On 04/01/12 2:43 PM, sometime in the recent past JAMIE OLIVER posted this:
> This is how it's done...
>
> http://www.youtube.com/watch?v=GrF4FDei5IA
>
> ....mmm, very tasty rice!
>
> --
>
> usenet seo search plain boiled rice cook cooking cooked
> kitchen cooker asian chinese indian japanese korean on
> tefal electronic rice cooker spices curry curried wok a
>
> African varieties
> African rice (not Oryza sativa but a different species, known as
> Oryza glaberrima.)
> New Rice for Africa
> Ofada Rice (grown in Ofada Town South West Nigeria.)
>
> Australian varieties
> Amaroo - semi-dwarf medium grain
> Reiziq - semi-dwarf medium grain
> Jarrah - semi-dwarf medium grain
> Koshihikari - tall short grain Japonica style
> Opus - semi-dwarf short grain Japonica style
> Illabong - semi-dwarf arborio style
> Langi - semi-dwarf long grain, soft cooking (low amylose)
> Doongara - semi-dwarf long grain, hard cooking (high amylose)
> Kyeema - tall long grain, fragrant
>
> Bangladeshi varieties
> Chinigura Rice
> Kalijira Rice - similar to basmati and jasmine rice but with very
> tiny, short grains, resembling sushi rice
> Kataribhog Rice
> Paijam Rice
> Najirshail Rice
> Balam Rice
> Binni Rice
> BrriDhan - This is a group of high yielding rice varieties developed
> by Bangladesh Rice Research Institute.
> Hori Dhan
> Irri Rice
> Miniket Rice
> Hamim
> Balam-small Red
> Balam-small White
> Pakh Beruin
> Khara Beruin
> Raujan-1
> Raujan-2
> Kathali Beruin White
> Kathali Beruin Red
> Akia Beruin Red
> Akia Beruin White
> Modhu Beruin Red
> Modhu Beruin White
> Mou Beruin
> Lathial-7 Red
> Lathial-7 White
> Lapha
> Kalo Beruin
>
> Bhutanese varieties
> Bhutanese red rice - like brown rice but semi-milled. See Brown rice.
>
> Cambodian varieties
> Phka Malis(similar to fragrant Thai Jasmine rice
> Neang Khon
> Phka Khnei(another fragrant variety, phka meaning "flower".
> Neang Minh(long grain rice
> Phka Romdul
> Bonla Pdao
> Sen Kro Ob
> Sen Pi Dao
>
> Canadian varieties
> Wild Rice
>
> Chinese varieties
> Forbidden rice
>
> Dominican varieties
> Prosequisa 4
> Prosequisa 5
> Prosequisa 10
> Juma 57
> Juma 58
> Juma 66
> Juma 67
> Idiaf 1
> Yocahú CFX-18
> Cristal 100
> Toño Brea
> Inglés Corto
> Inglés Largo
>
> Iranian varieties
>
> Many varieties of rice are cultivated in Iran. A few of them are
> listed below
> Domsiah
> Binam
> Hasani
> Salari
> Ambarboo
> Sang Tarom
> Hasan Sarai
>
> Italian varieties
> Arborio
> Ariete
> Baldo
> Carnaroli
> Lido
> Originario
> Padano
> Ribe
> Roma
> Sant'Andrea
> Thaibonnet
> Venere
> Vialone Nano
>
> Japanese varieties
> Koshihikari
> Hitomebore
> Hinohikari
> Kinuhikari
> Nihonbare
> Sasanishiki
> Kirara397
> Hoshinoyume
> Domannaka
> Akitakomachi
> Haenuki
> Hanaechizen
> Akebono (rice)
> Asahi (rice)
>
> Nepalese varieties
> Pokhareli
> Jire Masino
> Mansooli
> Basmati
> Mansuri
> Pahele
> Jhinuwa
> Sarju
> Sabitri
>
> Lao / Thai varieties
> Sticky Rice
> Rice biodiversity in Laos
>
> PakistaniRice
> 1121 Basmati Rice
> Super Basmati Rice
> Super Basmati Shaheen Rice
> Super Basmati Kainat Rice
> Super Fine Rice
> Pk-385 Basmati Rice
> PK-198 Basmati Rice
> D-98 Basmati Rice
