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Old 23-06-2012, 10:54
MrMarple
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I usually just buy Long Grain Rice, but accidentally picked up Basmati rice in the supermarket yesterday, so,

What's the difference between the two please?
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Old 23-06-2012, 11:03
stud u like
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Basmati is a long grain rice from India. It is ideally a pudding rice.

It is fragrant and doesn't tend to stick.
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Old 23-06-2012, 11:06
queenshaks
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Basmati is a long grain rice from India. It is ideally a pudding rice.

It is fragrant and doesn't tend to stick.
Basmati is not a pudding rice, sorry Stud.

You can serve basmati rice with curries, you can make salads with it. It's pretty amazing rice, I use it all the time.
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Old 23-06-2012, 11:19
stud u like
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Basmati is not a pudding rice, sorry Stud.

You can serve basmati rice with curries, you can make salads with it. It's pretty amazing rice, I use it all the time.
I said it was ideally a pudding rice. I didn't say it was. Ideally means that it is an ideology. A thought process of cooking something.

To you personally, it is ideally a savoury rice.

I use it for making laksa, mango lassi and rice pudding.
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Old 23-06-2012, 11:47
spectra
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I said it was ideally a pudding rice. I didn't say it was. Ideally means that it is an ideology. A thought process of cooking something.

To you personally, it is ideally a savoury rice.

I use it for making laksa, mango lassi and rice pudding.
That has got to be one of the strangest posts I have read here!!!

Maybe you meant "ideologically"rather than ideally.

OP - Basmati is ideal for dishes requiring long, unsticky and fragrent rice grains when cooked - almost always savoury

completely agree with Queenshaks
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Old 23-06-2012, 12:12
indianwells
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That has got to be one of the strangest posts I have read here!!!

Maybe you meant "ideologically"rather than ideally.

OP - Basmati is ideal for dishes requiring long, unsticky and fragrent rice grains when cooked - almost always savoury
Stick around. You will see stranger posts than that from our Stud!
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Old 23-06-2012, 12:43
burton07
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I usually just buy Long Grain Rice, but accidentally picked up Basmati rice in the supermarket yesterday, so,

What's the difference between the two please?
You can use Basmati rice in any recipe that calls for rice. It is rice that is used in Indian meals but can be substituted for Long grain rice. It's not usually used for puddings unless you are Stud U like.
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Old 23-06-2012, 16:29
blume
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I use it for making laksa,mango lassi and rice pudding.
Do you use vietnamese mint for your laksa? I've not been able to source them for ages.
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Old 23-06-2012, 16:48
*Topaz*
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I usually just buy Long Grain Rice, but accidentally picked up Basmati rice in the supermarket yesterday, so,

What's the difference between the two please?
Basmati rice is a long grain rice too, it's generally more expensive but it's much nicer than any other kind of long grain rice IMO. Try it, I don't think you'll be disappointed
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Old 23-06-2012, 16:53
degsyhufc
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I usually just buy Long Grain Rice, but accidentally picked up Basmati rice in the supermarket yesterday, so,

What's the difference between the two please?
Basmati has a bit more flavour
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Old 23-06-2012, 18:32
surfie
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Basmati is not a pudding rice, sorry Stud.

You can serve basmati rice with curries, you can make salads with it. It's pretty amazing rice, I use it all the time.
You can use Basmati Rice to make Kheer
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Old 23-06-2012, 19:09
whoever,hey
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I never buy standard long grain rice, always basmati.
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Old 23-06-2012, 19:27
queenshaks
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You can use Basmati Rice to make Kheer
I know but it's not what it's known for.

My mum makes kheer with pudding rice which a short, fat rice.
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Old 23-06-2012, 22:27
c4rv
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I said it was ideally a pudding rice. I didn't say it was. Ideally means that it is an ideology. A thought process of cooking something.

To you personally, it is ideally a savoury rice.

I use it for making laksa, mango lassi and rice pudding.
I have to say that I have NEVER heard of putting rice in lassi of any type.

And though you can use basmati for kheer (rice pudding) I would have to agree with queensharks that then generally you use a short high starch pudding rice where as basmati is better know for being a long grain low starch rice.
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Old 23-06-2012, 23:18
breppo
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Stick around. You will see stranger posts than that from our Stud!
I have to say that I have NEVER heard of putting rice in lassi of any type.

And though you can use basmati for kheer (rice pudding) I would have to agree with queensharks that then generally you use a short high starch pudding rice where as basmati is better know for being a long grain low starch rice.
I wonder if stud uses some sort of a response generator.
Put in basmati rice and it comes up with gems like:
Ooh, I love basmatie rice, it's the best rice to make a risotto. Or: I always put some basmati rice in my shepherd's pie.
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Old 24-06-2012, 03:05
diablo
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Basmati rice should be cooked by the absorption method and not washed either before or after cooking. It then retains the slightly nutty flavour and attractive aroma it has.
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Old 24-06-2012, 03:24
Welsh-lad
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I said it was ideally a pudding rice. I didn't say it was. Ideally means that it is an ideology. A thought process of cooking something.

To you personally, it is ideally a savoury rice.

I use it for making laksa, mango lassi and rice pudding.
I wouldn't use basmati for puddings - it's too long.
A short-grain rice is traditionally used for rice pudding.
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Old 24-06-2012, 09:37
queenshaks
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Basmati rice should be cooked by the absorption method and not washed either before or after cooking. It then retains the slightly nutty flavour and attractive aroma it has.
I rinse it, cook it, drain it. Perfect every time.
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Old 24-06-2012, 12:30
c4rv
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Basmati rice should be cooked by the absorption method and not washed either before or after cooking. It then retains the slightly nutty flavour and attractive aroma it has.
I'll have to say AFAIK, my family has been washing before cooking for generations.
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Old 24-06-2012, 12:51
queenshaks
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I'll have to say AFAIK, my family has been washing before cooking for generations.
Same...
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Old 24-06-2012, 13:37
onefineday
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Basmati rice should be cooked by the absorption method and not washed either before or after cooking. It then retains the slightly nutty flavour and attractive aroma it has.
Rice, beans, lentils, etc, should be cleaned and checked over for contaminants as befits their "natural product" status unless you want a broken tooth.
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Old 24-06-2012, 16:04
indianwells
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Always rinse my basmati until the water runs clear.
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Old 24-06-2012, 16:07
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Basmati is nice with chilli
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Old 25-06-2012, 09:16
Utopian Girl
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I rinse it, cook it, drain it. Perfect every time.
Me too, a great rice. Btw, 'I know you' from another BB forum Queenie... I used to use 'gma' as my username. we've had a few chats over the years.
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Old 25-06-2012, 12:22
SupernovaNebula
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I'll have to say AFAIK, my family has been washing before cooking for generations.
We wash in cold water and rinse till the water goes clear. This removes the starch which makes it sticky. We soak for around 10-20 minutes. This reduces the cooking time and removes more starch.
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