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brown rice: is it better than white? How do you prepare it without it being gummy?
Mon. Jan 4, 4:03pm
It's much better than white. With white you miss all the good fiber. Plus anything enriched like white rice is basically them removing all the good stuff, then putting some vitamins back. It's better to get food as close to natural as possible.
Try different brands, and follow the directions. If you add just a bit less water it will keep it from getting gummy.
Monday, January 04, 2010, 4:24 PM
A big thing about rice ~ when you cook it, don't remove the lid. Cook it per the directions and don't peak. Peaking is what gets it gunky.
Monday, January 04, 2010, 4:38 PM
OP how do you prepare your brown rice - I'd like a little more stickiness! I seem to have the opposite 'problem' with brown rice. I like how white rice sticks together...my brown rice never does. Any way to cook it so that it does?
Monday, January 04, 2010, 4:48 PM
You can rinse the rice and place it in the pot and sort of heat it until it gets a little firm - not quite toasting it but drying it out and then add the water and bring it to a boil and then simmer down with lid on pot for the 45 min or whatever it calls for. Not opening the pot also is a good tip.I find that with the Basmati brown rice this heating part gives it an even more nutty taste. Your mileage may vary ;=)
Monday, January 04, 2010, 6:00 PM
So I must have added too much water last time and cooked it too long because I tried it again and it turned out fine. Thanks for the tips.
Monday, January 04, 2010, 6:50 PM
I use a rice cooker and just live it. Perfect rice every time and I can let it cook while I go out for a run. When I get home, it's done!
Monday, January 04, 2010, 9:07 PM
I used to have a rice cooker, and it worked great. It was just cheap and broke after a year, but worked perfect.
Monday, January 04, 2010, 10:14 PM
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