A while back, the folks over at RiceSelect sent me a jar of “Jasmati” rice, and in exchange, I agreed to publish my opinion of it!
RiceSelect, which has been around since the 70s, was the first company to successfully produce basmati rice grown in the USA. Their rice is USA grown and milled/cleaned. I think that’s super-awesome. They also offer whole grain and organic rice, as well as couscous and orzo.
What I found:
This is a very nice white rice. It cooks up beautifully and quickly (about 15-20 minutes from boil) and has a very good texture. I used it for Thai Coconut Rice – heaven!
Would I Buy It?
Yes. Superior quality rice is sometimes a must. And I’d be interested in trying their whole grain rices and pearl couscous. However, the shipping charges seem quite high, so it would be for special occasions.
On to the rice pudding!
When I was little girl, my mom would make us boiled rice for breakfast. White rice. Brown sugar. Cinnamon. Cream. Scrumptious. There’s still a place in my heart for creamy, dreamy white rice. I know it’s not the most nutritious meal, but oh does it taste good.
Here’s a version that’s a bit more sophisticated.
My favorite part is that this rice pudding only uses five ingredients. Five awesome ingredients: Cream, whole milk, rice, sugar, and vanilla beans.
Together, they meld into something magical and comforting. Vanilla Rice Pudding.
Vanilla Rice Pudding
Adapted from Tartelette
- 1/2 cup rice (I used Jasmati)
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 of a vanilla bean, cut in half lengthwise and seeds scraped out
- 1/2 cup demerara sugar
1)Place all ingredients (including the empty vanilla pod) in a small saucepan set over medium heat. Bring to a simmer and cook, stirring occasionally, until the rice is tender, about 20-25 minutes.
2) Remove from heat and discard the vanilla pod. Spoon into serving dishes and serve warm or at room temperature with a bit of heavy cream. Enjoy!
On to the Giveaway!
RiceSelect is offering a tote bag and two full-sized rice products (Texmati and Jasmati) to one lucky Cooking for Seven reader.
Here’s how it works:
- [Mandatory] Leave a comment on this post, answering the following question: What did you have for breakfast yesterday?
- For extra entries, tweet, blog, or post on Facebook about this giveaway. Make sure to leave a separate comment for each extra entry with a link to the post.
- For more entries, subscribe to my RSS feed, follow me on Twitter, or become a fan on Facebook. Make sure to leave a separate comment for each extra entry.
Giveaway ends Wednesday, October 19, at 12:00 p.m. Central Time. No comments will be considered after that time.
I will select one (1) winner using random.org.