CO-OP own brand basmati rice 1kg for £1 only was £1.99
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CO-OP own brand basmati rice 1kg for £1 only was £1.99

24
Found 16th Jan 2015
Co-op basmati rice 50% off and co-op long grain rice 1 kg for 80 pence.

24 Comments

£1.00 per Kg about the going price around. 'was £1.99' - for own brand that's over priced to begin with.

Any particular Co-op? There seem to be more than one by us - Mid-Counties etc (and one of ours has changed into a Tuffins!)
Edited by: "NT14" 17th Jan 2015

Good price heat added!

Trax

£1.00 per Kg about the going price around. 'was £1.99' - for own brand t … £1.00 per Kg about the going price around. 'was £1.99' - for own brand that's over priced to begin with.



Not really the 'going price'. £1/kg is very good value for basmati particularly if it's good stuff and not that 30% longgrain stuff.

Where else can you get basmati rice for £1/kg?
Edited by: "sotomonkey" 17th Jan 2015

Trax

£1.00 per Kg about the going price around. 'was £1.99' - for own brand t … £1.00 per Kg about the going price around. 'was £1.99' - for own brand that's over priced to begin with.



You might find Basmati at £1/kg if you are buying 5kg or 10kg in one go, but it is very rare to see 1kg bags for £1 in a regular supermarket. Depends a lot on how good quality the rice is but I'd say this was a bit of a bargain! (Even more so for anyone with an NUS card who lives in an area where Co-Op still does the student discount).

Hot!

qyestionmark

You might find Basmati at £1/kg if you are buying 5kg or 10kg in one go, … You might find Basmati at £1/kg if you are buying 5kg or 10kg in one go, but it is very rare to see 1kg bags for £1 in a regular supermarket. Depends a lot on how good quality the rice is but I'd say this was a bit of a bargain! (Even more so for anyone with an NUS card who lives in an area where Co-Op still does the student discount).Hot!



where is it £1/kg even in 5kg to 10kg bags?

sotomonkey

where is it £1/kg even in 5kg to 10kg bags?



Asda have recently had a couple of deals on 5kg bags and Morrisons and Tesco's too. This search will show all the best Basmati deals in the last month:-
hotukdeals.com/sea…rch

I also get the sense from reading a lot of Basmati deals that if you happen to live where there are competitive ethnic supermarkets then £1/kg is a more common price.
Edited by: "qyestionmark" 17th Jan 2015

sotomonkey

Not really the 'going price'. £1/kg is very good value for basmati … Not really the 'going price'. £1/kg is very good value for basmati particularly if it's good stuff and not that 30% longgrain stuff.Where else can you get basmati rice for £1/kg?


keep your eye on lidl as they often have 10kg bags of trophy basmati rice for under a tenner and it is good quality

-=blootoon=-

keep your eye on lidl as they often have 10kg bags of trophy basmati rice … keep your eye on lidl as they often have 10kg bags of trophy basmati rice for under a tenner and it is good quality



Not sure about that trophy rice to be honest. The regular offer in Lidl seems to be their own brand version for £5.49 for 4.5kg

How best to cook basmati please? I am ok with normal long grain but can't seem to do this correct

geesepeace

How best to cook basmati please? I am ok with normal long grain but can't … How best to cook basmati please? I am ok with normal long grain but can't seem to do this correct



Measure the rice into a pan with a cup or glass for the quantity you need (I find a regular mug is enough for 3 adults, or 2 very hungry ones!)
Add a lot of water and swirl it all around with your fingers for a minute to wash it
carefully pour out as much water as you can, (maybe using a serving or serated spoon to hold the rice still in the pan),

Then, either:-

1) Pour on a lot of boiling water. Add good pinch of salt. Put on a hot ring and bring to the boil. Use a spoon to make sure no rice has caught on the bottom of the pan. Boil at a fast simmer for 10-12 minutes. Put a few grains in your mouth to see if it is cooked enough and give it an extra minute or two if still too firm. Drain when cooked.

2) Pour on 2x the amount of water as you have rice. (Water can be hot or cold). Add a LITTLE salt. Put on a hot ring and bring to the boil. Use a spoon to make sure no rice has caught on the bottom of the pan. Cover the pan. Turn heat right down and boil at a very gentle simmer for 12-ish minutes. Put a few grains in your mouth to see if it is cooked enough - and maybe add a little boiling water if pan is dry and rice still not cooked. Serve.

I usually use the lot of water approach as getting the right quantity of water to rice can be a little fiddly, but the rice is slightly nicer if you cook it with limited water or steam it. The important thing though is to wash it first!

