Foo - minute rice

is good stuff

For what?

Why would you use the little stuff? :D

You need a rice cooker and some real, long grain rice.

Aren't I in an agreeable mood today?

Ya need to grow up and graduate to some real rice.

Thai Jasmine. We buy it by the 25 pound sack. Good stuff and a whole lot cheaper.

Rice cooker yes....if you want rice that actually has any nutrients you should eat brown rice. White rice has been bleached and all nutrients are bleached out so that its empty calories. Most white rice says "enriched" because they had to chemically go back and re-add the nutrients that were lost in the bleaching.

Eat brown rice.

Rice cooker yes....if you want rice that actually has any nutrients you should eat brown rice. White rice has been bleached and all nutrients are bleached out so that its empty calories. Most white rice says "enriched" because they had to chemically go back and re-add the nutrients that were lost in the bleaching.

Eat brown rice.

mmmm
+eleventybillion...add some sesame seeds/soy sauce and we're talking good eats

Ya need to grow up and graduate to some real rice.

Thai Jasmine. We buy it by the 25 pound sack. Good stuff and a whole lot cheaper.

We mix Jasmine and Nishiki (not the bike brand). We used to buy it 50 pounds at a time, but it's hard to find those bags any more.

Yo. My kind of thread. :D

I've never seen "enriched" rice. There is "converted" rice (Uncle Ben's brand is the one I know of) but Adele Davis, who was no fan of nutritionally reduced foods, approved of converted rice.

In the Orient and in Asian communities in North America, white rice is the norm. I've never seen bleached rice (not saying it doesn't exist but I've never seen it). White rice has had the bran milled or polished away. Since most people can use more dietary fibre, I suppose brown rice does offer that advantage.

Rice cooker? What's wrong w/ a pot and the index finger method for measuring the amount of water to add? And there's bunches of variations on making plain rice. Add rice & water, rinse rice X times first, sautee first then add water, with or w/o salt, etc.

Brown rice is the shiznit. And I don't use no rice cooker for that either. :D I always use the ratio 2 cups water to 1 cup rice and it usually work just fine.

I've never seen "enriched" rice. There is "converted" rice (Uncle Ben's brand is the one I know of) but Adele Davis, who was no fan of nutritionally reduced foods, approved of converted rice.

In the Orient and in Asian communities in North America, white rice is the norm. I've never seen bleached rice (not saying it doesn't exist but I've never seen it). White rice has had the bran milled or polished away. Since most people can use more dietary fibre, I suppose brown rice does offer that advantage.


Grab just about any bag of white rice you can find and look closely at the bag. It will almost surely say "enriched" on there somewhere.

I read this in a nutrition book....and after that I looked at the store and I think every brand of white rice I saw had "enriched" written somewhere on the bag (sometimes very small and made to not look obvious).


That doesn't mean that white rice is high in calories....it's not. It's just low in nutrition.

Minute Rice, yuk...glycemic index too high. If ya want white, try converted rice.

Wait. I thought minute rice IS converted rice.

I personally prefer to steam, then fry my rice w/ peanut oil, celery, eggs and a bit of some kind of meathttp://techhelpers.net/e4u/drink/trink04.gif

is good stuff
Oh, I thought you were going to say it was your nickname. :o

Rice freezes really well, so you can cook up a whole healthy, chock full of grainy goodness and freeze it, they you'll always have some on have hand... Save the nutrientless minute stuff for camping :)

Even though there is brown minute its a VERY SMALL amount better for you than white minute rice. As everyone has said, go with brown rice, buy it in bulk, and you can go with a pot but a rice cooker is a nice investment because you dont have to worry about the rice being on the pot and having the rice burn/over cook/under cook etc.

