Brown rice

[Guest guest]

> What did I do wrong? Brown rice is nasty.

Try a different brand. Minute Brown is pretty good, as is Uncle Ben's.

Carolina and the Stop n Shop store brands are as bad as you describe. The

Success boil-in-bag is pretty good, too, but is *so* expensive compared to

the others, and brown rice costs more than white as it is. I think the SB

book says to avoid the quicker cooking rices, but if it comes down to

instant brown vs. regular white, I think the authors would agree the instant

is okay.

>and let it simmer for 40 min. When I opened the pot there was water in the

pot that hadn't been soaked up by the rice.

You have to go by sight - some cook in a longer period of time, especially

if it's old or extra dry (When the store gets it from the warehouse, that

is.) I've tried some that said 35 minutes and took over an hour.

> Please give me some suggestions.

Only get the smallest sized package of a brand until you find one you like,

and start by mixing it half white/half brown for the first few tries. The

cooking times aren't that much different. Let it sit for at least 15 minutes

before serving. After it's finished its cooking times, *then* open the lid

(you shouldn't touch it until then), fluff it up with a fork, and close the

lid again. Rice keeps cooking after it's turned off, and some of that extra

water in the pot will be absorbed at this time.

And keep experimenting. See if you can find brown basmati rice - that smells

like popcorn when it's cooking and has a nice taste. Try all different

brands. If any store sells it in bulk, try a small amount of that one and

hope it tastes good, then go back and get a larger amount and store it in

glass or other tightly sealed containers to keep it fresh. Bulk is usually

cheaper.

is usually a good sport but he

> wouldn't eat the stuff.

Ed *hated* brown rice, and still isn't too crazy about it after all these

years, so I always make it up half brown, half white. Sometimes I even cook

it up in broth to give it a little better flavor, depending on what it's

being served with. I use the salt-free vegetarian version of bouillon, but

I've also used Wyler's lower-salt chicken and it comes out great.

Good luck!

Sue in NJ

[Guest guest]

Don't know if you have a Wal Mart near you, but they have instant (you have to boil for ten min, then let it sit for ten min) brown rice for .99 and it tastes good. I tried that cook it yourself rice and had the same problem you did. I tried two different brands, we have don't have that many here. They were still crunchy or way too mushy. I am the only one in the family that eats brown rice so the box lasts me a while.

Shaw in Nevada

Goal is to get to where the scale can read my weight!

Mom2jmebo@...

[Guest guest]

> > That Uncle Bens brown rice isn't bad. >

> That's the only brand I like.

I just buy the store brand. I like the nutty flavor and the texture

of brown rice. It does take some getting used to, but it really is

so much better for you. Maybe mix (after cooking) it with white rice

1/2 and 1/2 and then each time add more brown rice and less white. I

just had a but more today with the last of the stirfry for lunch.

> At the end of the cooking time, open the lid, fluff it up, then let

it sit

> with the lid on for another 10 minutes. That should do it.

Another thing to try is a rice cooker. I always have had a hard time

getting my rice to cook to perfection, but when I worked in a group

home and they had a rice cooker I never had a problem. My problem

with the brown rice is remembering to start it an hour before we want

to eat. It just takes so long to cook!

>

> >I no longer have a pan where

> > the lid fits tightly because the pans have been dropped and bent

out of

> > shape. Makes it hard to steam rice.

What I did the other day (because I too have this problem) is I put

tin foil all the way around and crimped it down the best I could.

Still there was some steam comming out, but it was actually perfectly

done, and it did take about 10-15 mins less then the directions

called for.

>

> Only if it's whole grain and made with Splenda.

>

Sue... do you have a recipe for one? I'd be willing to try one made

that way. I'm not sure I've ever had a cake made with whole grain.

a

[Guest guest]

> Another thing to try is a rice cooker.

i know people who swear by their rice cookers, but every batch i tried to

make in mine turne dout burnt on the bottom and wet everywhere else. i read

later that the secret is to make big batches and plan on that burnt part,

that it happens to everyone. no thanks. i'll use my gas stove and lidded

pot. i hate scrubbing burnt rice off the bottom on things.

