When was the last time you ate or cooked brown rice?

@ossobuco,

"Black" rice?

You know, I didn't even know such a variety existed, osso.

@ossobuco,

I like feta a lot, favorite so far, for some reason probably particular to me, being val breso, a french brand that I've only seen here at costco, and I don't belong to costco, or it to me. Past that I like local fetas more than other national or international brands.

This all makes me schniff, as northern california, where I don't live any more, is rich with cheesemakers...

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@ossobuco,

Ah. Choice!

Me, I rely on my local (market) deli (5 minute's walk away) ... where Greek, Italian & Australian (of course!) cheeses dominate. The owners are Greek & it shows! Wink

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All I eat is brown rice.
I dont like the lack of flavor and sticky-ness of white rice unless Im making sushi where super sticky rice belongs.

My favorite brown rice recipe is Rice pudding

1 cup of cooked brown rice with some sugar, an asian pear, cinnamon and rice syrup.
MMmmmm.. man it is good. Topped with raisins.

I didnt know there was a cooking difference with white vs brown rice??

Learn something new every day

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Here, MsOlga. Anything and everything you ever wanted to know about all the different types of rice:

http://www.foodsubs.com/Rice.html

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You know, I think part of the problem is that brown rice has an "image problem". I've come across very few recipes which include it in "contemporary" cookbooks. I think it still sufferes from hippy associations & hippy styles of cooking. When I was trying to find recipes yesterday I found myself resorting to quite ancient vegetarian cookbooks. Time, I reckon, some trendy TV chef rediscovered it & came up with some fresh ideas!

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Brown rice usually takes more liquid and a longer cooking time than white rice. I like the crunchy texture the brown rice gives to the white rice. If I want less crunch I just cook it a few minutes longer.

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@Butrflynet,

Oh wow, Butrflynet! I didn't see this when I posted my (just above) comment.

Lots of different ideas there to investigate!

Thank you! Very Happy

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@shewolfnm,

Quote:

My favorite brown rice recipe is Rice pudding

1 cup of cooked brown rice with some sugar, an asian pear, cinnamon and rice syrup.
MMmmmm.. man it is good. Topped with raisins.

That looks really good, shewolf! Though I'm not sure what rice syrup is. If it's not readily available in my neck of the woods, what would you suggest as a possible substitute? (And how much should a use?)

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@msolga,

They have, that's where I got the idea to mix the two rices. Ming Tsai did an entire show of recipes using the mixture of rice grains together in his dishes.

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@Butrflynet,

Thank you again, Butrflynet!

I've taken a quick look & I'm impressed.)

(PS .. have you ever considered working as a librarian? You'd be very good at finding resources pronto! Very Happy

)

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@Butrflynet,

I simmer most of my non risotto white rices 20 minutes, shut off, let rest without raising cover, and brown rice something like 45 - 50 (my simmering is low) and that's for al dente. For me, when brown would be al dente, my white would be mushy - but that's a generalization. I can't remember what the red bhutan and black rices are, more like 20 and 30. I haven't cooked wild rice in years, but I think that's longer.

Well, whatever works for what you like.

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Here's a lotus foods rice link - click on 'shop online' to see the different varieties - not that they're the only rice purveyor or that you have to shop, just that I found it interesting. (Says she, who recently bought 5 lbs of Cal-rose, a japanese short grain)

http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/lotus/facts.d2w/report

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@ossobuco,

Thank you, osso!

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@ossobuco,

Aha, I missed the products link, much more about each rice, and recipes.

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I may have to try this one, since I have an unopened packet of bhutanese red rice, have red cabbage, even red onion, and for once in a blue moon, some pancetta.

http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/lotus/recipeone.d2w/report?rcpn=100359&rcpp=146774

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@msolga,

Well last night I had dinner at a small, hole in the wall, Thai Resturant and I ordered coconut soup with shrimp, swimming in the soup were slivers of lemon grass, sauteed ginger, a wonderful Hawaiian pumpkin, heart of palm, all sorts of wonderous tidbits. I had my choice of jasmine, sticky or brown rice. I took the brown rice. The brown rice was shiny with a crunch. So good.

The soup was medium hot.

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I just mix up some brown rice with a can of black beans. I eat it for breakfast, instead of cereal.

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@msolga,

Not alone...but I just cook it and eat it. I like it. and yes, I have returned to my healthy eating and vigorous exercise lifestyle. When squinney and I were separated I kind of let myself slide a little and I'm too stunningly good looking to not be trim and healthy. A pudgy body detracts from my ungodly good looks, sparkling eyes, perfect complexion and luxurious hair.

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When was the last time you ate or cooked brown rice?

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