What's wrong with S.A rice?

theMysteriousWanderer said:
Judging by how brown the water is after a rinse I would think the wash is worth it. Friends don't let other friends eat Tastic rice though. That is like offering a bro riccofy. If the rice is not sorted in may even have little stones in it.
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Jou ma het op Riccofy vir jou geboorte gegee
 
theMysteriousWanderer said:
Judging by how brown the water is after a rinse I would think the wash is worth it. Friends don't let other friends eat Tastic rice though. That is like offering a bro riccofy. If the rice is not sorted in may even have little stones in it.
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I don’t mind the Tastic in the smaller bags like their Basmati or Jasmine too much. Even the sushi rice.

But that big bag long grain stuff is not for me. Then rather buy Spekko.

Usually I buy an Indian type brand at Makro but for the life of me couldn’t find it earlier and then the fall back is the one I posted here earlier.
 
EastAfricaGuy said:
But my guts tell me that this is the byproduct of the Apartheid era. Why white beggars are very few to none?
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My area is multicultural, we have three black beggars, two Indian beggars and three white beggars. All offered jobs and declined as they make more money from begging.

Atleast the window washers in the suburbs I frequent have started disappearing in the last 5 years or so. Maybe because our areas experience so many Rand Water outages :ROFL:
 
dontcryforme said:
What?
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You know that little wider piece at the back of a chopstick?

It’s the perfect depth for the water on top of the surface of the rice if you want it to all boil away and steak perfectly.

It’s about the same length as the average adult thumb cuticle and it’s easier to feel the rice with your thumb than try to see it when using a chopstick.

No matter how much rice you are making this measure will work the same you just need to figure out the salt. I’m generally 1/2tsp fine salt per cup of rice.

Then you get it to a boil and it then it down to a simmer. Put the lid on and leave it for 10min then without taking the lid off move it off the heat and leave it another ten.

You should now have perfect rice that it still moist without being watery.

*****

Caveat emptor, this works for the variety of white rices.

As I can’t eat the rest I’m not sure how they would need alterations in water and cooking time.

 
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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R45 per k/g doesn't seem cheap for a sella basmati.

Seems like you either overcooked it or added salt too early while it was boiling. I used to eat Sella Basmati and it was soft and fluffy.
 
RedViking said:
The last time I bought and made rice at home was when I came back from being 3 months in the Philippines. Tried a couple of brands and variations and then gave up. OP is correct in saying whatever we have here just taste like plastic.
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I'm a barbie girl, in a tastic world...
It's fantastic, tastes like plastic...
 
SauRoNZA said:
Now go back to the first post in this thread and pay attention.

Most of the non-instant stuff on the shelf is parboiled.

And I asked because most people would think it means half cooked.

Never had an issue. It’s generally more nutritional and also less starchy/sticky although you can control that somewhat yourself with washing.
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Ok I am up for a lesson every now and then, so what does parboiled mean? I always thought it meant somewhat pre-cooked.
 
Aghori said:
R45 per k/g doesn't seem cheap for a sella basmati.
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R40 per kg and compared to every other basmati at our checkers it's cheap. I'm not sure why, but I only buy basmati.

Aghori said:
Seems like you either overcooked it or added salt too early while it was boiling. I used to eat Sella Basmati and it was soft and fluffy.
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I've tried adjusting my technique and no matter what I try it seems a lot gummier than it used to be...
 
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