Long grained , brown and wild rice .

K

Kevin the grey

Joined
Aug 26, 2005
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What I like is a good brand of the three together . I quite like wild rice . If it is just by itself its too chewy for me . Brown rice I like on its own . I have a pound bag which is good but a little too splintery . I have 18 pounds of long grain white . Not the best for the health . Its a lot better than Mcdonalds french fries. I will mix it half and half with the brown to up nutrition .

I would like to add some wild rice to really make it better and tastier . Its way too expensive .

I,m going to be eating a lot of rice this winter to try and put my money on getting ahead and keeping the home warm enough so the plants don,t die . Heck it will be good for the health .

anybody got some tried and true recipes ? Easy nutricious cost effective . Ways to cook up small amounts . I,m not thrilled with how rice dishes freeze so if anybody has tips on that go for it . Hey a pound of rice in a B:O:B: will go a long way on the road .
 
Cook up some boiled rice. Lightly brown some boneless chicken in the oven. Place the rice in a 1" layer in a glass baking pan, place the chicken in the rice, pour and spoon a can of cream of mushroom soup over it all, and bake until done. It will make your tongue slap your eyebrows and ears trying to get to it! And don't overlook my favorite rice, jasmine rice. A thirty pound bag is cheap at oriental food stores.

Codger
 
I'm not sure about the wild rice but I have a quick, cheap recipe. First off, I buy a pack of chicken breasts, size doesnt matter. I cut into small pieces, like an inch square and stirfry the chicken in soy or szechuan sauce. I then keep these in the freezer. I usually eat brown rice. Cook the brown rice and throw in a couple cubes of chicken while the rice is cooking. Just before it's done I throw in some salsa. It's quick, tasty, cheap, and healthy :)

Edit to add a thumbs up for Codger suggestion on Jasmine rice. It's awesome rice. Another good one to look for is Basmati. You can find both in big bags for fairly cheap and they will last a LONG time.
 
As you probably know wild rice isn't rice but a grass seed. Wild rice beats all the other stuff by a mile but it is pricey. Wild rice with ducks is the bees knees!

I use mostly long grain white rice as it keeps really well. In fact I was supposed to go to Costco tonight and by another 25lb bag. The wife ticked me off so I'll go by myself tomorrow. Our rice cooker gets a heck of a workout at our house. I'll add free range chicken broth instead of water and add a bunch of dried spices and chile oil for a quick tasty side dish. Even just butter changes the taste significantly fro plain white rice. Squash, carrots, or any vegetable that can be steam cooked can go in the rice cooker with the rice when it is almost done. Almost any fish pieces can be steamed with the rice.

Brown rice I also cook in the rice cooker though it takes about 40 minutes. We have a little pressure cooker that cooks brown rice in a little over 5 minutes. Brown rice doesn't keep well so date the bags and rotate your stock.

Jasmine rice is wonderful and can make the whole kitchen smell good. I used to work with a guy who is half Thai and he cooked alot of Jasmine rice that made the firehouse smell great.

Basmati is very common here in California but I don't care for the taste much. I would rather have short grain (sushi or Calrose) than Basmati

Rice is one of the first foods I taught my kids to cook. They can cook it in a can or cookset over about any fire they can build. Ever had chocolate rice? Not too bad. Rice and raisins with milk for breakfast.

Oh, and don't fall for the line that there is only one way to cook rice, or never lift the lid or you have to precisely measure the rice and water. "One knuckle rice, two knuckle water" works for me. Have fun and keep trying different things.
 
Guys it all sounds good . I don,t have an oven only a large toaster oven . It is practically an oven except its only a broiler .

I am not a fan of perfumed rice . It tastes like I,m eating a flower .

So brown rice doesn,t keep as long ? I,ll get the one pound bags on special to flesh out my 18 pound of long grain white .

I like chicken breasts so that sounds the tasty treat . I guess some experimenting is called for . I need a good recipe for curried rice . A girlfriend of mine makes it but I don,t see her that often . She likes to put in too many expensive ingredients as well . It sure does taste good . (Darn it now I,m hungry again .)
 
Jasmine rice is not perfumed, it is just a different variety. It has a nutty taste. Not nearly as bland as long grain. Jasmine is just the name. It is a traditional variety from Thailand. And tastes nothing like flowers.
 
Codger_64 said:
Cook up some boiled rice. Lightly brown some boneless chicken in the oven. Place the rice in a 1" layer in a glass baking pan, place the chicken in the rice, pour and spoon a can of cream of mushroom soup over it all, and bake until done. It will make your tongue slap your eyebrows and ears trying to get to it! And don't overlook my favorite rice, jasmine rice. A thirty pound bag is cheap at oriental food stores.

Codger
Click to expand...

I can atest to how good that recipie is. The only thing I add is (this might sound crazy) green beans. I poor frozen/fresh (not caned) over the top... and DANG.... fairly cheap and easy. Very good:cool:
 
Another good thing is I get those bags of mixed frozen veggies. Again, very cheap to get. I'll throw a handful or two to my mixes. I like to play around a lot and try new things with it. Just experiment with the different spices and styles of food you like to get the flavoring to where you like it.
 