>My problem

> with the brown rice is remembering to start it an hour before we want

> to eat. It just takes so long to cook!

uncle ben's is only 30 minutes.

boil-in-bag & instant/minute brown rice ven less, but has less fiber so

they're almost the same except in taste as white.

> Sue... do you have a recipe for one?

just use your regular recipes but use the splenda for recipes - the loose

stuff, not the little packets. that one is the same measure for measure as

sugar.

[Guest guest]

Kim, you've been MIA for a while. How's it going?

Ann

----- Original Message -----

From: " Kim " <kimlord@...>

> I used to buy brown rice in bulk at the co-op. The secret is to use

> a little less water than the recipe calls for. For one cup rice, I

> would boil 1 2/3 cup water.

[Guest guest]

Net gain: 6 pounds. Tomorrow is Thursday, though. I had 10 good

weeks starting Thursday, July 19 this year. I announced to my 14

year old and now to you guys I am committing to as of

midnight tonight.

Kim

> Kim, you've been MIA for a while. How's it going?

>

> Ann

>

> ----- Original Message -----

> From: " Kim " <kimlord@m...>

>

>

> > I used to buy brown rice in bulk at the co-op. The secret is to

use

> > a little less water than the recipe calls for. For one cup rice,

I

> > would boil 1 2/3 cup water.

[Guest guest]

ALRIGHT!!! Count me in too - we CAN do this!

Fall seven times, stand up eight.- Japanese proverb

Re: brown rice

Net gain: 6 pounds. Tomorrow is Thursday, though. I had 10 good weeks starting Thursday, July 19 this year. I announced to my 14 year old and now to you guys I am committing to as of midnight tonight.Kim> Kim, you've been MIA for a while. How's it going?> > Ann> > ----- Original Message ----- > From: "Kim" <kimlord@m...>> > > > I used to buy brown rice in bulk at the co-op. The secret is to use > > a little less water than the recipe calls for. For one cup rice, I > > would boil 1 2/3 cup water.To unsubscribe DO NOT send a message to the list.Please click on this link and unsubscribe:100-plus/join

[Guest guest]

I buy the boil in a bag and I don't have that problem.

>

> does anyone have any ideas on how to cook brown rice to where it

doesnt have that starchy grainy taste? ive tried cooking it for long

periods of time but it just dont ever seem like it is cooked all the

way and has that grainy taste to it like its not cooked all the way.

any idea?

>

>

>

>

> ---------------------------------

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[Guest guest]

> does anyone have any ideas on how to cook brown rice to where it doesnt

have that starchy grainy taste?

The first thing I suggest is to try another brand. I went through about 4

different major brands before settling on Uncle Ben's as my basic brown

rice. It takes half the time to cook as other brown rice because it's

" converted " but still has almost the same nutritional content.

For fancier rices dishes, try the mixed rice packages put out by Lundburgh,

like the red/brown rice combo, gourmet brown & wild rice, and naturally

aromatic. Try other brown rices, like brown arborio or brown jasmine.

It might take a while to find a brown rice to suit your palate, but remember

that this is a lifestyle change, so take your time experimenting.

There are also other ways to cook your rice, too. Besides the usual steaming

in boiling water for an hour, you can also use a pressure cooker, crockpot,

boil it like pasta, or even bake it in the oven. Right now I prefer my rice

cooker, as I can put the batch of rice on and forget about it and not worry

about having a scorched pot. I dislike my particular rice cooker (Salton)

because it's aluminum and doesn't have a non-stick finish, so there's always

that thin layer of burnt-on rice. Some people like it, and I read that in

Japan it's considered a delicacy, but to me it's just burnt rice.

