Thinking about how my 'fancy' rice changed

Three years ago, I'd only buy the cheapest white rice in a 20-pound bag. Last month, I got a 5-pound bag of jasmine rice on sale for $4. It's funny how a small upgrade feels huge when you're building a meal around it. Anyone have a favorite 'splurge' base ingredient that makes everything else taste better?

3 comments

3 Comments

rubys802mo ago

Remember when a bag of rice was just a bag of rice. It feels like we're being sold a whole story now, not just dinner. My grandma cooked the plain white stuff for fifty years and everyone was happy. I get the treat, but calling jasmine rice a 'splurge' makes a simple meal feel like a big deal. Sometimes I miss when food was just food.

felix_williams712mo ago

Yeah but your grandma's plain white rice was probably a specific kind too (like Carolina Gold or something). We just didn't talk about it back then like we do now. The story's always been there, we just hear it more.

jake6382mo ago

My local store now has six kinds of rice with backstories longer than my last relationship.