Whole Foods Lifestyle - rice is nice




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kaebea
01-14-2008, 08:00 PM
what about rice? what does everyone think of rice?
have you heard the new fangled word that rice eaters are thinner?

I find i feel better when i eat rice, i.e. stir frys with vegies and a bit of soy sauce over white rice.

I like brown and wild, but I like white too.
anyone include rice as a large part of their diet?

Also, anyone interested in asian cuisine? :D


CountingDown
01-14-2008, 09:54 PM
Yes! I love rice and stir fry and Asian cuisine :) I try to eat mostly brown and wild rice however, though I might include some Jasmine in a pilaf. DIL makes wonderful sushi (with the kit we got her for Christmas). As a vegetarian rice and beans are main staples in our diet. And I agree with you, I feel great when I eat rice. It is filling, gives me energy and helps me say POP.

WaterRat
01-15-2008, 12:57 AM
Nothing wrong with rice! :) I like it a lot. Mostly we eat brown, though I'll go for a basmati or jasmine with some ethnic foods. Wild rice is not actually rice, but a wild grass. Still very good though.


mandalinn82
01-15-2008, 01:02 AM
My favorite - Lundberg Family Brown and Wild Rice. It is SO delicious and nutty, and the wild rice makes it slightly lower calorie per cooked cup than straight up brown rice. It's so tasty...we had a lovely veggie and tofu stirfry tonight over the rice, and it was good. Really good.

Tomorrow I'm planning on experimenting with rice pudding for dessert, made with arborio rice, cinnamon, vanilla bean, a little fat free half and half, and some sugar substitute...maybe some dried blueberries in there?

baffled111
01-15-2008, 10:38 AM
I love rice and I'm in a distinct minority because I refuse to eat brown. Basmati is my favorite but we also eat a fair bit of jasmine rice. I just never eat more than 1/2 a cup; that's my rule. I'm not a fan of wild rice though. I always feel as though I'm chomping my way through a pile of sticks. (Although I did make a chicken and wild rice soup for our lunches one week. That was quite good.)

Arborio rice pudding sounds really good, Amanda! That would be a very substantial dessert.

LindaT
01-15-2008, 12:20 PM
I love rice. I've recently found a brown basmati rice and a brown jasmine rice so that makes me very happy. The only white rice I still eat is when I make sushi rolls. The sticky short grained white just fits best! There are so many varieties of rice to try. Have you ever watched Alton brown on Good Eats? He's done a show about rice and all the varieties.. fascinating!

kaebea
01-15-2008, 06:21 PM
Cool!
mandalinn the rice pudding sounds yummy!
the only thing i have to say is friends don't let friends use sugar substitute!
I think it would be good with honey?

I was at the Chinese grocery the other day(talk about an interesting place to go, its like visiting another country without leaving the nieghborhood)
and in the back they have all these different kinds of rice! I didn't even know there were so many kinds! One was totally black, and i'm thinking i might try it one day.

I was also wondering if the reason for the difference i feel when i eat rice is that maybe i don't digest wheat well? i often feel weighted down after eating wheat.

mandalinn82
01-15-2008, 06:28 PM
Use of sugar substitutes is obviously a personal choice. You could certainly use honey or any other sweetener you chose (agave nectar, maybe?).

kaebea
01-19-2008, 10:34 AM
yes, i know it is all up to the individual. And i am guilty of the diet soda on occasion.

zenor77
01-20-2008, 08:39 PM
I love rice! I think I use my rice cooker more then any other appliance. It comes out at least twice a week, usually more.

Our everyday rice is short grain brown, but DH and I also like brown basmati and black japonica. I only use white rice when I make sushi (although you can use brown too) or when I'm making a dish that requires glutinous rice. I don't think you can get glutinous rice in brown form.

kabea~ I make a lot of Japanese and Korean inspired dishes. I have a great Japanese cookbook called The Japanese Kitchen. I also make my own kimchi.

tamaralynn
01-21-2008, 09:03 AM
I love rice. Brown rice is good for stubstituting in stir frys :)

Sometimes if I don't want something heavy for lunch, I'll cook up a little 10 minute brown rice (Uncle Ben's is the best) and add some soya sauce, and a little bit of pepper. If I have any hardboiled eggs, I'll smash one in. If I have any leftover veggies I'll throw that in as well. Very nice.

kaebea
01-23-2008, 06:24 PM
zeror77,
what is glutinous rice? I read about it alot in asian cook books and stuff, but i'm not sure what it is.
I also read about it in my tcm books, but i don't know what it is so i just use regular rice.

and tamaralynn, that is almost exactly what i like, except oddly for breakfast. white rice with a bit of soy sauce (trader joes!) and maybe some veggies or a piece of fruit, like a half grapefruit.


