Although I eat brown rice more than any other kind I love rice in all of its forms - I'm just careful not to eat too much of it. As far as other grains go have you tried pearl barley? Traditionally here in England it's been used in stews/broths but I'm finding that I really like it just boiled and on the side of things - curry, chilli, pretty much anything. It's even nice cold in salads. Another bonus is that here in England it's really cheap. Nutritionally it's not up there with quinoa, but it's not that bad either, I like the texture too.
For a just plain substitute for white rice, brown rice is good. While some of the other rices and grains (quinoa for example) lend themselves to certain dishes.... they can be harder to find and/ or expensive. I bought some quinoa at WalMart-- discovered I did not like it and gave what was left in the box to a friend, so she could try it without spending the money (it is not cheap, compared to the price of brown rice). Jasmine rice is fragrant.... if you count smelling like popcorn, fragrant. Personally the smell really put me off.
Occasionally I will buy a new-to-me rice or grain to cook, just to try it. Mostly though I stick to brown rice. While something else may be *best*, DH and I both now like brown rice and it's budget-friendly-- so it's good enough.
Fitness Minutes: (10,169)
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For me, quinoa makes a really good rice substitute in a lot of dishes.
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I agree with the posts that different rices have their place, as far as nutrition, taste, and texture for different things. So I say mix it up... I recently tried a new sushi place that actually uses black rice in their rolls, and it was awesome!
Fitness Minutes: (63,025)
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Thank you. I like using brown rice over white, I do not really cook anything that needs white rice any more so unless I am entertaining I never use it. I am having trouble finding Quinoa in the supermarkets and the only one I did find was very expensive. I live in South Australia so any one know where I can find it?
Different types of rice are better for certain things.... If you want it sticky, for sushi or to accompany japanese food, you want short grain rice. If you want something sturdy and flavourful to stand up alongside a curry dish, basmati works best. If you like sweetly fragrant rice, jasmine. If you want risotto, arborio. If you want the benefits of "complex and/or less-refined carbs" you want brown (long grain, short grain, etc.). If you want "chewy nutty flavour" to really stand on its own, you might want wild or a brown-and-wild blend.
I would avoid things like Minute Rice.. way too processed!
I *know* that white-rice is "not as healthy" as a whole grain rice but, it's one of those things I'm not willing to compromise on. I can switch to whole grain bread but I highly prefer white rice. So, I make sure I work it into my diet "in reasonable portion sizes, not too often."
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I would not worry too much about what rice is best. I eat a variety of rice from brown to wild and basamati. I also use more ancient type of grains. I bought some farro, it is an emmer, last week and used it to make risotto. I also am a fan of quinoa and amaranth. The ancient grains are not produced in enough quantity for Monsanto to want to screw with them. Just mix it up and try not to get too hooked on "best".
Wild Rice has a glycenic index of 57 for 1 cup and is around 35 carbs Basmati Rice has a glycenic index of 58 for 1 cup and about 44 carbs Brown Rice has a glycemic rating of 55 and around 45 Carbs Foods that raise your glycemic level have a high Glycemic Rating like white rice
Wild rice has more fiber than brown rice and you can get more protein from wild rice... less carbs and less calories. If you are wacthing carbs for dieting or insulin resistance problems, or are diabetic.... Wild rice may be a better choice, testing blood sugar after eating is the best way to find out.
This is meant as culinary advice...and not meant as medical advice.
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Like some other commenters, I would Google the glycemic index for the different rice varieties and choose the one with the lowest gi. Quinoa is also a good option as it's not technically a grain, more of a seed and fits the low carb/high protein category. Then there are lots of people who love to 'rice' cauliflower as a replacement for traditional rice.
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I most always use and eat brown rice. If you're looking for another good grain, quinoa is a great option!
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I would go with Brown Rice or Basmati - I understand the latter has a lower GI than other white rices.
I tend to use the various rices according to what I am doing with them - some lend themselves more to certain things than others.
Fitness Minutes: (63,025)
4,030 6/5/13 3:32 A
I am getting confused with the different comments in cookbooks as to what rice is best. I have changed to Brown Rice but now I hear you should eat Basmarti and Brown Rice has too much sugar and we need to watch the in take. I have converted my husband to Brown Rice as I thought this was the best option health wise. Anyone know what is best please?
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