Guest guest Posted August 27, 2004 Report Share Posted August 27, 2004 Quoting Jamaican beans and rice recipe: Serve over basmati or brown rice. It doesn't have to be an either/or choice. When I use basmati rice, I only use brown basmati rice, which is widely available in health food stores, both local and big chains like Whole Foods, and in Indian food stores, of which there are many near where I live. Also, since I won't eat white rice, I will not patronize Indian restaurants that don't offer brown basmati rice as an option. (Angers my dinner companions a fair amount, but it's the price they have to pay to associate with me.) Rowena Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 Speaking of brown vs. white rice, if brown rice is more nutritious (although I've heard it said that is relative to your whole diet not so great) and I would imagine it is more difficult to process rice to white, why do the Asian who use so much of it take that extra step. I figure it has been done this way for thousands of years, so there has to be some advantage to separating it. I just can't imagine giving up the added flavor and nutrition just for appearance sake. Curious minds want to know... And a mind is a terrible thing to waste... So take your pick. SMILE Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2004 Report Share Posted August 29, 2004 I use brown basmati rice I purchase from an Indian grocery as well. Isn't it aromatic and delicious? I eat it plain for breakfast many mornings, it needs no seasonings but a dash of kosher salt and a dollop of extra virgin olive oil. I too, just love it! (I mentioned basmati or brown for all those who haven't access to a really good Indian or whole foods store.) I AM guilty of adoring Jasmine rice (Thai) and it is quite white. I don't know if it is naturally white or polished but it's fragrance and hence the taste is so delicate! It's like perfume. I eat Jasmine on occasion but brown basmati is a staple of my diet. I buy 10 or 20 pound bags at the Indian grocery because I must travel 170 miles (one way) to shop there. So I stock up. I have found that Indian cuisine offers a miriad of recipes that are vegan and many vegetarian that are easily modified to be vegan, if one chooses to do so. I suppose a culture that is approximately 6000 years old has learned a few techniques and combinations in cooking that have been a real inspiration to me. Have a lovely day and week. , " A. Kirk " <rowena28@e...> wrote: > Quoting Jamaican beans and rice recipe: Serve over basmati or brown rice. > > It doesn't have to be an either/or choice. When I use basmati rice, I only use brown basmati rice, which is widely available in health food stores, both local and big chains like Whole Foods, and in Indian food stores, of which there are many near where I live. Also, since I won't eat white rice, I will not patronize Indian restaurants that don't offer brown basmati rice as an option. (Angers my dinner companions a fair amount, but it's the price they have to pay to associate with me.) > > Rowena Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2004 Report Share Posted August 29, 2004 I have a curious 'ferret like' mind as well. I know the Thai restaurant I frequent as often as my budget allows (which isn't too often, maybe 3-4 times a month) use white Jasmine rice. They cook a 'mean' Pad Thai with tofu as the meat part (for me) and with tamarind and ground peanuts and Thai chilis. Their vegetable curries with coconut milk and vegetarian stock (with tofu added as the meat) are devine on Jasmine rice. I feel a few times a month of eating polished rice won't hurt me. (The coconut milk is high in cholesterol as well.) I've always understood that the 'germ' is in the brown hull on brown rice. It contains B vitamins and since we eat no meat, we need B vitamins. Adding wheat germ to things like oatmeal, et al help give us those needed nutrients. Also whole wheat bread add these nutrients. I guess to the Thai, white rice is pleasing to the eye. I really don't know the reasoning behind their polishing the Jasmine rice. (Or is it naturally white?) Rice is easy to digest, quick energy and offers needed nutrients. My daughter, as a baby and young child, was allergic to just about all foods, and the doctor told me, rice is the easiest food on earth to digest. So the child ate rice and vegetables and fruits during her younger years. Rice is a good food, I guess that's why a large part of the world subsists on it. I know I love it. , " Eric " <sseric57@h...> wrote: > Speaking of brown vs. white rice, if brown rice is more nutritious (although I've heard it said that is relative to your whole diet not so great) and I would imagine it is more difficult to process rice to white, why do the Asian who use so much of it take that extra step. I figure it has been done this way for thousands of years, so there has to be some advantage to separating it. I just can't imagine giving up the added flavor and nutrition just for appearance sake. > > Curious minds want to know... > > And a mind is a terrible thing to waste... > > So take your pick. SMILE Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 31, 2004 Report Share Posted August 31, 2004 , " Dorothea " <BabeRae> wrote: I buy 10 or 20 pound bags at the Indian grocery > because I must travel 170 miles (one way) to shop there. So I stock > up. I guess I am lucky to live in a neighborhood with lots of Indians. I can walk to 2 or 3 Indian markets and there are more not much farther than a couple of miles. I buy my tea there and some vegetables, but I will look for the brown basmati rice the next time I am in. I have been buying large bags of brown rice at the Chinese grocery (I live in quite an interesting part of New Jersey), but I haven't see Basmati there. There are many more varieties of vegetables and fruit than in the local supermarket. It's so interesting that I consider shopping an outing, like going to a museum or a park. w. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2004 Report Share Posted September 1, 2004 I've always understood that only animal products contain cholesterol. So while coconut milk may contain a heck of a lot of fat, it contains no cholesterol. Peggy - Dorothea <baberae Sun, 29 Aug 2004 13:50:32 -0000 Re: brown basmati rice I feel a few times a month of eating polished rice won't hurt me. (The coconut milk is high in cholesterol as well.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2004 Report Share Posted September 2, 2004 That's right. Coconut is one of the few plant foods that contains lots of saturated fat (which raises one's cholesterol) but contains no cholesterol. It should be used in moderation. But coconut milk tastes so good in stir fry sauces and I love adding a bit to my tofu smoothies!! Mary --- Peggy Burris <peggymail wrote: > I've always understood that only animal products > contain cholesterol. > So while coconut milk may contain a heck of a lot of > fat, it contains > no cholesterol. > > Peggy > > > - > Dorothea <baberae > Sun, 29 Aug 2004 13:50:32 -0000 > Re: brown basmati rice > > > I feel a few times a month of eating polished rice > won't hurt me. (The > coconut milk is high in cholesterol as well.) > > > _______________________________ Win 1 of 4,000 free domain names from Enter now. http://promotions./goldrush Quote Link to comment Share on other sites More sharing options...
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