What's wrong with S.A rice?

Not sure what all the fuss is about, for me Tastic is Fantastic! :p Or at least it's perfect for what it is, if that's what you're used to. I generally find Basmati/jasmine rice too rich (aromatic/flavourful) and tends to be soft/sticky. But yeah each to his own preference :) and ability to cook it properly perhaps xD
 
epah said:
Ok I am up for a lesson every now and then, so what does parboiled mean? I always thought it meant somewhat pre-cooked.
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The rice is basically soaked in water and then steamed dry.

It’s a way of processing it naturally and means it’s less starchy and lasts longer on the shelf as well. I seem to recall it also keeps pests away.

Somehow it then also adds nutrition, I think likely per volume from washing the extra starch away but I’m not nerd enough for that. There used to be some metric that a parboiled white rice was generally equal to a brown side nutritionally which is why I’m happier for it as I can’t eat brown rice.

If it was parcooked it could never possibly store safely and would go off before it even got to the shelves.

It’s more like pasteurisation in that sense or irradiation even.

Parboil/parcooked in a more home sense is indeed the act of half cooking something like potatoes before cooking them fully using a different method like roasting.

Worth noting this is done BEFORE it’s milled.
 
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fragtion said:
Not sure what all the fuss is about, for me Tastic is Fantastic! :p Or at least it's perfect for what it is, if that's what you're used to. I generally find Basmati/jasmine rice too rich (aromatic/flavourful) and tends to be soft/sticky. But yeah each to his own preference :) and ability to cook it properly perhaps xD
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I never thought I would find a person who could find rice, the most bland food in the whole world, too rich.
 
3WA said:
I never thought I would find a person who could find rice, the most bland food in the whole world, too rich.
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Is that what the guy meant?
I thought being "rich" in the perspective of rich in flavours/aromatic and NOT price!!
 
bwana said:
Just return it now and avoid the disappointment. It's cheap for a reason.

It's like eating grains of glue.
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This. If shops like kara nicha's, places like many durban style curry joints & govinda's use tastic rice, it is because it is cheap.
 
EastAfricaGuy said:
Guys, I'm new to this country, I'm from East Africa.
I live in Cape Town.

I have been trying to cook rice, but I always end up throwing it into the bin.

Why? The rice feels like plastic, especially when it gets cold.
Someone told me the reason is that most S.A rice is not as quality as what we eat from East Africa.

All am asking is which/where brand of rice is the best? I have been told if I want quality rice I should look around grocery stores owned by Indians, Malawians etc. But can't find them in the neighbourhood.

Below is the rice which I have been trying to cook. I bought it from Pick n Pay. It tastes very bad.
View attachment 1700235
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Our rice went downhill a while ago.

Ide like to say we’re getting cheap rice from china but I’ve had cheap rice from china and it’s still better than this!

I just stick to basmati now, much nicer.
 
The absolute best rice as a dish thing I’ve ever had was pineapple rice in Sri Lanka.

Man I could eat bowls of the stuff and every shop or restaurant would make it ever so slightly differently.

Still never managed to replicate anything close myself.
 
A bit off topic. For the first time in years I bought Kellogs Rice krispies and they had a weird plasticky taste, they're also very pale compared to what I remember.
 
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