Trying to switch to brown rice when you eat a lot of white rice can be hard, do you all have any brown rice types/brands/cooking methods that you swear by?
I like rice blends. The one I have now came from Amazon, but it’s a mix of brown, red, and white rice. I really like the red rice. Anyway, a blend may help you transition away from white rice easier. :)
Brown rice is bullshit. Why do you think Asians don’t eat it. Take ages to cook, has an awful texture. Has very little fibre anyway. Needs soaked and sprouted before cooking. Relatively high in arsenic to its white counterpart. Wouldn’t touch the stuff personally.
I buy long grain brown rice. I have finally perfected the method to get it nice and fluffy everytime: boil it like pasta. Seriously, if your making 1 cup of rice put it in 5 or 6 cups of water and boil it for 30 min like pasta. You will get perfect fluffy brown rice every time.
really like the brown basmati by Riviana. it’s like 50c more expensive and the quality is much better. it also looks really cool once it cooked, it curls a little. been using a pressure cooker to cook, 10 mins done!
I use a long grain basmati for everyday foods, soaked and rinsed, with a bit of olive oil in the cooking water.
For Asian dishes or when I want it a bit sticky, I use a short grain, usually calrose. Quick rinse, no soak. No oil in the cooking water, or maybe just a titch of sesame oil, depends what I’m making.
Currently there are supply issues with staples like rice, so the brand I buy is whatever is available. I won’t buy it if the packaging prevents me from seeing inside. I’m checking for husks and broken grains, rice that looks small and excessively dry, powdery.
COOK in a rice cooker, REHEAT leftover rice with steam in a pressure cooker.
Leftover brown rice is notorious for being dry and hard. Steaming makes it nice and fluffy again. Put about a cup of water in the pressure cooker, then place the uncovered bowl of rice on a trivet just above the water. Set it to steam for 10 minutes. Ignore it completely while you make the rest of the meal. It will keep warm and stay moist after the steaming is complete.
One that’s already cooked! Seriously, tho… Since it usually takes brown rice somewhere in the neighborhood of 45 mins to cook, I’ve been preparing the whole 2lb bag at once. Then I allow to cool and place in one cup increments into freezer storage bags for future use. Oftentimes, I’ll add in some precooked quinoa for more protein and flavor. When I need some I just season accordingly. Even makes a great breakfast treat with nuts, honey, cinnamon and rice/almond milk.