just opened my first 20lb bag of rice

... but my wife is Korean - so I made the slow painful transition...

same here, except my transition was from Pinto beans and mexican rice (grew up here, college in Az)...

Still can't do the kim chee thing, but that bean sprout dealio with the oil, soy, and pepper flakes- yum

my choice of rice = Mahatma or Jasmin 


IMO: the best kind of rice is anything that is a day old and then fried with a little rock salt and some fresh garlic on a well oiled wok...and then served with longaniza, corned beef and two eggs  That's just how I roll baby 

Mooch-- you'd be a welcome guest at our house any day.  I'm always freakin' out about old rice in the rice cooker...but fried up, i seem to forget that it has been festering for 24 hours

just tried a new recipe with black bean sauce and stir-fry....the veggies were terrible (my recipe was heavier on the salt than I realized) but the day old rice fried up in the wok was great    At leas I made something C would eat for dinner...next time 

When making fried rice its always best to use day old rice and maybe even let it sit in the fridge. Got to love the Jasmine rice.