Given to me as a graduation gift by my girlfriend, I found brown rice to be a fascinating grain that is naturally abundant and can be cooked and served in a variety of ways. So far I have only liked two brands: Watermaid and Mahatma. Let me just say that, although the rice is just, there is still a lot of difference between the two brands, and if you are a quality, like an amateur chef, the Mahatma brand is the way to go.
You are probably thinking, “It is possible to make one brand of rice that is very different from another.” I would say, well, that they all look the same before it’s cooked, but what a difference it can seem once it’s ready. Mahatma is quite smooth and smooth, but Watermaia is sticky and sticky, and even steamed grains bind together well. I saw this almost like the first time I made mashed potatoes . You may find yourself needing some butter to separate everything. Mahatma rice, once cooked, tastes much better (like rice in a fu kung movie, for example).
The maid mark on the pan seemed to stick more and was a little more difficult to clean. Also, since all rice is going to contain some starch, I believe Watermaid is more. Before cook the rice, you are supposed to wash the dish several times, and you will notice that the water has turned black. The handmaids were rather washed by cooking the starch before the Mahatma was executed. This is perhaps the most important point, because the use of rice in the free time involves efficiency, and after some time the wash can become somewhat inconvenient.
There seems to be a little more flavor with the Mahatma. Of course, it can’t be that big of a difference, but since you have such a cheap microwave and brand, why not better stuff? To be fair, I bought the first brand of Watermaid (because it was cheap, and I knew I’d probably mess up my first batch anyway, why buy such expensive stuff?). I think I may have put a little too much water in with the first two dishes (2 cups of water for every 1 cup of rice is a generally accepted rule of thumb, though I’ve found that I really don’t need much) which is why it was soggy. But I’m certainly not a rice expert now, so any rice that comes out decent enough should at least have some quality.
Of course, there are certainly better brands than Mahatma, and if you really want to impress the quality of the dish, I suggest you check out the Oriental store. Mahatma was available at Wal-Mart. Like I said, I’m the ultimate rice expert, and when it comes to cooking, I’m nothing more than an amateur, aspiring chef. So my opinion is unfortunately just limited to these two characters, and I can only recommend Mahatma to start.
In the end, it really doesn’t matter what brand you use if you’re just making rice for fun, or as a light meal. But if you’re the kind of person who pays attention to details, then you definitely prefer Mahatma Aeneas ice, and it’s worth the extra few cents. If not, well, there is something better than Ramen noodles.