Speaking of which, i haven't seen any thing of the sort on 3fc, but is anyone into alternative healing, including healing/rebalancing for wieght reduction?

I have this book i just got off the internet about TCM and qigong miridian therapy.
and so far i like it. I'm hoping it will be something i will stick with, I guess its really too soon to sing it's praises until after i loose some wieght.

I'm also interested in herbs and stress reduction!!
anyone else?

zenor77
01-24-2008, 01:45 AM
TCM is fascinating! I especially like it in terms of womens health. Although I've only read up on it a little and I've never really implemented anything. I do need to research it more.

Glutinous rice is also sometimes marked as sweet rice. It's VERY sticky when cooked and has a chewier texture. Have you ever had mochi ice cream? Or those Japanese red bean and mochi cakes? That is made with glutinous rice that's been pounded into a dough. Or have you ever had sticky rice and mango at a Thai restaurant? Same thing. It's cooked differently as well. It needs to be soaked (much like beans) and ideally should be steamed, but I've had good luck in my rice cooker too.

kaebea
01-24-2008, 04:06 PM
no, if i've had glutinous rice, i probably didn't know what i was eating .
my interest in tcm is more recent, in about the past year.
I was having some health issues, possibly(probably) played down side effects of a certain birth control medication that i had been on for 5 years.
Needless to say, now i am somewhat skeptical and wary of western medical practices. Definitely is easy for me now to work up a conspiracy theory about the medical and pharmaceutical companies at large after all that happened.

I've always had sort of a purist outlook, i never wanted to even start that pill, but i decided to trust my Dr. and she told me how it was a natural chemical that my body produces anyway. Which is not true in my outlook, though it may be true enough for some people...

I like the view of alternative and tcm that you treat with lifestyle changes first. It reminds me of how unhealthy our entire culture is by all the health problems so many people in our culture have.

well, I'm glad to say that i'm off that medication and am currently medication free, but i have started to implement some herbs (loose leaf for the purist in me) into my daily routine.

Back to the rice though, in a book about japanese diet that i have i got a recipe for of all things, plain white rice. I've tried in for several different varieties and it makes all the difference with a few little tricks.
first of all, rinse the rice through and strain off the water 3 or 4 times until the water is clear. Then let the rice sit in the cooking amount of water for 10-15 minute prior to turning on the burners.
for white rice, it is 2 cups rice to 2 1/2 cups water and cook for about 10 minutes.
brown is 2 cups brown rice to 3 cups of water. cook longer for brown rice.
Cooks up nice and fluffy! yum.
:):):)

nelie
01-24-2008, 04:12 PM
If you eat rice, I highly recommend a good rice cooker. I would always have mixed results with rice until I bought a rice cooker. Now it comes out perfect every time.

zenor77
01-24-2008, 04:50 PM
Yeah, I LOVE my rice cooker! I would never be without it! You can't get brown rice sticky enough for sushi rice on the stove.

Although, for middle eastern pilafs, stovetop is the only way to go! Otherwise you don't get the yummy crust on the bottom.

kaebea
01-24-2008, 07:41 PM
yeah...rice cookers are cool.
I used to think of buying one, but.. i don't know.
I don't like a bunch of specialized gadgets taking up counter/cupboard space.

so i feel like if i can get by with the sauce pan for something , then i'll do it the old fashioned way.
I guess i like my mutli purpose pots and pans for most things.


It was getting kind of rediculous, a friend of mine liked pampered chef products, and i started to notice that everytime i went to a pampered chef party, i'd get all this cool stuff, but it wasn't versatile.
So i was starting to accumulate like at least one big product or appliance for each different type of ingredient on the planet.

I'm trying to de-clutter right now. i just got done cleaning 2 shelves in my bathroom linen closet. On 2 shelves, one entire brown trash bag worth of clutter to toss out.

I do have a waffle iron i can't part with, and i like my slow cooker and foreman grill. I use the food processor quite a bit, i have a blender i use sporadically, like when i get on a smoothie kick, but i hate cleaning it.
I also have a toaster, which is funny cuz you think of that as a staple, but i rarely use it these days, it actually stays in the cupboard now instead of the counter top.
(Mainly cuz i've been eating less wheat and bready things and trying for more rice!)

