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Old 06-18-2012, 12:40 AM   #11
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OK, so I made the sprouted brown Basmati. It has a softer, slightly stickier feel, more like Japanese rice, but longer grain. Interesting. The flavor is excellent, and although my bum knee won't allow me to leap tall buildings in a single bound (and where would I stop to launch a second bound?), I do feel more powerful than a locomotive now. I would reduce the amount of water for firmer rice for cold rice salad type dishes or dolmas and some sides, keep it wetter for others. I'm going to try some other types of rice sprouted and see if I'm faster than a speeding bullet as well.
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Old 06-19-2012, 01:51 PM   #12
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Quote:
Originally Posted by gadzooks View Post
OK, so I made the sprouted brown Basmati. It has a softer, slightly stickier feel, more like Japanese rice, but longer grain. Interesting. The flavor is excellent, and although my bum knee won't allow me to leap tall buildings in a single bound (and where would I stop to launch a second bound?), I do feel more powerful than a locomotive now. I would reduce the amount of water for firmer rice for cold rice salad type dishes or dolmas and some sides, keep it wetter for others. I'm going to try some other types of rice sprouted and see if I'm faster than a speeding bullet as well.
Thanks for mentioning sprouted.I had no idea you can do that lol.Here is pics of my stash of rices.I only been eating the Nishiki brown MG rice.Haven't tried the others yet.I just lay some soy on it & dig in.I'm curious about mixing brown MG,brown LG,wild,& black rice & cook it all together.
Would this mix work well?
1/2C MG brown
1/4C LG brown
1/8C Wild
1/8C black
Or would 1/2C LG & 1/4C MG be better?It would equal 1C,perfect for me.I read mg cooks quicker then lg sized grains.They all seem to get 3c cooked per cup.
Here is a article I found about a month ago.
http://www.saveur.com/article/Recipe...ect-Brown-Rice
I been using 4C water per C rice but cooking same way it says in the link.And I lower to medium after adding the rice.Comes out pretty good.
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Old 06-19-2012, 06:48 PM   #13
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I just bought a bag of pre-cooked and frozen (microwavable) brown rice and red quinoa mix at Costco. It was one of those things they were giving samples away of. I thought it was pretty good and would make a good lunch with a tin of tuna (or other protein) and a salad. Worth a try!
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Old 06-19-2012, 08:54 PM   #14
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Quote:
Originally Posted by chubbs View Post
Thanks for mentioning sprouted.I had no idea you can do that lol.Here is pics of my stash of rices.I only been eating the Nishiki brown MG rice.Haven't tried the others yet.I just lay some soy on it & dig in.I'm curious about mixing brown MG,brown LG,wild,& black rice & cook it all together.
Would this mix work well?
1/2C MG brown
1/4C LG brown
1/8C Wild
1/8C black
Or would 1/2C LG & 1/4C MG be better?It would equal 1C,perfect for me.I read mg cooks quicker then lg sized grains.They all seem to get 3c cooked per cup.
Here is a article I found about a month ago.
Perfect Brown Rice Recipe - Saveur.com
I been using 4C water per C rice but cooking same way it says in the link.And I lower to medium after adding the rice.Comes out pretty good.
Is your wild rice the quick cook (30 minutes) or regular (55 minutes)? If 55, start the WR first. I see your wild rice is cultivated and not natural (meaning, it was planted, does not grow naturally in a lake in MN--I think if you do a search on wild rice, you will find some posts from me re: what one calls natural wild rice in MN). Cultivated does not pop and turn itself inside out. Personally, I don't like cultivated, it just isn't the wild rice I'm used to eating. A friend claims natural wr tastes like grass--she likes the cultivated better. And, natural wild rice is like maple syrup--it can't be anything other than organic because one goes out on the lake to harvest it, but whatever nature does, nature does, no human intervention. Is the black the sticky black? If yes, pick up some cargo rice (it takes about 45 minutes to cook) and has a nutty taste. The black rice I have is a "dessert" rice and is quite sticky--I wouldn't use it in a rice blend.
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Old 06-19-2012, 09:40 PM   #15
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I usually have basmati and jasmine (Indian and Thai, respectively) around as well as Cal-Rose, which was what everyone in Hawaii, when I lived there, had 20+ pound bags of and put in their rice cookers every night. I don't know that basmati and jasmine are any more nutritious, but they do have distinctive, lovely aromas and texture.
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Old 06-19-2012, 11:54 PM   #16
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Is your wild rice the quick cook (30 minutes) or regular (55 minutes)? If 55, start the WR first. I see your wild rice is cultivated and not natural (meaning, it was planted, does not grow naturally in a lake in MN--I think if you do a search on wild rice, you will find some posts from me re: what one calls natural wild rice in MN). Cultivated does not pop and turn itself inside out. Personally, I don't like cultivated, it just isn't the wild rice I'm used to eating. A friend claims natural wr tastes like grass--she likes the cultivated better. And, natural wild rice is like maple syrup--it can't be anything other than organic because one goes out on the lake to harvest it, but whatever nature does, nature does, no human intervention. Is the black the sticky black? If yes, pick up some cargo rice (it takes about 45 minutes to cook) and has a nutty taste. The black rice I have is a "dessert" rice and is quite sticky--I wouldn't use it in a rice blend.
It's the regular WR.This is the only wild rice sold in my local stores.It says cultivated & all natural.
It's a chinese black.I didn't see sticky anywhere in the name or description of it.It's made by lotus foods,I had to get it online.It cooks in 30-40mi.
The wild I got & white & brown are the only types I can get unless I buy online.Which really sucks
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Old 06-20-2012, 12:52 AM   #17
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I did some searching for my black rice.& it is said:Unlike other black rices from Asia, “forbidden rice” is not glutinous or rough.
Rice Types
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Old 06-27-2012, 05:50 AM   #18
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I see your wild rice is cultivated and not natural (meaning, it was planted, does not grow naturally in a lake in MN--I think if you do a search on wild rice, you will find some posts from me re: what one calls natural wild rice in MN). Cultivated does not pop and turn itself inside out.
I made a brown & wild mix couple days ago.The cultivated wild did pop and turn itself inside out.I like it allot!
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Old 06-27-2012, 07:55 AM   #19
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I made a brown & wild mix couple days ago.The cultivated wild did pop and turn itself inside out.I like it allot!
Really? How long did you cook it? Did you presoak the wr or roast it in the oven first? I've never had the cultivated pop so I never buy it for myself. Maybe there is a difference re: cultivated and natural cultivated, perhaps it is closer to the "wild" wild rice that grows in Minnesota lakes...Glad you liked it! A friend doesn't care for the "wild" wild rice, says it is too grassy tasting. I add barley or lentils to mine sometimes. I did that for breakfast yesterday--wr, brown rice, and some barley.
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Old 07-09-2012, 08:25 AM   #20
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Yeah I cooked it 55mins in a tight seal sauce pan,just open enough to allow a lil steam to escape.I just rinsed it good,put in a pan with rolling boil,& brought down to a simmer.Maybe I had heat to high.I had it just a tad below medium.Every 3-5min i'd give it a little stir.A very small amount did stick to the bottom.

I may try that,adding barley or lentils.Just bought some recently.
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