do yall ever buy a generic thing of something that's like DRASTICALLY less expensive than the name brand and expect it to be bad only to find it is. exactly the damn same product
name brand gluten free pasta sauce (specifically advertised as gf) is 4x the price as the store brand product which is also gluten free and labelled as such, but a lot of people won't even check because they're so used to getting it from the allergen/dietry requirement aisle :|
anyway it's all the same unless it's one of the three varieties of calrose that were crossed with koshihikari, in which case it is technically not calrose and is, in fact, different but can be sold that way if it doesn't meet the standards of the more premium variety
anyway like. i had to go to rice tasting school and there's slight taste differences depending on where it's grown, but it doesn't matter to anyone but rice farmers
i don't know if it's the same for food but i know with painkillers at least, if the code on the back is the same, it's the same damn medication regardless of price
like i literally was buying the more expensive one BECAUSE it advertises not having to wash it (like enriched rice), and i literally tested the less expensive one with both a washed batch and an unwashed batch and it performed the same way as the more expensive brand
this applies to no wash rice too, it just won't make a cake because all the grains fuse together and create One Big Rice since there's less surface starch
Name brand coke is actually exactly what I was thinking of, haha. Or like.... if I'm buying baked beans it's gotta be Heinz. But for most foods I prefer to go cheaper.
enriched rice is more processed than rice that is intended to be washed, and when you wash it, what you see leaving it is not starch but vitamins and minerals that were present in the rice flour dough that is added to it
like R mentioned unwashed rice that is MEANT to be washed can get really clumpy! but in PR and i think also cuba, we toast our rice first, which breaks down the rice in a way that it is always al dente and becomes less sticky
sometimes the rice doesn't say "wash it " or "don't wash it" (tho the nishiki i used to buy deliberately says JUST ADD WATER!! DO NOT WASH!! bc it has just enough starch left for what it's trying to do) but if it says enriched it is not intended to be washed
but no, it's dough made out of rice flower, minerals, and vitamins, and that dough is put through an extruder and made into grain shapes that cook at the same rate as the rest of the rice
it does NOT. also yeah it's billed for health reasons but i'm always just internally like "it will not help you that much please just get the rice with better texture"
a thing that is ABSOLUTELY ILLEGAL to do in america and which they are constantly getting upset with me about for being like "literally cannot say that, thanks"
I Don't Care Nobody Cares actually that's not true there are so many people who claim they can taste the difference between koshihikaris and they care but it's that stupid prozd water skit
i love the taste of plain rice sometimes but it's still Just RIce i am really sensitive to taste so like sure i can taste the difference in some cases. but you know what i've never dbeen disappointed by? properly cooked white rice
brown rice: what if your rice was kind of oatmeal-y (I like brown rice but it needs like, salt and butter or additives more than white rice to be nice)
standard cheap long grained, basmati, and parboiled(?) I am not actually sure if that is the third one I haven't made it since my dad gave it to me and he gave it to me in a ziploc so idek
"don't you just have -" awkwardly, all of the rice for our rice client is not meant for human consumption because we throw it onto the table to show off the glossy grains and then scoop it back into the bag
mouthfeelof calrose rice has become my favoritestimulation cravepart of my brainoh my godi am really sensitive to taste so like sure i can taste the difference in some cases. but you know what i've never dbeen disappointed by? properly cooked white rice