Tilde Basmati Rice Recommendations

"Stark Raven" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Supposedly a premium, imported basmati rice, Tilde has a
new, for me, method of cooking their rice that has worked
perfectly every time.

They recommend rinsing rice then soaking for 30 minutes.

Drain. Add 1 cup rice to 6 cups of water and boil for 10
minutes.

Drain rice and rinse with more boiling water.

This produces totally separate, pillow-like grains of a
very fragrant rice.

Other than the 30-minute plan ahead and the extra eye for
boiling additional water, it's easy.

Comments?

I know that the soaking is commonly recommended in Indian
cookbooks although I usually omit it. I also like the
technique of cooking in lots of water, like pasta, then
draining. I also omit the final boiling water rinse - I have
never tried it so cannot comment on whether it makes a
difference.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Stark Raven" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Supposedly a premium, imported basmati rice, Tilde has a
new, for me, method of cooking their rice that has worked
perfectly every time.

They recommend rinsing rice then soaking for 30 minutes.

Drain. Add 1 cup rice to 6 cups of water and boil for 10
minutes.

Drain rice and rinse with more boiling water.

This produces totally separate, pillow-like grains of a
very fragrant rice.

Other than the 30-minute plan ahead and the extra eye for
boiling additional water, it's easy.

Comments?

I normally wash the rice really well (3-4 times) and just
boil in lots of water then drain and dtand uncovered for a
couple of minutes before serving. No real difference to
above except no need to rinse.

Stark Raven said:

Supposedly a premium, imported basmati rice, Tilde has a
new, for me, method of cooking their rice that has worked
perfectly every time.

They recommend rinsing rice then soaking for 30 minutes.

Drain. Add 1 cup rice to 6 cups of water and boil for 10
minutes.

Drain rice and rinse with more boiling water.

This produces totally separate, pillow-like grains of a
very fragrant rice.

Other than the 30-minute plan ahead and the extra eye for
boiling additional water, it's easy.

Comments?

Tilda have been importing rice into the UK for a long time;
it's a common brand. They probably know a thing or two about
cooking rice. If you are happy with the result, that's all
that counts.

tilda.comcooking rice1.shtmlOpen ↗

On Mon, 05 Apr 2004 13:25:38 GMT, Stark Raven <[email hidden]>

Quoted message said:

Supposedly a premium, imported basmati rice, Tilde has a
new, for me, method of cooking their rice that has worked
perfectly every time.

They recommend rinsing rice then soaking for 30 minutes.

Drain. Add 1 cup rice to 6 cups of water and boil for
10 minutes.

Drain rice and rinse with more boiling water.

This produces totally separate, pillow-like grains of a
very fragrant rice.

Other than the 30-minute plan ahead and the extra eye for
boiling additional water, it's easy.

Comments?

I just use the Texmati. A little more expensive, but it
cooks up perfect every time. I've been unimpressed with the
inconsistency of the imported brands, so I stick with
Texmati and do it the simple way - no rinsing, just bring to
a boil, let simmer for 15, then sit for 5.

Buy American.

-sw

"Steve Wertz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just use the Texmati. A little more expensive, but it
cooks up perfect every time. I've been unimpressed with
the inconsistency of the imported brands, so I stick with
Texmati and do it the simple way - no rinsing, just bring
to a boil, let simmer for 15, then sit for 5.

Buy American.

-sw

I prefer California basmati rice. It is not more
expensive and is better than foreign rice including
imported Texas rice.

Buy Californian

Charlie

Charles Gifford said:

"Steve Wertz" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

I just use the Texmati. A little more expensive, but it
cooks up perfect every time. I've been unimpressed with
the inconsistency of the imported brands, so I stick with
Texmati and do it the simple way - no rinsing, just bring
to a boil, let simmer for 15, then sit for 5.

Buy American.

I prefer California basmati rice. It is not more
expensive and is better than foreign rice including
imported Texas rice.

Buy Californian

I'll put up Texmati against any of those damn Yankee
Californicated rices any day.

Lundberg Farms basmati was my standard rice for many years,
but it's not available here in Texas that I've seen. Now
that I've had Texmati, I definitely think it's better. I
eat it with just a little salt, no butter - and I'm a
butter fiend.

