I eat brown rice almost every day. I'll admit that it took some getting used to, and I'd still never eat it in certain dishes (read: anything Cajun), but with stir fry or a Thai curry? Unfadeable.
Mad simple and delicious. Comfort food foolios. I make it all the time:
INGREDIENTS: 4 cups steamed Japanese rice 1 pound thinly sliced beef 1 onion 1 1/3 cup dashi soup 5 tbsps soy sauce 3 tbsps mirin 2 tbsps sugar 1 tsp sake *benishoga (red ginger) for topping PREPARATION: Cook Japanese rice. Slice onion thinly. Cut beef into bite-sized pieces. Put dashi, soysauce, sugar, mirin, and sake in a pan. Add onion slices in the pot and simmer for a few minutes. Add beef in the pan and simmer for a few minutes. Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice. Place some benishoga (red ginger) on the top if you would like.
Mad simple and delicious. Comfort food foolios. I make it all the time:
INGREDIENTS: 4 cups steamed Japanese rice 1 pound thinly sliced beef 1 onion 1 1/3 cup dashi soup 5 tbsps soy sauce 3 tbsps mirin 2 tbsps sugar 1 tsp sake *benishoga (red ginger) for topping PREPARATION: Cook Japanese rice. Slice onion thinly. Cut beef into bite-sized pieces. Put dashi, soysauce, sugar, mirin, and sake in a pan. Add onion slices in the pot and simmer for a few minutes. Add beef in the pan and simmer for a few minutes. Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice. Place some benishoga (red ginger) on the top if you would like.
DANN CHAN that's my kind of meal. I'll be making that wednesday night. I'll report back on how badly i screw up. Hook me up with some recipes homey.. only thing i know how to make is a
I'm half Chinese. If I cooked brown rice for my family for dinner they'd just look at me and ask what it is and what it's doing on the dinner table! White Rice all day everyday!?!?!!! (Well, except when having noodles)
This is a silly question. Dividing rice into categories based on colour is useless. There are something like 40000 different kinds of rice of various colours, each with its own characteristics. Supermarket instant white rice couldn't be more different than sticky Japanese mochigome rice or starchy Italian carnaroli. Non-white rices have just has much variety and are not all brown--i.e. black rice, bhutanese red rice, etc. Wild rice is not rice at all, but grass. Sometimes you want white rice, sometimes you don't. Variety is the key.
Danno is correct here, wild rice is really a grass. While I understand that some folks might not get down with the flavor, there are a couple things to keep in mind when purchasing/preparing it that may help (bitterness/texture related):
Buy quality wild rice ??? traditionally picked & cured wild rice has a much better (nuttier) flavor than the overly-expensive and toasted-to-shit black stuff you see at the grocers. Your wild rice should be brown, not black. I usually by in bulk at the markets sometime in May, and I think you can get the traditionally picked & cured rice for around 3 dollars a pound. Considering how much the stuff grows while you cook it, it is not an unreasonable price.
Don???t simmer the ???rice??? into mush ??? when the husks are just starting to split, the ???rice??? is done. Drain & rinse.
Slivered almonds are wild rice???s best friend.
This has to be my favorite dish to serve with freshwater fish. Wild rice with walleye or rainbow trout is very necessary.
This is a silly question. Dividing rice into categories based on colour is useless. There are something like 40000 different kinds of rice of various colours, each with its own characteristics. Supermarket instant white rice couldn't be more different than sticky Japanese mochigome rice or starchy Italian carnaroli. Non-white rices have just has much variety and are not all brown--i.e. black rice, bhutanese red rice, etc. Wild rice is not rice at all, but grass. Sometimes you want white rice, sometimes you don't. Variety is the key.
tell em why you mad b/w I'm a chink so I usually have white rice. I'm down w/ the fuzzy logic.
ps: I'll regale you w/ my food epics in the motherland when you're back.
Comments
just messing. i get down with the brown too
Get on my (low glycemic carb) level.
I eat brown rice almost every day. I'll admit that it took some getting used to, and I'd still never eat it in certain dishes (read: anything Cajun), but with stir fry or a Thai curry? Unfadeable.
Grew up on white rice as a kid, so I haven't eaten much brown rice as an adult. Given a choice, I'd take steamed white rice.
Arroz con Pollo - wht
Moors N Christians - wht
Hoppin John - Brown rice
jasmine rice is in the mix as well
wild rice - dont sleep
brown rice is aiight but shit gets maaaaaaaaaad nasty the day after
Wild rice is a scam. Only people who think it's good because it's expensive eat it.
but yes
White rice wins again!
Chan what is that? I'm not sure if it looks or not. I'll wait to hear what it is.
INGREDIENTS:
4 cups steamed Japanese rice
1 pound thinly sliced beef
1 onion
1 1/3 cup dashi soup
5 tbsps soy sauce
3 tbsps mirin
2 tbsps sugar
1 tsp sake
*benishoga (red ginger) for topping
PREPARATION:
Cook Japanese rice. Slice onion thinly. Cut beef into bite-sized pieces. Put dashi, soysauce, sugar, mirin, and sake in a pan. Add onion slices in the pot and simmer for a few minutes. Add beef in the pan and simmer for a few minutes. Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice. Place some benishoga (red ginger) on the top if you would like.
either love whole grains or beware...
id rather get shot down by a hail of rusty bullets
DANN CHAN that's my kind of meal. I'll be making that wednesday night. I'll report back on how badly i screw up. Hook me up with some recipes homey.. only thing i know how to make is a
Buy quality wild rice ??? traditionally picked & cured wild rice has a much better (nuttier) flavor than the overly-expensive and toasted-to-shit black stuff you see at the grocers. Your wild rice should be brown, not black. I usually by in bulk at the markets sometime in May, and I think you can get the traditionally picked & cured rice for around 3 dollars a pound. Considering how much the stuff grows while you cook it, it is not an unreasonable price.
Don???t simmer the ???rice??? into mush ??? when the husks are just starting to split, the ???rice??? is done. Drain & rinse.
Slivered almonds are wild rice???s best friend.
This has to be my favorite dish to serve with freshwater fish. Wild rice with walleye or rainbow trout is very necessary.
tell em why you mad b/w I'm a chink so I usually have white rice. I'm down w/ the fuzzy logic.
ps: I'll regale you w/ my food epics in the motherland when you're back.
coming form an asian family, white rice is
only thing is, i cant use my regular rice cooker to cook brown rice, gotta rock the stovetop.