Steve Wertz wrote:

It's converted rice. Think Uncle Bens. It's not real rice.


What is it if it's not real rice?


Converted rice is:


"A white rice prepared from brown rice that has been soaked, steamed
under pressure to force water-soluble nutrients into the starchy
endosperm, and then dried and milled."


Not everyone likes it, but I wouldn't go so far as to call it fake or
unreal or not real rice.


--Lia

On Mon, 14 May 2007 05:05:14 -0400, willille
wrote:

theChas. wrote:
http://www.foodnetwork.com/food/reci...ml?rsrc=search

I use this recipe and do the long grain rice as I learned a few years back
(after a ton of rice pudding).
(snip)
You have used this recipe with no changes? It seems like 2 C H20 to 2 C
rice is not enough H20. Thanks.

when i make rice for fried rice (just about the only time i make
rice), i use a 1:1 ratio. one cup rice in small saucepan, one cup
water. bring to a boil on high heat, covered (the top will clatter);
reduce heat to low for 5 minutes; reduce heat to very low for ten more
and remove from heat. (from jim lee's chinese cookbook.)

i've never waited 'til the next day to make the fried rice, instead
chopping up stuff while the rice cooks or shortly thereafter. (my
fried rice is about half rice and half meat and vegetables.) maybe
i'll try 'resting' it next time.

your pal,
blake

In article ,
Omelet wrote:

In article ,
Emma Thackery wrote:

But with fried rice, you are
usually doing a much larger amount--- and with eggs! You don't want the
rice absorbing large amounts of oil either.

Noooo!!!

I cook the eggs separate, then add them to the finished fried rice!

I think that allowing the egg to "coat" the rice and other items ruins
it.

But, YMMV... :-)

I make a well and do my eggs right in the wok either before I add the
rice or stirring them in as they cook. I don't particularly like it
coating the rice either. Sometimes I do them in strips as for sushi or
leave them out completely. More often, I just do other kinds of
stir-frys.

Steve Wertz wrote:
On Mon, 14 May 2007 05:05:14 -0400, willille wrote:

theChas. wrote:
http://www.foodnetwork.com/food/reci...ml?rsrc=search

I use this recipe and do the long grain rice as I learned a few years back
(after a ton of rice pudding).
(snip)
You have used this recipe with no changes? It seems like 2 C H20 to 2 C
rice is not enough H20. Thanks.

It's converted rice. Think Uncle Bens. It's not real rice.

-sw

Odd. I surely consider it "real" enough. I like it for many things
although I also keep other rices around for various uses too.

You have used this recipe with no changes? It seems like 2 C H20 to 2 C
rice is not enough H20. Thanks.
************
I have seen some Oriental chefs on TV use the 'knuckle' method. If the
depth of the wet (washed) rice in the pan is one knuckle, add enough water
to cover the second knuckle. I haven't had any trouble using these methods.
Before I ended up with alot of rice pudding.
.. . .This has to be a good recipe if I can't mess it up.
I tried almost everything before. Like add enough peanut oil so that every
kernel of rice is coated with oil. Then add the beaten eggs so that every
kernel of rice then gets a coating of egg...hence the big ball (glob) of
rice hanging from my chopsticks and more pudding.



--
Posted via a free Usenet account from http://www.teranews.com

Omelet wrote:
In article ,
Peter A wrote:

In article ,
says...

We've not wasted our time with any kind of white rice in years...


Why is white rice wasting your time?

No nutritional value, or not as much as whole grain rice.

Pure starch, not worth the calories.

And not nearly as much flavor or texture. ;-)

It isn't really accurate to say that white rice has no value. It does,
just not as high as brown.
This page shows some of the nutrients in rice comparing them by each
element. http://www.rebeccablood.net/domestic/rice.html

Brown has much more phosphorus and fiber but other than that they are
pretty equal. As far as carbs white has 82, brown has 78, Jasmine has 81
and glutinous has 81 per 100 grams. That's not much difference either.
There are many peoples around the world that have lived very well
including white rice in their diets. But it's not the only thing they
eat. As part of a good diet it is not a problem to eat whichever rice
one likes best.

Melondy

In article ,
says...
Subject: Best Rice for Fried Rice
From: Melondy
Newsgroups: rec.food.cooking

Omelet wrote:
In article ,
Peter A wrote:

In article ,
says...

We've not wasted our time with any kind of white rice in years...


Why is white rice wasting your time?

No nutritional value, or not as much as whole grain rice.

Pure starch, not worth the calories.

And not nearly as much flavor or texture. ;-)

It isn't really accurate to say that white rice has no value. It does,
just not as high as brown.
This page shows some of the nutrients in rice comparing them by each
element. http://www.rebeccablood.net/domestic/rice.html


Quite true. In any case, the extra nutrients and fiber in brown rice
aren't going to make the slightest different unless your diet is
borderline deficient in some of these elements.

Brown rice is great in some situations, but not, puhlease, in Chinese
cooking.

--
Peter Aitken

In article ,
Melondy wrote:

Omelet wrote:
In article ,
Peter A wrote:

In article ,
says...

We've not wasted our time with any kind of white rice in years...


Why is white rice wasting your time?

No nutritional value, or not as much as whole grain rice.

Pure starch, not worth the calories.

And not nearly as much flavor or texture. ;-)

It isn't really accurate to say that white rice has no value. It does,
just not as high as brown.
This page shows some of the nutrients in rice comparing them by each
element. http://www.rebeccablood.net/domestic/rice.html

Brown has much more phosphorus and fiber but other than that they are
pretty equal. As far as carbs white has 82, brown has 78, Jasmine has 81
and glutinous has 81 per 100 grams. That's not much difference either.
There are many peoples around the world that have lived very well
including white rice in their diets. But it's not the only thing they
eat. As part of a good diet it is not a problem to eat whichever rice
one likes best.

