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Unread 07-21-2013, 07:31 PM   #1
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Cooking Rice

Why is it that cooking brown rice is so much harder than cooking white rice?

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Unread 07-21-2013, 07:39 PM   #2
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Because it takes longer for the grain to be fully hydrated and for the heat to penetrate the rice?

One of my old roommates always cooked a white/brown rice mix. Cooked faster, but was still pretty healthy.
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Unread 07-25-2013, 12:56 AM   #3
now a spiced muffin.
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it isn't. =) it juat depends on your cooking method!

i boil then steam my rice...when i am impatient and haven't properly prepared my rice i have to do an extended boil with a quick steam. it always turns out well though, brown or white (or purple!).
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Unread 07-25-2013, 01:54 AM   #4
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is there any way to do it that breaks the brown rice down enough that the texture isn't terrible? I always try to like it because it's better for you, but even with very long, low cooking methods it's always got that awful texture and I'd rather just skip having a starch at all if that's my only option.
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Unread 07-25-2013, 03:44 AM   #5
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so why is white rice regarded as unhealthy?
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Unread 07-25-2013, 06:56 AM   #6
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Purple rice?
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Unread 07-25-2013, 07:15 AM   #7
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Quote:
Originally Posted by redbaron
is there any way to do it that breaks the brown rice down enough that the texture isn't terrible? I always try to like it because it's better for you, but even with very long, low cooking methods it's always got that awful texture and I'd rather just skip having a starch at all if that's my only option.
The texture isn't so bad if you do the 50/50 brown and white rice mix. Try it out.
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Unread 07-25-2013, 07:17 AM   #8
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Quote:
Originally Posted by dogfood
so why is white rice regarded as unhealthy?
It's not strictly unhealthy, it's just the least nutritious form of rice, kind of empty carbs without as much of the protein and fiber benefits of brown rice. It's like whole wheat bread vs white bread.
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Unread 07-25-2013, 07:18 AM   #9
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Quote:
Originally Posted by Thrash
Purple rice?
Or forbidden rice. I think it's tastier than average brown rice.
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Unread 07-25-2013, 12:42 PM   #10
now a spiced muffin.
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purple rice is quite good.

i typically rinse rice about 5 times in cold water, drain, then soak the rice in salted water--which i keep to boil it in. i use a 1:1.25 ratio for water and rice, so 2 cups rice = 2 1/2 cups of water. if it's white rice i soak it for a couple of hours usually--you don't HAVE to but it cooks better and the texture is fluffier.

brown/wild rice mixes i soak maybe 1/2 hr to an hr. the trick is to boil it only until the water is pretty much all absorbed, and don't mush it around with the spoon too much. i also add some oil (i add oil to any kind of rice--on rare occasions i add butter and saffron to white rice, but not often) which helps keep it from sticking together.

purple rice boils fastest and is REALLY good. =)
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Unread 07-25-2013, 02:01 PM   #11
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Man...all I know is...rice cooker.

This isn't the exact one I have, but close enough
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Unread 07-25-2013, 02:08 PM   #12
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I always measure out the rice to water ratio with my finger... Up to the first knuckle for average rice. A little less for drier rice, a little more for wetter.

Then hit the rice cooker button.
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Unread 07-25-2013, 02:46 PM   #13
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don't think we get purple rice here in nz ..... is it natural?
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