Brown rice

[bigkat]

So I read that it is more healthy to eat brown rice than white rice and decided to try it out. You know what I found out? Brown rice is reeeeeally bad!

It doesn't taste anything like white rice at all. I feel like I'm eating a bowl of little twigs or something. And forget about making a rice ball with it.

Anyone know how I can make this stuff taste good without making it bad for me? I can eat probably about 2 cups (before cooking) of white rice for lunch. I can barely get down 1 cup of brown rice.

Our neighbor suggested cooking it with pureed tomatoes, cumin, and some other stuff. I haven't tried that yet.

Are there any other Asian people or people that have grown up eating a ton of white rice out there that have tried switching?

[Candice]

I eat tons of rice.. and I switched to brown also because it's healthier... I've found that I don't mind it that much... some thing that may help could be stir-fry veggies try to add flavors to it that you like... also try a different brand of brown rice, you may like a harvest brown better or maybe just a plain brown, also if it's still a little crunchy try cooking it longer with a little more water... that was a problem i had when I switched to brown.

[Ann]

Kat first and foremost learn to cook it right. That is not a crack. Poorly cooked it is worse than twigs. Well cooked or well steamed it tastes pretty good. Beyond that as you noted cooking with flavorful foods whether the flavor is soy sauce, ginger, pepper type of cayenne pepper etc, or tomato oregano, onion, or chicken, sage, or cumin, onion etc , Brown rice will make rice balls but it has to be cooked a bit over cooked to do it. There is an art to cooking rice and the nearer it's natural state the more art. It is probably also an acquired taste like healthy cereal vs sugar pops. Isn't little Kat blessed that he can grow up knowing and enjoying natiral taste of things vs thinking it has to be sugar coated to taste good. :)

[bigkat]

I don't need sugar coated stuff. I just REALLY like white rice.

:yummy:

[Ann]

Then by unbleached white and enjoy it :biggrin:

[bigkat]

hmmm....never heard of that. I'll see if I can find it somewhere.

[Mskedi]

Hmm.. I grew up on brown rice and I had to learn to like Jasmine rice. Now I use Jasmine rice frequently to accompany stir-fries. I get mine from a hfs, so it's not bleached or processed or whatnot.

I still love brown rice, though. Have you tried making it with vegetable broth? That may make it more flavorful for you.

[Oldschool]

Is Jasmine Rice low or high GI?

[Ann]

by GI I'm guessing you mean Glycemic Index. If so

Jasmine rice, white long grain, cooked in rice cooker 109 coompared to 41- 69 regular white rice and 50-66 for brown depending on cooking style.
according to http://www.glycemicindex.com/
this site also tells ways glycemic index is useful for blood glucose control weight and health.

Since you asked I'm guessing you find glycemic index useful. Would you want to share why and how?


btw Kat is awaiting birth of 2nd little Kat so may not be here as much as usual. He is taking care of wife and little Sam Kat.

[Oldschool]

During my cutting cycles I use a Cyclic Ketogenic diet where Sunday through Thursday I take in around 20g of carbs and do a 36 hour carb-up. The first half of the carb-up is high low GI carbs to replenish muscle glycogen lost during the carb depletions and also to fuel up for the up-coming weeks work-outs. The second half of the carb-up is high GI carbs which are absorbed much more quickly and help you to get back into a state of Ketosis on Monday. This is by far the most muscle sparing weight loss diet I have used. This is only similar to Atkins in that it is a low carb diet for the most part. In 18 weeks I trimmed 30 lbs and 4% bodyfat using this. But for now, I'm bulking. 4000 cals a day! Woo-hoo!