Sue in NJ

[Guest guest]

hmmm. ill have to try that. we bought one of those regular sized bags and whenever i use it it just dont taste right b/c i was trying to switch over to all whole grain foods. im about ready to switch my noodles back over again too. i know when i did i was loosing the weight at a good pace plus i was exercising really good every day sometimes twice a day b/c i loved doing it and i loved the way it made me feel but now it seems so hard getting back into it. ive started out by walking a couple miles a day, playing with my daughter at the park and all that fun stuff but i really want to be abel to get back into the more advanced exercises.A2daB <abrown_314@...> wrote: I buy the boil in a bag and I don't have that problem.>>

does anyone have any ideas on how to cook brown rice to where it doesnt have that starchy grainy taste? ive tried cooking it for long periods of time but it just dont ever seem like it is cooked all the way and has that grainy taste to it like its not cooked all the way. any idea?> > > > > ---------------------------------> Photos> Ring in the New Year with Photo Calendars. Add photos, events, holidays, whatever.>

[Guest guest]

i think ill try my crockpot and see how it come out of there so that the rice dont go to waste. i hate wasting things. ill try that and then add some seasonings to it i might cook some red peper flakes in there too make it a bit spicey . wish i had some garlic right now lol. garlic will help keep your cholesterol lowered amount other things.anyways, thanks for the ideas. ill see what i can find at walmart here. tammySue in NJ <susang3@...> wrote: > does anyone have any ideas on how to cook brown rice to where it doesnthave that starchy grainy taste?The first thing I suggest is to try another brand. I went through about 4different major brands before settling on Uncle Ben's as my basic brownrice. It takes half the time to cook as other brown rice because it's"converted" but still has almost the

same nutritional content.For fancier rices dishes, try the mixed rice packages put out by Lundburgh,like the red/brown rice combo, gourmet brown & wild rice, and naturallyaromatic. Try other brown rices, like brown arborio or brown jasmine.It might take a while to find a brown rice to suit your palate, but rememberthat this is a lifestyle change, so take your time experimenting.There are also other ways to cook your rice, too. Besides the usual steamingin boiling water for an hour, you can also use a pressure cooker, crockpot,boil it like pasta, or even bake it in the oven. Right now I prefer my ricecooker, as I can put the batch of rice on and forget about it and not worryabout having a scorched pot. I dislike my particular rice cooker (Salton)because it's aluminum and doesn't have a non-stick finish, so there's alwaysthat thin layer of burnt-on rice. Some people like it, and I read that inJapan it's considered a

delicacy, but to me it's just burnt rice. :(Sue in NJ

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[Guest guest]

>im about ready to switch my noodles back over again too.

When switching my family over I started with the Healthy Choice pasta, the

ones hade with half semolina, half whole wheat. Now we eat only the

Hodgson's Farms whole wheat pastas (that's the only brand in our A & P) except

for egg noodles. If I try serve a pasta meal with a nice, cheap 25 cent box

of Ronzoni, as opposed to a $2.49 box of Hodgson's, they complain! I

converted them too well! LOL

Sue in NJ

[Guest guest]

yeah i do the same, convert everyone. my husband is fine with it as long as there is speghetti sauce over the top of it lol.i cant make anything blan for him or my two yr old. i guess we all just got too use to taco bell food . thats all we ate for the first couple years we were together since he worked there. but yeah im gonna switch everything over to whole grains as soon as i get caught up with the bills. i plan on buying myself some rice cakes too while im at it. n the ingrdients to make a salad. i have been craving salad for the past two weeks. those side salads from mcds are good though. had one of those last saturday off the dollar menu.Sue in NJ <susang3@...> wrote: >im about ready to switch my noodles back over again too.When switching my family over I started with the Healthy Choice pasta, theones

hade with half semolina, half whole wheat. Now we eat only theHodgson's Farms whole wheat pastas (that's the only brand in our A & P) exceptfor egg noodles. If I try serve a pasta meal with a nice, cheap 25 cent boxof Ronzoni, as opposed to a $2.49 box of Hodgson's, they complain! Iconverted them too well! LOLSue in NJ

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[Guest guest]

>

> Bee,

>

> Is it ok to eat brown rice?

+++Hi there. Are you new to this group? What is your name?

No, brown rice is not okay - it is a grain just like wheat, barley, oatmeal,

etc. and no grains are included on my program. The reason is explained in my

main candida article How to Successfully Overcome Candida.

