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10-13-2007, 02:09 PM
| #2 (permalink) |
| Rank: Bantamweight Experience: 10+ Years  Join Date: Jul 2007
Posts: 662
Gender:  |  I like to cook mine with At least 1/2 the solution being FF chicken broth. Add in some finely diced onion and/or garlic, pepper, and some parsley. And I 'overcook' it so that it's softer. Also, another trick I use is veggie purees. Mainly spinach and/or zucchini. Once it's all cooked (overcooked  ) I stir in some pureed fibrous veggies. |
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10-13-2007, 03:33 PM
| #3 (permalink) |
| Moderator Rank: Heavyweight Experience: 7-10 Years Join Date: Jul 2005
Posts: 5,476
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Gender:  | I do something similar. No matter what I add to it I generally just throw in a bullion cube (I like the Knorr's brand). It's like IK's broth but easier to keep around. And I try not to overcook it It's always good, btw, to have some veges with any whole grains as if there are lots of them in your diet in can get you into a kind of acid state (acidosis) and veges keep things on an even keel. |
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10-13-2007, 03:45 PM
| #4 (permalink) |
| Rank: Lightweight Experience: 1-2 Years  Join Date: Aug 2007 Location: Midwest
Posts: 1,987
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Gender: | thanks....i got some cubes around here somewhere...beef and chicken...i'll try it out tomorrow probably... and i'm definitely going to overcook it...texture of this shit is just nasty when cooked the recommended way....ick. |
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10-13-2007, 03:48 PM
| #5 (permalink) |
| Moderator Rank: Heavyweight Experience: 7-10 Years Join Date: Jul 2005
Posts: 5,476
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Gender: | HUH? You'd rather have it mushy? That's the worst to me. I mean I don't want it crunchy but definitely al dente. I have a great recipe that I won't tell because I would not have it ruined by mushy rice |
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10-13-2007, 05:32 PM
| #7 (permalink) |
| Moderator Rank: Heavyweight Experience: 7-10 Years Join Date: Jul 2005
Posts: 5,476
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Gender: | Excuse me there kiddo but I'm not the one who complained about brown rice in the first place....pot, kettle, black  If you'd rather me be more clear, brown rice is tricky so the directions are not fool-proof. I have a real hard time getting it to turn out the same way twice. White rice is easier in that regard, for the most part. Definitely one of the drawbacks of brown. Most of the time it gives you an option of adding more water if you want it softer. |
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10-13-2007, 06:23 PM
| #8 (permalink) |
| Moderator Rank: Light Heavyweight Experience: 7-10 Years  Join Date: Mar 2005 Location: CA
Posts: 4,017
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Gender:  | I mix in some Pace Picante salsa. 9/10 I love mine really moist and just shovel it in.. I eat the same meals (chicken/brown rice) 5 out of 7 days a week, so I'm pretty programmed to stuff it down at the right times. Functionality > Taste. |
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10-13-2007, 09:03 PM
| #9 (permalink) | |
| Rank: Lightweight Experience: 1-2 Years Join Date: Aug 2007 Location: Midwest
Posts: 1,987
Country:
Gender: | Quote:
white rice i have no problem with...it's got a much different texture...i don't even need anything with it... i will pot your kettle black.  this fucking red sox game needs to get over so i can go to bed. it's gonna hit five hours. | |
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10-15-2007, 06:16 AM
| #10 (permalink) |
| Rank: Light Heavyweight Experience: 5-7 Years  Join Date: Mar 2005
Posts: 3,564
| I actually like brown rice as is, but if your not feeling it PS, give basmati a try, very similar GI rating, and it smells amazing, plus the texture is almost exactly like bleached rice. |
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