Brown Rice is Yucky!!

Carmen829

Cathlete
I purchased a 10 min uncle ben brown rice. I make it with chix broth. Still has a bland cardboard taste.

Is there anything else I can add to make it taste better? What do you add to your brown rice? Thanks.


Carmen
 
That fast brown rice probably doesn't taste nearly as yummy as regular (takes 45 minutes to cook) brown rice. Try using a brown jasmine or basmati rice and add a little seasame oil.

Mary
 
Yep, I like the regular long grain brown rice and add some chicken broth. Never tried sesame oil, sounds like a good suggestion!
 
Try adding 1 cup of chopped hazelnuts and 3 cups of chicken stock for 1 and 1/2 cups of Brown rice. I also add a tablespoon or two of extra virgin olive oil to moisten. Then a bit of parsley to top and it is very good. Let me know if you try!!!

Ashli
 
Half a stick of butter and some salt will do the trick. :D KIDDING! I like to put cranberries and walnuts toasted in EVOO in mine.

HTH!

Sparrow


Even after all this time the earth never says to the sun, "you owe me." Look what happens with a love like that.

It lights the whole sky.

- Hafiz
 
I with you Carmen! I spent time overseas in the Navy and have been hooked on white, sticky rice ever since. I have tried brown rice and one word...BLECH! :) Hopefully some of the wonderful advice you have received will make it edible for you. :)
 
In a casserole in the oven mix 1 1/2 cups regular brown rice (not instant) or brown basmati, 2 cups hot water and 2-3 bay leaves and a pinch of saffron. Or put in a tablespoon or so of whatever herb/spice mix you like (like a curry, or mexican or italian seasoning). Bake at 350 for about an hour (takes time to bake, but not much prep time at all).

You could also substitute part of the water with salsa (about 1 cup of it) or other liquids (try apple juice, with raisins and chopped nuts for a sweeter rice dish--for breakfast or dessert).

I personally don't find regular (not instant) brown rice 'yukky.' It can be bland if not seasoned, but it can be very tasty as well.

Experiment with different types of brown rice. Long grain is less sticky and more flaky. Short grain is stickier.
 
I cook it in chicken broth and then add a chopped apple when the liquid is almost gone. Steams the apple and makes the rice yummy! In a pinch you can do what my DH does - mix unsweetened applesauce directly into the rice. Same effect, but quicker.
 
>I cook it in chicken broth and then add a chopped apple when
>the liquid is almost gone. Steams the apple and makes the
>rice yummy! In a pinch you can do what my DH does - mix
>unsweetened applesauce directly into the rice. Same effect,
>but quicker.

I love the applesauce idea! You can also cook it in apple juice instead of broth.

Sparrow

Even after all this time the earth never says to the sun, "you owe me." Look what happens with a love like that.

It lights the whole sky.

- Hafiz
 
I like to cook mine in a pilaf style. ITA with others on using a good quality long grain rice, such as Basmati...no quick cooking stuff.

* Sweat some onions or shallots in some olive oil (throw in some finely diced carrots or celery if you want as well) in heavy sauce pan.
* Add the brown rice and saute for a minute or two.
* Add the chicken stock or other cooking liquid along with herbs/seasonings of choice and simmer for the required amount of time.
 
The quality of the rice makes all the difference! I buy my brown rice from an Oriental market--Nishiki brand. It is very inexpensive for a 25lb. bag. The regular stuff you buy in the supermarkets is AWFUL! (I'm just talking about the plain brown rice--some supermarkets carry great options, but they can get rather pricy).

IMHO, good brown rice has much more flavor than white. This thread has made me want to try more varieties and get more creative.

Also, I don't like it cooked too mushy (too much liquid). I think it affects the taste. Of course, if there's not enough liquid, you'll end up needing a lot of dental work. ;)

Elsie
 
This is a really good recipe. I saw the recipe on the cookinglight.com bulletin board:



Garlicky Brown Rice


2 Tbsp. olive oil
2 cups uncooked brown rice
6 garlic cloves, minced
1-1/2 cup water
2 13-oz. cans no-salt chicken broth
1/2 tsp. salt
4 Tbsp. sliced green onions
Heat oil in a large skillet over medium high heat. Add rice; saute for one minute. Add
garlic, saute for 2 minutes. Stir in water, salt and broth. Bring to a boil. Cover, reduce heat to medium low, cook for 45 minutes or until liquid is absorbed. Top with sliced green onions.

6 servings

291 calories, 6.2 g. protein, 7.4 g. fat per serving.
 
IMO, Uncle Ben's anything is yucky. ;) Definitely try the regular stuff that takes 45 min to cook. It's well worth the extra time. I like it just plain with a bit of salt and margarine, even.
 
I like marble rice. Half white/half brown. Looks cool and tastes yummy. I steam in my steamer for about 60 minutes. Think it's time for rice tonight!

April
 
Uncle Ben's is barely even rice. I agree with the others - either Basmati or Jasmine brown rice is yummy! Also, my true favorite is regular basmati or jasmine, because they take about half the time. When it comes to brown, go for the real thing. It really is great.
 
My favorite is Short grain brown rice, it looks like the short chubby white rice you get at a chinese place. Its not sticky like that but shorter and plumper than long grain brown rice so it has a better texture and more flavor in my opinion. I haven't seen it in the regular supermarkets but rather in more specialty stores/healthfood stores. Right now the brand I have is Lundberg, in an orange bag and it says organic on the front.

I like to eat it plain but sometimes I mix half cooked rice with half steamed spinach and add a few raisins.
 

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