I think short grain rice is gross. I'm making mapo tofu today and using basmati. It's just so fluffy and fragrant and I love the individual grains. Clumpy rice just has a gross texture and it feels like the rice was made the wrong way
>>21685012>I think short grain rice is grossYour opinion is wrong
I don't like the fermented smell of basmati rice in asian food. It smells like the old burlap sacks that it comes in.
>>21685012You are objectively wrong.
If this site wasnt filled with weebs and guys with yellow fever, nobody would question my assertion. But everything mongoloid gets worshipped here
>>21685012You do you.I like jasmine for asian menus at home. i think basmati has too much flavor. Basic long grain is also fine. I save arborio for latin dishes and fake italian risotto.
Basmati rice smells like bug spray to me
Brown basmati and brown jasmine are my favorite cultivars. For fried rice using brown jasmine is the way to "cheat:" can be used fresh and won't stick to the wok like milled jasmine.
What is the best rice for rice puddin? I know it's not basmati or jasmine, which are so aromatic they overpower the rice puddin.
>>21685801Probably milled calrose. It's noticeably less rigid than the other cheap cultivar in the western hemisphere (long grain).
