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Post by christine58 on Jul 10, 2014 21:15:28 GMT
I love brown rice but have yet to find one that's as good as PF Chang's....anyone have a favorite brand?
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Post by cmpeter on Jul 10, 2014 21:35:20 GMT
I am not picky on brand, but I always make it following the Alton Brown recipe for baked brown rice. I do sub chicken broth for water and leave out the butter. Recipe on Food Network
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Post by JustKim on Jul 10, 2014 22:35:25 GMT
Once I started using a rice cooker it turned out great. I use chicken broth instead of water.
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Post by Scrapbrat on Jul 10, 2014 22:42:09 GMT
Once I started using a rice cooker it turned out great. I use chicken broth instead of water. Yes, except WHY does it spit water all over the place when I make brown rice? It doesn't do that with white rice and it drives me nuts.
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Post by JustKim on Jul 10, 2014 22:46:55 GMT
I do not know why it spits? Mine has a steam basket that fits in the top and I read to leave that in when cooking rice and I think it was for keeping from boiling over? Not sure if that is exactly what I read. I also have one that the lid latches shut.
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Post by MichyM on Jul 10, 2014 22:49:25 GMT
I never use plain water for mine either. Either wine, chicken broth, or a combination.... I use the brand called Texmati, it's in a clear plastic jug.
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Post by compwalla on Jul 10, 2014 22:50:32 GMT
I am not picky on brand, but I always make it following the Alton Brown recipe for baked brown rice. I do sub chicken broth for water and leave out the butter. Recipe on Food NetworkThis is what I do. Perfect every time.
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Post by mcscrapper on Jul 11, 2014 0:44:19 GMT
I usually buy a short grain brown rice and use chicken broth instead of water. Soooo much better!
Sent from my iPhone using Tapatalk
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Post by sisterbdsq on Jul 11, 2014 0:58:29 GMT
It spits because you should be rinsing it first!
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Post by gmcwife1 on Jul 11, 2014 1:08:37 GMT
Once I started using a rice cooker it turned out great. I use chicken broth instead of water. I need to try this. Our new rice cooker has a brown or white rice button and I stopped cooking brown rice because I couldn't get it right
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Post by JustKim on Jul 11, 2014 1:24:19 GMT
I need to try this. Our new rice cooker has a brown or white rice button and I stopped cooking brown rice because I couldn't get it right
Ok, not sure how to copy and show I am responding to a post? All I did was cut and paste. I was a lurker for years, maybe I need to learn how to do this now. Anyway, I do use the white and brown rice buttons. The brown rice takes a lot longer. Also about spitting..my cooker has a spit bucket on the side which gets filled up and I empty it every time I use it so maybe that's why I didn't think of it spitting. I also use the rice cooker for oatmeal and it turns out great, I have a button for this, I think it is boil and simmer, or something like that.
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Dalai Mama
Drama Llama
La Pea Boheme
Posts: 6,985
Jun 26, 2014 0:31:31 GMT
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Post by Dalai Mama on Jul 11, 2014 1:28:31 GMT
Blue Diamond. We bake ours according to the instructions on the bag.
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Post by christine58 on Jul 11, 2014 1:34:53 GMT
I never use plain water for mine either. Either wine, chicken broth, or a combination.... I use the brand called Texmati, it's in a clear plastic jug. OOh Wegman's carries that brand. I always use something other than water too. Thanks all~~
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Post by Ellie on Jul 11, 2014 2:14:29 GMT
I am not picky on brand, but I always make it following the Alton Brown recipe for baked brown rice. I do sub chicken broth for water and leave out the butter. Recipe on Food NetworkThis is what I do. Perfect every time. I use Alton Brown's method as well-with all lengths of brown rice. I just add boiling water to the rice, salt, and butter-makes it a little easier. I typically but mine at Trader Joe's our in bulk from our local natural foods store. I've had good luck with grocery store brands as well.
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Post by kluski on Jul 11, 2014 2:27:04 GMT
I didn't know you could use a rice cooker for oatmeal. I may need to put that on my Christmas list. Any other purposes?
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Deleted
Posts: 0
Sept 28, 2024 14:15:00 GMT
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Post by Deleted on Jul 11, 2014 5:16:01 GMT
I have seen recipes that said to rinse/wash rice, but never did as I had no idea why they would say such a thing! Now that I know why, I can't wait to try that. I have had trouble with rice boiling over every time, both white and brown. Thanks for the tip!
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Post by mom2jnk on Jul 11, 2014 13:31:18 GMT
We use Lundberg brand long grain brown rice and I bake it in the oven following a Cook's Illustrated recipe. Works perfectly every time. I also use chicken or beef broth instead of just water. Here is the recipe: 1 1/2 cups brown rice 2 1/3 cups water (broth) 2 tsp unsalted butter 1 tsp salt
Spread rice in a 8 inch square glass baking pan; preheat oven to 375 degrees. Bring water, butter and salt to a boil. Immediately pour water over rice and stir gently. Cover baking dish tightly with double layer of foil. Bake rice for 1 hour. Remove pan from oven, uncover. Fluff rice with a fork and then cover dish with clean kitchen towel for 5 minutes. Serve.
You can double the recipe and bake in a 9 X 13 baking dish. Cooked, cooled rice freezes beautifully. I almost always make a double batch...one for dinner and one for the freezer for when time is tight.
Depending upon what I am using the rice for, I sometimes add a bit of sauted finely minced onions or garlic to the broth. After cooking, I toss with freshly grated parmesan cheese, chopped fresh herbs, or a bit of citus juice. Cilantro and lime is one of our favorites!
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