Brown rice vs White rice

[reinhard1]

i've been eating white rice all my life and love it. i've also done some research on brown rice and found that brown rice may have better health benifits. one problem i have always had is getting used to the difference in tastes between the two. i'm not trying to be a complete health nut, but trying to incorporate things in my diet here and there.

the question i have is, those of you that like brown rice, what type of recipies do you like brown rice in? thanks. good luck.

[waterat]

My wife made brown rice for me 10-12 years ago.I dont think I have had white rice since.....

Its like comparing Wonder bread to multi grain! It just tastes alot better!!

Try IT !!

[reinhard1]

one thing i will try today is what i do when i use white rice in my rice cookers. i have 4 of them. different sizes. when i use water i usualy put beef stock [powdered]in the water to liven up the taste, that i get from a Korean store. this beef stock can not be equaled in my opinion from what you buy in grocery stores here.

since i'm out of that today i will use a good beef or chicken broth instead of water. will also add some seasonings. the flavors should blend in while cooking. i will have this with a roasted chicken tonight. will report later. good luck.

[reinhard1]

i have had it, but never gave it a chance. it has a little nutty taste, if i can describe it that way. i'm big with oriental foods. so, white rice was the way to go. however, i think i can make the transition. both my daughters are having a hard time with brown rice [being used to the white rice their whole life]. so i will be looking to good ways to ease that transition. good luck.

[OnAFly]

Here's my experience with White Vs Brown

If you're trying it with Asian style foods, it's not going to be great. Brown is better for pouring stew over and chicken bakes and things like that.

The Asian foods, it seems the rice is there to tame down the flavor of whatever else you are eating which is better for white rice. With more traditionally American and European foods, it compliments the flavor which is better for brown rice.

I like both, but both have their place. That's my take on it anyways.

[reinhard1]

i think that makes a lot of sense. but i'm going to give it a shot in the Asian department. by cooking it in a beef or chicken broth with seasonings it might make a difference. brown rice needs more liquid also, since it takes longer to cook i found out. first time i made it i used the same amount of water as i did for white rice and it turned out pretty crunchy . good luck.

[reinhard1]

this time the brown rice turned out with good texture and had good flavor with the beef broth and seasonings i added but it wasn't as compatable as white rice was with this dish i made. so i will be doing what Fly said earlier and use the brown rice with soups, stews, and casseroles. good luck.

[Jim Almquist]

I have got to the point that I want nothing but brown rice. I love it with my Korean BBQ. I miss the nutty flavor if I have to use white rice.

[reinhard1]

that could be a good combination to try as well for me. yesterday it was roasted chicken and brown rice and kimchi. just wasn't the same. still a rookie at eating the brown rice so i will give it time. galbi and bulgogi i think would be more favorable to brown rice like you said. the local rainbow here slices galbi [short ribs thin cut, for those that dont know] just the way i like them. i've been buying a couple of pacs every time i go there and saving them for family get-togethers later this year. they are lean and spendy. good luck.

[SkunkedAgain]

Do any of you use brown rice with mexican food?

[bobbymalone]

i prefer brown rice in just about all situations and I usually only eat rice with asian food... and i eat a lot of asian food.

one thing, if your rice comes out of a box with an old black dude on it... yer doin' it wrong, get a cooker and hit the asian grocer.

RH - how does an old duluthian get into kimchi? pick up some flavors overseas?

[reinhard1]

spent a lot of time during the service in Asia and 14 months of it was Korea. My x wife was Korean as well. learned to cook Korean food from her along with her friends. LOL, i have never bought rice with the gentleman on the box. i buy a lot of things i need from Seoul Foods, a Korean market, of 65 near Morre Lake. i did buy the brown rice from cubs that i used yesterday. i have to get more stuff anyway so i will see what they have in brown rice.

last Christmas we had a 10 course Korean buffet for the main meal. i think i totaled about 8 hours of food prep for this. kimchie is one of the top 5 healthiest foods in the world according to Health Magazine. Bobby, i got 4 rice cookers.good luck.

[reinhard1]

Skunked, if you got a recipe, i'd love to know it. good luck.

[bobbymalone]

kimchie is one of the top 5 healthiest foods in the world according to Health Magazine

I love that stuff.

