Forums: March 2010 Kickstart Forum Archive: Instant Rice: Nutritional Value
Created on: 03/04/10 10:40 AM Views: 2340 Replies: 10
tj Joined: 03/04/10 Location: Georgia Posts: 2	Instant Rice: Nutritional Value Posted Thursday, March 4, 2010 at 10:40 AM I am terrible at cooking rice. In the past, I have used Success (brand) Brown rice, it cooks in about 8 minutes. Does this rice have less nutritional value? Tina Janis
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Mariberry Joined: 01/02/10 Posts: 297	RE: Instant Rice: Nutritional Value Posted Thursday, March 4, 2010 at 11:09 AM Hi Tj - Susan can give a better answer to your nutritional question but with respect to you being terrible at cooking rice, invest in a rice cooker and your worries are over. Rice cookers are not expensive and I've had mine for at least 20 years. It's an invaluable piece of kitchen equipment. You can even cook other grains in it (I'll often mix brown rice with quinoa or barley). The trick is to let the rice rest for 10-15 minutes after the light goes off (yes, it stays hot). My rice-cooker rice has never failed yet. Cheers! All we are saying is "Give Peas a Chance"
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Carolat Joined: 03/03/10 Location: Silicon Valley, California Posts: 11	RE: Instant Rice: Nutritional Value Posted Thursday, March 4, 2010 at 11:17 AM I agree with the rice cooker comment. You basically pour rice and water into the machine and turn it on. When the rice is done cooking, it turns off (depending on the machine). Super easy. Also, if you have a Trader Joe's nearby, they have rice in their freezer section that is already cooked & just needs to be microwaved. Probably a better bet to get a rice cooker, but this will do in a pinch. Good luck! p.s. If my memory serves me correctly, instant rice has an odd texture, yes?
	Edited 03/04/10 11:18 AM Quote | Send PM | Link | Top | Bottom
Jill Eckart Joined: 12/26/09 Posts: 79	RE: Instant Rice: Nutritional Value Posted Thursday, March 4, 2010 at 11:30 AM Dr. Barnard has a great recipe for brown rice and it has really transformed my relationship to brown rice! First, buy short grain brown rice. Put whatever amount you want to cook (1 cup, 2 cups..) in a wire mesh strainer and rinse it. Then put it in a saucepan and turn the burner on, stir continuously while the rice drys off with the heat coming under it and it begins to toast a bit. Stir for about 1-2 minutes until the rice is dry. Then, cover the rice with water, just like you were cooking rice, no measuring necessary. Let it come to a boil and then turn heat down, cover and let it go. Test it in about 20 minutes (or longer if you are cooking more rice) to see if it is tender to your liking. Then if it's tender and ready, drain the excess water off. This is an interesting, different method, but trust me, it really works so well. You end up with the nicest fluffy brown rice. Jill Eckart PCRM
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tj Joined: 03/04/10 Location: Georgia Posts: 2	RE: Instant Rice: Nutritional Value Posted Thursday, March 4, 2010 at 12:42 PM Thank you for your responses. I think I will first try Dr. Barnard's method and see how that works. The texture of the Success Brown rice is a little softer. I only like it because I can't mess it up. I love Lundberg Country Wild rice. It has a nice nutty texture. Tina Janis
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txgirl Joined: 01/04/10 Location: Pasadena, TX Posts: 82	RE: Instant Rice: Nutritional Value Posted Thursday, March 4, 2010 at 4:52 PM I'm glad you started this thread, TJ, because the last few times I made rice it came out crunchy. And once you finish cooking it, discover it's crunchy and then have to add water and try cooking it again....it just takes forever. I tried it stovetop (I think maybe my lid wasn't tight fitting enough?) and with a rice cooker. I didn't know you were supposed to let it sit so long. That explains why it turns out better when I'm distracted and forget about it, but horrible when I'm trying to time my whole meal to be done at the same time. I haven't even bothered making it in a few weeks because I thought my rice skills were actually getting worse now that I'm cooking more often!
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Bluesgyrl Joined: 01/06/10 Posts: 159	RE: Instant Rice: Nutritional Value Posted Thursday, March 4, 2010 at 5:11 PM I have been cooking rice on the stove top as long as I can remember. Recently I saw one and thought I might like to try a rice cooker. In fact, I went as far as to buy it and then return it. Hard to believe that I could be intimidated by the rice cooker!!!! When you buy the rice cooker does it give directions for how much water to use for brown rice, quinoa, etc? I really like the idea of combining grains but would have no idea about how much water to use or if they have different cooking times????????
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Wild4Stars Joined: 12/27/09 Location: Florida Posts: 832	RE: Instant Rice: Nutritional Value Posted Thursday, March 4, 2010 at 5:46 PM If anybody has a pressure cooker that's another excellent way to may perfect rice. Vikki ~ Wild4Stars@gmail.com
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Mariberry Joined: 01/02/10 Posts: 297	RE: Instant Rice: Nutritional Value Posted Thursday, March 4, 2010 at 5:58 PM The measurements for using a rice cooker are the same as the stove top: usually 1 cup rice to 2 cups of water. (you end up with two cups). You can use 1/2 cup of rice and 1/2 cup of quinoa with one cup of veggie stock, put on the lid, flip the switch, have a nap, and voila - grains are ready. I have not eaten white/parboiled/instant rice for years because cooking brown rice and other grains is so easy in the rice cooker. Two tips for never fail rice cooker rice/grains: NO peeking even after the light goes off! And let it sit 10-15 minutes before serving. Easy peasy - perfect every time. I usually have my rice cooked (and resting) before starting to steam the veggies. All we are saying is "Give Peas a Chance"
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uniquebuys Joined: 01/07/10 Posts: 69	RE: Instant Rice: Nutritional Value Posted Tuesday, March 9, 2010 at 9:51 PM Wow, sounds good! ~~~ This is an interesting, different method, but trust me, it really works so well. You end up with the nicest fluffy brown rice. Jill Eckart PCRM[/quote]
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uniquebuys Joined: 01/07/10 Posts: 69	RE: Instant Rice: Nutritional Value Posted Wednesday, April 14, 2010 at 6:54 PM Jill, Thanks for the tips on making brown rice. I have tried it this way and it's perfect! Thanks, EJ
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