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Brown Rice, Tips for Flavor

Updated on January 15, 2013
Raw brown rice
Raw brown rice | Source
Boiling water with broth cubes
Boiling water with broth cubes | Source
Finished brown rice
Finished brown rice | Source

Brown rice?

Really, is it rice or is it a grain?

Truth is it is rice which hasn't been stripped of anything but it's husk or outer shell. This germ holds fats so it tends to have a shorter shelf life than white rice.

My opinion is it should be categorized as a grain.

Health benefits

  • fiber
  • no severe sugar spike
  • aids digestion
  • filing
  • aids in weight loss or maintenance

Nutritional value

  • vitamin B1 & B3
  • iron
  • magnesium
  • fiber
  • fatty acids
  • selenium

Taste difference

  • distinctive, mild nutty flavor
  • grainy
  • bean like

Identification

  • long or short
  • brown / tan colored

Best ways to eat

  • stews
  • soups
  • broth instead of water

Substitution

Most people balk at the taste of brown rice and the fact that it needs to be chewed better than white rice. But once you get them past the distinctive taste of brown rice, it's health benefits outweigh any of the arguments as long as the flavor is palatable.

Cooking brown rice

Only after it is boiled either in a broth based water or not, can you use brown rice in other dishes or eat it for that matter (in my opinion).

It typically takes longer to cook, by about 15 minutes, than white rice. So your timing when cooking a meal needs to include those few extra minutes.

Good Combinations

  • beans
  • meat
  • sauteed veges

Chinese fried rice made with brown rice is an awesome way to enjoy it!

Brown rice is just better for you - period!!!

Best ways to eat brown rice that i have found is when it is cooked in a broth. The flavor of the broth you choose is up to you. It can be eaten any number of ways that you can think of, but i would suggest with heavy meat sauces or stews that would be roux based, or strong tomato base.

  • jambalaya
  • paella
  • peas n rice

I suggest cooking a large pot of brown rice at some point in the week and keeping what you haven't eaten in the fridge for convenience, especially when preparing other meals. Throwing something together once the rice is already cooked, cuts your time in the kitchen down by 15 minutes or more.

Side note, I love white rice with lots of butter and salt but it isn't the same when eating brown rice, at least not for me.

If you incorporate brown rice into your lifestyle at least half of the meals you eat with rice, you are better off. health wise of course.!

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