How to make brown rice taste good???

kdeaux1959

Mix in some creamed red beans and some spicy andouille sausage with some good hot sauce and it tastes great.

localised

Don't put all that crap on your rice, just buy a quality rice. My recommendation is http://www.amazon.com/Kagayaki-Brown-Rice-4-4-lbs/dp/B0058OKON6 (Kagayaki) but the Nishiki one is good too. Brown rice is just unpolished white rice (white rice with the hull/bran still on there) so honestly, there's no reason you can't just eat white rice, the only difference is the level of processing and the nutritional and glycemic value I think. Calorically they are identical. They also make an incredible six grain rice (http://www.asianfoodgrocer.com/product/6-grain-rice-2-2-lbs) as well as a superior white rice.

i agree. the rest of my [asian] family eats a bowl of good quality PLAIN white rice at every meal and they're all fit and healthy, and the rice we eat is fragrant and delicious. i get that brown rice has more fiber, but if it doesn't taste good to you i don't think it should be worth it.

i don't personally understand the need to add stock, popcorn flavorings, etc etc to rice... i assume you're not eating it by itself anyway, the other dishes you're eating at your meal should complement the rice. when i first moved back to america after a long period away, i was shocked that my white friends always added butter to their rice directly. seemed sacrilegous to me. :P

eclat80

soak it in water with a bit of apple cider vinegar and add a little butter when cooking. Tastes wonderful.

Slacker16

Strong thread resurrection!

I cook brown rice the same way I cook white rice: in broth or vegetable juice together with frozen veggies. I've also made it plain with a little salt and that tastes nice too (but a little too plain, same as plain white rice).

Since it's a recurrent topic, I will say this: brown rice was an acquired taste for me. Bought a bag once and hated it at first but finished it since I don't throw out food and it grew on me. Now I prefer it to white rice.

I have yet to try making a proper risotto or pilaf with brown rice though.

littlebylittlebylittle

I have yet to try making a proper risotto or pilaf with brown rice though.

I make brown rice risotto a lot, and it's just as delicious as regular risotto! Just boil the rice for an extra 15-20 minutes before you start, and make your risotto like normal. One of my favorite brown rice dishes with pumpkin or mushrooms :happy:

Mangopickle

Ingredients
Long grain brown basmati
Ghee
Pulao spice mix from any Indian mkt

We use long grain brown basmati in a Salton rice cooker. 2 cup rice to 3 cup water. VERY important- rinse your rice til the water is clear. in a skillet I heat a tbsp of ghee and warm a 1/2 -1 tsp of Pulao spice mix until fragrant then dump into the rice cooker along with the water and rice. Another trick is to put a chicken leg or thigh with some seasoning and 1/2cup of frozen pease nestled down in the rice. Now you have a whole meal in 25-30 min. When the rice cooker turns off wait 8-10 min before opening.
I highly recommend looking at you tube rice cooker vids for ideas. Rinsing the excess starch and processing dirt off the rice and proper seasoning to your taste will drastically improve the flavor and texture. Different types of brown rice require different amounts of water in individual cookers. You also need to try all the different types of brown rice to find the one you like. Short grain vs long grain, Korean vs basmati, instant/parboiled vs minimally processed.

hallo_spacedog

Don't put all that crap on your rice, just buy a quality rice. My recommendation is http://www.amazon.com/Kagayaki-Brown-Rice-4-4-lbs/dp/B0058OKON6 (Kagayaki) but the Nishiki one is good too. Brown rice is just unpolished white rice (white rice with the hull/bran still on there) so honestly, there's no reason you can't just eat white rice, the only difference is the level of processing and the nutritional and glycemic value I think. Calorically they are identical. They also make an incredible six grain rice (http://www.asianfoodgrocer.com/product/6-grain-rice-2-2-lbs) as well as a superior white rice.

i agree. the rest of my [asian] family eats a bowl of good quality PLAIN white rice at every meal and they're all fit and healthy, and the rice we eat is fragrant and delicious. i get that brown rice has more fiber, but if it doesn't taste good to you i don't think it should be worth it.

i don't personally understand the need to add stock, popcorn flavorings, etc etc to rice... i assume you're not eating it by itself anyway, the other dishes you're eating at your meal should complement the rice. when i first moved back to america after a long period away, i was shocked that my white friends always added butter to their rice directly. seemed sacrilegous to me. :P

As I'm reading your post I'm eating a small bowl of plain white rice with some tiny crunchy fish/sesame seeds topping on the side that I made. It's really good.

Dgydad

Use broth or stock instead of water; lightly saute aromatics (onion, bell pepper, celery, carrot, etc.) & add to the rice; add herbs and/or spices you like..............

guardianwill

I'm not a big eater of rice in the first place but I am especially not fond of brown rice either. So what I do is pretty simple and still don't eat too much rice. I first wash the brown rice and then soak the rice for about 1 hour in clean water. While 1/2 - 1 cup of brown rice is soaking for the 1 hour I then do a few things preparing the rest of dinner. and about 15 minutes 'til the hour I wash 1/2 to 1 cup equal white rice. After the hour I place both rices mixed into the rice cooker and cook as usual--Turns out perfect every time!

This might not be a great substitute for those that eat rice everyday but for the once in awhile time from time eating rice it is great and everyone loves it.

danaberge

Love these ideas!! Thank you all!!

eclat80

Also, try brown basmati rice. It's way better tasting to my palate.

omnipotencia89

With any rice I have to have my 3 crabs fish sauce and or squid fish sauce with lemon pepper, garlic powder, onion powder, pepper, and sometimes even a little Italian seasoning mixed in after its done.