Published on 12, July, 2020
I have a sensitive stomach and this isn't that unusual among Autistic people. I've found many brands of rice I don't react to well to. I asked myself why is one particular premium brand so expensive? So I cooked it and it definitely tastes better and there were no "bad" grains of rice that didn't cook. Clearly the quality control is better with this company. I also did a bit of research and found out that where rice is grown and produced some people involved in the process mix in different kinds of rice which look similar to cut back on costs. It's very hard to detect it. However the premium brand of rice I've switched to has more stringent control over its suppliers and more oversight. That's what accounts in part for the higher price.
Just a little tidbit on one of my special interests, nutrition.
I always use basmati rice, as recommended to me long ago by an Indian work colleague. He had grown up in poverty in his home country where, he assured me, they know about rice. As I rather dislike potatoes, I cook basmati several times a times.
Bon appetite.
Ben
Basmati is my favourite too. I like the wholegrain from this one particular brand. Another thing I don't know if you know but if you cook rice, refrigerate it, then eat it cold or reheat it by boiling in water again, it's more easy to digest. Bon appetite.
I use a steamer. Cook a large crock of it and store for scooping daily amounts out ino steamer. Such rituals we have around food!