-sw

(snip)

Quoted message said:

Buy Californian

Charlie

Only when you swear to buy only Minnesota hand harvested
wild rice! ;-) Lynn from Fargo

"Lynn Gifford" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

(snip)

Quoted message said:

Buy Californian

Charlie

Only when you swear to buy only Minnesota hand harvested
wild rice! ;-) Lynn from Fargo

Well, perhaps Lynn. I won't go so far as to boycott
wild rice. :-)

Charlie

"Steve Wertz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Charles Gifford said:

"Steve Wertz" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

I just use the Texmati. A little more expensive, but
it cooks up perfect every time. I've been unimpressed
with the inconsistency of the imported brands, so I
stick with Texmati and do it the simple way - no
rinsing, just bring to a boil, let simmer for 15, then
sit for 5.

Buy American.

I prefer California basmati rice. It is not more
expensive and is better than foreign rice including
imported Texas rice.

Buy Californian

I'll put up Texmati against any of those damn Yankee
Californicated rices any day.

Yankee!!?? I be horrified!

Quoted message said:

Lundberg Farms basmati was my standard rice for many
years, but it's not available here in Texas that I've
seen. Now that I've had Texmati, I definitely think it's
better. I eat it with just a little salt, no butter - and
I'm a butter fiend.

-sw

It is certainly edible like that. Sometimes you just don't
want to mess with the natural flavor. I do use a little
butter though - just to lube things up a little.

Charlie

[email hidden] (Lynn Gifford) wrote in message news:<[email hidden]>...

Quoted message said:

(snip)

Quoted message said:

Buy Californian

Charlie

Only when you swear to buy only Minnesota hand harvested
wild rice! ;-) Lynn from Fargo

I use the recipe for basmati rice from the real secret of
indian restaurant curries, and it is the best recipe I have.
you can get the ebook at
thesecretofcurry.iwarp.comthesecretofcurry.iwarp.comOpen ↗ but it does cost
money.

the only thing I would say is that the first time I made the
rice i did not stick totally to the recipe and it started to
stick in the pan. I think also that the rice tastes better
with a few more cardemon pods than the recipe suggests.

Happy Days Jackie 🙂

In article <[email hidden]>, Steve Wertz

Quoted message said:

Lundberg Farms basmati was my standard rice for many
years, but it's not available here in Texas that I've
seen. Now that I've had Texmati, I definitely think it's
better. I eat it with just a little salt, no butter - and
I'm a butter fiend.

-sw

I've used Texmati, Lundberg and a regional brand from
Stuttgart, Ark called Cache River Basmati. They are all good
and I really don't have problems cooking them. But the Tilda
Basmati Rice is a real trip, or the soaking, the 10-minute
boil and final rinse make a rice that's wonderfully
different, not necessarily better, than any of the others.

My wife says it's like tasting tiny pillows of fragrant air
and she's been drug-free for three weeks.

Charles Gifford said:

"Steve Wertz" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Charles Gifford said:

"Steve Wertz" <[email hidden]> wrote in
message "]news:[email hidden]...
>
> I just use the Texmati. A little more expensive, but
> it cooks up perfect every time. I've been unimpressed
> with the inconsistency of the imported brands, so I
> stick with Texmati and do it the simple way - no
> rinsing, just bring to a boil, let simmer for 15, then
> sit for 5.
>
> Buy American.

I prefer California basmati rice. It is not more
expensive and is better than foreign rice including
imported Texas rice.

Buy Californian

I'll put up Texmati against any of those damn Yankee
Californicated rices any day.

Yankee!!?? I be horrified!

Yahkee can be used (correctly) to refer to anybody foreign
to your area, not just people in or from the northeast.

Very popular word in Texas. Anybody not a Texan is a Yankee.
I'm a Yankee from California, or so they tell me.

ObFood: Jerk chicken, sour cream and avocado tacos for
lunch.

-sw

On Wed, 07 Apr 2004 13:16:02 GMT, Stark Raven <[email hidden]>

Quoted message said:

My wife says it's like tasting tiny pillows of fragrant air
and she's been drug-free for three weeks.

Jonesing, eh? Hallucinations are pretty common during
this period.

:-)

I'll keep an eye out for Tilde.

-sw

I personnaly think that brand of rice is laking flavor, I don't appreciate the texture.
For my sake I would deeply recommend the INDIAN basmati rice, they do have the best!
Farms are irrigated by the water of the Himalayas, so that indian basmati rice has a particular nutty flavor and a fluffy texture that I really love!!
What keeps me in shape is eating at least once a day Diamond Pearl Foods Basmati rice. For 3 dollars (135 indian rupees) you are sure to discover DIAMOND PEARL FOODS 100% quality!