Potatoes or Rice?

[theroc]

We lean slightly more to pasta and rice than potatoes. But we do enjoy our potatoes. We also enjoy other grains to satisfy our side dish cravings, like farro, spelt, and quinoa. And of course there are always beans.....

[holehogg]

Enjoy both but potatoes get the nod more often than does rice. We often have both on a plate. Yes 2 starches.

[MBMorgan]

We go through phases. Right now we’re in a potato phase ... probably due to the recent purchase of an air fryer that churns out excellent fries and some of the best baked potatoes ever. Eventually, we’ll break out the rice cooker again. Meanwhile, we have pasta dishes on occasion just to shake things up.

[Mark V]

I make potatoes when I want a heavier meal, and rice when I want a lighter meal. Nothing more complicated than that.

[klflowers]

Potato’s for me, rice for the wife. Growing up, we ate rice for breakfast a lot. I thought that was normal until I was grown.

[Dewesq55]

I like both. I cook a lot of ethnic cuisines that feature rice dishes so that's what I make with them. With more traditional "American" food, I often make potatoes, especially mashed. Barbara loves potatoes.

[DavidNorcross]

I like rice, but my go to is potatoes.

[jfmorris]

I grew up in Georgia, and I would say we had a 50/50 split. In married life, I would say my wife is more a potato than a rice fan, but around the holidays, she makes dishes with both.

[ssandy_561]

I try planning a potato side/meal, a pasta side/meal, a rice side/meal, a bread / dough side/meal and a legume/bean side/meal for each meal during the week (Sunday through Thursday). It keeps thing interesting and you don't burn out on any one of them.

Friday and Saturday are random.

[Bkhuna]

Cheef Where to begin. In a nutshell different types of rice cook up differently and have been adapted by different cultures. There's nutty, fluffy Basmati all the way to sticky short grains used for paella, and risotto, and all cultivars of white. The rice that most folks from non-rice eating cultures tend to be bland white varieties, and I can guarantee the rice served at the average Chinese place isn't something you'd find in Asia. Much like wines, the flavor of rice reflects the land where it was grown.

Find yourself some new crop Thai Jasmin and give it a whirl. I think you'd see what all the fuss is about.

[ofelles]

I also agree. A good quality rice can make a difference. I have been using a Japanese rice and Donabe to cook it in and really enjoy it.

[Bkhuna]

TheQuietOne - Minute rice is to rice what miracle whip is to Mayonnaise.

[TheQuietOne]

I'd say it's worse than that bkhuna but you're in the neighborhood