Melondy

We like red rice best, followed by brown, then black.

We also think that white rice is not nearly as flavorful.
It's not bad, but it's just not the same...

The increase in fiber content really lowers the GI value as well!
I'm actually more interested in that than total net carbs.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
Peter A wrote:

In article ,
says...
Subject: Best Rice for Fried Rice
From: Melondy
Newsgroups: rec.food.cooking

Omelet wrote:
In article ,
Peter A wrote:

In article ,
says...

We've not wasted our time with any kind of white rice in years...


Why is white rice wasting your time?

No nutritional value, or not as much as whole grain rice.

Pure starch, not worth the calories.

And not nearly as much flavor or texture. ;-)

It isn't really accurate to say that white rice has no value. It does,
just not as high as brown.
This page shows some of the nutrients in rice comparing them by each
element. http://www.rebeccablood.net/domestic/rice.html


Quite true. In any case, the extra nutrients and fiber in brown rice
aren't going to make the slightest different unless your diet is
borderline deficient in some of these elements.

Brown rice is great in some situations, but not, puhlease, in Chinese
cooking.

YMMV and all that. :-)

I don't miss white rice, unless it's for making sushi.
For obvious reasons, whole grain rices won't work for that.

But it works fine for fried rice.

I prefer sashimi to sushi!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Peter A wrote:

In article ,
says...

It isn't really accurate to say that white rice has no value. It
does, just not as high as brown.
This page shows some of the nutrients in rice comparing them by
each element. http://www.rebeccablood.net/domestic/rice.html


Quite true. In any case, the extra nutrients and fiber in brown rice
aren't going to make the slightest different unless your diet is
borderline deficient in some of these elements.

Brown rice is great in some situations, but not, puhlease, in Chinese
cooking.

The bottom line for me is that I really like white rice. Its use has
grown in my diet over the years as I've moved to more stirfry-type
dishes (and other similar things) as it makes a nice base for those
dishes. I even eat my chili over rice a lot these days.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article ,
Omelet wrote:

In article ,
Melondy wrote:

Brown has much more phosphorus and fiber but other than that they are
pretty equal. As far as carbs white has 82, brown has 78, Jasmine has 81
and glutinous has 81 per 100 grams. That's not much difference either.
There are many peoples around the world that have lived very well
including white rice in their diets. But it's not the only thing they
eat. As part of a good diet it is not a problem to eat whichever rice
one likes best.

We like red rice best, followed by brown, then black.

We also think that white rice is not nearly as flavorful.
It's not bad, but it's just not the same...

The increase in fiber content really lowers the GI value as well!
I'm actually more interested in that than total net carbs.

A friend's husband is diabetic and he is allowed brown rice but not
white because of the better GI (glycemic index). As you know, when
looking at carb content, other factors need consideration including
fiber which lowers the GI as well as "net carbs". And, of course, all
whole grains contain more fiber in addition to having a significantly
superior nutritional content. Except for sushi and risotto, we eat
mainly whole grain rice. Rice was originally milled mostly for
long-term storage reasons.

I suspect that one reason some people may not like brown rice is that
they've only had grocery store brands which are typically awful. Brown
rice needs to be purchased from a source that has a high turnover
because it has more oil in it which can cause it to go rancid, like
other whole grains, if stored in warehouses or left on shelves for
years. This can give it a somewhat bitter, off kind of a taste. The
thing about good, wholesome foods is that they cannot usually be stored
indefinitely.

In article ,
Emma Thackery wrote:

In article ,
Omelet wrote:

In article ,
Melondy wrote:

Brown has much more phosphorus and fiber but other than that they are
pretty equal. As far as carbs white has 82, brown has 78, Jasmine has 81
and glutinous has 81 per 100 grams. That's not much difference either.
There are many peoples around the world that have lived very well
including white rice in their diets. But it's not the only thing they
eat. As part of a good diet it is not a problem to eat whichever rice
one likes best.

We like red rice best, followed by brown, then black.

We also think that white rice is not nearly as flavorful.
It's not bad, but it's just not the same...

The increase in fiber content really lowers the GI value as well!
I'm actually more interested in that than total net carbs.

A friend's husband is diabetic and he is allowed brown rice but not
white because of the better GI (glycemic index). As you know, when
looking at carb content, other factors need consideration including
fiber which lowers the GI as well as "net carbs". And, of course, all
whole grains contain more fiber in addition to having a significantly
superior nutritional content. Except for sushi and risotto, we eat
mainly whole grain rice. Rice was originally milled mostly for
long-term storage reasons.

I suspect that one reason some people may not like brown rice is that
they've only had grocery store brands which are typically awful. Brown
rice needs to be purchased from a source that has a high turnover
because it has more oil in it which can cause it to go rancid, like
other whole grains, if stored in warehouses or left on shelves for
years. This can give it a somewhat bitter, off kind of a taste. The
thing about good, wholesome foods is that they cannot usually be stored
indefinitely.

I am fortunate to have LOTS of space to store dry goods in glass jars in
the bottom of the Hobart so it's under refrigeration. That helps.
Freezing rice also works well.

In general tho', I don't purchase more than 1 to 2 lbs. at a time as I
can use that up rather quickly with the exeption of red and black rices
as I have to go to Austin for those.

The traffic to and from Austin is getting to be worse and worse, so I
avoid driving there as much as possible. :-(
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson