We know there is red and black (great Asian desserts!) and whatever, but we wanna know, given the options at say a Mexican or Salvadorian restaurant, what do you choose?
Show us your true colors.
Re: Rice: Brown vs. White
2I've never heard of LatinXs eating brown rice...I don't know if even Asians eat brown rice. It seemed a health trend invented by Yankee quacks....but educate me.
Re: Rice: Brown vs. White
3Yeah if I'm eating brown rice it's for 'health reasons' and not for fun. I can eat a frightening amount of properly made sushi rice.
Re: Rice: Brown vs. White
4I like the nuttier flavor of brown rice, and I can use all the extra fiber I can get. Gimme brown.
Re: Rice: Brown vs. White
5This is correct.zorg wrote: Fri Aug 06, 2021 3:12 am I've never heard of LatinXs eating brown rice...I don't know if even Asians eat brown rice. It seemed a health trend invented by Yankee quacks....but educate me.
White rice is the answer. Brown rice is no more healthy than white, unless you don't get fiber any other way and use it for that. Most people's bodies cannot extract the nutrients in the bran and germ anyway.
Re: Rice: Brown vs. White
6Damned right. Good stuff.Dave N. wrote: Fri Aug 06, 2021 9:03 am I like the nuttier flavor of brown rice, and I can use all the extra fiber I can get. Gimme brown.
at war with bellends
Re: Rice: Brown vs. White
7White rice, waffles: brown and wild rice mix.
I like the midcentury Infallible Rice recipe, in which you sauté diced onion in butter, and mix that with the rice. Use chicken broth or bouillon in place of water and, once it’s all mixed, put a lid on the pan and stick it in the oven to finish, rather than on the stovetop.
I like the midcentury Infallible Rice recipe, in which you sauté diced onion in butter, and mix that with the rice. Use chicken broth or bouillon in place of water and, once it’s all mixed, put a lid on the pan and stick it in the oven to finish, rather than on the stovetop.
Re: Rice: Brown vs. White
8This is the shit. Add some browned vermicelli/angel hair pasta and you have a fantastic pilaf.biscuitdough wrote: Fri Aug 06, 2021 11:02 am White rice, waffles: brown and wild rice mix.
I like the midcentury Infallible Rice recipe, in which you sauté diced onion in butter, and mix that with the rice. Use chicken broth or bouillon in place of water and, once it’s all mixed, put a lid on the pan and stick it in the oven to finish, rather than on the stovetop.
Re: Rice: Brown vs. White
9I wonder if this would work in an Instant Pot? Just subbing chicken stock for the water.biscuitdough wrote: Fri Aug 06, 2021 11:02 am
I like the midcentury Infallible Rice recipe, in which you sauté diced onion in butter, and mix that with the rice. Use chicken broth or bouillon in place of water and, once it’s all mixed, put a lid on the pan and stick it in the oven to finish, rather than on the stovetop.
"Whatever happened to that album?"
"I broke it, remember? I threw it against the wall and it like, shattered."
"I broke it, remember? I threw it against the wall and it like, shattered."
Re: Rice: Brown vs. White
10Part of the magic is the baking. You get a little bit of a crust to it that’s a delight once you fluff it all together. I imagine you’d make a pretty tasty dish with the instant pot if you made sure to use the sautéed onions, but then you’re using another pan and kind of missing the point of the instant pot, right?zircona1 wrote: Fri Aug 06, 2021 1:08 pmI wonder if this would work in an Instant Pot? Just subbing chicken stock for the water.biscuitdough wrote: Fri Aug 06, 2021 11:02 am
I like the midcentury Infallible Rice recipe, in which you sauté diced onion in butter, and mix that with the rice. Use chicken broth or bouillon in place of water and, once it’s all mixed, put a lid on the pan and stick it in the oven to finish, rather than on the stovetop.