What does one do with left over chicken pot pie? Reheating is an obvious option, but reheating pie crust is annoying. I decided to scoop out the inside and have a rice-off.
I don’t much care for rice. I don’t dislike it; it’s far to innocuous for that. The Laird likes rice. I grew up with long grain grocery store rice (grandmother) or fancy/exotic rice dishes such as pheasant with wild rice and mushroom gravy (mom). I’ve always thought that rice smelled like a dusty hay loft.
I watched a YouTuber (sorry, don’t remember who) do a rice comparison a while back. It inspired me to buy a bag of basmati and another of jasmine. I already had white and brown long grain rice. And now I had something to put on it to taste test!
I made the rices the same way: 245 grams of water, brought to boil. Add gently leveled 1/2 cup of rinsed, but not dried, rice. Cover, wait for boiling, turn to lowest heat and wait. The basmati was done in 20 minutes. The jasmine in 25. The brown long grain in 35.
The basmati was good, but a bit hay-ish. The brown tasted like porridge. The jasmine was excellent! I found a rice that I like!
I could try the white long grain, which I already know that I don’t like, and the sushi rice, but I’m sick of chicken pot pie, now. With jasmine being good, I don’t feel the need to press on. I do feel bad throwing out 3/4 of that wonderful pie crust, though.
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