HTH

qyestionmark

Measure the rice into a pan with a cup or glass for the quantity you need … Measure the rice into a pan with a cup or glass for the quantity you need (I find a regular mug is enough for 3 adults, or 2 very hungry ones!)Add a lot of water and swirl it all around with your fingers for a minute to wash itcarefully pour out as much water as you can, (maybe using a serving or serated spoon to hold the rice still in the pan),Then, either:-1) Pour on a lot of boiling water. Add good pinch of salt. Put on a hot ring and bring to the boil. Use a spoon to make sure no rice has caught on the bottom of the pan. Boil at a fast simmer for 10-12 minutes. Put a few grains in your mouth to see if it is cooked enough and give it an extra minute or two if still too firm. Drain when cooked.2) Pour on 2x the amount of water as you have rice. (Water can be hot or cold). Add a LITTLE salt. Put on a hot ring and bring to the boil. Use a spoon to make sure no rice has caught on the bottom of the pan. Cover the pan. Turn heat right down and boil at a very gentle simmer for 12-ish minutes. Put a few grains in your mouth to see if it is cooked enough - and maybe add a little boiling water if pan is dry and rice still not cooked. Serve.I usually use the lot of water approach as getting the right quantity of water to rice can be a little fiddly, but the rice is slightly nicer if you cook it with limited water or steam it. The important thing though is to wash it first!HTH



thank you it must just be me then, this is what I do for long grain that always works and is a similar method to yours but always turns my basmati to mash. I've stopped trying because it is always ruined.

Rinse until water turns clear, add fresh cold water up to my hand flat on top and bring to the boil quickly, stir once and put the lid on top and simmer until the holes appear, turn off the heat, test and let it sit on the cooling ring until it's to the bite.

Probably just trial and error to get the timing right but I don't want to use method 1 you said because it will be just like boil in the bag rice and I don't really like that texture. Thanks for helping x

geesepeace

thank you it must just be me then, this is what I do for long grain that … thank you it must just be me then, this is what I do for long grain that always works and is a similar method to yours but always turns my basmati to mash. I've stopped trying because it is always ruined.Rinse until water turns clear, add fresh cold water up to my hand flat on top and bring to the boil quickly, stir once and put the lid on top and simmer until the holes appear, turn off the heat, test and let it sit on the cooling ring until it's to the bite. Probably just trial and error to get the timing right but I don't want to use method 1 you said because it will be just like boil in the bag rice and I don't really like that texture. Thanks for helping x



It doesn't sound like you are doing anything wrong. FWIW I find if you cook it with a lot of water and drain it at the point it gets to the texture you want then it stays fluffy and individual for a while. I tend to use a collander in the sink and put that back on the pan I was cooking the rice in for final draining. It all then stays quite warm.

But the limited water approach is better as you are not leaching the flavour out of the rice, which I think is more important for Basmati (which actually has some flavour, unlike most long grain!). I don't think you need a huge amount of water either, which tends to keep the flavour in the rice. I also think Basmati, which is a bit denser than long grain, is actually a bit easier to cook than long grain, so am very surprised by your experiences as you clearly know what you are doing. Maybe it was the particular brand you used before? FWIW I like the Kohinoor and Badshah aged Basmatis and never have any problems.
Edited by: "qyestionmark" 17th Jan 2015

what's FWIW? I have tried supermarket own brands and that is probably where the problem lies. I seem to get more of a pudding type texture and this also has happened with long grain so I tend to stick with Golden Sun I think it's called available from Lidl it has a lovely texture and never fails for me. I think I will look for those brands you have said instead of the supermarket's own brand and try again. Thanks for helping I have saved this page for when I next try

lol sorry it's for what it's worth
Edited by: "geesepeace" 17th Jan 2015

Trax

£1.00 per Kg about the going price around. 'was £1.99' - for own brand t … £1.00 per Kg about the going price around. 'was £1.99' - for own brand that's over priced to begin with.


let me know anywhere else I can get basmati for £1 per kg (not the one off one store deals or home bargains etc that usually get posted)

geesepeace

How best to cook basmati please? I am ok with normal long grain but can't … How best to cook basmati please? I am ok with normal long grain but can't seem to do this correct



