Evening from the clubhouse, and a culinary question...

Fairly busy here at LHR tonight, no great surprise as it's the start of the Easter hols, a fair few children around as well. And on that subject, I have reassured my own 2 cherubs that the hanging seats are safe and well for their visit in May when we head to DXB...

Now... I've just had a reasonable jeera curry, fairly middle of the road as far as spice goes, but that's my jaded tastebuds for you. But I was a bit surprised to see it being served with long grain as opposed to basmati rice. Is this a huge culinary faux pax symptomatic of shameless cost cutting, or is there actually any good justification for long grain being used?

I ask in the spirit of enquiry (rather like slinky's legendary sausage sandwich question) as I must admit that I never use anything other than basmati these days and want to make sure I'm not turning into some sort of snob...

Toodles, EWR flight just being called now.
RC

basmati always, i have a 10kg bag of tilda in the kitchen

just spent a while investigating the sausage sandwich thread, crusty bread, mustard, no butter, it's the law

Basmati is a type of long grain rice, but more fragrant and nuttier than rice sold as long grain. I think the two are interchangeable, but basmati is probably the more traditional for Indian dishes.

That said, my preference is for basmati with Indian, long grain and glutinous rice for Chinese / Japanese.

I must look up the sausage bitty post lol

[Darren Wheeler]

Uncle Ben's

Uncle Ben's

Heathen! Never, never use boil in the bag or microwave rice such Uncle Ben's, tut tut v( v(

Evening RC, hope you enjoyed yourself in the lounge (rice aside) and have an awesome flight. 8D

As Bretty points out, Basmati is a long grained rice but, one of the aromatic sub-types; the grain is long, alkaline and fragrant, due to the pandan-like flavour caused by the aroma compound 2-acetyl-1-pyrroline.

Due to it's relative cost and high demand, Basmati rice has been subject to adulteration and substitution over recent years, so you may not be getting what you are paying for.

Rice is perfectly suitable for microwave cooking using a steamer or rice cooker.

Commercial 'microwave' rice is disgusting; check the ingredients, as they contain a fair proportion of oil to maintain separation of the grains. If you want to determine how awful they are, taste some cold, after cooking.

My personal favourite brown (husk on) Basmati rice.

I echo the buy in large packs statement; it's far less expensive and, if you want to check the authenticity, PCR assay tests can confirm this.

The premiere first world problem.

NV43 has given a great summary of this very important issue, I would like to add my cupful --- rice contains high levels of arsenic, but does not contain any vitamin A v(

Basmati every time