How to make brown rice taste good???

13

Replies

  • jlh1411
    jlh1411 Posts: 17
    strange but nice ;-) when cooked sprinkle with balsamic vinegar. mmm nice!:flowerforyou:
  • xcarbonix
    xcarbonix Posts: 39
    Tony Chachere's creole seasoning makes anything and everything taste better. It's all you need!
  • jocybee83
    jocybee83 Posts: 155 Member
    Great ideas!
  • girlwapp
    girlwapp Posts: 136 Member
    a little bit of brown sugar!
  • jensfitpal2012
    jensfitpal2012 Posts: 145 Member
    I make my long grain brown rice with reduced sodium chicken broth and add onions,varietyof vegetables with EVOO and saute.Yum
  • jensweighingin
    jensweighingin Posts: 168 Member
    I do short grain brown rice. I find it's got a nuttier and in general has a lot more flavor than long grain.
  • lindsy721
    lindsy721 Posts: 350 Member
    I use seasonings I buy at Whole Foods. My favorites are Bill Baron's Savoury Secrets #1 and #12.

    Or try Basmati rice... mmm, that stuff is just so fragrant and delicious! I use it when I make Indian butter chicken :-)
  • CMB1979
    CMB1979 Posts: 588 Member
    Thanks for the advice. I just use the Minute brown rice, so maybe that's part of my problem.

    Properly cooking brown rice in my rice cooker takes roughly 2 hours. When I do cook it, I crumble up a chicken bullion cube into the water before cooking.
  • Its_My_Time
    Its_My_Time Posts: 156 Member
    Great question, thanks for the awesome ideas!!
  • mamaward64
    mamaward64 Posts: 143 Member
    These are great ideas, I was looking for this as well.
  • Bigstupid
    Bigstupid Posts: 25 Member
    I mix up some Campbell's Bean with Bacon soup (you don't even need a lot) along with the brown rice and throw on some tabasco sauce. It tastes good enough to look forward to.

    Mixing with hot salsa sounds pretty good too.
  • chroniclesofthinoholic
    chroniclesofthinoholic Posts: 143 Member
    I do this with white rice as well...

    use cooking spray or a tbs of olive oil...
    > add in dry red chili ( depending on how spicy you want it) and few spices like cinnamon sticks, cardamom and cloves (1 or 2 of each)... sauté it
    > then add in half an onion that is finely chopped....after you sauté add in 1/4 tsp coriander powder.. 1 tsp chili powder... and a dash of salt.......

    once sautéed add in lots and lots of tomato paste...
    > mix well and add in chicken stock...
    > add in rice mix with it really nicely ... until the mix is aaalll over... and if you've put in one cup of rice add in two cups of water ..

    ( basically double the amount of water is to be added)... let it come to boil...stir occasionally...once boiled let it simmer for a while until the rice is cooked....

    this is pretty yummy especially if basmati rice is used :)
  • luvred51
    luvred51 Posts: 163 Member
    Bump.
  • ezramedic
    ezramedic Posts: 119
    I cook it in chicken broth (or stock - whatever I have on hand!)
    I also add a little salt and pepper :-)

    Yes, I saw other people mention it - I figured I should too - always use the reduced sodium, fat free broths.