But yeah, i'm tempted to buy a rice cooker , but in the meantime, the japanese method is tried and true.
:smug:

nelie
01-24-2008, 08:11 PM
My rice cooker sits on my counter since I use it twice a week (maybe more). I don't have a lot of gadgets but it is definitely one I love

baffled111
01-24-2008, 10:15 PM
We recently received a rice cooker as a gift. We've used it a couple of times and it seems to work fine. I'm not sure it's worth the money and space though...it's not that hard to make rice on the stove or in the oven. I remain a skeptic.

kaebea, we got a bunch of Pampered Chef stuff for xmas. I'm not sure what the point of them is so they're still in their boxes. We have good pans and bakeware, so it's not clear to either of us why we would suddenly start cooking meat and brownies in stoneware. We'll probably sell them on ebay or something (shh! don't tell MIL!).

Glory87
01-25-2008, 02:21 AM
I love rice, but I'm hugely lazy and hate cooking rice. I buy the packaged pre-cooked rice from Trader Joe's. $2.00 a package, ready in 1 minute 30 seconds, exact portions for 2 people, perfect for me!

kaebea
01-25-2008, 06:56 PM
Yes , sometimes it's a pain to cook the rice on the stovetop, so normally i make it in 2 cup increments and then reheat it as i need it for a few days.
Haven't tried the precooked rice, but i love tj's everything else!
they have the cheapest cost raw almond butter that i am always stocked up on.

baffled, i hear ya about the pampered chef stuff,
I do have the stoneware pizza stone and the rack thing it sits in (which i had to purchase separatly!) . I had wanted one for a while, but i was under the impression that it could basically live in your oven, which is not the case, SO....I have this big huge pizza stone that i have to keep on a shelf , with the rack for it and it seems soooo breakable. I'm sure it won't be with me for the rest of my life at the rate i drop breakables. ( on accident)
and you aren't supposed to submerge it in water ? what the heck!!!
cook ware should be cleanable, don't you think.?

and i actually was given the microwave pampered chef rice cooker, because i think at the time i had mentioned to my friend that i wanted a rice cooker.
but i wanted a normal rice cooker.
the pampered chef one worked ok, but you had to measure and cook just right and i don't think it did brown rice very well.
Normally i don't like to give away gifts that i recieve , but i did give that one to charity. I just got better at making rice on the stove top than trying to use that microwave thing. Also, you had to do half the cooking time on low power and half on high, and in the end, i figured the cooking time was just as long as making it on the stove top.! Didn't help that my microwave display is unreadable--some of the lights are burned out so you cant see the digital # display, so trying to set the power was like guess work.

the pots i use , i got off ebay because they are discontinued, i don't know why cuz they're great pots. the pyrex visionware? great for making rice in.
:dizzy::smug::);)

zenor77
01-25-2008, 07:32 PM
kaebea~Stoneware can be put in water (once cooled) but you can't use soap. The stoneware is porous and will make everything you eat out of it afterwards taste like soap. I have the bread pans and they do turn out crustier loaves! I also wonder why you were told that it couldn't live in the oven? All the PC shows I've been to suggest you leave your stoneware in the oven so they season quicker.

baffled111
01-25-2008, 08:21 PM
We have a pizza stone (not pampered chef) that lives in our oven. It's great for making bread or pizza or just for browning the bottoms of things if you're baking them in a baking dish (eg, meat or crackers). In our experience they do eventually crack in half though. We go through one pizza stone every year or two, but since they aren't expensive, I figure it's worth annual replacement not to have to take the thing in and out of the oven every time you use it. The one we have now has been broken in half for a couple of months but we're still using it...No shards, no one has died, etc, etc. :)

kaebea
01-26-2008, 08:56 AM
Huh, yeah i just looked it up on the pampered chef web site.
I must have gotten mixed up about the no soap vs no water, but i seem to be so messy and hard on my cooking equipment that i have to resort to soap and brillo pads to clean off caked on burnings.
And my friend who used to sell the stuff told me not to leave it in the oven full time... maybe that is some thing the company tries to push so that they don't crack so often? I don't know. but the pampered chef stone is $26, which isn't quite pocket change to me... i don't know, are other types of stones less expensive? plus the rack for the stone is another 25$ or so, so the whole 'system' put me back $50.


I try to avoid those 'parties' anymore. they sound like fun at first, but then you get sucked in and agree to have one of your own. I used to think to my self "well it's just a party, it's for fun! I don't HAVE to buy anything."
How naive i was. i now realize they are just sales people coming to your house. Not really my idea of a good time i guess...I mean i despise telemarketing, don't like to be bothered by people knocking on my door to sell siding, and completely ignore, swerve and avoid those guys at the center kiosks in the mall that target single shoppers like me.

baffled111
01-26-2008, 11:34 AM
lol, no those parties don't sound like a good idea if you feel compelled to buy stuff you don't want. :)

We usually find a pizza stone at BB&B for $15 or so. Not too much to spend every year or two. Because the stone lives in the oven, we just toss the rack. I've never used it.

zenor77
01-26-2008, 02:17 PM
Yeah, I'm not a big fan of direct sales parties either.

kaebea
01-26-2008, 08:56 PM
Ok,
so say i decide to give my pizza stone a home in the oven.
I figure it would get the bottom rack.
Now if i were to roast some veggies in my corning ware, would/could/should i place the dish directly ON the pizza stone? or put it on the top rack?

