Brown rice is better for you and the environment than white rice. Brown rice is definitely an acquired taste—I rebelled terribly in my youth when my mother went macrobiotic. Now, we actually buy both (from bulk bins, using our cloth bags) and mix the two.
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Jenna said,
April 16, 2007 at 10:37 am
Okay… I’ll bite. How do you mix the two? As they both have differing needs regarding water and time, how do you compensate? Rice is one of my biggest frustrations. I can make elaborate desserts, lengthy muli-layered meals, but rice…. one of the most basic things… can’t cook. Its either wait for my husband to get home, or make couscous. (Or give in and cook instant!)
Jasmine said,
April 16, 2007 at 10:37 am
Do you have any issue with the difference in cooking times between the brown and white rice?
Jasmin said,
April 16, 2007 at 10:56 am
Hey guys, it doesn’t seem to make a diff for us. We have a automatic rice cooker, so it’s just one cup of rice plus one cup of water and that’s it. And we leave the rice cooker on with the “warm” function active while the rest of the food is cooking on the stove, so maybe that compensates somehow? I’m not certain.
Jenna said,
April 16, 2007 at 11:48 am
Not an issue, as such. They both become thickened masses of ick. I do think there is a chance I’m just gonna bite the bullet and buy a rice cooker/steamer… I just regret the purchasing of ANOTHER counter eater. Ah well. Don’t suppose you know of a good steamer made by a reputable company with a minimum of packaging?
meranie said,
April 16, 2007 at 5:43 pm
My local grocery store had a rice stand set up. There were three piles of rice– a white pile, and two brown, the last one with green specks. This last one was called “genmai” and the guy told me it was “difficult to eat”, which means that it must be good for you. I told him I wanted 5 kilos, and he told me he’d package it into a bag and when I’m done with my shopping to go back to him. He handed me, a bag of white rice after showing me that it went through the processor. I told him that I wanted the brown rice as is, and he looked at me like I’m an alien. (Technically…)
Anyway, brown rice: Soak it first! I like to soak mine overnight or for a few hours beforehand. I use, even in the rice cooker, extra water. Stovetop: 1 part rice, 2 parts water. Rice cooker (tip: 180 grams of rice = a cup rather than 200 g), I usually do 1 part rice, 1.5 parts water.
So, if you soak the brown rice, add the regular rice and start it then? That’s what I’d do if I were making mixed rice.
Rice cookers are the best way to go for making rice… but I grew up making it on the stove. Basmati was my favourite, but you really can’t get it here…
By the way, they sell the husks here and it’s used for all sorts of things.
budak said,
April 16, 2007 at 11:06 pm
There is also the so-called cargo rice which colourful and very rich, especially the red type. It’s very very flavourful such that you can eat it by itself. And because it’s so full of nutrients and very filling, one can be satisfied with a very small portion.