OinVa - Hope you enjoy the sweet rice! It is almost flavorless and very gummy. . I like making dessert squares out of it. Rice is compliant and I find that making dessert squares and drizzling a bit of agave really satisfies my yearning for dessert. I can have something while others have their non-compliant desserts!
PolicyChecker - Sushi rice IS quite sticky but you have not seen sweet rice. Hee hee. It can be a gelatinous gummy mess if cooked wrong! Sweet rice can be closer to glue while sushi rice cannot even get to that point.
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Great link PC - thanks heaps I learnt a lot... I probably would have just stuck it in the rice cooker & not even thought about it??!! Interestingly, they stress that shushi rice must be served when it is slightly warm, or at the least at room temperature - not chilled. & is why the best nigiri-zushi (the standard sushi that everyone thinks of a 'sushi' - an oval ball of sushi rice topped with a piece of fish) is eaten right after it's made, at the sushi counter - cool but not cold fish on top of the warm sushi rice... & say when making sushi at home, do not refrigerate your rice if you can avoid it; the texture and flavor rapidly deteriorate when it's chilled" I have only ever had sushi once & I am sure it was cold?!
I have to say, I just finished up a nice bowl of long grain brown rice with some peanuts, cardomom, 1/3 teaspoon of honey, teaspoon of butter and sea salt and I personally like the flavor of brown rice a little better. And it is more filling. Or fulfilling after I eat it. Like, Aaaaaaah. The white rice I had is like, where did it go? Now the basmati white is kind of thin. So, I might like a more short grain white better. I'll have to try one. Like maybe aborio. I'm not sure I want to try this sticky sweet rice that passion princess is talking about just yet. Seems like it'd be high glycemic. But I don't know. In a way it sounds good too. But it will be fun to try some other rices. I've never had jasmine either. What's that like compared to the others?
The poster formerly known as "ABNOWAY"
"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
I recently cooked jasmine rice in the same way as you would normal white rice (I had run out of both white & brown & someone had given me this type) I couldn't tell the difference - maybe slightly gluggier (stuck together more when I stirred it into a meal) but husband loved it... According to that linked article above - "If you serve plain jasmine rice with a Japanese meal, it will simply taste wrong."
I did! I had some cream of rice morning with just a dab of ghee and some sea salt and NO agave syrup. I had no indigestion, even if it was a bit of a "belly bomb" as my husband calls it.
I did! I had some cream of rice morning with just a dab of ghee and some sea salt and NO agave syrup. I had no indigestion, even if it was a bit of a "belly bomb" as my husband calls it.
Ghee and sea salt! That's an ideal combo for my taste!
Normal day, let me be aware of the treasure you are. Let me not pass you by in quest of some rare and perfect tomorrow. ~Mary Jean Irion
O in V, my sister used to call White Castle hamburgers "belly bombers", so that brought back some funny memories.
As far as rice goes, my system agrees with sushi, jasmine, and basmati white rices. These are all neutral, however. Brown rice, a superfood, just upsets my gut, so I don't eat it whole anymore. However, since brown rice flour is also a superfood, I do use it when I make flax bread, so hopefully I still get the benefits without my gut having to digest it whole.
I looked up the description of arborio and some of the descriptions are saying it's "chewy" or even a little "crunchy". I think that might worry me because over Christmas I was at my Mom's house for a couple of days and I undercooked some long grain brown she had. Her burner was a lot harder than I was used to and I should've added some water at the end and let it cook in. But I went ahead and ate it anyways. And I felt pretty lousy for a day or so. I think the undercooked rice kind of gave me some inflammation and what not. So... crunchy and rice just doesn't sound right together.
The poster formerly known as "ABNOWAY"
"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
I looked up the description of arborio and some of the descriptions are saying it's "chewy" or even a little "crunchy". I think that might worry me because over Christmas I was at my Mom's house for a couple of days and I undercooked some long grain brown she had. Her burner was a lot harder than I was used to and I should've added some water at the end and let it cook in. But I went ahead and ate it anyways. And I felt pretty lousy for a day or so. I think the undercooked rice kind of gave me some inflammation and what not. So... crunchy and rice just doesn't sound right together.
Not a legitimate worry, necessarily, JJR. It sounds like you ate undercooked rice, and it sickened you. But there are different varieties of rice that - when cooked to perfection - have more or less "tooth" to them, satisfying the Chew Need differently, among their other distinctives.
Sushi rice delivers that toothiness, and each kernel separates nicely when prepared with sushi vinegar for example. A very pleasant sensation. Short grain organic brown rice also offers a certain amount of bite (tooth resistance) unless it is overcooked to mushy. I think that's the important difference between the hardness/crunch of badly cooked rice of any variety, and the pleasant chewiness of some types of rice.
