Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 Oh Basamati rice is so good. We buy huge bags of it as Sam's Club. Make sure you rinse it well before putting into your pot of water. Cooks up in about 10 minutes. Just made some last night and added it to some soup. Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 I use a rice cooker. That way I don't have to worry about it. We got ours from Costco. I like the fact that it even has a setting for brown rice. -- Happy Holidays, Chrissy Friends are like stars...you don't always see them, but you know they're always there ~Hulali Lut Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 Judy, Have you ever tried brown basamati rice? I just love it. Costco use to sell it in 10lb containers, but they stopped carrying it. On 12/29/06, wwjd <jtwigg wrote: > > Oh Basamati rice is so good. We buy huge bags of it as Sam's Club. Make > sure you rinse it well before putting into your pot of water. Cooks up > in > about 10 minutes. Just made some last night and added it to some soup. > Judy > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 No I haven't. I'd love to though. I'll have to look for it. Thanks for the heads up on it. : ))) The White Basmati Rice that Sam's carries is in a plastic bag inside a large brown burlap zippered bag. I don't know if is 10lbs or not, but it fills several large plastic containers, that I transfer it to when I get home, so bugs don't get into it. Judy Judy - Chrissy Friday, December 29, 2006 11:08 AM Re: re: cooking rice Judy, Have you ever tried brown basamati rice? I just love it. Costco use to sell it in 10lb containers, but they stopped carrying it. On 12/29/06, wwjd <jtwigg wrote: > > Oh Basamati rice is so good. We buy huge bags of it as Sam's Club. Make > sure you rinse it well before putting into your pot of water. Cooks up > in > about 10 minutes. Just made some last night and added it to some soup. > Judy > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2006 Report Share Posted December 29, 2006 That is what we use to get. We don't belong to Sam's anymore. We switched over to Costco because they were selling more organic products. Now they have stopped selling them On 12/29/06, wwjd <jtwigg wrote: > > No I haven't. I'd love to though. I'll have to look for it. Thanks for > the heads up on it. : ))) > The White Basmati Rice that Sam's carries is in a plastic bag inside a > large brown burlap zippered bag. I don't know if is 10lbs or not, but it > fills several large plastic containers, that I transfer it to when I get > home, so bugs don't get into it. > Judy > Judy > - > Chrissy > > Friday, December 29, 2006 11:08 AM > Re: re: cooking rice > > > Judy, > > Have you ever tried brown basamati rice? I just love it. Costco use to > sell > it in 10lb containers, but they stopped carrying it. > > On 12/29/06, wwjd <jtwigg wrote: > > > > Oh Basamati rice is so good. We buy huge bags of it as Sam's Club. Make > > sure you rinse it well before putting into your pot of water. Cooks up > > in > > about 10 minutes. Just made some last night and added it to some soup. > > Judy > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2006 Report Share Posted December 30, 2006 Costco has white Basmati rice also. GB , " wwjd " <jtwigg wrote: > > No I haven't. I'd love to though. I'll have to look for it. Thanks for the heads up on it. : ))) > The White Basmati Rice that Sam's carries is in a plastic bag inside a large brown burlap zippered bag. I don't know if is 10lbs or not, but it fills several large plastic containers, that I transfer it to when I get home, so bugs don't get into it. > Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 My former SIL spent a year in Japan and she said it is to rinse the starch and other residue off it. She also said Japanese consider it disgusting not to rinse it. She had a tendency to exaggerate though, so that may be wrong. I rinse mine and don't notice a difference in taste. AmyF Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 both brown and basmati are on my shopping list. I've been a cheapskate and buying the 40# Sam's Club bags for the last few years. AmyF Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 I am currious as to why we should rince the rice? Ive seen it mentioned a few times the past few days and im just currious as I have never seen anyone do this. (mind you i grew up in a home that we had ramin noodles, KD, egg salad sandwiches and maby if we were lucky to have enough money... liver i have to say long before i desided to drop meats, liver still makes me gag...) Please teach me to cook! I want to be healthy! lol Chantelle -- " Reality leaves a lot to the imagination. " - John Lennon Faith, no matter what we believe in is an important motivator in life. There are reasons why something is the way it is, though we dont always know