Hey all! Newbie cook here. My grocery store is a little limited, so between these three rice brands, which do you recommend the most?
I’m looking for the best general use brand!
by Everi1x
Hey all! Newbie cook here. My grocery store is a little limited, so between these three rice brands, which do you recommend the most?
I’m looking for the best general use brand!
by Everi1x
11 Comments
Nishiki
These are all general use, so either would work. I’ve tried all 3 and there’s very little difference. I generally buy Nishiki.
I have only tried Botan and it is good.The other two I wouldn’t hesitate trying either. Any Calrose I have tried seems to be good for everything.
The Shirakiku is the only one there not pre-washed. The other two are no rinse.
I don’t know a whole lot about those brands, other than I have heard of Nishiki and Botan. For some reason I think Botan is cheaper? But it really matters more how you cook it. Lower quality rice cooked well can be better than high quality rice cooked poorly.
I know it sounds strange to say how you cook it, becuase just put it in a rice cooker and push the button, right? But actually you should do some searching go down the rice cooking rabbit hole when you have time, so I would get the most affordable, and focus on cooking technique. Once you hit the limit on that, start worry more about the brand of rice.
:: looks at bags in pantry :: Yes.
As another poster has said, I’ve tried all three and they’re fairly similar to each other – IIRC they’re all US-grown Calrose variety. They’re likely around the same price point as well. Where you notice differences is when you get into more expensive specialty rice (eg, koshihikari) or brown rice/blends.
Nishiki.
Though my recommendation will always be Koshihikari
Japanese-American and my family has always gotten shirakiku, i started getting Nishiki bc it’s at more stores and easier to get
I’ve always been a nishiki fan
Whichever is cheaper
I literally cannot taste the difference between these three.