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-   -   Rice to be labeled differently (https://www.expatforum.com/expats/philippines-expat-forum/1464062-rice-labeled-differently.html)

Tukaram 10th October 2018 10:51 PM

Labeling just 'domestic' or 'import' seems a bit daft to me. Neither my wife or I care where it comes from. What matters is what type it is. I like bismati, she likes dinarado.

Zep 10th October 2018 11:49 PM

You guys and your buying a 5kg sack. Geez, I go thru a 50kg sack every two weeks or less. Maybe that's why I don't like the rice here as it is all locally grown. Short busted grains and rocks can be the norm, I have busted two crowns on the rocks so far.

No way I could afford to buy rice in a supermarket in these quantities. That's ok, I like my bread.:)

pagbati 11th October 2018 01:37 AM

Quote:

Originally Posted by Zep (Post 14681982)
You guys and your buying a 5kg sack. Geez, I go thru a 50kg sack every two weeks or less. Maybe that's why I don't like the rice here as it is all locally grown. Short busted grains and rocks can be the norm, I have busted two crowns on the rocks so far. No way I could afford to buy rice in a supermarket in these quantities. That's ok, I like my bread.:)

Zep, if I were getting through 50kg of rice in two weeks Iíd probably buy the cheapest product on the market. But as Steve says, itís personal choice. My wife loves the local stodgy white rice; I tend to give it a wide berth. As our main staple is bread (which we make at home) and potatoes, we can afford to be choosy with rice. Especially as weíve adapted to eating the local sweet potatoes, which are not only healthier than the standard white potato weíre used to, but delicious and only a fraction of the cost.

Danman 11th October 2018 01:55 AM

Zep the reason you find stones in your rice is because most farmers wheather they grow rice or corn tend to dry their crops on the sides of roads, when it goes to get milled sometimes the Mill is not cleaned properly thats why sometimes you find a stone amongst the rice it is better to sift the rice a lot easier on the teeth lol. There are many varieties of seeds used to grow rice in the Philippines which is the reason why rice can taste different, some when cooked is fluffy and soft while some seem a bit hard.

hogrider 11th October 2018 03:33 AM

I always believed that there were just 2 types of rice, white and the healthier brown version.

M.C.A. 11th October 2018 06:06 AM

Basamati Rice
 
Quote:

Originally Posted by pagbati (Post 14681670)
I also prefer Basmati rice and Iím willing to pay the extra pesos to get it. You canít beat Basmati when it comes to Biryani dishes etc. https://www.assadminimart.com/home/

Pagbati Basmati rice sounds interesting and I learned something new with the comment on the Biryani dishes and it sort of reminds me of cooking those quick "Rice a Roni" meals but I don't find these boxes here. Regular rice seems to get mushy when cooked but it looks like the Basmati rice holds up as a stew, I also used to get an instant chili mix and it had rice as part of the ingredients but never became mushy.

M.C.A. 11th October 2018 06:09 AM

I'm from Grand Forks ND so we lived on the border MN and frequently my mom would cook with wild rice and I've seen wild rice sold here in vacuum packed bags but it sure gets attacked by the bugs quickly and it has to be stuck in the refrigerator or it ends up getting rotten but what a flavor it also takes longer to cook so even harder to figure out how to cook the wild rice but I'll bet delicious in a Biryani dish.

pagbati 11th October 2018 04:41 PM

Local Red & Black Rice
 
Quote:

Originally Posted by M.C.A. (Post 14682450)
I'm from Grand Forks ND so we lived on the border MN and frequently my mom would cook with wild rice and I've seen wild rice sold here in vacuum packed bags but it sure gets attacked by the bugs quickly and it has to be stuck in the refrigerator or it ends up getting rotten but what a flavor it also takes longer to cook so even harder to figure out how to cook the wild rice but I'll bet delicious in a Biryani dish.

MCA, we rarely use wild rice but we do buy the local red and black rice. Very tasty and by all accounts, it's more nutritious that than white rice so itís obviously more healthy; but itís not to everyoneís taste and the extended cooking time tends to put off a lot of people. We don't use it all the time as it can be 'kind of heavy' and you certainly wouldn't eat much of it in one sitting. Besides, plain white rice goes really well with so many dishes. I tend to soak the red and black overnight first and then it takes approx. 30-40 mins on the stove top. The important thing is to avoid buying old rice, which takes a lot longer to cook. As you say, it also advisable to keep it in the fridge.

Because we canít source pinhead oats (steel cut), we occasionally use red or black rice for porridge. I used to make it the night before to save time in the morning. Last year we came up with the idea of grinding our red & black rice into flour and making porridge from that. What a difference; it only takes about 7 or 8 mins in the morning but itís still got all the nutrients and retains the Ďnuttyí flavour.

Manitoba 12th October 2018 12:27 AM

Quote:

Originally Posted by M.C.A. (Post 14682450)
I'm from Grand Forks ND so we lived on the border ......

If you want the really good wild rice in Grand Forks you have to drive up I-29 until the guy (or gal) in the little booth says "Bienvenue au Canada" ....

bigpearl 12th October 2018 11:04 AM

I have to admit that we do eat the "local rice" at the outlaws when visiting, even buy the 40 peso per kilo rice at the wet markets and yes generally as others say rice is rice is rice. Never had a problem cooking the local rice for consistency nor have we ever encountered stones or grit. For us in Oz a 5 Kilo bag of Basmati rice lasts 3 or 4 weeks as we eat many other meals without rice,,,,,,,,, much to Bengie's disgust and then some.
If too difficult to buy Basmati or Jasmine we are happy to eat the local varieties, honestly rice is nice but just a filler for the stomach probably no different to pasta, potatoes or bread. What makes these staples is what you cook to go with them. Ben makes the best Sisig's and dry Adobo's one could find and all rice pales with excellent flavours. A bit like bangers and mash, the good sausage wins hands down and the spuds are the filler and the gravy desert.

As manitoba suggested there are only 2 rice varieties, whole and pearl. While true the whole includes husks, brown, black or wild is definitely healthier though the white varieties all seem the same hold many subtle differences with texture, flavour and obviously cost. Only my thoughts.

Cheers, Steve.


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