Rice methods

[Richard Chrz]

If there is a sub area for rice, my apologies I was not able to find it,

It’s been almost a year now for health reasons that I took over my labs food, I thought it would be short lived but he is thriving on homemade food and not changing it. Our vet is super happy with his health considering diet focused

As a 90 lab he goes through a lot of food. Daily staples for him are rice, shredded then cooked carrots, and sweet potatoes, some sort of ground meat, legumes, & strawberries. With various other foods added in through out a week like yogurt, honey, blueberries, broccoli, cauliflower, sweet peppers, cooked salmon, beets, green beans…….

He goes through roughly 2 cups of jasmine rice a day, so adding in making rice for my wife and I also, I’m making probably 16 cups of cooked rice a week.

One thing I had always focused on was excessive rinsing try to get any arsenic off that I can, not to mention some of the starch…. About a month ago,after going down a rabbit hole, I found a bit on arsenic and rice, talking more about how rinsing really does not do a great job, if you are wanting to really dump the arsenic if (I believe they had said about 60% more rinsed away) using the Pasta method.

The pasta method is just that, you cook it in an open pot, at a medium boil, roughly 3 parts water to 1 part rice. When dumping the rice pot through a strainer, most of the arsenic will go down the drain.

I just recently switched my methods to the “Pasta Method”. It is by far and away my favorite way to make rice now. About 10 minutes on a medium boil, then dumped through a large strainer and rinsed with a bit of cold water. For me, this is the rice I really prefer, and it is so easy, even pan clean up is easier. You can do this with brown rice as well, it just takes longer.

What’s your preferred method?

[mcook2201]

We have 2 rice cookers and they both work great. With that said, the last couple years I much prefer the pasta method too. In my experience I like the texture/feel of the rice cooked this way.

[Richard Chrz]

When I first started making this much, I thought about investing in a rice maker… I just did not have room to store it when not in use..l figured over time I would have it down pat…

This method really gives you full control. Large pots of rice do require a large strainer system set up, but that’s minor.

[Michael_in_TX]

I've been meaning to look up some scientific studies on arsenic and rice. I eat a lot of brown rice (probably a cup of cooked a day on average).

I certainly like the taste -- white rice tastes nearly flavorless to me -- and you also don't have to rinse it.

[Richard Chrz]

I like the taste of brown as well, but jasmine is pretty good too.

[RonB]

My wife has switched to quinoa. I was raised on white rice, but normally cook brown on the rare occasions I cook rice now. I occasionally switch back to white 'cause that's what I prefer.

[Michael_in_TX]

I need to try quinoa again. I haven't tried it since I got the rice cooker (read: Instant Pot) and I never could get it "right" in a traditional pot method.

[Richard Chrz]

I have switched most;y to Bulgar at this point. Higher nutrition, and a much lower glycemic level than rice, which I really like.

[cruiseplanner1]

Like Johnny I cook Jasmine rice and used to purchase those large bags but now only the 6 lb bags. My method is to put a couple tablespoons of canola oil in a pan and add my cup of rice. I toast the rice on medium heat for a few minutes. I will have two and a quarter cups of boiling water with 1 tablespoon of Knorr powder either the chicken or the chicken/tomato dictated by what I am cooking. After toasting the rice for a few minutes I pour the water into the pan with the rice and turn heat to as low as it will go and cook for 15-18 minutes. Be careful pouring the water into the pan with the toasted rice as it will boil up. Doing this really adds to the flavor. Use the chicken/tomato powder and add a little diced onion then garnish with cilantro and lime when you finish and you will have the best Mexican rice better than most restaurants.

[Richard Chrz]

Toasting the rice is also the step for making risotto with Arbio rice.

[Richard Chrz]

Johnny Booth freshly made risotto is so incredibly good, it’s worth the labor.

[cruiseplanner1]

Thanks for the tip on the Arbio Richard as I am going to make a mushroom risotto here pretty soon. Have some nice wild duck breasts to make Schintzel with. Ducks Unlimited has a great recipe for anyone on their website. Fantastic and guess it can be used with any meats. Here it is if anyone is interested. https://www.ducks.org/hunting/waterf...duck-schnitzel

[yakima]

First, your dog eats better than we do!

Referencing the team cook, Paul Prudhomme liked converted rice. Had to look that up, as really did not know what it is. Parboiled prior to husking, more nutritious.

Finally, baked rice with stock and diced veggies, following Prudhomme's recipe, is excellent.

(Random comments not particularly germane to your OP}.

[SheilaAnn]

The pasta method is awesome! I use it a lot. I also do the 3-minute instant pot method and I make a bunch and freeze portions so I have it on hand. Elephant brand is 99% of what I have in the pantry.

Carnaroli is another story for risotto…. Not this conversation. 💗 🍚

[Donw]

I only use Carnaroli when making risotto. Just better IMHO. Is there an issue doing this?

[SheilaAnn]

Donw not by any stretch!

[fzxdoc]

I had read about the high arsenic levels in rice in a Consumer's Reports article about 15 years ago. Until then, I was fond of white rice and served it often to the family. I cut way back on it because of the amount of arsenic in most of the rice brands found in supermarkets at that time.

I used to enjoy snacking on rice-based junk food too. Out that went. Ditto with brown rice.

I found information that Minnesota wild rice contained much less arsenic because it is grown in flowing water rather than flooded rice paddies, so I began using it.

Now we eat rice only occasionally, maybe once a month if that. It's good to know that jasmine rice grown in Thailand and basmati grown in India/Pakistan have arsenic levels on the lower end of the white rice options. I usually have rice with those origins in my pantry already.

One of these days I'll give pasta-boiling method a try. Thanks for the reminder, Richard Chrz .

Kathryn