Sunrice Medium Grain Rice at Coles. 10KG for $15. Usual Price: $22.99. Save $7.99

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• 

  c64 on 13/09/2010 - 20:02

  Please excuse my ignorance, but what difference does the grain size make?

  • 

    cakesy on 14/09/2010 - 09:24

    You should only be eating brown rice anyway, who cares what size. Brown rice is so much better for you, but it is getting harder to get in Australia.

    • 

      StewBalls on 14/09/2010 - 13:34

      but it is getting harder to get in Australia.

      Hell yeah, there's only two brands now that I know of; Sunrice & Mahatma (brown basmati); and they're rarely on special! :(

  • 

    Chas on 14/09/2010 - 10:24

    Better deal at Woolworth.. Koala Jasmine rice at $1.79 per kg.. Aldi sells $1.99 pkg. Most 10 kg bags of Jasmine sell for over $20. Jasmine is nicer to eat…than long or medium grains…

    • 

      StewBalls on 14/09/2010 - 13:12

      That is extremely subjective…my Thai & Indo friends prefer jasmine; my Chinese & Japanese friends will only buy medium grain rice, it's cultural; and very personal; you can't apply a sweeping statement like that to everyone without some cultural & personal perspective! ;)

• 

  trievalot on 13/09/2010 - 20:08

  +9

  the longer ones arent as short as the shorter ones

• 

  trievalot on 13/09/2010 - 20:09

  +3

  There are many varieties of rice; for many purposes the main distinction is between long- and medium-grain rice. The grains of long-grain rice (high amylose) tend to remain intact after cooking; medium-grain rice (high amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy and many arrossos -as arròs negre, etc.- in Spain.

  Uncooked, polished, white long-grain rice grains
  Chinese rice dish utilising Basmati rice
  Rice served along with Indian Curry, note the yellowish tinge in rice. Old (stored), rice is considered valuable in India
  Unmilled to milled rice, from right to left, brown rice, rice with germ, white riceRice is cooked by boiling or steaming, and absorbs water during cooking. It can be cooked in just as much water as it absorbs (the absorption method), or in a large quantity of water which is drained before serving (the rapid-boil method).[7] Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice is often heated in oil[citation needed] before boiling, or oil is added to the water; this is thought to make the cooked rice less sticky.

  In Arab cuisine rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat. It is also used to stuff vegetables or is wrapped in grape leaves. When combined with milk, sugar and honey, it is used to make desserts. In some regions, such as Tabaristan, bread is made using rice flour. Medieval Islamic texts spoke of medical uses for the plant.[8]

  Rice may also be made into rice porridge (also called congee, okayu, jook, or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water to the point that it becomes very soft, expanded, and fluffy. Rice porridge is commonly eaten as a breakfast food, and is also a traditional food for the sick.

  Rice may be soaked prior to cooking, which saves fuel, decreases cooking time, minimizes exposure to high temperature and thus decreases the stickiness of the rice. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.

  Instant rice differs from parboiled rice in that it is milled, fully cooked and then dried. There is also a significant degradation in taste and texture.

  • 

    WaywardOne on 13/09/2010 - 21:35

    +2

    Plagiarism is not cool.
    http://en.wikipedia.org/wiki/Rice

    • 

      trievalot on 13/09/2010 - 22:29

      +3

      just demonstrating the power of g00gle

    • 

      cakesy on 14/09/2010 - 09:23

      +1

      Wikipedia allows anyone to copy its content and do what you want. You could turn it into a book and sell it is you want, as some people have done. THIS IS NOT PLAGIARISM.

      • 

        changyang1230 on 14/09/2010 - 11:31

        +1

        PROVIDED THAT you give attribution and share-alike.

        http://en.wikipedia.org/wiki/Wikipedia:Text_of_Creative_Comm…

  • 

    trievalot on 14/09/2010 - 20:34

    +1

    All content in this post is protected by a Creative Commons Attribution Non-Commercial No Derivatives license. This license allows others to download works from this website and share them with others as long as they mention and link back to this website, but they can’t change them in any way or use them commercially. This text originates from wikipedia.

• 

  ragflan on 13/09/2010 - 20:38

  +1

  I find that Medium Grain makes the best rice. But it depends on personal preference more than anything. I tried long grain but I didn't like it because it's kinda like Basmati rice. It doesn't stick well together. But there's definitely a difference.

• 

  HandsomeMonkey on 13/09/2010 - 21:00

  +1

  was at woolie today, 10kg sunrise for 13$, not sure if its long grain or medium grain,and also sefcol tuna 5 for 5$.

• 

  King Tightarse on 13/09/2010 - 22:40

  +2

  Just make sure it's made in Australia!

  I bought some Sunrice calrose (medium grain) a few months back and immediately noticed weirdness. Taste and texture were wrong, plus a weird after-taste.
  Couldn't figure it out until I had a good look at the fine print on the packet - MADE IN USA! Couldn't believe it. Bastards! I even emailed them to to let them know my vote of disapproval.
  Maybe others did too because the last lot I bought was made in Aussie again.

  • 

    Jcharak58 on 13/09/2010 - 22:43

    Unless someone likes USA rice…

  • 

    Pizza The Hut on 14/09/2010 - 12:46

    lol. its not often u see some one complain about something with made in usa on it . :)

    • 

      King Tightarse on 14/09/2010 - 22:02

      Really it was about taste expectations.
      IE not tasting like it always has, plus Sunrice has always made a big point about being all Aussie until for whatever reason they quietly substituted.
      I'm sure US rice is great and all that, but not if you are expecting a mouthful of Sunrice :)

      • 

        StewBalls on 14/09/2010 - 23:59

        Who is to say exactly what constitutes "US Produce" over there anyway, particularly solely for export purposes. They might be buying dodgy rice from somewhere; let's arbitrarily say South America; then either dropshipping it here or transiting it via the USA!

        For all we know that might be enough for them to claim the label "MADE IN USA"? Much like our delightful "Made in Australia from Local & Imported Ingredients" labelling with substantial grey area on the ratio! :p

        I'm just speculating here, I'm happy to be corrected by somebody who has relevant knowledge. But, I wouldn't automatically assume that just because any product is labelled as a product of any one country it's gonna be on par with local produce - especially in a country where we do have excellent primary production! ;)

• 

  Dark Zeus on 14/09/2010 - 08:51

  -1

  10kg for $15? - could be at nearing expiry date.

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  kingofduck on 14/09/2010 - 10:39

  At least in US you can buy 15 kg pack of red or brown rice (and it tastes nice - so it must be made somewhere outside USA?). Here I can only get a pack of 1-kg red rice and 2-kg of brown rice and they are so costly :(

  • 

    King Tightarse on 14/09/2010 - 22:06

    What are you talking about?
    Have a look around mate. Australia is on Asia's doorstep we eat tons of rice. It is absolutely basic to buy a 10 or 20 Kg sack if you need that much.
    Not hard to find…