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Started By
Message
Brown rice recs
Posted on 8/26/24 at 4:09 pm
Posted on 8/26/24 at 4:09 pm
Thinking of making the switch from white rice. Any recommended brands or varieties of brown rice? Looking for something as close to white rice in taste and texture as possible.
11
Posted on 8/26/24 at 4:10 pm to Handsome Pete
Why? Nutrition value is roughly the same and white rice taste way better!
Posted on 8/26/24 at 4:15 pm to Handsome Pete
Take this for what it is. I switched from white rice to brown rice and get mine at Rouses and use their store brand.
The only difference I find is it takes almost twice as long to fully cook brown rice compared to long grain white rice.
I'm sure there will be those that say you need to buy X-Brand from Whole Foods that cost 5X the cost of regular white rice.
My advice is buy a few brands and try them out to see which one/ones you prefer.
The only difference I find is it takes almost twice as long to fully cook brown rice compared to long grain white rice.
I'm sure there will be those that say you need to buy X-Brand from Whole Foods that cost 5X the cost of regular white rice.
My advice is buy a few brands and try them out to see which one/ones you prefer.
Posted on 8/26/24 at 4:19 pm to Handsome Pete
quote:
Thinking of making the switch from white rice.
Personally I switched to Parish Rice, more protein than regular white and brown, but the lower carbs of brown and lower calories of white. You do give up the fiber, but just add some green to your plate/bowl to offset it.
Parish Rice
Posted on 8/26/24 at 4:37 pm to Handsome Pete
I just wish I knew how to cook brown rice without it being so crunchy.
Posted on 8/26/24 at 4:41 pm to Handsome Pete
I enjoy brown rice bowls.
Posted on 8/26/24 at 4:58 pm to tke_swamprat
quote:
Nutrition value is roughly the same and white rice
According to a couple of hospital dieticians that have come to me during various hospitalizations for GI stuff, they remind that brown rice is a "whole grain" and processes/metabolizes differently. Different levels of blood glucose from whole grains vs. processed for diabetics.
For added nuttiness you can toast brown rice easily in a pan too before the boil.
Posted on 8/26/24 at 5:20 pm to Handsome Pete
Mahatma jasmine brown is good, I don’t even miss white rice. No clue if it’s healthier though.
Posted on 8/26/24 at 5:32 pm to Handsome Pete
I like using brown rice for burrito bowls
Posted on 8/26/24 at 5:36 pm to BilbeauTBaggins
Parish brand
Low glycemic higher protein rice is amazing.
Wife is diabetic but we both come from rice eating families.
Stuff is great for her post meal blood sugars
Low glycemic higher protein rice is amazing.
Wife is diabetic but we both come from rice eating families.
Stuff is great for her post meal blood sugars
Posted on 8/26/24 at 5:47 pm to CouldCareLess
quote:
just wish I knew how to cook brown rice without it being so crunchy
If you have an Instapot, try my method. I eat a lot of brown rice and it works well for me.
1:1 ratio. So 1c rice to 1c cool water.
Rinse well in colander. Dump in pot.
Set time to 16 mins, High.
When the timer goes off, leave it to naturally vent for 5-6 mins tops.
Then open valve to release rest of pressure.
Fluff with a fork.
Posted on 8/26/24 at 6:36 pm to questionable
quote:
No clue if it’s healthier though.
It's questionable.
Posted on 8/26/24 at 6:46 pm to Handsome Pete
Stick with white rice. It’s the better choice.
Posted on 8/26/24 at 7:07 pm to LSUballs
quote:
No clue if it’s healthier though.
quote:
It's questionable.
The only difference between the two (white v brown) is the processing removes the indigestible husk from the grain. The guts attempting to metabolize that husk diverts resources (activity, muscle movement, enzymes, etc) from focusing on the carb laden pulp/heart solely and slows the absorption of the resulting glucose (would not be surprised if slows absorption of nutrients too). You get it all just slower with the brown (kinda like 2+2=4 and 3+1=4, same outcome 2 ways). Glucose spikes can be harmful.
Posted on 8/26/24 at 7:14 pm to Handsome Pete
Purple rice is my favorite, had it at a restaurant once. I should look up where to buy some if it isn't 20 bucks a pound.
Posted on 8/26/24 at 7:37 pm to Handsome Pete
I’ve used mahatma brown rice with no problems. I usually do 5-6 parts water to rice and boil for 30 mins uncovered. Drain and fluff then put lid on for 10 mins off the heat.
I’ve gotten away from brown rice though, if I eat it for dinner my stomach rumbles all night. I assume it’s from the whole grain nature of the rice kernel.
I’ve gotten away from brown rice though, if I eat it for dinner my stomach rumbles all night. I assume it’s from the whole grain nature of the rice kernel.
Posted on 8/27/24 at 4:19 pm to Handsome Pete
The secret to cooking brown rice is to start it on the stove and finish it in the oven.
The convective heat of the oven promotes even cooking because the heat is not localized like on the stove where the heat source is only on the bottom of the pot.
In an oven, the heat circulates around the pot heating it on all sides distributing heat evenly through the rice.
Start with room temperature water and well rinsed rice 2:1 ratio. Combine in an oven safe pot with a tight fitting lid* (do not place the lid on yet). Bring contents to a boil, stir, cover, and place in a 350°F preheated oven for 45 minutes. After 45 minutes, remove from oven, fluff, re-cover, and let stand 10 minutes.
It's a process, but it's the best way to consistently cook brown rice without any specialized equipment.
*proper pot selection is also a key factor for rice cookery. Too large of a pot can promote accelerated evaporation and too small of a pot doesn't allow for adequate absorption. I find that the ideal pot is +2 quart-capacity for every cup of rice.
The convective heat of the oven promotes even cooking because the heat is not localized like on the stove where the heat source is only on the bottom of the pot.
In an oven, the heat circulates around the pot heating it on all sides distributing heat evenly through the rice.
Start with room temperature water and well rinsed rice 2:1 ratio. Combine in an oven safe pot with a tight fitting lid* (do not place the lid on yet). Bring contents to a boil, stir, cover, and place in a 350°F preheated oven for 45 minutes. After 45 minutes, remove from oven, fluff, re-cover, and let stand 10 minutes.
It's a process, but it's the best way to consistently cook brown rice without any specialized equipment.
*proper pot selection is also a key factor for rice cookery. Too large of a pot can promote accelerated evaporation and too small of a pot doesn't allow for adequate absorption. I find that the ideal pot is +2 quart-capacity for every cup of rice.
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