So, what do YOU use...PLEASE help me choose my next bag!
Wednesday, December 3, 2008
Rice
A couple months back, I bought a 25lb bag of California Brown Rice..that is as far as the label informed me. Well, I just used the rest and we are doing the happy dance and ready to try another rice. I know NOTHING about rice but noticed Cash N Carry has many choices. What does YOUR family use? We prefer brown rice, but we are not legalists ;) I want a rice that doesn't come out sticking to the roof of your mouth or in a thick clump(yes, I know this has to do with the COOK too) and goes well with say sweet and sour meatballs over top. Is that too much to ask from rice? Really, all I know is instant, white and now this CBR.
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6 comments:
Jennifer,
We mainly use any kind of brown rice. 1 1/2 cups of white rice has 166 grams of carbs verses 45 grams of carbs for the same amount of brown rice. We count carbs for every meal because of Isaac. Brown rice also has more nutrients than white rice. My grandma makes the best rice. She melts butter and then adds the rice until the rice becomes semi-translucent. Then she adds twice the amount of water than the rice and a chicken boullion cube. She boils it until done about 30 minutes maybe less. The butter keeps it from clumping and the boullion cube gives it a little extra flavor. We add rice to our taco meat, the last 1/2 hour of soups, with meatballs or in meatloaf instead of the bread. Happy cooking.
I had no idea there were so many more carbs in white, I really would have assumed the opposite! Since high carbs make large babies, I really watch what I eat these last three months(high protein) I have proved that works! I appreciate that info! I am going to have to experiement with how your Grandma cooks her rice, it sounds blissfully yummy. Thanks Leslie!
I use long grain white. We've tried brown, green and what have you and the only one that my family will eat is white. I am no help....sorry Sunshine!
Our favorite is Jasmine rice. (It's white, but delicious.) I just love the texture. The grains are thin, but don't clump. I make it in the rice cooker with a dash of salt and pat of butter. I think if you want to avoid sticky rice, stay away from short grains - pearl, calrose, etc. I prefer sticky rice for teriyaki, but longer grains (like our lovely Jasmine) for Chicken Curry and the like. :) Sweet and sour meatballs sound yummy!
I found that if I use 1 c rice to 2c water, add salt, bring to a boil and then cover and reduce heat to low for 20/25 min for white rice or 30/40 min for brown rice then my rice doesn't come out so sticky. (my dad taught me to boil the water first and then add the rice but I can't get that to work, I ruin the rice every time). My newest toy is a rice cooker...my friend gave me hers when she moved to Arizona a few months ago. It makes rice perfectly every time...you should drop hints for Paul to get you one for Christmas. :) We eat lots of rices...the boys prefer white or rice pilaf, Shawn prefers brown, and I prefer the Long grain wild rice. So we have a variety in our pantry. We also have sweet rice and sweet brown rice...these are really good actually combined and cooked with brown rice. :) Adding coconut milk and curry to your long grain white rice makes a nice curry rice to accompany chicken for dinner. Sometimes for extra flavor I'll cook my rice...any type...in chicken broth. I've never really followed any recipes...just be creative and try new ideas and experiment with herbs and spices. If the family doesn't care for one experiment then don't make it again and just try another. Good Luck!
Hi Jennifer! What fun to find your blog! I'm certianly no rice expert ... but one discovery has been a HUGE blessing to me. My mom gave me a rice cooker for Christmas a year or two ago. It is so wonderful! Put in a couple scoops, fill the water to the right line, and push the button. It is always perfect and leaves my busy self to tend to other things than rice!
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