what's the difference between that and non-easy cook?

Lyndatp25

I noticed last night that own brand pudding rice looked exactly like the paella rice sold in a fancy box. I shall be trying that next time in a rissotto. Havent tried it myself yet tho otherwise i would suggest that seeing as what you are making sounds like a paella/rissotto type dish.

Lyndatp25

Just thought tho, pudding
rice is stodgy compared to fluffy basmati rice when cooked.

JulieGeorgiana

I'm thinking I might spend the extra money and buy basmati rice... It's going to be a 'supprise' for my husbands birthday

adelight

Lyndatp25 wrote: »

I noticed last night that own brand pudding rice looked exactly like the paella rice sold in a fancy box. I shall be trying that next time in a rissotto. Havent tried it myself yet tho otherwise i would suggest that seeing as what you are making sounds like a paella/rissotto type dish.

I tried this with waitrose pudding rice and it wasn't great, it took a long time to cook and had a really gluey texture around it with a rice bullet in the middle! Like bad rissotto

OP, I always use brown rice/LG rice in recipes and the slight difference in texture is barely noticable.
If you want basmati just buy it cheap and simple from somewhere like lidl, none of that easy cook branded nonsense.

JulieGeorgiana

adelight wrote: »

If you want basmati just buy it cheap and simple from somewhere like lidl, none of that easy cook branded nonsense.

This is what I was thinking... BUT what exactly is the difference?

Does it cook faster?

Does it just stick together less?

If I use normal rice I need to know how to adjust the recipe!!!

Seakay

Here is an explanation of Easy Cook Rice:

"What does easy cook mean?
People often believe that easy cook means that it takes less time to cook when in fact it takes longer than non-easy cook rice.
Parboiled rice (otherwise known as easy cook rice) is as it suggests parboiled at source with the husk on, resulting in the grain appearing slightly off white in colour that is until it is cooked when it turns white. This process guarantees separate grains of rice that are fluffy and remains so when holding which is ideal for the foodservice industry."

As you are cooking domestically, doesn't sound as though Easy Cook is worth the extra money as you won't need to keep it around for ages after cooking as you would have to in say a canteen.