Brown rice / not tasty at all / how do you cook yours?

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Replies

  • andrikosDE
    andrikosDE Posts: 383 Member
    earlnabby wrote: »
    andrikosDE wrote: »
    sixxpoint wrote: »
    Another vote for white rice. I prefer Jasmine and Basmati.

    Brown rice tastes like dirt and the texture is off-putting, too.

    I can only really tolerate jasmine. basmati gives me the creeps.
    Everyone knows the highest application of rice is risotto... ;)
    I also like forbidden (black) rice. It takes a while to cook but the flavor is great.

    Wild rice is easy to get around here (yes, I know technically it isn't an actual rice). I love the nutty flavor and bit of crunch I get from it.

    I wasn't talking about wild "rice" (https://en.wikipedia.org/wiki/Wild_rice)

    but black rice
    (https://en.wikipedia.org/wiki/Black_rice)

    My indonesian friends brings it to me from his family's rice paddy. Can't get more "field to plate" than this :smiley:
  • earlnabby
    earlnabby Posts: 8,171 Member
    edited September 2015
    andrikosDE wrote: »
    earlnabby wrote: »
    andrikosDE wrote: »
    sixxpoint wrote: »
    Another vote for white rice. I prefer Jasmine and Basmati.

    Brown rice tastes like dirt and the texture is off-putting, too.

    I can only really tolerate jasmine. basmati gives me the creeps.
    Everyone knows the highest application of rice is risotto... ;)
    I also like forbidden (black) rice. It takes a while to cook but the flavor is great.

    Wild rice is easy to get around here (yes, I know technically it isn't an actual rice). I love the nutty flavor and bit of crunch I get from it.

    I wasn't talking about wild "rice"

    I was.

  • andrikosDE
    andrikosDE Posts: 383 Member
    earlnabby wrote: »
    andrikosDE wrote: »
    earlnabby wrote: »
    andrikosDE wrote: »
    sixxpoint wrote: »
    Another vote for white rice. I prefer Jasmine and Basmati.

    Brown rice tastes like dirt and the texture is off-putting, too.

    I can only really tolerate jasmine. basmati gives me the creeps.
    Everyone knows the highest application of rice is risotto... ;)
    I also like forbidden (black) rice. It takes a while to cook but the flavor is great.

    Wild rice is easy to get around here (yes, I know technically it isn't an actual rice). I love the nutty flavor and bit of crunch I get from it.

    I wasn't talking about wild "rice"

    I was.

    I know that. :) I thought you were referring to my post since you were quoting me and all...
    All is clear, please carry on.
  • Kalikel
    Kalikel Posts: 9,603 Member
    Using stocks instead of water and making it with other things is helpful.

    I flipped a lot of stuff from white to wheat and it was hard. At first, I couldn't stand the taste of the wheaty stuff. But I kept working on it and found wheat breads that I like better than white as well as wheat pasta that I like (but not more than white.)

    Rice is the holdout. I really don't like brown as much as white. I'm still working on it, but think I'm nearing the end of my options. I just really don't like the brown rice very much. :( Haven't given up entirely, though. Not yet.
  • earlnabby
    earlnabby Posts: 8,171 Member
    andrikosDE wrote: »
    earlnabby wrote: »
    andrikosDE wrote: »
    earlnabby wrote: »
    andrikosDE wrote: »
    sixxpoint wrote: »
    Another vote for white rice. I prefer Jasmine and Basmati.

    Brown rice tastes like dirt and the texture is off-putting, too.

    I can only really tolerate jasmine. basmati gives me the creeps.
    Everyone knows the highest application of rice is risotto... ;)
    I also like forbidden (black) rice. It takes a while to cook but the flavor is great.

    Wild rice is easy to get around here (yes, I know technically it isn't an actual rice). I love the nutty flavor and bit of crunch I get from it.

    I wasn't talking about wild "rice"

    I was.

    I know that. :) I thought you were referring to my post since you were quoting me and all...
    All is clear, please carry on.

    I was expanding on your post mentioning alternate rice types.

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