I think I've found a way to eat brown rice. I know how good it is for you but I've always found it

J

joe

Well-known member
tastes like the box it comes in. But a doctor friend suggested mixing it half and half with white rice. I tried it--put four cups of water and one cup of brown rice in a pot and simmered 20 minutes, then stirred in 1 cup white rice and finished in the usual way--cooking it until it absorbed most of the water and then covered and let sit. (Both were Basmati from TJ's)

It was really wonderful, and at least we're getting some of the benefits of whole grain brown rice.

Any other ideas on using brown rice--I'll never be crazy about it plain but I want to eat healthier.

 
I only use brown rice. I love it plain, but only make it in my rice cooker. When I first tried it

many years ago, I made it on the stovetop, and I could never get the consistency right. Once I started to use the rice maker, it came out perfectly every time.

But your question is not about texture, it's about taste, so... it's great with sauteed garlic, onion, mushrooms, red bell pepper, etc. Also, it makes delicious fried rice - I add sauteed ginger, red bell pepper, scallions and/or onions, green peas, soy sauce, etc.

It's funny - before I made it myself, I used to order it from the Chinese restaurant, and I had them mix the brown with the white! Eventually, I started to order only the brown, and then ending up making it myself.

For more flavor, you could cook it in some chicken broth instead of water or part water and part chicken broth.

 
That's what I do with the many, many bags of Minnesota Wild Rice my family sends us.

I cook the wild rice until done and then add it to the white rice when that's done. Throw in some sauteed mushrooms and fresh herbs and serve it with duck breast. For me, wild rice by itself is too much.

A mixture of all three would be good.

 
Joe, try whole wheat couscous instead of rice. For some reason

it is not as strongly flavored to me as the rice and I like lots of things over it as well as rice.

 
I cook it in a rice cooker too... and then I use it to make NLB's Spicy PIneapple Fried Rice

My family LOVES it! I may not use the exact proportions that she called for in her original recipe, I add soy or pineapple juice or whatever I need to to balance the flavors. But here's a good starting point.

p.s. My kids LOVE this recipe. They're kids... brown rice served "plain" would absolutely not fly.

p.p.s. It's late and I'm lazy. And full of Malbec. But if you want me to repost it without Epi's running together of sentences I could work on that tomorrow. smileys/smile.gif

http://boards.epicurious.com/thread.jspa?threadID=186984

 
This surprises me. I love brown rice, but I do not love basmati. Try changing your rice.

 
Joe, have you tried short grain brown rice? They serve it at Pei Wei...

...and that's the first place I tried it.

We like it much better than long grain brown rice. It seems to have a nuttier taste and a somewhat chewier texture, which we like.

Michael

 
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