brown rice.
 

man. as a bonifide Cantonese dude; this stuff was like kryptonite to superman. i hated the stuff!!

i have slowly gotten on board. i was buying those frozen boxes of the stuff from Trader Joes, until i did the math.

now? i cracked the code. i boil it like pasta. in a lot of water; salted mildly. the drain it when i taste a bit. al dente. it is pretty good.

you eat a lot less of it, and still feel the bulk. a half cup of cooked brown rice is plenty. versus my usually dinner plate mountain of the white stuff.

I love brown rice. I love to mix it with a can of black beans. I also like whole-grain bread--especially one with lots of grainy bits in it.

nice. i do that, but i dice in sweet potatos chunks.

i just ate brown rice, with my homemade turkey breast chili with black eye peas. i feel pretty good..no food coma. haha.

My wife loves all kinds of rice, but I can't stand anything but the white stuff. It also needs to be sticky enough for my feeble chopstick capabilities. I guess I'm just messed up.

Brown rice is good depending upon what you're doing with it. Sometimes, I just want white rice.

Like Jim, I can't do anything but white rice. Brown rice just tastes like dirt to me. I've tried to like it but every time I try it, it gets more 'earthy' to my taste buds.

Interesting, when my wife makes brown rice, I always think it smells like popcorn.

sautéed, boiled in broth until it absorbs it all, a little cavender's spice mix and I'm all good.

http://forums.pelicanparts.com/uploa...1540855154.jpg

Rice cooker. Different varieties make a huge difference. I am partial to basmati.

Yes about popcorn.

I try not to eat white rice other than with sushi.

We use a rice cooker. Brown rice, black rice, red rice...all suck IMO. YMMV.

I can't do brown rice. It seems to go right through me, and I get the runs extremely quick from it.

Tmi

We don't eat a lot of starches. Very seldom potatoes or rice. When we do eat rice it's usually creamy arborio risotto. When we cook Asian dishes we make a small amount of white rice.
We have a few wild rice recipes we like, but wild rice isn't really rice, so ...

Brown rice: put the uncooked rice in a deep pan, add oil (& a little butter if wish) and salt, and fry over high heat until browned and, yes, a nutty odor. Then cook the prepped rice normally. This allows the rice to cook in a reasonable time and have a softer texture plus some flavor. You're breaking down the tough husk (?) with heat plus some Maillard reaction mumbo jumbo. You can use the prepped rice for brown rice risotto.

I buy the ones from Costco that you put in a microwave. We tried brown rice in our rice cooker once before and didn't like how it turned out.

Now I just skip rice.

I hate brown rice, but wheat spaghetti? That's even worst. I tolerate brown rice, but just can't do that spaghetti. White sticky rice is so damn good but I stopped eating large portions of it. My wife learned how to make Indian curry about three months ago. Gotta to have white rice wit' that. It does mask the brown rice if enough of the curry is poured over it along with a few pieces of chicken.

I can eat brown rice but I'm not happy about it. It's the same with whole wheat pasta, there may be one or two dishes where it's appropriate, but otherwise it just ruins everything you make with it.

Vash has admirable portion control. Me, not so much.

I like brown rice if you cook it properly, but Basmati rice is our new favorite....make sure you rinse it 3-4 times before boiling to remove some of the starch, and you will never go back to brown rice. Minute rice is almost inedible after trying good long grain rice.

I typically use small amounts of oil/fat in combination to flavor my rice be it brown or white.

1. Coconut oil

2. Sesame oil

3. Olive oil

4. Butter

Sometimes I combine all of them, other times just one or two get used.

The subtle variations depend on the meal.

Rice served with coconut shrimp for instance gets coconut oil, coconut milk, butter and perhaps a little unsweetened shredded coconut.

I eat brown rice and wild rice variants, white rice is a rare treat.

A small pinch of Himalayan salt or sea salt when I'm the only one eating it, the wife is on low sodium diet.

Coconut oil really changes the flavor of brown rice, brings out the nutty flavors and seems to remove the gritty dryness some people are not used to.

A while back I read the workout routines of a half dozen leading men with good physiques. All but one had brown rice as a mainstay of their carb intake (needed for workout energy and muscle recovery), the other one ate white rice.

I've tried "the brown" numerous times over the years and I just can't develop a taste for it. I find it overpowering. Jasmine or Basmati is all we keep in our pantry.