why. Problems are never a way to punish us, sometimes they are a way of making us better and stronger, more compasionate and knowlegable people inside. We may worry, we may feel down on the world but we must always remember that faith is what brings us together and that god, no matter what we call him or her has not punnished us, only trusted us with an extra special gift. ~ Me Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 Amu You must use brown rice. It makes a big difference in white rice like Basmati. GB , akfral wrote: > > My former SIL spent a year in Japan and she said it is to rinse the starch > and other residue off it. She also said Japanese consider it disgusting not to > rinse it. She had a tendency to exaggerate though, so that may be wrong. I > rinse mine and don't notice a difference in taste. AmyF > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 I need to go to Sam's soon (can't run out of TP at work, ya know) so I'll check it out. Thanks GB. AMyF Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 Amy, I buy Basmati rice at Costco. I think it comes in 11# bags and is about $7.50, which is a lot cheaper than anywhere else. It probably is not as cheap as 40# bafs of white rice though. GB , akfral wrote: > > both brown and basmati are on my shopping list. I've been a cheapskate and > buying the 40# Sam's Club bags for the last few years. AmyF > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2010 Report Share Posted February 18, 2010 My youngest (and the pickiest eater I ever met) has now decided she will eat rice but only the rice that we get at the Chinese restaurant! She says the rice I cook isn't fluffy enough. I have a Pampered Chef rice cooker but it does tend to come out sticky even when I use long grain rice. Anyone have any tips on how to cook rice so it is light and fluffy like the stuff at the Chinese? thanks Sarah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2010 Report Share Posted February 20, 2010 Soaking the rice overnight makes it less sticky for us. http://www.drbenkim.com/articles-rice.html When to Eat White Rice, How to Make Brown Rice Posted By Dr. Ben Kim on Jan 31, 2009 Healthy Eating Resources Contrary to popular belief, white rice isn't a poor food choice for everyone. The truth is that white rice contains some health-promoting nutrients, and there are circumstances in which white rice can actually be a healthier choice than brown rice. White rice is brown rice that has been polished down to remove outer layers that contain a number of nutrients, including small amounts of essential fatty acids that tend to go rancid after about 6 to 12 months of being in storage. Stripping brown rice of its husk, bran, and germ decreases the likelihood of spoilage, which allows for longer storage times. Because white rice contains less fiber than brown rice, white rice is the better choice for people who have sensitive, inflamed, or damaged digestive tracts. While fiber is generally helpful for adding bulk to stools and promoting regular bowel movements, too much fiber can be problematic for people with weak gastrointestinal tracts. Over the years, I've found that people who have colitis and/or problems with chronic diarrhea tend to experience pain and excessive gas production when they eat brown rice, while white rice tends to be well tolerated. White rice can also be a good choice when first introducing solid foods to babies, since their digestive tracts need time to develop and get acclimated to processing solids, and brown rice requires more digestive strength to break down than white rice. It's important to note, though, that giving babies too much white rice on its own may lead to constipation, so it's best to provide a mix of white rice and a variety of well cooked vegetables. When our children first started on solids, we found that a good approach was to give them a mix of well cooked white rice, Bok choy, and vegetable or chicken broth (this was in addition to plenty of other plant foods). As they became accustomed to eating solids, we gradually substituted brown rice for white rice, and today, they eat mainly brown rice. In the absence of digestive challenges, the high density of nutrients in brown rice makes it the healthier choice, but it's essential to prepare it in a way that allows for optimal nutritional yield once inside your digestive tract. Proper preparation of brown rice includes soaking it for at least six hours prior to cooking, and cooking with 2 cups of water for every cup of rice. These measures result in soft and fluffy brown rice that is ready to break down in your GI tract and release B vitamins, magnesium, iron, amino acids, carbohydrates, and zinc into your system. Brown rice is especially rich in vitamin B1 (thiamin) and vitamin B3 (niacin), both of which are critical to everyday metabolic