I also love it when people say "ohh gross, it's rotten cabbage", as they pile sourkraut on their brat, LOL

[reinhard1]

there are about 180 or so different types of kimchi. i like the one made from napa cabbage [with shredded carrots and daikon radish thrown in], and cucumber kimchi. Koreans made what they called "winter kimchi". they made it in the fall and stored it underground in stone containers. when i walked through some of those areas you could smell the stuff all over. they did not mind the odor or were used to it i guess.

depending on the ammount you consume the fermenting process usualy doesn't go to that degree, but my x used to keep hers for a long time. homemade sourkraut can get smelly as well if stored long enough. my mom used to make it all the time.

i actualy have a "kimchi refrigerator". i got this from my daughters after my x passed away. it is new, never been used. i guess it costs about 2 grand. it is designed to ferment kimchi of course, but can be used for sourkrout as well. still new, for i havent used it. there are large plastic containers in there that seal very well. all the controls and instructions are written in Korean so i dont even know where the on button is or how to set the proper fermenting temps at different cycles. i'm checking to see if i can get english instructions from the manufacturer. good luck.

[bobbymalone]

t

i actualy have a "kimchi refrigerator".

when you start making your own kimchi, send me a PM

[Chef]

I'm coming in late to this conversation. I use Brown rice occassionally, but if you want to try something even better with Asian Foods--here's what I do now, you may like to give them a whirl too...

Thai--Sweet Rice (chewy and sticky), must be pre-soaked and steamed over a Thai boiler and Bamboo Rice Holder--both are CHEAP at the Asian Stores (less than 15 Bucks for Both items)Many of you may have had this Rice if you like Thai food.

Jasmine Rice--good with All Asian food.

Basmati--good with Asian and Indian Curries.

Both Jasmine and Basmati cook the same as regular White Rice (1 C. Rice/2Cups Water (I use 1.75Cups for mine.)

You can buy all of these at all Asian markets and most Cubs today.

[reinhard1]

the main reason i'm trying brown rice is because "it's supposed to be better for you". i haven't used the rice varieties you have mentioned. just the rice i buy at the Korean market. my understanding of brown rice is that it has the husk still on, thus taking longer to cook, and with the husk still on the nutritional value is more. is that true with the Thai sweet rice since you have to soak it first? good luck.

[reinhard1]

i do make my own kimchi but i would have to make it for a lot of people to use this appliance. it has two seperate compartments so you could only use half of it at a time, but that would still be a good amount. i want to get english instructions so i can see if the temperature setting could be set the same as a regular refrigerator so i could use it for cold storage and the other half for fermenting. good luck.

[OnAFly]

Does it hold temperature and humidity? If so, you could use it for all sorts of curing needs. Pancetta and prescuitto come to mind.

[reinhard1]

and hard salami. i've thought about this also because of the nature of this unit. i'm waiting for english translation. even the digital settings are in Korean. it is a unique appliance. if it does as you suggested it may, well it will realy open things up. thank's for reminding me of these possibilities. it has two seperate units which one can use seperatly at once. good luck.

[SkunkedAgain]

Skunked, if you got a recipe, i'd love to know it. good luck.

Nope, I was wondering. Mexican food is one of the few times that I make rice, unless I'm making red beans & rice or jumbalaya. I wanted to know how brown rice would taste in mexican dishes. Probably not bad.

[reinhard1]

here is something i have found on line. sorry for hyjacking my own thread with this appliance, and i'll get back to rice.

a kimchi refrigerator is a refrigertor designed specifically to met storage requirements of various kimchi types, including temperature control and different fermentation processes.

[this part is interesting] they are also great for storing wine, vegetables, fruits, meat, fish and other foods because these refrigerators are designed to offer "constant-temperature environment so that you can store foods fresh much longer than ordinary refrigerators. they can also be used as freezers. it also has a forced air system so the temps are uniform at all times in each section, thus keeping foods fresher longer.

ok, on to further online study [i dont know why i didn't google this earlier]. ok, please keep comming with more rice information. good luck.

[itchmesir]

brown.. white... wild rice beats them all

[reinhard1]

i should have added that in there. i love wild rice also. yesterday i used the left over brown rice in a stir fry and it was great. good luck.