I don't understand the obsession with long grain non-stick rice. The parboiling process murders all the taste and most of the nutrients.
My Moluccan and Indonesian friends advised me long ago to use a rice that is just a teensy weensy bit sticky. It keeps better, not so dry, when fried for nasi etc.
After some research I came up with Surinam rice. Long grain but not parboiled etc. Excellent value for money. It's the cheapest rice you can buy. I buy it in 10 Kg sacks.
The same rice is used for the expensive rice like Uncle Ben's, but without the extensive processing.
Don't be ashamed to use a rice cooker. Most of my Moluccan and Indonesian friends do.
My Moluccan and Indonesian friends advised me long ago to use a rice that is just a teensy weensy bit sticky. It keeps better, not so dry, when fried for nasi etc.
After some research I came up with Surinam rice. Long grain but not parboiled etc. Excellent value for money. It's the cheapest rice you can buy. I buy it in 10 Kg sacks.
The same rice is used for the expensive rice like Uncle Ben's, but without the extensive processing.
Don't be ashamed to use a rice cooker. Most of my Moluccan and Indonesian friends do.




