Guest guest Posted January 15, 2007 Report Share Posted January 15, 2007 Anyone tried mixing rices in the rice cooker? I love jasmine, but like the nutrition of brown... Thoughts? Anyone tried this? Thanks in advance, Lori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2007 Report Share Posted January 15, 2007 On Monday 15 January 2007 3:25 pm, sammythingy wrote: > Anyone tried mixing rices in the rice cooker? I love jasmine, but like > the nutrition of brown... > > Thoughts? Anyone tried this? I haven't tried it in a rice cooker, but just cooking rice in a pot I've mixed both basmati with brown and arboreal with brown. It works fine. In my experience the brown rice has a considerably stronger flavor so that flavor tends to dominate, but I suppose it would also depend on the quantities of the rice used. peace and blessings, ben Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2007 Report Share Posted January 16, 2007 I have been successful mixing red rice (either buthanese or camargue) and any brown rice in the rice cooker simultaneously. With other rices I have mixed too, but in a regular pot, and adding the shorter cooking rices raw to the partically cooked ones (example: start cooking imperial black with the right amount of water, then after 1/2 hour add the red rice and/or brown rice with its corresponding water and after another 20 minutes add your carolina long grain white and its water). One of my favorites is a black, red and brown rice combos. , ben miller <wheelscribe wrote: > > On Monday 15 January 2007 3:25 pm, sammythingy wrote: > > Anyone tried mixing rices in the rice cooker? I love jasmine, but like > > the nutrition of brown... > > > > Thoughts? Anyone tried this? > > > I haven't tried it in a rice cooker, but just cooking rice in a pot I've mixed > both basmati with brown and arboreal with brown. It works fine. In my > experience the brown rice has a considerably stronger flavor so that flavor > tends to dominate, but I suppose it would also depend on the quantities of > the rice used. > > peace and blessings, > ben > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2007 Report Share Posted January 16, 2007 Im currious about different types of rice. Are there some types that are helther then others or are they all about the same health wise and calorie wise? Also what flavours or types of rice are there? Ive only seen white, parboiled, brown and very ocasionaly i can find wild brown. The bulk store moved and i dont know where in my city it is now so i have to find it. 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 16, 2007 Report Share Posted January 16, 2007 I have used a rice mix, which contained several different types of rice, as well as split peas and seasonings. I bought it from a bulk bin, so I have no lable to tell you now, and I don't remember what all else was listed on the bin. I know brown and wild black rices were included. I believe there were others. It worked in the B & D rice steamer very well. Thia On 1/15/07, sammythingy <sammything wrote: > > Anyone tried mixing rices in the rice cooker? I love jasmine, but like > the nutrition of brown... > > Thoughts? Anyone tried this? > > Thanks in advance, > Lori > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2007 Report Share Posted January 16, 2007 Type of rice Protein (g/100g)Iron (mg/100g) Zinc (mg/100g) Fibre (g/100g) White – 6.8 1.2 0.5 0.6 Brown 7.9 2.2 0.5 2.8 Red 7.0 5.5 3.3 2.0 Purple 8.3 3.9 2.2 1.4 Black 8.5 3.5 - 4.9 Sources: a = Association of Southeast Asian Nations (ASEAN) food composition table Rice (1/2 cup) CaloriesCarbohydrate Fat Fiber Protein White Basmati 103 22.8 0 0.2 2 Brown Basmati 102 21.4 0.5 1.6 3 Brown 116 24.8 0.8 2.3 2.5 White Enriched 113 25.6 0.3 0.1 2 , " Chantelle McLaren " <Catfuzz.Caliby wrote: > > Im currious about different types of rice. Are there some types that are > helther then others or are they all about the same health wise and calorie > wise? Also what flavours or types of rice are there? Ive only seen white, > parboiled, brown and very ocasionaly i can find wild brown. The bulk store > moved and i dont know where in my city it is now so i have to find it. > > > 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...
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