We mix Jasmine and Nishiki (not the bike brand). We used to buy it 50 pounds at a time, but it's hard to find those bags any more.
I guess we're lucky out here. Lotsa oriental/asian/indian stores around here. I can buy 50# sacks too, in all of them, plus sweet sticky rice, black rice, red rice, short grain rice, basmati rice, long grain rice, all sorts of rice




. . . Adele Davis, who was no fan of nutritionally reduced foods, approved of converted rice. . . .
She must've not had any tastebuds. Converted has a wierd texture and tastes nasty. I like real rice, brown, red, black or white. I mean, what has converted rice been converted to? Christianity? Judaism? Islam? Buddhism? Can you tell I don't like converted rice? :D




. . .Since most people can use more dietary fibre, I suppose brown rice does offer that advantage.
Depends on the brown rice. All of the brown Thai Jasmine rice I am seeing out here has a whole, whopping 1 gram of fiber per cup (serving). Whoopee! I do like the flavor and Thai Jasmine brown rice makes some good shrimp-paste fried rice.




Rice cooker? What's wrong w/ a pot and the index finger method for measuring the amount of water to add? . . .
There's nothing wrong with a pot and water measured by your finger. But, ever since someone gave me a rice cooker, we eat lots more rice and it always comes out good. And if I make enough rice to fill the cooker, I always have rice for fried rice, shrimp-paste fried rice, eggs and rice (with kimchee--mmmm, good), rice and milk, indian-style rice pudding. . .




Wait. I thought minute rice IS converted rice.
Minute rice sure doesn't look like converted rice. Minute is all rought and crumbly while converted is slick, smoothe and somewhat translucent. The appear to be totally different processes used to create each.


Two last words to to wise about rice: 1.-- DO NOT use basmati rice to eat with chinese food. Won't stick together to be picked up with chopsticks. 2. -- DO NOT use basmati rice to try to make rice pudding with; it takes forever to thicken. . .

Minute rice sure doesn't look like converted rice. Minute is all rought and crumbly while converted is slick, smoothe and somewhat translucent. The appear to be totally different processes used to create each.
.


Oh well hell, I dunno. I use real rice.

http://en.wikipedia.org/wiki/List_of_rice_varieties


1 African varieties
2 Bhutanese varieties
3 California varieties
4 Chinese varieties
5 Indian varieties
6 Italian varieties
7 Japan varieties
8 Laotian / Thai varieties
9 Louisiana varieties
10 Sri Lankan varieties
11 Thai varieties


Thanks to Blind Faith

Well all rice so I've been foolish
Well all rice let people know
'Bout the dreams and wishes that you dream
In the night when lights are low

Well all rice, Well all rice
You know we'll live and love with all our might
Well all rice, Well all rice
You know our lifetime love will be all rice

Well all rice so I'm not working
Well all rice let people say
That those foolish kids can't be ready
For the love that comes their way

Freeze rice? I eat it too fast to freeze, then de-thaw it. It only lasts from dinner to breakfast/lunch. Then you boil up a new pot for dinner again. Hmmm...think I'll have hot rice and crab fat w/ fish sauce.

I love my rice cooker. It has a steamer you can set on top, cooks a complete meal in about 30 minutes!

i hate rice that isnt salted, YUKE nasty stuff, brown rice and gravy with baked chicken on the side and cole slaw is the stuff

i hate rice that isnt salted, YUKE nasty stuff, brown rice and gravy with baked chicken on the side and cole slaw is the stuff

jeeze, get yerself a salt shaker, salt the unsalted stuff, mix briefly and TA DAA!

jeeze, get yerself a salt shaker, salt the unsalted stuff, mix briefly and TA DAA!or bring water to a boil, drop in salt, drop in rice, rice cooks and it comes out unsticky and salted, and it tatse good. plus salt shakers arent my friends

minute rice == teh sux0r :D

For white rice, try putting a drop (or a few drops -- experiment a bit) of olive oil in the rice cooker -- it adds a nice fragrance to the rice.

Brown rice is good, but it doesn't work in all situations. The idea of Cha siu (Chinese BBQ pork) on brown rice upsets me.

Only white people eat brown rice. :)

A bowl of steaming white rice fresh from the rice cooker with some fried eggs(or egg beaters, not the pedal, the egg substitute) and I'm good for the day.

Some char siu won't hurt either.