Brown rice suggestions

Gaygirl2120
Gaygirl2120 Posts: 541 Member
edited November 2024 in Food and Nutrition
For those of you that use brown rice. What is your favorite brand?

Replies

  • janejellyroll
    janejellyroll Posts: 25,763 Member
    I usually just buy the generic store brand, I don't notice a difference between it and more expensive ones.
  • KANGOOJUMPS
    KANGOOJUMPS Posts: 6,474 Member
    it does not matter to me as long as I pile in peppers, onions, garlic, celery, peas and more!YUM
  • BrianAWeber
    BrianAWeber Posts: 82 Member
    Don't get caught up too much in name brands. Often the generic or exclusive brands that you see sold in stores are made by the same companies that make the expensive brands. This isn't something I read off the internet either I know this to be true because I work in the industry. The exception is non edible items like chemicals. Buy name brands because there is a quality difference between say LIsterine and a generic version.
  • Gaygirl2120
    Gaygirl2120 Posts: 541 Member
    So I'll stick with my good ole' Uncle Ben's
  • BrianAWeber
    BrianAWeber Posts: 82 Member
    Jax2120 wrote: »
    So I'll stick with my good ole' Uncle Ben's

    Let me clarify a bit. I wouldn't recommend instant rice because it's partially processed. I would suggest a generic completely uncooked brown rice. Also, invest in a cheap rice cooker. Really worth it too because it comes with an attachment and I can steam my veggies while cooking my rice.

    You can use buy a low sodium chicken or beef stock and cook your rice in that. Maybe add some garlic, bay leaves, and sriracha to the rice while you cook it for added flavor.
  • Rickster1967
    Rickster1967 Posts: 485 Member
    I eat it every day

    I use an organic long grain and organic basmati

    The vital thing with brown rice is that you need to prepare it correctly & that means soaking it correctly to remove the phytic acid. It needs at least 24 hours soaking, but preferably 48+, at room temperature before you cook it

    When ready to cook, keep a cup of the fermented soak water, wash the rice thoroughly until the water runs clear, add the soak water and cooking liquid (water, stock, whatever) and cook gently

    great foodstuff!
  • Gaygirl2120
    Gaygirl2120 Posts: 541 Member
    rickinnercirclebet wrote: »
    I eat it every day

    I use an organic long grain and organic basmati

    The vital thing with brown rice is that you need to prepare it correctly & that means soaking it correctly to remove the phytic acid. It needs at least 24 hours soaking, but preferably 48+, at room temperature before you cook it

    When ready to cook, keep a cup of the fermented soak water, wash the rice thoroughly until the water runs clear, add the soak water and cooking liquid (water, stock, whatever) and cook gently

    great foodstuff!

    I'm taking notes! Thanks!
  • Gaygirl2120
    Gaygirl2120 Posts: 541 Member
    This is what I have been using.


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  • rdevol
    rdevol Posts: 278 Member
    @rickinnercirclebet: I've never heard about phytic acid in brown rice before. Can you please explain what it is and why it needs to be removed? Thanks!
  • bonniepl
    bonniepl Posts: 15 Member
    Uncle Ben's pre-cooked basmati is good and easy. We also use a rice cooker with organic brown basmati from Costco (Use more water than when using white rice so it cooks longer and gets softer.)
  • Rickster1967
    Rickster1967 Posts: 485 Member
    Phytic acid is a protective chemical that all whole grains have. It protects the grain. However, if ingested it blocks absorption of nutrients so it needs to be removed.

    All traditional cultures soak their grains, some have multiple stages of soaking involving many clay pots.

    Simple Google search will teach you all you need to know
  • Chef_Barbell
    Chef_Barbell Posts: 6,644 Member
    I never soak my rice and I'm still alive.
  • Rickster1967
    Rickster1967 Posts: 485 Member
    It's a complicated issue and there's all manner of debate about it, basically soak whole grains for 24 to 48 hours

    http://wholehealthsource.blogspot.co.uk/search?q=phytic+acid
  • rdevol
    rdevol Posts: 278 Member
    Thanks for the phytic acid info!
  • Fitnessgirl0913
    Fitnessgirl0913 Posts: 481 Member
    I am pretty lazy and don't want to spend the 45 minutes it takes to cook the store brand brown rice so I buy the minute brown rice, tastes the same to me and takes much less time to make!
  • MarylandRose
    MarylandRose Posts: 239 Member
    I like Dynasty Jasmine Brown Rice (I shop at Wegmans). $7 for 5 lb bag. We don't rinse or soak, find that it cooks easily per the package instructions, and is quite tasty.
  • HeidiCooksSupper
    HeidiCooksSupper Posts: 3,831 Member
    I used to buy whatever brown rice was cheap but after a couple of experiences with flour moths showing up even before the bags were opened, I've switched to Trader Joe's brand and wrapping the opened bag in plastic wrap.

    Try Alton Brown's oven method for brown rice. It makes life much easier. No scorching. No boiling dry. Just shove it in the oven for an hour and ignore it. http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe-1944197
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