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| Forums: September 2010 Kickstart Forum Archive: white rice vs. brown.... | |||
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| devasha
Joined: 09/12/10 Posts: 36 |
white rice vs. brown.... Posted Tuesday, September 21, 2010 at 1:47 PM Does it really matter which kind I have? |
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| marge
Joined: 09/08/10 Location: Seattle Posts: 211 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 1:52 PM brown rice is lower on the glycemic index. |
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Oceandog
 Location: California, USA Posts: 642 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 1:54 PM Once you get used to the switch, white rice just doesn't have the flavor and chewy texture that brown does. You could start with Brown Jasmine or Basmati, they are a "lighter" brown and fragrant. Always offer kindness and a soft word to the beings around you; You do not know their journey. Your words can be the hug they need or the shove that breaks them. |
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| Bugsmom
Joined: 09/13/10 Posts: 2068 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 2:01 PM Brown basmati also smells wonderful - kind of like popcorn. White rice has had all the nutrient parts polished away, the same way white flour has the bran and the germ sifted out. --Deb |
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Wild4Stars
 Location: Florida Posts: 832 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 2:10 PM They're both vegan, but if you want any nutritional value you have to eat brown. White rice has had all the good stuff polished away. When I first switched my hubby to brown rice, I did half and half, and over cooked the brown a bit. Gradually kept increasing the brown until there was no more white rice. Now, he doesn't know the difference. Vikki ~ Wild4Stars@gmail.com |
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| Bugsmom
Joined: 09/13/10 Posts: 2068 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 2:19 PM When I was diagnosed type 2, one of the rules of thumb I used (still use) is how to get the most nutrient bang for my carb intake buck. I can choose either white or brown rice. Which is going to provide more nutrients, protein, etc for that spoonful of carbs I'm eating? Brown wins. Frankly, we (me, hubby, son) find white rice pretty bland and boring now - you can't smell it when it's cooking, it doesn't have much in the way of flavor on it's own. My 12 yr old son likes to mix cold leftover brown rice with a spoonful of cream cheese and have that for breakfast sometimes. Another favorite is to put leftover rice, almond milk, raisins, and cinnamon in a bowl and microwave for about a minute or so until it's warm to make a quick warm breakfast. So, we now always make extra brown rice so he has handy snacks/meals available that he can make himself. |
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| devasha
Joined: 09/12/10 Posts: 36 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 2:26 PM what about for weightloss. Is white rice not good for that either? I love white rice |
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| Bugsmom
Joined: 09/13/10 Posts: 2068 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 2:30 PM simple starches are probably the worst for weight loss, even if they are vegan choices. You want to get as much nutrition as possible for every calorie you take in. --Deb |
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| marge
Joined: 09/08/10 Location: Seattle Posts: 211 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 2:32 PM I would think white rice would be terrible for weight loss. There is research that links white rice consumption to type 2 diabetes. |
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| Bugsmom
Joined: 09/13/10 Posts: 2068 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 2:45 PM diabetes rule of thumb: if it's white, don't bite. White rice, flour, sugar, potato (potato without skin), are all simple starches. What you want are complex carbs, stuff that sticks with you and digests over time. --Deb |
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| mollybug
Joined: 09/08/10 Posts: 23 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 2:49 PM Hi my friends! For those who make extra brown rice for future recipes, how do you keep it from getting hard? I don't seem to have the recipe for keeping it soft for a day or two! Thanks bunches!! Molly D. |
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| Bugsmom
Joined: 09/13/10 Posts: 2068 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 2:51 PM we usually pack it up in old peanut butter jars while it's hot (right after dinner) and let it cool a little on the counter then put it in the fridge still warm (not hot). Condensation naturally adds back a little bit of moisture as it cools and it gets a bit sticky but not hard. --Deb |
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| Oceandog
Location: California, USA Posts: 642 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 2:52 PM I cheat. I use a WONDERFUL rice cooker, the short squat ones, not the tall ones. Mine has a timer and settings for different types of rice and porridge. Can even make bread. I leave the rice in there and it keeps fine for 2 or so days. Stays at the perfect eating temp. When it is empty I refill and either cook right away or set the timer. I always have warm rice that way. Nice! Always offer kindness and a soft word to the beings around you; You do not know their journey. Your words can be the hug they need or the shove that breaks them. |
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| tinabean
Joined: 09/08/10 Location: Pasadena, TX Posts: 113 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 3:03 PM Wait - do you leave it out at room temp for a couple days? Does it keep like that? I use a short, squat rice steamer too, but I put the lid on mine after plating my dinner, wait a little bit and then put it in the fridge. I don't seem to have a problem with it getting hard. If I suspect it might be a bit dried out, I sprinkle water on it before microwaving. (I often do that with leftovers anyways.) |
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| tinabean
Joined: 09/08/10 Location: Pasadena, TX Posts: 113 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 3:05 PM Devasha - I'd like to echo what the others said about brown rice. It might take a bit more water and cook time, but once you start eating it, the white stuff really does begin to seem mushy, bland and icky. Like, why did I used to eat this stuff? |
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| devasha
Joined: 09/12/10 Posts: 36 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 3:07 PM Thank you! I will buy some today |
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| Oceandog
Location: California, USA Posts: 642 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 3:12 PM My rice cooker has a warm setting that it switches to after cooking. I just leave the rice in there and normally I make what I think I will eat the next day. I put the rice and water in at night, it is ready for breakfast. I eat what I want, leave the rest in there on warm. I have left in there for 2 days, on warm and not had a problem. One thing that is hard to break after using dairy and meat for so long is our fear of anything not in the fridge immediately. There is a much longer grace period for non animal products. There are a few kinds of brown rice. For transitioning, you may wish to start with Brown Jasmine or Basmati, then perhaps long grain and then short? Short is my favorite these days. It holds up well in a rice ball and is chewy. I love chewy things. Let me know if anyone is interested in the type of rice cooker I use, I will send you a link. I absolutely LOVE it. Always offer kindness and a soft word to the beings around you; You do not know their journey. Your words can be the hug they need or the shove that breaks them. |
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| Bugsmom
Joined: 09/13/10 Posts: 2068 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 3:16 PM Yeah, that's one of the things that we like when transporting things to potlucks and such - without meat and dairy, it's not likely to spoil very quickly and we don't have to worry about properly cooking meat and all that. --Deb |
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| skylar
Joined: 09/08/10 Posts: 16 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 4:52 PM Yes...I am interested in the link for your rice cooker as I need to buy one. Thanks! |
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| Bugsmom
Joined: 09/13/10 Posts: 2068 |
RE: white rice vs. brown.... Posted Tuesday, September 21, 2010 at 4:55 PM we had a rice cooker and ended up not using it much even though we use a lot of rice. One key transition there was finding Alton Brown's recipe/process for making brown rice in the oven to avoid boil overs (yes, it's on the Food Network website). Hubby loved it for a while as he was learning to cook brown rice. Then he got the feel for how it works and now he just does it stove top and, unless he totally spaces out for some reason, it comes out great every time. And it smells absolutely marvelous when I walk in the door after work. --Deb |
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