Most people like rice, but I've never been a fan. Rice always seems to try to fill too many roles. Sometimes rice is content on the sidelines, but sometimes rice tries to grab the spotlight. Rice often soaks up the flavors and takes the character of the things surrounding rice. Today, it seems rice is trying to fill a bigger portion of the plate. How will rice stand on rice's own?

I guess it remains to be seen which rice will be most popular. Wild rice? Long-grain rice? instant rice? brown rice? sticky rice? sushi rice? white rice? Seems to me that rice by rice's self has very little to offer. I guess we'll be stuck with the rice desired by the items around rice. Shame.

I'm talking 'bout it being a CON; d rice. If only rice had a spine to deflect those seeping flavors.

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Depends on the dish.....Basmati rice has its own delicate flavor.....

different rices for different things.....

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"He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you." - Friedrich Nietzsche

Wild Rice . . . not rice.

Here in the islands we take our rice seriously. Basic rule here is that it should not come in a box and should not be from anyone's Uncle.

There are different grains for different uses. You wouldn't use jasmine for sushi or risotto.

The price per pound of rice is largely based on the condition of the individual grains. The fewer broken grains, which leads to more starch being released in the cooking fluid, the higher the price for the rice. The "sticky" rice may have up to 50% or more broken grains and usually is the cheapest rice in the market, where as the one from "Uncle" has less than 5% broken grains.

I think Rice's role, in the meal, should be diminished not promoted. Rice, as a foodstuff, is not qualified to occupy such a large portion of the plate and given our past experience with Rice, should probably be eliminated altogether.

I use rice in a lot of the meals I prepare. I buy Basmati rice at the local Indian food stores in bulk.

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I presume you're discussing brown rice, which might be considered a condiment in certain dishes with a foreign appeal.

I love basmati and stand alone rice seems very good. it's only when it hangs out with meats, oh beef, chicken, elephant, what not.. it takes on this bloody flavour that i don't care for...

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You're in BIG trouble mister! Just wait 'til daddy comes home!

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Rice was never meant to be a solo dish, and never to be the focus of the meal. This rise of rice's prominance must be resisted; nothing good will come of it.

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Who can resist a plate of "dirty rice" served up with a big, hot spicy sausage? It's just what the doctor ordered.

Im not a big fan of plain white rice... I do however deal with it when mixed with vegetables (usually stir-fry), or parmesan chesse. I also dont really mind it plain when splashed with a little soy sauce.

Flavored rices on the other hand, I LOVE. It would be hard to point out a number one favorite amongst all of the variants that I love (wiild rice, fried rice etc.), and recipe combinations. But if I were forced to pick one, id go with Spanish rice, with some sliced tomato and tomato sauce. mmmmm

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I like rice as a double entendre.

I like the original, earthy flavor of brown rice, that expresses itself strongly and can easily stand on its own.

But I also like the flavor absorption characteristics of white rice. True, it is deprived of it's natural exotic flavor and character, but it easily adds balance to a complex dish, absorbing flavors from each constituent and returning a strong structure for the looser items.

The absorption is what makes rice & gravy so good.

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