It is very important that you read that article thoroughly so you understand

what you need to do and why. Also read Curing Candida, How to Get Started -

both are in the Candida/Yeast section on my website:

http://www.healingnaturallybybee.com/candida/index.php

Here's the handy Candida Diet Food List too:

http://www.healingnaturallybybee.com/articles/foodslist.php

All the best, Bee

[Guest guest]

No. No rice is ok on this plan.

jackie

>

> Is brown rice O.K.?

>

[Guest guest]

>

> Is brown rice O.K.?

+++Hi there. Are you a newcomer? If so, welcome to our group. What is your

name please?

Here's the handy list of foods allowed on this program:

http://www.healingnaturallybybee.com/articles/foodslist.php

Also please ensure you read two important articles, so you understand candida,

and know what you need to do and why:

1) How to Successfully Overcome Candida

http://www.healingnaturallybybee.com/articles/intro2.php

2) Curing Candida, How to Get Started

http://www.healingnaturallybybee.com/articles/intro1.php

For encouragement and inspiration see these wonderful Success Stories by members

of this group: http://www.healingnaturallybybee.com/success/index.php

The best in health, Bee

[Guest guest]

>

> Hi,

> Can anyone tell me if brown rice is allowed on the Candida diet? I have read

that it is a good de-toxifier but I'm not sure if it is classed as a grain for

candida purposes.

+++Hi Caz,

Rice is a grain, so it isn't allowed. The best detoxifiers in the whole world

are the combination of high good fats on this program, which cleanse the entire

body of toxins, rebuild all cell membranes so they are strong and healthy, and

they even get rid of heavy metals.

Bee

[Guest guest]

Is brown rice allowed while treating yeast infection?  Is there any other grain

that is not an yeast feeder which we could use while on yeast infection

treatment. Thank you.

[Guest guest]

joyce wrote:

> Should we avoid this because of arsenic concerns? joyce

Definitely avoid all southern rice. Arsenic pesticides were used

extensively in the south. I stopped using it over ten years ago when I

first learned about it. The media is extremely slow when it comes to

reporting these things.

The only rice I've been eating is Lundberg (NFI) grown in California.

Jeri <teewinot13@...>

@>--->---->-------------------<----<---<@

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@>----------<---------->-----------------------<----------<----------<@

The Tenth Paradigm - Dr. Pall's Website for CFS/MCS/FM/ETC.:

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[Guest guest]

On 2/19/2012 6:55 PM, Teewinot wrote:

>

> joyce wrote:

>

> > Should we avoid this because of arsenic concerns? joyce

>

> Definitely avoid all southern rice. Arsenic pesticides were used

> extensively in the south. I stopped using it over ten years ago when I

> first learned about it. The media is extremely slow when it comes to

> reporting these things.

>

> The only rice I've been eating is Lundberg (NFI) grown in California.

>

I have to say I LOVE Lundberg rice grown in Richvale, CA. I went to high

school in Biggs, California, with one of the Lundberg girls, very smart

and nice young lady. They used to have a package called Jubilee, my

favorite with red and brown rice mixes. I can't seem to find it anymore

locally, but there rice has such good flavor, as does almost all

California rice. I am prejudiced since my family used to own a rice

ranch (sold a couple of years ago). Happy to hear others find it tasty

and healthy.

in La Selva Beach CA (near Santa Cruz CA)

[Guest guest]

Is there such a thing as brown rice grown naturally no synthetic fertalizers or

pesticides compost and such ?

Thanks

On Feb 19, 2012, at 7:56 PM, Schmidt wrote:

> On 2/19/2012 6:55 PM, Teewinot wrote:

> >

> > joyce wrote:

> >

> > > Should we avoid this because of arsenic concerns? joyce

> >

> > Definitely avoid all southern rice. Arsenic pesticides were used

> > extensively in the south. I stopped using it over ten years ago when I

> > first learned about it. The media is extremely slow when it comes to

> > reporting these things.

> >

> > The only rice I've been eating is Lundberg (NFI) grown in California.

> >

> I have to say I LOVE Lundberg rice grown in Richvale, CA. I went to high

> school in Biggs, California, with one of the Lundberg girls, very smart

> and nice young lady. They used to have a package called Jubilee, my

> favorite with red and brown rice mixes. I can't seem to find it anymore

> locally, but there rice has such good flavor, as does almost all

> California rice. I am prejudiced since my family used to own a rice

> ranch (sold a couple of years ago). Happy to hear others find it tasty

> and healthy.