For 2 people put 1.5 cups of basmati in a pot with a tiny bit of oil (and half an onion, 3 cardamon, 2 cloves, some cinnamon & a bay leaf if you want pilau rice). When the rice is coated in hot oil pour 2 cups of cold water in and add salt. Bring to boil, then put a lid on and simmer til the water has been absorbed. Then either switch off the heat and just leave with the lid on for 10 mins, or pop it in the oven at around 150 for 10 mins then fluff it up with a fork (discard any spices used) and enjoy the best rice you've ever made

geesepeace

thank you it must just be me then, this is what I do for long grain that … thank you it must just be me then, this is what I do for long grain that always works and is a similar method to yours but always turns my basmati to mash. I've stopped trying because it is always ruined.Rinse until water turns clear, add fresh cold water up to my hand flat on top and bring to the boil quickly, stir once and put the lid on top and simmer until the holes appear, turn off the heat, test and let it sit on the cooling ring until it's to the bite. Probably just trial and error to get the timing right but I don't want to use method 1 you said because it will be just like boil in the bag rice and I don't really like that texture. Thanks for helping x



One thing occurred to me after thinking about this. Because you are not measuring the water, is there any still left in the pan when the rice is cooked? If there is and and you leave it then the rice will carry on absorbing the water and become over-cooked (and gloopy). Rice will absorb water at any temperature - it's just quicker when hot/boiling. I would maybe check the next time you're at the 12 minute mark and see if there's much water left in the pan. If there is then that could be a problem. If the water is gone then it should be able to sit for ages.

Note that it is dangerous to let rice sit for too long at room temperature. There can be a bad toxin in it which forms quite quickly at room temperatures and which is not destroyed by reheating. You can chill/freeze cooked rice but you must cool it down rapidly (within an hour) to avoid risk.
Edited by: "qyestionmark" 17th Jan 2015

Still £1.99 at my local so not national.

u can buy tilda brand for that price in 99p store or poundland, I have also seen it in home bargains. not a big deal.

uddinp

u can buy tilda brand for that price in 99p store or poundland, I have … u can buy tilda brand for that price in 99p store or poundland, I have also seen it in home bargains. not a big deal.



It won't be basmati.

Trishypops

For 2 people put 1.5 cups of basmati in a pot with a tiny bit of oil (and … For 2 people put 1.5 cups of basmati in a pot with a tiny bit of oil (and half an onion, 3 cardamon, 2 cloves, some cinnamon & a bay leaf if you want pilau rice). When the rice is coated in hot oil pour 2 cups of cold water in and add salt. Bring to boil, then put a lid on and simmer til the water has been absorbed. Then either switch off the heat and just leave with the lid on for 10 mins, or pop it in the oven at around 150 for 10 mins then fluff it up with a fork (discard any spices used) and enjoy the best rice you've ever made



Oh that sounds great I am definitely going to do this thanks I have gone to the take-away just for rice several times so I need to learn this. This is what i will do exactly the next time.
qyestionmark

One thing occurred to me after thinking about this. Because you are not … One thing occurred to me after thinking about this. Because you are not measuring the water, is there any still left in the pan when the rice is cooked? If there is and and you leave it then the rice will carry on absorbing the water and become over-cooked (and gloopy). Rice will absorb water at any temperature - it's just quicker when hot/boiling. I would maybe check the next time you're at the 12 minute mark and see if there's much water left in the pan. If there is then that could be a problem. If the water is gone then it should be able to sit for ages.Note that it is dangerous to let rice sit for too long at room temperature. There can be a bad toxin in it which forms quite quickly at room temperatures and which is not destroyed by reheating. You can chill/freeze cooked rice but you must cool it down rapidly (within an hour) to avoid risk.



Yeah there has been water left so I just turn up the temperature to make it boil away quickly,but yes that's a crazy thing I can see now exactly what's went wrong with this it's trying to get the correct amount of water so I will measure instead of guessing. If I have made a good pot and lucky enough to have a portion spare then I refrigerate it for myself for the next day or if it's loads then we will have egg fried rice but I am wanting to be able to do basmati and make it pilau would be excellent as at the minute I only do long grain. Thanks for helping

sotomonkey

It won't be basmati.



it is....tilda basmati

uddinp

it is....tilda basmati



Really? 1kg? I popped into the 99p shop today and there's none in there anyway, only 1kg long grain and it's some obscure brand I've never heard of. I think you can get 5kg of long grain rice in Tesco for four quid.

I think they did have the 250g microwavable tilda stuff but at almost 4 pound a kilo it's not worth the money.

Searching on here it seems you could get 1kg basmati of some unknown brand in the 99p shop just over 5 years ago.
hotukdeals.com/dea…180

Some of these poundshops do have a habit of bringing in the occasional load of almost short stock to sell quickly, so that might be what's happened.

Edited by: "sotomonkey" 19th Jan 2015

Original Poster

uddinp

it is....tilda basmati



no.. its Tilda long grain rice for one pound at poundland and 99 p at b and m bargain
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