Brown Rice

[briansauras]

What brand/type of brown rice do you guys like/eat?

[audis4]

UNCLE BENS 90 second!!

[hawktribal]

kraft minute for me, i made the mistake of buying the regular kind once... 45 minutes of cooking is not worth it and in the trash went the bag

[*Narkissos*]

I use the ones that take 30-45 minutes to cook.

The 'quick' brands aren't minimally processed...and minimal processing is the point of choosing brown rice over white.

[JohnboyF]

I use the ones that take 30-45 minutes to cook.

The 'quick' brands aren't minimally processed...and minimal processing is the point of choosing brown rice over white.

I do the same.. my mommy still cooks the rice for me and boils my yams/potatoes...

[*Narkissos*]

^^ Momma's boy


j/k

[Prada]

I use the ones that take 30-45 minutes to cook.

The 'quick' brands aren't minimally processed...and minimal processing is the point of choosing brown rice over white.

Same here.

[305GUY]

kraft minute for me, i made the mistake of buying the regular kind once... 45 minutes of cooking is not worth it and in the trash went the bag

buy a rice cooker..

[Jakspro]

Yea, i bought a commercial rice cooker/steamer... Needless to say, i can steam the shat out of anything now. It has a timer and keeps it warm all day long, so on rice days i just set it to be done when i wake up. It slowly cooks it and eat it with my breaky and tubawear some for the day, and when i come home i can still have some in cooker that tastes fresh. Worthy investment for me.

[PurplePatriot]

what do you guys suggest for flavoring brown rice?

[*Narkissos*]

^^ Salt

[briansauras]

what brand and long or short?

[*Narkissos*]

^^ Me?
no specific brand
No specific length

I do try something new every once in a while..

If when i go to the supermarket and i see something interesting i get it.

I don't like the long grained stuff like wild rice tho... Gets sticky.

[Jakspro]

I normally get whats cheaper... F'n college student here, and realized after i spent a boat load of money on the steamer, i forgot to save for food... ha, kidding, long grain is more popular and readily available at the markets, at least by me, so typically get that. I've used sauces for flavoring, but nothing tastes that good thats low in sodium or sugar, so plane jane for me.

[*Narkissos*]

^^ i don't worry about sodium personally.. and if you're america you can get sugar free sauces sweetened with splenda.

I'm not in the USA however so i just use salt; black pepper; curry; coriander or any of the other numerous spices i have available.

This isn't in the process of cooking it however ('cept maybe with the curry).. but in the process of stir frying it etc.

[CSAR]

My wife's uncle is a rice farmer here in Japan, somewhere in northern Chiba prefecture. They give us 10kg (5kg white & 5kg brown) every month. I don't know what variety exactly, but it's the short grain/sticky type. I enjoy the brown rice w/o any seasoning - just plain tastes really good to me. The brown has to be washed and then soaked in water for 6 hours before cooking in the rice cooker. My wife (like 99% of all Japanese) has to eat white rice every day, but it's just starch w/o any vitamins or fiber.

[Jakspro]

Yea, i let the rice soak all night in the cooker, and set the timer to for the morning when I wake up. Though this is the best way, its not necessary the only way, I've gotten away with setting it to quick steam and having it done in 25 min. Only difference is that when you keep the leftovers in the fridge it turns to something like barboiled rice...It tastes worse and the texture sux but it'll have a lower GI. I'm sure its probably negligible though.

[BITTAPART2]

I use the ones that take 30-45 minutes to cook.

The 'quick' brands aren't minimally processed...and minimal processing is the point of choosing brown rice over white.

the difference in white and brown rice is that brown rice uses the whole grain meaning the shell and inside of the grain as well whereas white rice is just the white "endosperm" proccessed and enriched. I dont see quick brown rice being a problem. can you explain?

[wolfstrike]

Ive read many times that uncle bens converted rice is the lowest glycemic of white rices,As for the difference in brown to white rice glycemic wise its too small to bother.And the fiber amount in brown rice is very small compared to the amount of starch.

Supposdely brown rice has the vitamins and minerals to properly digest the starch in it and thats why they enrich and put back the vitamins in white rice.