U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 07-18-2013, 04:04 PM
 
7,099 posts, read 9,306,087 times
Reputation: 8135

Advertisements

Be careful in there!
Reply With Quote Quick reply to this message

 
Old 07-18-2013, 05:11 PM
 
Location: New Orleans, Louisiana
74 posts, read 99,327 times
Reputation: 65
Try toasting it like I put in my last post and it makes it come out a lot closer to the white rice texture.
Reply With Quote Quick reply to this message
 
Old 07-21-2013, 05:08 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
6,488 posts, read 6,918,575 times
Reputation: 17366
I always cook it in a casserole in the oven. I first saw this recipe on a Weight Watchers message board:

Brown Rice Casserole

1 T. olive oil
1 large onion, chopped
1 c. brown rice
2 c. ff chicken broth
1 t. salt
t. pepper


heat olive oil in large skillet. Saute onion in oil till golden. Add rice, and saute until onion begins to brown. Add chicken broth and seasonings, bring to a boil. Transfer to casserole dish, and cover and bake at 350 degrees for one hour or until all liquid is absorbed.

This is a little sweet from the cooked onions, and it has a bit of a creamy texture from the rice
Reply With Quote Quick reply to this message
 
Old 07-22-2013, 03:56 PM
 
3,764 posts, read 7,448,058 times
Reputation: 4022
Quote:
Originally Posted by Cliffie View Post
If I were you I would use the easier and more reliable long-grain brown rice. 1 c rice to 2 c water. Bring water to the boil, add rice, let it come back to the boil, cover, turn to low and wait 40 minutes. Perfect every time.
I use this same recipe short or long grain & it is perfect every time. I think it helps to have a heavy lid on the pot. I make my brown rice in a heavy cast iron pot with heavy cast iron lid. Once it is simmering, put the lid on, and don't peek!
Reply With Quote Quick reply to this message
 
Old 08-20-2013, 11:31 AM
 
7,099 posts, read 9,306,087 times
Reputation: 8135
Quote:
Originally Posted by momtothree View Post
Alright, I have one last question is brown rice ever as tender as white rice? I think that's where my problem lies. I keep wanting it to be similar in texture to me beloved white rice. Not flavor of course, just texture.

Not a chance. Brown rice is always chewy and has a much more muscular texture than white.
Reply With Quote Quick reply to this message
 
Old 08-22-2013, 04:19 AM
Status: " la recherche d'un emploi" (set 18 days ago)
 
Location: South Bay Native
13,308 posts, read 21,866,149 times
Reputation: 23368
Quote:
Originally Posted by Cliffie View Post
Not a chance. Brown rice is always chewy and has a much more muscular texture than white.
I thought so too, until I tried a sample in the Japanese market. Been buying it ever since, cooks up fluffy and light in the same amount of time as white rice.
Reply With Quote Quick reply to this message
 
Old 08-22-2013, 10:27 AM
 
Location: Somewhere out there
18,260 posts, read 20,549,537 times
Reputation: 41059
Quote:
Originally Posted by DontH8Me View Post
I thought so too, until I tried a sample in the Japanese market. Been buying it ever since, cooks up fluffy and light in the same amount of time as white rice.
What is the brand name please?
Reply With Quote Quick reply to this message
 
Old 08-22-2013, 11:15 PM
Status: " la recherche d'un emploi" (set 18 days ago)
 
Location: South Bay Native
13,308 posts, read 21,866,149 times
Reputation: 23368
Quote:
Originally Posted by Jaxson View Post
What is the brand name please?
Here it is - and the price here is cheaper than at the Japanese market!

Hukkura Brown Rice, 4.4-pounds: Amazon.com: Grocery & Gourmet Food
Reply With Quote Quick reply to this message
 
Old 08-23-2013, 04:46 PM
 
Location: Somewhere out there
18,260 posts, read 20,549,537 times
Reputation: 41059
Quote:
Originally Posted by DontH8Me View Post
Here it is - and the price here is cheaper than at the Japanese market!

Hukkura Brown Rice, 4.4-pounds: Amazon.com: Grocery & Gourmet Food
Thanks I'll try to remember to add that to my next Amazon order to try.
Reply With Quote Quick reply to this message
 
Old 08-29-2013, 02:52 AM
 
57 posts, read 87,304 times
Reputation: 77
I love brown rice. Brown rice has such a nutty nice flavor, after trying it, how one can go back to white is beyond me. I have to watch crabs so never more than 1/3 cup. Usually 1/4 cup with veggies, or meat added is more than enough. I also like to add wild rice and cook it with chicken stock and mushrooms. It's such a versatile food, so many good was to cook and enjoy it.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6. The time now is 03:24 AM.

2005-2019, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top