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Yeah, I've had short grain brown be "chewy" before and not freaked. I like short grain brown. I have to say something about the whole overcooked and mushy rice thing. I used to soak all my grains, as I told PC earlier. And they're always much "mushier" when you do that. And I actually like it that way. When I made the white basmati, it's more delicate and not mushy. It's not crunchy, but it's more firm and to be honest, I like my rice all gushy. I probably would really like the rice passionprincess is talking about. I don't care if it's how it's supposed to be or not. To me, it's much more satisfying when it's mushy. But I've read a few websites before, including the one PC linked. I've seen that one before and others and there are all these people saying how rice SHOULD be. And I'm like, you know, if I like it better mushy, I could give a flying rip if it's not technically correct. For some reason that really irritates me. Like the whole thing about spaghetti having to be "El Dente", to be properly cooked. Now, I can see why that is, but for crying out loud, what if you like it all gushy and mushy? I watch these cooking shows and they just act like you're an idiot if you do things that aren't out of the french cooking playbook. And it seems like for rice, it's the same deal with the rice people. Well, pardon me world if I like it the way that is improper. Maybe it shows a lack of care or wisdom on my part. But it just tastes better to me more gushy.
Am I crazy???
The poster formerly known as "ABNOWAY"
"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
No; not crazy - it's the same reason (when I used to have port) that I liked it on ice - No way is it the way it's meant to be, but I really liked it that way, particularly in a super hot climate
Btw I like my rice al dente, so now I am freaked about soaking/washing it... My rice cooker is magic & cooks perfectly & then keeps it warm (as they do) Maybe I will just try cooking the sushi rice in that, without washing?! Any thoughts anyone?
. . And they're always much "mushier" when you do that. And I actually like it that way. . . I don't care if it's how it's supposed to be or not. To me, it's much more satisfying when it's mushy. . .
You would have loved my Mother's rice. She used a lot of water and cooked the rice until it was very soft and creamy. We ate it with salt and butter and it was such a fine comfort food!
Normal day, let me be aware of the treasure you are. Let me not pass you by in quest of some rare and perfect tomorrow. ~Mary Jean Irion
I don't care if it's how it's supposed to be or not. To me, it's much more satisfying when it's mushy. But I've read a few websites before, including the one PC linked. I've seen that one before and others and there are all these people saying how rice SHOULD be. And I'm like, you know, if I like it better mushy, I could give a flying rip if it's not technically correct. For some reason that really irritates me. Am I crazy???
I am so with you on this, JJR! If you are crazy, then so am I. I do not care for rice at all that you could blow off a plate with a light wind!! There is more than one reason why a lot of people pile other stuff on their rice, such as gravy. Why not just make it a little moist to start with IMO!
"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
YEAH!!!!!!! Lets start a club!!!! The anti El Dente club!!!!! Hehehhehe
It's the same way with oatmeal for me too. The directions say 10-20 minutes depending on the consistency you like, well, I think it's way better after 20. Goopy, sloppy, ploppy, and belly warming and soothing.
And I haven't had pasta in a long time, but if I did, all sticking together and ploppy is quite alright with me.
So where do we fit into the culinary circle? I guess maybe it's more comfort foodish. How about, American Satisfying food. Take what the world has given us and make it heart warmingly plumpy. Hhehehehe It does remind me of the malt o meal my Mom used to make me when I was a kid. That might have something to do with it.
The poster formerly known as "ABNOWAY"
"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
I like a little white rice now & then- can't resist a good Panda bowl, really love it actually. What works for me is the intermittent fasting thing. The carbs in white rice aren't good for you and they definitely do raise up the insulin. But it's no fun not having a nice hot meal once in a while, especially one I don't have to cook so fasting about 19 hours afterwards helps me. I eat other food along with the Panda bowl of course.
You might also consider chilling the rice and eating it cold- chilling carbs turns them in to resistant starch which I've read is healthier. The starch doesn't digest the same and isn't as fattening.
I'm not fat. I have the opposite problem. I need to put weight on. I'm curious as to why you would say "carbs aren't good for you". They seem to do me well. Maybe for YOU they're not good for. I don't know. I have a hard time believing that you shouldn't have any. But I'm not sure where you're getting your advice.
This thread here, is celebrating rice. I love it. I eat it, and my SWAMI recommends carbs every day. 3 servings. And the BTD / GTD books recommend it for some of us. I feel like you keep lumping the rest of us into your individual thoughts on food, that don't even coincide with the recommendations of this diet. At least, my diet. Furthermore, I'm not sure why in the world you'd feel like you had to fast for almost a day after enjoying some rice. Nor would I recommend it for anybody in my position. You have mentioned that before to me. I WEIGH 124 POUNDS!!!!!!!! Fasting is not for me at present.
Anyways, you're entitled to your opinion. However, please remember that we are all different and so are our diets.
Now, back to loving rice.
I have another question, I typically treat my rice like a dessert. I put cinnamon or carob powder, some nuts and a little bit of honey. I've been wanting to do more savory sometime, but I never seem to get around to it. What is your favorite way to eat rice???
The poster formerly known as "ABNOWAY"
"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
^^ I didn't call you fat. I'm just saying that white rice is kind of high on the glycemic index and there are ways around it. If you eat enough, intermittent fasting isn't a problem. It reduces insulin but won't make you thin so long as your calories remain high.
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. I like making dessert squares out of it. Rice is compliant and I find that making dessert squares and drizzling a bit of agave really satisfies my yearning for dessert. I can have something while others have their non-compliant desserts!
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My rice cooker is magic & cooks perfectly & then keeps it warm (as they do) Maybe I will just try cooking the sushi rice in that, without washing?! Any thoughts anyone?
