How do you make brown rice tasty? Is replacing the water with chicken broth enough or should I add some seasoning? We normally eat white rice but are thinking about switching due to the nutritional content.
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Brown Rice
How do you make brown rice tasty? Is replacing the water with chicken broth enough or should I add some seasoning? We normally eat white rice but are thinking about switching due to the nutritional content.
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You activate it.
Not even joking though.
Look up “GABA rice”. You make the rice germinate slightly before cooking it. It causes some chemical changes to the germ which give it a texture much closer to white rice and a much better flavor.
You can buy “GABA rice” ready to cook, or you can make it at home from regular brown rice but that looks like a pain in the ass. Or you can just get a rice cooker with a GABA setting to do it for you.
Damn, if I knew about this I would have sprung for a slightly better zojirushi cooker.
I'm going to check out burghul, that salad sounds pretty good.
I'll second GABA. Good taste and additional nutrients by tricking the rice into growing.
Brown rice is fantastic in a rice cooker that's designed for brown rice without adding stock/fats. Mine makes light and fluffy brown rice that's better tasting than white rice imo. Downside is that it takes 98min to cook.
I've actually had brown rice from one o'dem fancy brown rice setting rice cookers and still didn't care for it. Do you eat it plain with sides like one would white rice?
The salad's really good. Just get a huge bunch of parsley, discard the stems, toss with cooked-and-cooled burghul, make the dressing and stir it through the burghul mixture with whatever veg you like, chopped or diced tomato and onion being obligatory but others up to personal choice.
Not that anon, but my wife is Japanese and she uses brown rice for everything. Eats it plain, eats it with things on top, eats it mixed with things, makes onigiri out of it, etc. Completely replaced white with it for dietary/health benefits. She actually mixes some barley into it before cooking and uses a nice Tiger rice cooker.
Of course white rice is superior in terms of flavor/texture. But her brown rice is a lot better than other brown rice I’ve had. Maybe it has something to do with the barley mixed in.
Yeah, the girl with the fancy-ass rice cooker with the brown rice setting was Korean and on a similar kick as your wife and completely replaced white rice with brown. She ate it with everything, too.
I just fricking can't. Never had GABA rice, though, so maybe that'd actually be something I'd like. idk.
As far as brown rice goes, I think GABA is as good as it can possibly be unless you just go with a different grain entirely.
It greatly increases the nutritional benefits on top of giving it an exponentially better flavor/texture. So it’s literally better in every way.
Unfortunately it can be a lot more expensive than regular brown rice if you’re buying it “pre-sprouted” ready to cook.
I ordered this a while back and it’s really good.
https://a.co/d/ip14iYs
Thank you kindly. If it ever happens that I inexplicably wind up the owner of some brown rice, I'll try to Yo Gabba Gabba that shit.
I use brown as my go to rice for everything so it's a mix of both. I usually season w/ furikake if it's a lazy rice bowl, but if it's being used in something it usually goes unseasoned.
Fair enough. I can imagine brown would be okay in a strongly flavoured soup or with an Indian-style curry but if you like it with just furikake, you're a better person than I am.
I forgot about freekeh. Freekeh is similar to burghul (which I just remembered westerners call "bulgur wheat"), but made from green wheat instead of mature and roasted so it tastes a bit smokey. If you're looking into burghul, look into freekeh, too. BTW, don't get burghul from Arab stores. They overcharge. I get mine from Haitians. They call it "ble." Super cheap and exactly the same quality. Madame Gougousse is the brand I buy.
have you tried pressure cooking?
i buy farro (similarly tough to brown rice). it comes out fine in the instant pot in 15 mins (cook for 7 minutes, leave at pressure for 7 mins before release).
it just takes a ton of water
My pressure cooker is the old school stovetop variety and is a bit too big to use for a single serving of rice. I've used it for larger potions and for rice/bean dishes though and comes out about the same.
Brown rice isn't great. In order to make it taste good, you have to add like a kajillion spoons of cooking fat (chicken grease, beef tallow, pork lard, olive oil etc). Outside of that, best I can tell you is to mix it with white. Don't use a rice cooker. Just do the Middle Eastern method IE boil water, add rice, cook until almost done, drain, rinse, shake of excess water and "steam" in the pot to finish. You can add brown rice first and boil a few minutes then add white and continue as normal.
If you're deadset on whole grains, burghul is better tasting than brown rice, even without the added fat. It's also much easier to prepare. You basically brew it like a tea.
Actually, there's a salad I like made from burghul and a fricktonne of parsley with a lemon-and-olive-oil dressing. I bet replacing the burghul with brown rice would be pretty good, too.
I eat whole oat groat.
it's not "oat meal" that you plebs eat, or even the "steel cut" version.
it's a whole, intact, oat.
now, i let it sit in water overnight.
the next day, rinse it, let the water drain.
cast iron. make it hot. dump the drained oat (but a few water going in cast iron, okay, because it'll evaporate immediately)
toast the oat groats in cast iron. stir occasionally to let the dampness escape from the oats and to ovenly brown.
your kitchen will be filled with nutty smell and the oats will do the tsk tsk sound as they burst open from getting roasted.
when you're done, you can just store them in room temp.
you can pour hot water over them and it'll make very delicious, nutty oat tea.
you can eat it as is but it's quite hard, so i let it get soften in hot water and then just pick your choice of protein.
it's' very delicious but i'm someone who never drink soda, eat hamburger, pizza, never eat out ever (because i can't afford it), so my tastebuds haven't gotten raped from all the shit you lots went through.
That's nice, dear.
you want a medal or something?
You get a medal for passive-aggresiveness
>being smug about eating oats in a thread about brown rice
Good for you.
Make farro instead.
>How do you make brown rice tasty?
By not being a fricking b***h with the palette of a child? What the frick is wrong with you, you american lardass? Is taco bell filling the only "rice" you ever eat? Can you just not phantom real food because all you ever eat is 99% processed factory slop made from the remains of 8+ different animals, all blended into a pink mush, washed down with five gallons of your big homosexual gulp while your mom gets railed by jamal?
Grow the frick up, learn how to cook and eat your damn rice you absolute inbred. You disgust me.
K.
Nope just sushi rice!
Brown rice has a deeper, earthier, more pronounced flavour than white rice. It pairs well with mushroom, spinach, green/savoy cabbage, rich creamy cheeses like taleggio, and pork. Compare it to wholegrain or buckwheat pasta, or galettes Bretonnes: you can't just use those instead of your regular pasta or pancakes either.
So the trick isn't really about cooking the rice (apart from usual suspects like stock, garlic, anchovy, dried flowers, soy sauce,...) but more about what you pair it with.
I like to add what I call "the mix" to brown rice which is just garlic salt, olive oil, and tabasco sauce. It's a treat. You won't regret it.
Occasionally I see concerns about brown rice and pesticides. Is this just organic pseud cope or is that a reasonable concern?