And for baking in metal dishes, like someone mentioned bread, do you mean that you put the metal baking pan on the stone, or just the precooked loaf?
I bet it would be good for toasting stuff.

I only make actual pizza once in a great while, although i'm getting back into the whole foods cooking, hence the rice topic, as opposed to taco bell, deli sandwiches, mom's house, panera bread, which had slowly become the norm for me.
I used to cook all the time...I think i quit because baking sweets would lead to me eating most of the recipe and i was gaining weight.

It's sort of funny, i was just talking to my friend today. She was telling me how hard it was to eat the way Kevin Trudeau reccomends, with no fast food, no prepackaged food, no brand name products, and i was just thinking to myself : that's how i try to eat anyway!
sorry i tend to run off topic sometimes...

zenor77
01-26-2008, 10:57 PM
I would say put the pizza stone on the most bottom rack that you have (it's better for pizza there.) Then put the other rack as close to the middle as possible. I would put other pans on the middle rack, not on the pizza stone.

As far as bread goes, I have a stoneware bread pan. That's what I was referring too. You could do a round loaf on the pizza stone though. I also think that anything you'd put on a cookie sheet would do well on the pizza stone.

baffled111
01-27-2008, 12:04 PM
Bottom shelf, as zenor said. I bake bread directly on the stone--no pan.

As far as everything else goes, it really depends on the food. When roasting veggies, I put the sheet pan directly on the stone, because it helps to brown the bottom of the veggies while the ambient oven heat browns the tops. If I'm baking a cake or brownies or something, then I put the pan on a wire shelf. The operative question would be: do I want the bottom of this thing to be browned?

Tara D
01-28-2008, 09:34 PM
My family recently started making rice in the microwave...it was my brother's idea, and now my parents are hooked. No more pots with rice stuck to the bottom. It comes out perfectly. Just get a microwave safe bowl, some water, and stir every several minutes. Cover towards the end of cooking.

I still make mine on the stove, but I have a nonstick pot and just make enough for one serving at a time.

azmom
01-29-2008, 05:33 PM
Rice is nice but barley is the bomb! Oh, and quinoa rocks!

Tavinni
01-29-2008, 05:45 PM
MmMmMmMm I love Rice, I am hispanic and rice dishes are a big part of my culture...I love white rice too and eat it every once in a while but I have been eating mainly brown rice when I do eat rice.

celestant
03-29-2010, 07:49 PM
Good advice on the preparation of rice. I like it but it doesnt always come out the way I want it to. I dont have a rice cooker. I have enough appliances already don't need to use up anymore counterspace. And I 100% agree with you on birth control. I mean come on people, listen to the side effects. There are more side effects than the REAL effect. And plus it's not 100% but the side effects are whether you realize them or not. :carrot:no, if i've had glutinous rice, i probably didn't know what i was eating .
my interest in tcm is more recent, in about the past year.
I was having some health issues, possibly(probably) played down side effects of a certain birth control medication that i had been on for 5 years.
Needless to say, now i am somewhat skeptical and wary of western medical practices. Definitely is easy for me now to work up a conspiracy theory about the medical and pharmaceutical companies at large after all that happened.

I've always had sort of a purist outlook, i never wanted to even start that pill, but i decided to trust my Dr. and she told me how it was a natural chemical that my body produces anyway. Which is not true in my outlook, though it may be true enough for some people...

I like the view of alternative and tcm that you treat with lifestyle changes first. It reminds me of how unhealthy our entire culture is by all the health problems so many people in our culture have.

well, I'm glad to say that i'm off that medication and am currently medication free, but i have started to implement some herbs (loose leaf for the purist in me) into my daily routine.

Back to the rice though, in a book about japanese diet that i have i got a recipe for of all things, plain white rice. I've tried in for several different varieties and it makes all the difference with a few little tricks.
first of all, rinse the rice through and strain off the water 3 or 4 times until the water is clear. Then let the rice sit in the cooking amount of water for 10-15 minute prior to turning on the burners.
for white rice, it is 2 cups rice to 2 1/2 cups water and cook for about 10 minutes.
brown is 2 cups brown rice to 3 cups of water. cook longer for brown rice.
Cooks up nice and fluffy! yum.
:):):)