Playing with rice

[Hab_Nut]

I use a blade-type coffee grinder to grind salt with homegrown dried herbs and peppers. This leaves some dust in the grinder, and I'm afraid to wash it with water. I used to wipe that out with a paper towel, but I switched to using plain white rice, grinding it to scour out whatever had been ground before.
 
I always used to toss the ground rice, but yesterday I wondered, couldn't it be used? So after I ground some ghost peppers, I ground two batches of rice, and let it spin longer so the texture was like a coarse rice flour. Then I cooked it with water and butter, in the style of a hot cereal.
 
The texture came out very similar to grits, or Cream of Wheat if you're familiar with that product. Some people hate anything with that texture, but I always liked it. As a plus, the rice was nicely contaminated with traces of ghost pepper powder.
 
And the grinder is clean and waiting for the next round.
 

 

[The Hot Pepper]

Rice job!

 

[dragonsfire]

Good to thicken soup too

 

[The Hot Pepper]

Good flour for wings.

 

[Guatemalan Insanity Pepper]

I use a blade-type coffee grinder to grind salt with homegrown dried herbs and peppers. This leaves some dust in the grinder, and I'm afraid to wash it with water. I used to wipe that out with a paper towel, but I switched to using plain white rice, grinding it to scour out whatever had been ground before.
 
I always used to toss the ground rice, but yesterday I wondered, couldn't it be used? So after I ground some ghost peppers, I ground two batches of rice, and let it spin longer so the texture was like a coarse rice flour. Then I cooked it with water and butter, in the style of a hot cereal.
 
The texture came out very similar to grits, or Cream of Wheat if you're familiar with that product. Some people hate anything with that texture, but I always liked it. As a plus, the rice was nicely contaminated with traces of ghost pepper powder.
 
And the grinder is clean and waiting for the next round.
 

 
this was the first dish i thought of after reading Original Post 

http://thehotpepper.com/topic/63896-begin-spicy-rice-challenge/?p=1429802
 
 
 

 

[ShowMeDaSauce]

That is how i clean mine too. Either rice or old lentils. The lentils work well for a thickening agent just like in sambar powder.

 

[Hab_Nut]

I grew up with long-grain white rice (Uncle Bens brand) But when I moved out I started trying other kinds of rice. I liked several of  them, but no one else in my current household wants any kind of fragrant rice.
 
These days my main rice is a shorter grain white sold under the brand of Giant Eagle, a large regional grocery chain. It doesn't cook like the Ben's; the grains keep a bit of nutty crunch until it's cooked enough that it starts to get sticky. That goes well for some creamy application; yesterday it was the base for a shrimp alfredo. It could probably be shaped into rice balls.
 
 

 

[ShowMeDaSauce]

Botan and Kukuho Rose (pink label) are both affordable Calrose types. Medium to short grain that most people like. Not as good as higher end short grains but a very good value. Ive tried 3-4 kinds of true short grain Japanese varieties. They will usually have some "sticky" to them even if very well rinsed. You cant really get away from that a whole lot in Japanese strains. Pretty freaking hard to eat rice with chop sticks if it aint sticky
 
Valencia aka Bomba rice from Spain is short and much less sticky. Kinda expensive around here too.
 
 
BTW do you guys like Thai style curries and have you tried Jasmine with those curries? Nothing beats Jasmine for that combination. Basmati goes well with most curries also but i prefer Jasmine with coconut based curry.