Quoted from Peppermint TwistSlightly off-topic but a related note: brown basmati and white basmati are significantly different, glycemic index-wise and starch-wise, me thinks. I base this on the fact that the white is VERY starchy and cooks up WAY faster than the brown, to a pasty consistency. The brown is higher in fiber (though still cooks up to a very lovely, soft consistency), taking longer to cook and not turning out as starchy/pasty. Brown basmati is my staple grain--LOVE it.
Anyway, sorry for the topic veer, but just thought I'd point out that, even within the basmati rice spectrum, there is a significant diff twixt the white and the brown, in my opinion. The brown is the one that is better for us, though the white is still acceptable.
As for jasmine, that's a horse of a different color. It is not the same as basmati, that's all I know.
Quoted from ruthiegirlWhite rice also cooks up faster and therefore works better on busy nights.
Quoted from Peppermint Twist
Ruthie, I use the brown basmati but, what I do to save lots of cooking time is, I boil me up a big ole' batch of it (usually also containing some broccoli slaw--julienned broc and carrot--onion, and spices) and keep it in the fridge, so that all I have to do is give it a quick heat-up/stir-fry in a skillet, along with whatever protein I'm having. Here in FL, it also makes for good cold rice salads (for example, like those pasta and tuna salads you see, only with rice and canned salmon instead) on hot days.
Sarah Blakeney was the one who suggested that I keep a batch of cooked rice in the fridge. Such a simple thing, yet SO helpful and practical. Her influence is still felt and appreciated.
Quoted from ChloeDoes anyone realize that rice consuming countries soak their rice and all grains the way we soak our beans? I was watching a youtube video where a Cuban woman was showing
how she makes black bean soup....and she happened to mention that in China, Japan and most
of Latin America soaks their rice. We don't and I'm not sure if we should. It's supposed to reduce
phytic acid and make grains more digestible as they slightly sprout. The book Nourishing Traditions clearly explains sprouting of grains.
Quoted TextJust mentioning Sarah's name, PT makes me smile while also bringing tears to my eyes. Sarah's energy radiated so far and wide on this forum. Still miss reading her wonderful posts. She
had a fighting spirit that was profoundly touching....Do you keep in touch with her husband?