Are you a rice connoisseur or do you always use one type only?

[OverMyDeadBody]

Just wondering really, do you use different varieties depending on what you are making?

Obviously there's arborrio for risottos.

I use Basmati for curries and stir fries, sometimes japanese sticky rice for stir-fries too, I like brown rice with vege and lentil casseroles, and love uncle ben's long grain with certain dishes, like roast chicken and salad.

I use arborio for risotto, but other than that, use basmati as my everyday rice.

I do find I use basmati most of all too.

I use basmati for everyday, arborio for risotto and pearl for puddings. And when I occasionally make sushi I get a Japanese one from the sushi supply section in the supermarket! Don't know what it's called. I can't eat brown rice, I wish I could, yukky. Lovely jasmine (?) rice in our oriental supermarket too, v light non-sticky.

basmati for everyday
arborio for risotto
bomba for paella
sticky Chinese/Japanese rice for sushi or with Thai curries

I have a real aversion to American long-grain rice as it was the only type my other ever cooked and it was always revolting.

same as Badger, apart from bomba as I have never heard of it!!

Pretty straightforward at the tt household :brown with casseroles, basmati with curries and arborio for risotto. >

MrsBadger, my mum never used americal long grain, so I only ever had it at friends' houses! I think that's why I quite like it sometimes now.

oh bomba rocks

makes a lovely juicy paella