Discussion:
WHat rice expands the most. Just like to know.
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unknown
2007-08-09 04:15:00 UTC
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Thanks.
unknown
2007-08-09 04:24:22 UTC
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Post by unknown
Thanks.
white
unknown
2007-08-09 04:30:59 UTC
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Any particulat type or just all whiite rice expand the same.

Short grain, long grain ect ????

Thanks.





On Thu, 09 Aug 2007 14:24:22 +1000, a t e c 7 7 <"atec 77 at hotmail
Post by unknown
Thanks.
white
DragonLass
2007-08-09 09:40:19 UTC
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Post by unknown
Thanks.
Well as far as commonly available rice goes, it would be arborio.
More absorbent would be Bomba rice but that is hard to get outside of Spain.
mªdcªt
2007-08-10 09:41:17 UTC
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x-no-archive: yes On Thu, 9 Aug 2007 19:40:19 +1000, "DragonLass"
Post by DragonLass
Post by unknown
Thanks.
Well as far as commonly available rice goes, it would be arborio.
More absorbent would be Bomba rice but that is hard to get outside of Spain.
I think arborio is more starchy, and that starch makes it kind of
"creamy" yet doesn't make it expand as much.

I would have had my money on doongara or basmati...






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Jeßus
2007-08-10 23:32:47 UTC
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Post by mªdcªt
x-no-archive: yes On Thu, 9 Aug 2007 19:40:19 +1000, "DragonLass"
Post by DragonLass
Post by unknown
Thanks.
Well as far as commonly available rice goes, it would be arborio.
More absorbent would be Bomba rice but that is hard to get outside of Spain.
I think arborio is more starchy, and that starch makes it kind of
"creamy" yet doesn't make it expand as much.
Yeah, Arborio has about the highest starch of the common types of rice
and absorbs flavours well (which is why it's ideal for Risotto).
Post by mªdcªt
I would have had my money on doongara or basmati...
Maybe? I think they kind-of swell the same, although some swell more
length ways and others more width ways.
--
Is God willing to prevent evil, but not able?
Then he is not omnipotent.
Is he able, but not willing?
Then he is malevolent.
Is he both able and willing?
Then whence cometh evil?
Is he neither able nor willing?
Then why call him God?

- Epicurus
mªdcªt
2007-08-11 07:17:55 UTC
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x-no-archive: yes On Sat, 11 Aug 2007 09:32:47 +1000, Jeßus
Post by Jeßus
Post by mªdcªt
x-no-archive: yes On Thu, 9 Aug 2007 19:40:19 +1000, "DragonLass"
Post by DragonLass
Post by unknown
Thanks.
Well as far as commonly available rice goes, it would be arborio.
More absorbent would be Bomba rice but that is hard to get outside of Spain.
I think arborio is more starchy, and that starch makes it kind of
"creamy" yet doesn't make it expand as much.
Yeah, Arborio has about the highest starch of the common types of rice
and absorbs flavours well (which is why it's ideal for Risotto).
Post by mªdcªt
I would have had my money on doongara or basmati...
Maybe? I think they kind-of swell the same, although some swell more
length ways and others more width ways.
Check out:
http://www.sunrice.com.au


I think basmati might be the winner:
http://www.sunrice.com.au/rice/ricegrain-typesofrice.asp

Japanese sushi rice might also expand a bit.


http://www.sunrice.com.au/cook/whichrice.asp

SunRice Basmati Indian Aromatic Rice
An aromatic long grain rice that has the unusual characteristic of
doubling in length but not width during cooking.

SunRice Japanese Style Sushi Rice
[snip]
Cook by absorption method, whether in a rice cooker (which virtually
guarantees perfect rice), saucepan or microwave, but never rapid boil
method for short, plump, glossy grains, firm and separate but gently
clinging together wherever they touch.








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Jeßus
2007-08-15 03:39:03 UTC
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Post by mªdcªt
x-no-archive: yes On Sat, 11 Aug 2007 09:32:47 +1000, Jeßus
Post by Jeßus
Post by mªdcªt
x-no-archive: yes On Thu, 9 Aug 2007 19:40:19 +1000, "DragonLass"
Post by DragonLass
Post by unknown
Thanks.
Well as far as commonly available rice goes, it would be arborio.
More absorbent would be Bomba rice but that is hard to get outside of Spain.
I think arborio is more starchy, and that starch makes it kind of
"creamy" yet doesn't make it expand as much.
Yeah, Arborio has about the highest starch of the common types of rice
and absorbs flavours well (which is why it's ideal for Risotto).
Post by mªdcªt
I would have had my money on doongara or basmati...
Maybe? I think they kind-of swell the same, although some swell more
length ways and others more width ways.
http://www.sunrice.com.au
http://www.sunrice.com.au/rice/ricegrain-typesofrice.asp
Japanese sushi rice might also expand a bit.
http://www.sunrice.com.au/cook/whichrice.asp
SunRice Basmati Indian Aromatic Rice
An aromatic long grain rice that has the unusual characteristic of
doubling in length but not width during cooking.
SunRice Japanese Style Sushi Rice
[snip]
Cook by absorption method, whether in a rice cooker (which virtually
guarantees perfect rice), saucepan or microwave, but never rapid boil
method for short, plump, glossy grains, firm and separate but gently
clinging together wherever they touch.
Yep, I suppose the starchier rices are by default the 'plumpest' types
of rice.
--
If God listened to the prayers of men, all men would quickly have
perished: for they are forever praying for evil against one another. -
Epicurus
mªdcªt
2007-08-15 09:23:58 UTC
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x-no-archive: yes On Wed, 15 Aug 2007 13:39:03 +1000, Jeßus
Post by Jeßus
Post by mªdcªt
x-no-archive: yes On Sat, 11 Aug 2007 09:32:47 +1000, Jeßus
Post by Jeßus
Post by mªdcªt
x-no-archive: yes On Thu, 9 Aug 2007 19:40:19 +1000, "DragonLass"
Post by DragonLass
Post by unknown
Thanks.
Well as far as commonly available rice goes, it would be arborio.
More absorbent would be Bomba rice but that is hard to get outside of Spain.
I think arborio is more starchy, and that starch makes it kind of
"creamy" yet doesn't make it expand as much.
Yeah, Arborio has about the highest starch of the common types of rice
and absorbs flavours well (which is why it's ideal for Risotto).
Post by mªdcªt
I would have had my money on doongara or basmati...
Maybe? I think they kind-of swell the same, although some swell more
length ways and others more width ways.
http://www.sunrice.com.au
http://www.sunrice.com.au/rice/ricegrain-typesofrice.asp
Japanese sushi rice might also expand a bit.
http://www.sunrice.com.au/cook/whichrice.asp
SunRice Basmati Indian Aromatic Rice
An aromatic long grain rice that has the unusual characteristic of
doubling in length but not width during cooking.
SunRice Japanese Style Sushi Rice
[snip]
Cook by absorption method, whether in a rice cooker (which virtually
guarantees perfect rice), saucepan or microwave, but never rapid boil
method for short, plump, glossy grains, firm and separate but gently
clinging together wherever they touch.
Yep, I suppose the starchier rices are by default the 'plumpest' types
of rice.
Actually, not long after I was reading/posting to this thread, I was
watching a science/cooking program on Lifestyle Food about......rice!

There's some Spanish variety that you use in paella that you can add
to the list...

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