Brown Rice

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6/15/12 12:34 P

I don't usually cook brown rice from scratch, because I know that you have to cook it longer than white rice, and I just can't seem to get it right, So, I usually buy the 'boil in bag' or the frozen brown rice (Green Giant makes a frozen version). I like it okay, but usually only make it when I fix stir fry.

I never heard of Jasmine brown rice, but I'll look for it. I love Jasmine rice.

I've never cooked quinoa, but I've read so much about here on SparkPeople, that I'll have to try it. I'll check the recipe section for ideas.

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6/14/12 9:01 P

I switched our family to brown rice years ago and we all like it. It does stay a bit harder than the white rice, but if you simmer it in chicken or beef broth instead of plain water it picks up some flavour. I also add celery leaves, chopped onion, grated carrot... any left-over vegetables to give it some colour and extra flavour.

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6/14/12 8:10 P

I'm similar; I've hated the taste of brown rice my whole life (wild rices too). They taste like dirt to me. But, on a whim I tried Jasmine Brown Rice and I really enjoyed it. I've seen it in a few stores too, so I believe it is widely available.

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6/14/12 8:07 P

I don't eat brown rice at all much anymore. I think there is a total lifetime limit, and I have exceeded it. I do eat a bit of rice from time to time, but just white rice. The brown stuff bothers my stomach.

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6/14/12 6:58 P

It is definitely different than white rice, but the funny thing is, I actually like it better now. In my opinion, it is more flavorful than white rice. It has a nutty flavor. If what you had was "hard" you probably didn't cook it long enough. If you make it with chicken or vegetable broth instead of plain water, it will probably have more flavor. Me, I like it fine with plain water. I don't know much difference between the brands. I like to make enough for a week, and keep it in the fridge to re-heat as necessary because it takes so long to cook it properly. You could also check out some of the whole grain rice blends that have wild rice and different types of brown rices all mixed together for an interesting texture.

Edited by: -CORAL- at: 6/14/2012 (19:00)

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6/14/12 5:17 P

I use the boil in the bag kind or the minute rice. I like the other stuff better, but it always boiled over on my flat top and was a pain in the rump to clean up.

I like adding cilantro to mine. I think it gives is a nice flavor.

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6/14/12 3:33 P

The first time I ever had brown rice was when my boyfriend cooked it. He uses chicken stock or bullion cubes, a bay leaf, and he will roast up some hazlenuts or cashews and toss those in in the end. It is the only way I will eat rice now! He refuses to use minute rice, so he just gets whatever long grain brown rice is available at the store.

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6/14/12 1:30 P

I would try to start using it in dishes where it just sort of forms a base, and isn't just a side by itself (like underneath stir-fries). But ditto previous post - have you looked at quinoa instead?

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6/14/12 1:14 P

I just get the kraft minute rice. Takes less than ten minutes to make. Either microwave or stovetop. For brown rice I do add a little more soy sauce than I used to when I just had white rice. Switching to brown is a great decision to make. Give it a week or two and you won't notice the minor taste difference anymore.

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6/14/12 12:36 P

I use Lundberg short grain brown organic rice. Costco sells it in a big 10 or 15 pound bag, but any store should have a short grain brown rice.
This short grain brown rice almost looked "pearled" in that it's very oval and roundish in appearance, and it has a nice "nutty" flavor.
I had tried a medium grain brown rice in the past, yuck, no thanks, to me the short grain makes all the difference.

I used to have a hard time making rice, it was either mushy and like wallpaper paste or hard and crunchy when done and every website had a different water/ rice ratio. Then I found a new way to cook that rice... and all is very good now.
Boil water, add rice and keep rolling boil for 30 minutes on the stove top, no lid, drain the rice in a collander (don't rinse) and place back into the pot and now put the lid on, turn off the burner and let it "steam" with the lid on for another 15-20 minutes. Perfect every time, and no need to measure anything.

Love, love, love brown rice now, almost never make white rice anymore.

Best of luck!


Edited by: RCKYMTNWMN at: 6/14/2012 (12:40)

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6/14/12 12:32 P

I've never noticed any taste variance between brands of brown rice. If your rice was hard then you need to add more water when cooking it. About the blandness, how do you eat white rice? White and brown rice are both very bland by themselves.

This isn't what you're asking but I'd try quinoa instead. It's healthier than brown rice, not to say that brown rice isn't healthy. It also has a nuttier flavor and tastes much better than white or brown rice in my opinion.

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6/14/12 11:59 A

Want to make a switch over to brown rice instead of white rice. The last time I tried brown rice(which was along time ago) it tasted terrible! It was hard, bland taste. Any suggestions on what brown rice you like? Any different ways to cook it or add any special seasonings to make it taste better? Would love any suggestions.

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