> PK-386 Long Grain Rice
> Supri Rice
> KS-282 Long Grain Rice
> C9 Long Grain Rice
> Irri-9 Long Grain Rice
> Irri-6 Long Grain Rice
> D.R Long Grain Rice
>
> Portuguese varieties
> Agulha Rice
> Carolino Rice
>
> Indian varieties
> Basmati
> Ambemohar
> Dubraj rice
> Aizon Rice
> Champaa Rice
> Clearfield Rice
> Hasan serai
> Gobindo Bhog [West Bengal]
> Atop
> HMT Rice
> Thimmasamundaram Mollakolukulu
> Jay Shrirama Rice
> Joha rice
> Rosematta rice
> Navara rice
> Raja Hansa rice
> Molakolukulu
> Patna rice
> Pusa Rice
> 74 count
> Idly Rice - Short grain
> Sona Masuri
> Ranjit Rice
> Katta sambar
> Hansraj
> Jyothi
> Annapoornna
> Poreiton chakhau - aromatic dark red rice from Manipur
> Rice varieties of Karnataka- Jaya, Thanu, Tunga, IR-30864, BR-2655
> (Produced in SFPP Project, VC Farm, Mandya, Karnataka, India)
> Traditional Kerala rice varieties - Chitteni
> Assamese rice varieties - Bora, Malbhog, Manuhar, Bahadur, Kushal,
> Maniram IR-8, etc.
> Tamilnadu rice varieties- IR-20,IR-50,Aduthurai(ADT)-36,Ambai-16, BPT
> 5204, ADT 43, improved white ponni, Co-43 etc.,
> Seela Rice
> Basmati tukda
> Arwa
> Parwmal
>
> Indonesian rice varieties/landraces
> Cianjur Pandanwangi (aromatic)
> Rajalele (semi-aromatic)
> Peta
> many deep swamp rice varieties of Kalimantan (Borneo)
> dryland rice landraces of Java
> Temanggung black rice
> Mandel Handayani; Segreng Handayani, Gunung Kidul red rice,
> Yogyakarta
>
> Philippine varieties
> Baysilanon
> Dinorado
> Ifugao Rice
> Maharlika
> Milagrosa pino
> Segadis Milagrosa
> Kalinayan
> Sinandomeng
> IR-841
> IR-64
> Angelika
> Azucena
> Malagkit
> Wagwag
> 80 other varieties which include Red, Brown, Black, White, Glutinous
> rice
>
> Sri Lankan varieties
> Samba
> Sri Lankan Red Rice
> Keeri Samba
> Supiri Samba
> Supiri Nadu
> Nadu Rice
> Badhabath
>
> Spanish varieties
>
> Bomba Rice. Bahia
> Bomba
> Calasparra
> Senia
>
> Thai varieties
> Jasmine rice
> White rice
> White Glutinous rice
> Black Glutinous rice
> Red Cargo rice
> Brown rice
>
> United States varieties
>
> California varieties
> Akitakomachi rice
> California New Variety rice
> Calmochi rice
> Calrose rice
> Wehani rice
>
> Louisiana varieties
> Pecan rice
> Popcorn rice
>
> Vietnamese varieties
> D? Huong Rice
> Nàng Thom Ch? Ðào Rice - from M? L? commune, C?n Ðu?c district, Long
> An province
> N?p cái hoa vàng from Nam Dinh province
> N?p c?m Rice
> N?p Tú L?
> Tài Nguyên Rice - from Long An province
> Tám Xoan Rice - from H?i H?u district, Nam Dinh province
>
> --
>
1 part rice, 2 parts water, pinch of salt

Bring water to boil, add rice, cover, reduce heat as low as possible (flame
on gas, not sure about electric stoves) and set timer for 22 mins. Done
perfect every time.

--
Wilson 44.69, -67.3

Very nice post Wilson. I didn't know that there were literally hundreds of rice varieties. You didn't specify though what is the best variety to steam cook. If you will ask me, I like the kind which has a long grain, colored white and once cooked the grains don't stick together. I just know what rice variety it is lol. Thanks again for sharing...

basically boiled rice is good for health than the raw rice