Rice Pilaf maybe?

1 cup rice
4 tablespoons of butter
1 large onion
chicken broth

Cook rice until tender, saute's omion in butter until soft, stir chicken broth into butter and and onion mixture and rice and mix well, cover in a sauce pan and simmer under very low heat until butter and broth mixture flavors rice.

I always add veggies to mine, at least frozen peas.
 
I make gumbo file' from a recipe in a 1909 Creole cookbook I bought in Pensacola from an antiquarian bookstore. It atkes a lot of prep to prepare the roux, make all the meats and such. But... a really good quick and easy shortcut is to buy a box of Zatarains Gumbo mix, add an additional cup of rice to it, add browned and diced cajun sausage or boudain, some cocktail shrimp and medium sized shrimp, a dash of file' or a couple of sassafrass leaves, some baby okra, cherry tomatos, sometimes venison, turkey, duck or goose, or crab. When I make it, I make a big pot, then freeze it in serving sixed containers. There is no real recipe other than the Zatarains mix, so you can vary the meats, add vegetables such as diced peppers (red and yellow bells do good), and be creative. Gator is good in it if available. And you can do it all in one pot and a small cast iron skillet. Even on a campfire. Hoe cakes top it off.

Codger
 
Jasmine rice is my favorite. For something quick and easy, you can cook rice as you normally would, only substitute canned or fresh chicken broth for water.
 
Codger_64 said:
Jasmine rice is not perfumed, it is just a different variety. It has a nutty taste. Not nearly as bland as long grain. Jasmine is just the name. It is a traditional variety from Thailand. And tastes nothing like flowers.
Click to expand...

Codger I am always willing to be raised upon my own pet'ard . :foot:
I must be mucho-masochistic . :o : I once tasted rice that was flowery in taste . To the point of thinking there was perfume in there . Someone told me it may be Jasmine and that name stuck with me .

I will one day get a small bag and test the waters .
 
Don't even buy a bag. A small meal size box can be found in a lot of grocery stores in the oriental/Thai section. It will be pricey compared to a 30# bag, but you won't be stuck with 29 3/4# if you don't like it. It does well with the addition of a bit of saffron, vegetable flakes or wild rice too. I precook wild rice at a rolling boil until almost tender before I add the jasmine rice. A few teaspoons of wild rice is enough for me, so I get several meals from a tiny bag or box of it.
 
Kevin, only a toaster oven? You need to make yourself one of those tin can alcohol burners ;)

Here in Plattsburgh, at Sam's Club, we buy Hinode Harvest Blend, which comes in a 3.25# plastic pitcher container (when empty it's a great container for storing other stuff.)

It contains parboiled long grain rice, wild rice, dehydrated carrots, onion, celery, red bell pepper and garlic. It's enriched with niacin, iron, thiamine and folic acid.

We like it, cook it up just like any other rice, add other stuff as we see fit.
 
My wife says about $6 for the container mentioned above. I'm sure that's way more expensive than regular rice, but with all the goodies added and preparation to it, it makes sense. She buys it for the convenience in cooking, and we don't eat it every day.
 
I'll put in another vote for the Hinode rice. We use it all the time. Cook it with chicken broth or beef depending upon which meat is the main course. Had General Tso's chicken over it last Sunday for dinner. MMMMMMmmmm Good!

The plastic containers are nice for packing away as they are rectangular and stack very well.
 
Would someone look at the ingredients and see if the last one is sulphites ?
I seem to be sensitive to those . I used to get headaches from eating certain preseved foods . They would have sulphites in them .

I used to get headaches from drinking certain wines . ( Well Duh!) :confused:

Even if I drank small amounts . ( Eight ounces .)

I heard that some wine has sulphites in it . My masterfully inferior mind put two plus two plus the proverbial x factor together and came up with my own version of five . (Five virgins ? What the heck is this guy talking about ? :confused: )
 
I use a lot of brown rice, but very little wild rice and almost no white rice. Try mixing in a small amount of dried lentils or split peas with the rice. It enhances taste and protein content. I also frequently mix barley and whole oat groats in there. It is also simple to add some dried mushrooms.

There are so many possibilities for sauces, etc that it is mind boggling. Powdered chicken boullion, powdered garlic, & walnut oil is one real simple addition I like.

A can of tomatoes with a touch of basil,chipotle, olive oil and chocolate is another real simple favorite. I add it when there is about 15 minutes of cooking left.

Adding onions, bell peppers, etc. is also a good idea. I also wait until the last stages of cooking to add them.
 
I love rice and beans and a little meat on the side. But, Hey, has anybody considered oatmeal (hijacking the thread).

This stuff is lighter than rice to pack, will fill you up like a bag of sand, and feels good coming out :eek:

I eat it every morning. Add bananas, raisons, chopped walnuts and/or almonds, honey, butter, cinnamon or ginger, a little milk, it's like sop from the mother's tit. :D
 
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