activities. In case you're wondering about the nutritional profile of white rice, in addition to being a source of carbohydrates, most varieties of white rice around the world are fortified with vitamin B1, vitamin B3, and iron. White rice is also a fair source of protein. If you don't eat brown rice but would like to add some to your diet, you may want to start by mixing batches of brown and white rice - this is a good approach for people who are resistant to new flavors and textures. To make a mixed batch of brown and white rice, use 1 cup of water for every cup of white rice, and 2 cups of water for every cup of brown rice, and cook them together in the same pot or rice cooker. For example, for a batch made with half a cup of white rice and half a cup of brown rice, you'll need to use 1.5 cups of water. Don't forget to soak the brown rice for at least six hours prior to cooking. We wash and soak our rice at night so that it's ready to cook in the morning. It's fine to soak white rice in this manner as well. If you prefer or need to eat mainly white rice, be sure to eat it with plenty of cooked vegetables and/or avocado to prevent constipation. Fiber from well cooked vegetables and avocados does not typically cause irritation to a weakened or damaged digestive tract. In Korea, it's often said that from planting to harvesting, a rice farmer has to complete 88 steps to produce a healthy crop of rice. A lot of work goes into producing a healthy bowl of rice, both on the farm and in the kitchen, but when prepared and eaten with gratitude, rice can be a health-promoting staple for the masses. Please note: If you're a rice person or plan on becoming one, I highly recommend that you look into getting a rice cooker that cooks rice and keeps it warm. A quality rice cooker will save you a lot of time and provide ready-to-eat rice all day long. Here's an excellent model at Amazon: Zojirushi NS-LAC05 Micom 3-Cup Rice Cooker and Warmer, Stainless Steel If you live outside of the United States and would like a quality rice cooker, you're likely to find one at a local Asian food market. Over the years, I've found that the best models are made in Japan. , " Sarah " <sarah.moore1 wrote: > > My youngest (and the pickiest eater I ever met) has now decided she will eat rice but only the rice that we get at the Chinese restaurant! She says the rice I cook isn't fluffy enough. I have a Pampered Chef rice cooker but it does tend to come out sticky even when I use long grain rice. Anyone have any tips on how to cook rice so it is light and fluffy like the stuff at the Chinese? > > thanks > > Sarah > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2010 Report Share Posted February 20, 2010 Hi- I did a quick google search on this because I JUST saw something about this on a cooking show, and for the life of me I can't remember what, or even which show it was. It looks like there are at least ten different theories on how to get non-sticky rice (I googled 'non-sticky rice' and 'fluffy rice'), among them the particular ratio of water to rice, using the Pampered chef rice cooker, soaking the rice, not stirring the rice, blah blah blah. I personally use Jasmine rice because it is, 99.9% of the time, what they use at the Chinese. Sometimes it comes out fluffy, sometimes sticky (which actually works out better for the 21 month old- easier to pick up on a fork or spoon!)...so I guess I'll have to start paying attention to what I do and what the results are. If you figure it out for sure, let us know! j. ________________________________ Sarah <sarah.moore1 Thu, February 18, 2010 4:51:41 AM Cooking rice  My youngest (and the pickiest eater I ever met) has now decided she will eat rice but only the rice that we get at the Chinese restaurant! She says the rice I cook isn't fluffy enough. I have a Pampered Chef rice cooker but it does tend to come out sticky even when I use long grain rice. Anyone have any tips on how to cook rice so it is light and fluffy like the stuff at the Chinese? thanks Sarah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 A ricecooker that steams makes fluffy rice (even brown); I have a really cheap Black and Decker one that I bought at Target a few years ago. ________________________________ Sarah <sarah.moore1 Thu, February 18, 2010 6:51:41 AM Cooking rice  My youngest (and the pickiest eater I ever met) has now decided she will eat rice but only the rice that we get at the Chinese restaurant! She says the rice I cook isn't fluffy enough. I have a Pampered Chef rice cooker but it does tend to come out sticky even when I use long grain rice. Anyone have any tips on how to cook rice so it is light and fluffy like the stuff at the Chinese? thanks Sarah Quote Link to comment Share on other sites More sharing options...
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