Group photo
Author:
RKOTTEK's Photo RKOTTEK Posts: 20,470
7/2/15 12:29 A

My SparkPage
Send Private Message
Reply
I really liked the things you can cook, that were shown in ur link.

We have under-utilised ours so far in only cooking rice-based recipes.

I worked with Indians and Chinese, they all used rice cookers. I understand that Asian restaurants in Australia also use them. A pretty good endorsement from our rice-eating neighbors.
emoticon



 current weight: 396.0 
403
368.25
333.5
298.75
264
MISS_VIV's Photo MISS_VIV Posts: 13,379
7/1/15 11:00 A

My SparkPage
Send Private Message
Reply
i love, love, love my rice cooker. Wouldn't be without it. A real time saver and energy saver.. Doesn't heat up the kitchen so I can use it even in the HOT weather we are having. emoticon emoticon


www.mnn.com/food/healthy-eating/blog
s/
10-everyday-foods-to-cook-in-a-rice-R>cooker


Edited by: MISS_VIV at: 7/1/2015 (11:02)

 current weight: 158.0 
173
167.25
161.5
155.75
150
RKOTTEK's Photo RKOTTEK Posts: 20,470
7/1/15 3:03 A

My SparkPage
Send Private Message
Reply
Thanks for ur experience and thoughts with having tried the bamboo rice.
You have spared me the effort.
Ideas about adding cilantro or parsley are worthwhile.
We have a rice-cooker at home and there are a whole host of things you can add when cooking rice.
Has the benefit also of less pots to cleanup after cooking.
Cheers emoticon



 current weight: 396.0 
403
368.25
333.5
298.75
264
MISS_VIV's Photo MISS_VIV Posts: 13,379
6/30/15 11:21 A

My SparkPage
Send Private Message
Reply
i FINALLY fixed up a pot of bamboo rice.... and it was NOT all that I expected. True, it did stay green and it was aromatic.. but quite frankly since it is white/sticky rice.. you could do the same thing with some parsley or cilantro . . . I was disappointed. I still prefer BROWN BASMATI RICE as my GO TO for rice. However, I am always open to try new things, and I would not want to lead anybody astray. I don't think the bamboo juice adds that many nutrients to a WHITE RICE... emoticon



 current weight: 158.0 
173
167.25
161.5
155.75
150
TIMEHASCOME56's Photo TIMEHASCOME56 SparkPoints: (112,323)
Fitness Minutes: (46,330)
Posts: 7,741
6/30/15 9:26 A

My SparkPage
Send Private Message
Reply
I am going to try some

"The greatest thrill in life is doing what people say you cannot do."


 Pounds lost: 7.0 
0
6.25
12.5
18.75
25
RKOTTEK's Photo RKOTTEK Posts: 20,470
6/28/15 12:18 A

My SparkPage
Send Private Message
Reply
Once made a loaf of bread at home.

Crammed as much fresh parsley as I could in the specified amount of Liquid & blended this up.

This was a yeast-based loaf and was 1 of the best-tasting things I have ever made at home.

It was on the basis of this experiment that I now feel like making herb pasta, scones, bread and dumplings.

This will take a while tho as I can no means be described as super-active in the kitchen.

Ozzies Rule!!! Cheers emoticon



 current weight: 396.0 
403
368.25
333.5
298.75
264
MISS_VIV's Photo MISS_VIV Posts: 13,379
6/27/15 12:28 P

My SparkPage
Send Private Message
Reply
I have not tried making pasta with herbs.. well, I should say not recently. I cook for myself and rarely indulge in pasta.. except in the winter. Maybe I should look into that. I am not AFRAID of pasta, just find it too high in carbs for me. I tend to get my carbs from grains and veggies.

R.. are you in Australia? emoticon



 current weight: 158.0 
173
167.25
161.5
155.75
150
RKOTTEK's Photo RKOTTEK Posts: 20,470
6/26/15 10:33 P

My SparkPage
Send Private Message
Reply
emoticon

Good on you, sourcing brown aromatic rice.

I worked with Indians and Asians.

None of whom could source such brown rice for me, I have tried myself also.

I am sure there would be a huge market for such brown aromatic rices in Australia.


In the mean time have you thought about making pasta with herbs incorporated into the dough?

Cheers



 current weight: 396.0 
403
368.25
333.5
298.75
264
MISS_VIV's Photo MISS_VIV Posts: 13,379
6/26/15 9:37 A

My SparkPage
Send Private Message
Reply
I was a bit disappointed that it was white rice and not something entirely different. I prefer Basmati Brown rice which I find at an INDIA store near me. I buy it in 10 lb bags and keep it in my freezer ..



 current weight: 158.0 
173
167.25
161.5
155.75
150
RKOTTEK's Photo RKOTTEK Posts: 20,470
6/26/15 12:58 A

My SparkPage
Send Private Message
Reply
sounds interesting

not available near me, so, will have to stick with brown rice.

if i could find brown jasmine or basmati rice, then, that would be great too



 current weight: 396.0 
403
368.25
333.5
298.75
264
MISS_VIV's Photo MISS_VIV Posts: 13,379
6/25/15 11:33 A

My SparkPage
Send Private Message
Reply
Has anyone tried it ?
I picked up a package of BAMBOO RICE at the store. The price was right and it sounds yummy. I had to google it to see what it was...and here is what I found. It would be a pleasant addition to a salmon meal.... (ha ha on me.. I thought it was a different type of rice but find otherwise...........
"Bamboo rice is not a specific varietal of rice, but is rather a short-grained white rice that has been treated with the juice of young bamboo plants. While milling the rice, the chlorophyll from the bamboo is added. This process causes the rice to be high in vitamin B, and gives it a flavor and aroma much like that of a jasmine green tea.

A striking pale green, bamboo rice is not technically considered sushi rice, but is sometimes used for sushi to lend color to sushi rolls. It should not be cooked like regular sushi rice. To cook it, 1.5 cups of water (0.35 L) should be added to each 8 ounces (227 g) of rice. It should then be cooked as usual, but allowed to sit for 20 minutes after cooking.

Bamboo rice can also be served as an Asian-style risotto, or a side dish when the cook wants to add a striking note of color to a meal. After it is cooked, the rice is usually moist and sticky. Some Asian markets carry this variety, and it can also be ordered from mail-order food catalogs or specialty food stores.

The jade color of the rice can complement many different types of meals, and can be pleasing to the eye as well as contributing a fragrant aroma and delicate taste. While rice is often an unnoticed part of a meal, bamboo rice will cause guests to take notice of its subtle flavor and attractive coloring.

Cooks wishing to experiment with bamboo rice may wish to try serving it with stir-fry instead of white or brown rice. The rice provides a unique visual contrast to the pink color of salmon, or the golden brown color of pork chops. In fact, it can be used as a substitute for white rice in virtually any meal, to lend a festive flair to the meal presentation.





 current weight: 158.0 
173
167.25
161.5
155.75
150
Page: 1 of (1)  

Report Innappropriate Post

Other Flexitarian General Team Discussion Forum Posts

Topics:
Last Post:
7/12/2018 12:54:36 AM
7/17/2018 11:48:12 PM



Thread URL: https://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=0x27188x61848049

Review our Community Guidelines