>

> in La Selva Beach CA (near Santa Cruz CA)

>

>

[Guest guest]

Schmidt wrote:

> I have to say I LOVE Lundberg rice grown in Richvale, CA. I went to high

> school in Biggs, California, with one of the Lundberg girls, very smart

> and nice young lady. They used to have a package called Jubilee, my

> favorite with red and brown rice mixes. I can't seem to find it anymore

> locally, but there rice has such good flavor, as does almost all

> California rice. I am prejudiced since my family used to own a rice

> ranch (sold a couple of years ago). Happy to hear others find it tasty

> and healthy.

I buy all my Lundberg rice from iHerb.com. They have the Jubilee mix

for $3.11. NFI.

That's really nice to hear! Their rice is the best tasting. I love the

wild blend and their long grain brown rice.

Jeri <teewinot13@...>

@>--->---->-------------------<----<---<@

Dr. Pall's NO/ONOO- Theory/Treatment Discussion Group:

TenthParadigmSociety

@>----------<---------->-----------------------<----------<----------<@

The Tenth Paradigm - Dr. Pall's Website for CFS/MCS/FM/ETC.:

http://www.thetenthparadigm.org

@>----------<---------->-----------------------<----------<----------<@

MCS-Florida - For All Chemically Sensitive Floridians

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[Guest guest]

Stangah wrote:

> Is there such a thing as brown rice grown naturally no synthetic fertalizers

or pesticides compost and such ?

Lundberg has organic rice and eco-farmed rice.

Jeri <teewinot13@...>

@>--->---->-------------------<----<---<@

Dr. Pall's NO/ONOO- Theory/Treatment Discussion Group:

TenthParadigmSociety

@>----------<---------->-----------------------<----------<----------<@

The Tenth Paradigm - Dr. Pall's Website for CFS/MCS/FM/ETC.:

http://www.thetenthparadigm.org

@>----------<---------->-----------------------<----------<----------<@

MCS-Florida - For All Chemically Sensitive Floridians

MCS-Florida

[Guest guest]

Yeah

I noticed that

I think whole foods has organic brown rice

Steve

On Feb 19, 2012, at 9:36 PM, Teewinot wrote:

> Stangah wrote:

>

> > Is there such a thing as brown rice grown naturally no synthetic fertalizers

or pesticides compost and such ?

>

> Lundberg has organic rice and eco-farmed rice.

>

> Jeri <teewinot13@...>

> @>--->---->-------------------<----<---<@

> Dr. Pall's NO/ONOO- Theory/Treatment Discussion Group:

> TenthParadigmSociety

> @>----------<---------->-----------------------<----------<----------<@

> The Tenth Paradigm - Dr. Pall's Website for CFS/MCS/FM/ETC.:

> http://www.thetenthparadigm.org

> @>----------<---------->-----------------------<----------<----------<@

> MCS-Florida - For All Chemically Sensitive Floridians

> MCS-Florida

>

>

[Guest guest]

Wouldn't any certified organic rice be free from arsenic?

Ellen

Re: brown rice

joyce wrote:

> Should we avoid this because of arsenic concerns? joyce

Definitely avoid all southern rice. Arsenic pesticides were used

extensively in the south. I stopped using it over ten years ago when I

first learned about it. The media is extremely slow when it comes to

reporting these things.

The only rice I've been eating is Lundberg (NFI) grown in California.

Jeri <teewinot13@...>

@>--->---->-------------------<----<---<@

Dr. Pall's NO/ONOO- Theory/Treatment Discussion Group:

TenthParadigmSociety

@>----------<---------->-----------------------<----------<----------<@

The Tenth Paradigm - Dr. Pall's Website for CFS/MCS/FM/ETC.:

http://www.thetenthparadigm.org

@>----------<---------->-----------------------<----------<----------<@

MCS-Florida - For All Chemically Sensitive Floridians

MCS-Florida