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Good spices for rice?

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amdhunter said:
Stove top. Rice cookers are for chumps and Asians.
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Stove top rice is the lowest form "ground beef" from Walmart. Proper rice is like "decent steak fresh from a butcher".

No wonder you need to slather it in sauce and seasonings, gotta cover up the taste/texture.

That said, you can step up to "quality lean ground beef" by learning to steam the rice on the stove top. That can at least get rid of most of the watery mushiness.
 
Do you like your seasonings watered down to shit or do you think flavoring something that isn't already completely saturated might be the better option?
 
surfsatwerk said:
Lean ground beef tastes like crap, it was a poor analogy.
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No, that was the intention. Even steamed stove top rice isn't that great.
It just happens to be better than the dirt cheap pink slime 30% fat blend with bone, cartilage, blood vessels, and "other tissue" from the waste bin.

And as suggested even good rice isn't "amazing", but it's at least worth eating...like a decent steak.
 
EliteRetard said:
No, that was the intention. Even steamed stove top rice isn't that great.
It just happens to be better than the dirt cheap pink slime 30% fat blend with bone, cartilage, blood vessels, and "other tissue" from the waste bin.

And as suggested even good rice isn't "amazing", but it's at least worth eating...like a decent steak.
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:hmm:
 
surfsatwerk said:
:hmm:
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Here I'll make up some other useless analogies off the top of my head for fun:

It's like an alternator on a pinto vs a camshaft on a prius vs a "sensor" (pick one) in a camaro.

Or it's like the dewey decimal system vs a computer bar-code system vs uh...the internet from 1993.
 
good tasting rice recipe:

melt 3 tablespoons butter over medium heat. add one quarter cup of AP flour, and cook until its the color of peanut butter. dice and add in 1 medium onion, 2 green bell peppers, and 3 stalks of celery. cook another 10 minutes, stirring often. add in a bay leaf, a small can of diced tomatoes, then season with cayenne pepper and tony chachere's (more spice version), and add a pint of seafood stock. simmer approx 45 minutes. add in 1 lb of shrimp and cook until done, about 5 or 6 minutes. add in your cooked rice. now you have delicious shrimp rice.
 
AmdEmAll said:
lol what?
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I was going to make some suggestions since he doesn't seem to know anything about rice, but after that one I think he should be allowed to go his merry way in ignorance. What's funny is when chumps and Asians point out that "rice" isn't a sufficient descriptor. There are so many varieties and it does make a difference.
 
Japanese rice toppings are good if u don't have any other seasoned main ingredients. Other than sauces that should accompany your main dish, the rice should be plain as it simply serves as a vehicle of neutrality, starch and texture to the meal where the veggies and protein are already heavily seasoned. Kokoho rose would be what I consider bare minimum for standard rice needs cooked in a Made in Japan zojirushi rice cooker. Without a good rice cooker, it is difficult to get consistent fluffy rice by steaming. Not to say it is not possible, I can steam rice quite well on a cook top but it doesn't come out as nice as the rice cooker.
 
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