    I also like a little garlic powder or Mrs Dash in my rice. We eat a LOT of brown rice in our house :)
  • derekj222
    derekj222 Posts: 370 Member
    add some low calorie/low fat cheese :)
  • magj0y
    magj0y Posts: 1,911 Member
    beans and rice with some cajun flavoring is pretty good. Also good for soups. Cooking it in a stock/broth is the way to go. If you eat a lot of chicken, you may just be better off in making your own stock as it isn't that difficult. Time consuming, but not difficult.
  • Debbe2
    Debbe2 Posts: 2,071 Member
    Didn't read through the responses so I'm pretty sure this was probably mentioned- I often cooked brown rice in chicken stock in stead of water and I never rush the rush to completion. It's so delicious that way!
  • Sunka1
    Sunka1 Posts: 217 Member
    Kim chi if you like spice. Really low cal and it adds moisture, flavor and good gut bacteria! Sometimes I add a bit of tahini if I want to cut the spice a bit.
  • UsernameStillLoading
    UsernameStillLoading Posts: 299 Member
    You just add the flavor yourself;
    I like hot spices so I'm more likely to put sauce on top (I don't worry too much about my sodium intake so that's not a problem for me)
    My sister likes to melt some butter.
  • C_rector
    C_rector Posts: 1 Member
    I cook mine with frozen onion and peppers, half the amount of water, and the other half salsa!
  • lisawinning4losing
    lisawinning4losing Posts: 726 Member
    Great suggestions here. :)
  • Spaghetti_Bender
    Spaghetti_Bender Posts: 509 Member
    I add this with I Can't Believe It's Not Butter.......

    sriracha.jpg
  • CherylG1983
    CherylG1983 Posts: 294 Member
    Oh my glory, I eat brown rice EVERY day. At least 1/2 cup (uncooked). I make a big batch at the beginning of the week since it takes so long to cook. I use organic vegetable broth instead of water. Also, a little apple cider vinegar helps!
  • tlaurenw
    tlaurenw Posts: 17
    I either add a spoonful of salsa to mine or some Cholula hot sauce. I really hate the taste of brown rice!
  • phred_52
    phred_52 Posts: 189 Member
    i like mine with kidney beans, diced tomatoes, and A-1 steak sauce
  • ballstatefan05
    ballstatefan05 Posts: 1 Member
    Well, after reading all the comments here, I just made some kick *kitten* instant minute brown rice. I used a combo of olive oil and butter in a skillet, added chopped onion and garlic. Dumped in a cup of brown rice. meanwhile I have 1.5 cups of water with 2 bouillon cubes on the stove. I sauted the rice, onion and garlic till browned. Added rice to boiling water and boiled for 5 min or until most of the water was gone, then took it off the stove and probably let it sit for 10-15 min to make sure all the flavors marinated and it soaked up all the water, I also added some chopped chives. The box only calls for 1 cup of water to 1 cup of rice, but I used more and it soaked it all up. Let me tell ya, It's GOOD!
  • amandzor
    amandzor Posts: 386 Member
    I love turning brown rice in to "fried rice"

    Cook the rice as usual, then cook a scrambled egg or two. I add that, some diced chicken breast and whatever vegetables I have on hand (last time I used mushrooms, carrots, kale and a mixed bag of frozen veggies) all together in a big bowl and add a little soy sauce.

    I make sure to serve it up with a measuring cup, but it is soooo yummy.
  • JLoescher01
    JLoescher01 Posts: 48 Member
    Saute 1 c sliced fresh mushrooms and 1/2 large onion chopped in 1 T olive oil. Stir in one cup of brown rice. Then stir in 2 1/4 cups of chicken broth. Bring to boil. Then turn to low and simmer while covered for 55 min. Let stand 5 min. Salt and pepper to taste. Stir and enjoy. Love this and so does my family.
  • ninerbuff
    ninerbuff Posts: 48,989 Member
    I know that brown rice is supposed to be very good for you. My problem is that I can't make it taste that good. It either never cooks properly or when it does, it's just very bland and plain. Any tips or ideas for making it taste yummy so I enjoy eating it instead of feeling like I have to force myself? Thanks for your help!
    If you don't like it, don't force yourself to eat it? White rice is slightly less nutritionally, but for most people taste just fine and doesn't require as much attention prepping it.
    I think what will make brown rice taste better is what you accompany with it.

    A.C.E. Certified Personal and Group Fitness Trainer
    IDEA Fitness member
    Kickboxing Certified Instructor
    Been in fitness industry for 30 years and have studied kinesiology and nutrition
  • hallo_spacedog
    hallo_spacedog Posts: 40 Member
    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.
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