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Old 10-13-2007, 01:49 PM
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how do you guys make it not suck? i don't know if it's the texture or what....but what do you guys add to it to make it unbland...and...tastier?
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Old 10-13-2007, 02:09 PM
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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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Old 10-13-2007, 03:33 PM
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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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Old 10-13-2007, 03:45 PM
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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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Old 10-13-2007, 03:48 PM
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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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Old 10-13-2007, 05:14 PM
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you are such a baby sometimes.



not mushy...but definitely more than what the box says.
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Old 10-13-2007, 05:32 PM
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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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Old 10-13-2007, 06:23 PM
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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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Old 10-13-2007, 09:03 PM
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Quote:
Originally Posted by Eric3237 View Post
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.

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.



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Old 10-15-2007, 06:16 AM
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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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