Why do you brown some rice and not all? Do you ever brown white rice?
I'm not sure what brown white rice is. We make brown rice which is whole grain or white rice which was originally brown rice but has the bran and germ removed to make it white.
-Chicken and rice pilaf for dh and one child
-Macaroni and cheese for some kids
-Heated up up frozen onion rings and vegetarian “cigars “ for one extra picky eater.
Not sure what I’m gonna eat because I ate a late lunch and dieting these days...
I'm not sure what brown white rice is. We make brown rice which is whole grain or white rice which was originally brown rice but has the bran and germ removed to make it white.
This was your original post that I replied to.
ra_mom wrote:
I make short grain brown rice. It's sticky and delicious. I don't like regular brown rice either.
I bake it same as white but it takes 1 1/2 hours.
I do like basmati brown rice too, on the stove top. When you brown it before adding water, it gives off this delicious nutty (popcorn) flavor.
You wrote you brown it before adding water. I saute (brown) my all my rice before I add water. I thought brown it was your term for sauteeing.
Anyway I was wondering about the desperate cooking techniques for basmati brown rice on the stovetop versus baking the other rice.
Do you go shopping every day? What do you do with the leftovers? I have so many questions
No. I don't go shopping everyday, but I go frequently. I usually do a big shop Thursday night for shabbos with DH. He generally goes Fridays and Sundays for a fill in and a Costco run. I am on my own the rest of the week.
Squishy—do you cook all day? How do you do it? I work full time and it’s just such a challenge.
I generally cook like this Mon, Wed, and Fridays.
I send DH with a full lunch Tues, Wed, and Thurs. I will pack up food him for tomorrow. He will get his leftover steak, rice, onions and mushrooms.
I don't think it took an hour to make what I did today. I was not paying attention to the time. That doesn't include cleanup, defrosting, or checking time. Of couse it takes time to bake in the oven. I even forget a second type of chicken I made today. The salmon is a 425° oven - 6 minutes every half in thick. The chicken cutlets are pounded thin. They are also at 425° for 10 minutes. The roasted chicken is 350° for an hour and 3/4 covered and the last 15 minutes uncovered. I didn't wait for the oven to cool down. So that was one right after the other while I cooked the rice dishes and steam my greens.
The roasted chicken pretty much a constant I keep in the house for DH. He doesn't like when I go too exotic. And I am bored of chicken and rice.
You wrote you brown it before adding water. I saute (brown) my all my rice before I add water. I thought brown it was your term for sauteeing.
Anyway I was wondering about the desperate cooking techniques for basmati brown rice on the stovetop versus baking the other rice.
That's so funny - I don't know how I misread that.
We like white rice just cooked and puffed without browing or sauteeing. We like it beyter that way. I can often skip the stove and make it in the oven.
Basmati rice seems to need the browning to get that great flavor though, so I make sure to do it on the stove.
