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    Food & Drink - Thread: The terror of brown rice!

    1. #1
      MoreCoffee's Avatar
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      The terror of brown rice!

      Do any of you good folk eat brown rice.

      I've noticed that some batches of brown rice have an occasional husky grain that just refuses to cook in the alloted 45 minutes (in the microwave). These husky fellows remain chewy and tough even after cooking and are annoying to encounter. Can they be cooked into submission by extending the cooking time to 60 minutes or more?

      Evil little grains!!!

      Last edited by MoreCoffee; 10-25-2017 at 04:25 AM.

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      I even have that with white rice or it gets fluffy. Solution: the Chinese restaurant around the corner.

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      I eat brown rice on the rare occasion. I know nutritionally it's better for me than my usual staple of basmati, but I usually choose the latter because it is quick to cook in a pinch and I do enjoy the taste more.

      Now that you have mentioned it, I think I will soak some tonight for tomorrow. Just a little. I believe this answers your question about cooking time - you can greatly reduce it by soaking your grain first. Applies to dried beans, as well. It is better to pre-soak them to start them on the germination phase even if they are going to be consumed before they actually start to sprout. Soaking not only reduces cooking time but it releases certain elements within the grain/legume that hinder it's digestion if not soaked.

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      Quote Originally Posted by Stravinsk View Post
      I eat brown rice on the rare occasion. I know nutritionally it's better for me than my usual staple of basmati, but I usually choose the latter because it is quick to cook in a pinch and I do enjoy the taste more.

      Now that you have mentioned it, I think I will soak some tonight for tomorrow. Just a little. I believe this answers your question about cooking time - you can greatly reduce it by soaking your grain first. Applies to dried beans, as well. It is better to pre-soak them to start them on the germination phase even if they are going to be consumed before they actually start to sprout. Soaking not only reduces cooking time but it releases certain elements within the grain/legume that hinder it's digestion if not soaked.
      Do you throw away the soaking water or just use it for cooking?

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      Quote Originally Posted by MoreCoffee View Post
      Do you throw away the soaking water or just use it for cooking?
      I usually toss it, because most of the time when I soak stuff - it's lentils, and sometimes other legumes or seeds - and not to cook, but to sprout (which requires periods of resting from soaking)

      I can't see any immediate harm or detriment in using the same water used to soak some brown rice in cooking it. Except perhaps that the water may be a little dirty. Frequently dried grains and legumes are a little dirty when you buy them, which is why many suggest rinsing the grains/seeds/legumes briefly before soaking them. I usually don't, if I'm sprouting, because I need to rinse them once a day anyway during the sprouting phase.

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      iam not fan of brown rice much. ive eaten it in the past. it has a slightly wheat, nutty flavor..but seems chewy in texture. i rarely eat any rice these days because of my diet restrictions
      I try to be positive at all times in this world filled with negatives. Thats what keeps me going. -MS140ukn
      God bless everyone here on christianity Haven. A heavenly sanctuary

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      I love rice
      Isaiah 40:31

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      Long grain white rice is cheap and convenient to cook. It is also rather useful and tasty when accompanied by yummy sauces

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      Yes rice is cheap and easy, I keep a lot of it on hand just in case
      Isaiah 40:31

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      I bought some today. 2 Kg

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