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- Nutrition and Labeling (https://www.3fatchicks.com/forum/nutrition-labeling-175/)

- - Brown rice question (https://www.3fatchicks.com/forum/nutrition-labeling/174499-brown-rice-question.html)

Quote:

Originally Posted by JustTasha (Post 2821850)

THE way to cook brown rice:

Ingredients

* 1 1/2 cups brown rice, medium or short grain
* 2 1/2 cups water
* 1 tablespoon unsalted butter
* 1 teaspoon kosher salt

Directions

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

(This is Alton Brown's (Good Eats) recipe for cooking brown rice.)

Try it once. You'll be hooked

Wow! I'm going to have to try that!! We <3 Alton around here I don't know how I missed that one!

I like to add juice to our rice while it's cooking usually just for some added flavor. We always have 100% juice, and DH seems to like it better with the extra flavor. I try to do it with a complimentary flavor like for DH's bday we're having teryiaki chicken with pinapple on the top and i'll use pineapple juice in the rice for added flavor.

Boil in the bag is the greatest revolution is cooking rice i think. I never could cook the right amount, always way way too much. I know its a bit more expensive but its so great i dont care. You dont even need a collender!

I always cook my brown rice in the over, the way JustTasha suggests, except I leave out the butter and salt and use chicken broth instead of water. It comes out perfect every time and it is super easy. I just put it in the oven and forget about it until it is done. I literally forget about it; it's a good think I set the timer, otherwise I'd have overcooked brown rice. :p

I also am a big fan of Trader Joe's pre-cooked frozen brown rice and shelf-stable brown rice. Even easier than cooking my brown rice in the oven. Just pop it in the microwave and it's done.

I use brown rice most of the time. I have never prepared it in the oven. Thanks for a great tip! I will definitely bake it in the oven next time. :)

I LOVE brown rice. It tastes SO GOOD. I'm not a fan of bread unless its the sort you can eat by itself with either nothing, or a little butter (like bread sticks and rolls) but I love brown rice. I can eat it plain, with a little lite soy sauce, or some sweet and sour. Plain, though, it's the best. White rice is absolutely disgusting, in my opinion.

I have no idea if instant has less benefits, but all you need to do is look at the nutrition info to see what it's going to do for your body. Also, you should buy a rice cooker. They're really cheap, actually...I got mine for under $20 and if you like brown rice, it's a good investment. A lot of them even double as a steamer (mine does).

for me, I don';t really think it wouldm
it's instant, it owuld most likely have more sodium or
somethign extra for preservatives,
I coudl be wrong, I dont' normally eat rice and I'm chinese
I despise rice
>>

Avoid instant brown rice, as it doesn't contain the trace minerals that natural brown rice does.
Regular brown rice takes about 35 minutes to cook. When time is of the essence, don't opt for instant rice, white or brown, which has been partially cooked and dehydrated and has a high GL. You'd do better to opt for converted white rice, which has a GL similar to that of brown rice and many of the nutrients, too. While brown rice should always be your number one rice choice (more nutrients and fiber), converted white rice is the next best thing.:^:

Hope it helps