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Rice is ON! 9:15AM Brown rice in a cooking pot
John Kuthe wrote:
> 1 part brown rice > 2.5 parts water > some salt and butter to taste > > Bring to simmering boil for 30-45mins > > Enjoy! > > John Kuthe... > Yep, takes longer than white rice, but worth the wait. |
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Rice is ON! 9:15AM Brown rice in a cooking pot
On Tuesday, August 4, 2020 at 1:09:35 PM UTC-4, Hank Rogers wrote:
> John Kuthe wrote: > > 1 part brown rice > > 2.5 parts water > > some salt and butter to taste > > > > Bring to simmering boil for 30-45mins > > > > Enjoy! > > > > John Kuthe... > > > > Yep, takes longer than white rice, but worth the wait. If you say so. It has an astringent flavor that I don't care for. I prefer white rice cooked without salt or butter. I'm always overruled on that, so I usually eat it with salt and butter. Once in a while we use sesame oil instead of butter. Either way, I often sprinkle furikake on it. Cindy Hamilton |
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Rice is ON! 9:15AM Brown rice in a cooking pot
On Tuesday, August 4, 2020 at 1:29:54 PM UTC-5, Cindy Hamilton wrote:
> > On Tuesday, August 4, 2020 at 1:09:35 PM UTC-4, Hank Rogers wrote: > > > John Kuthe wrote: > > > > 1 part brown rice > > > 2.5 parts water > > > some salt and butter to taste > > > > > > Bring to simmering boil for 30-45mins > > > > > > Enjoy! > > > > > > John Kuthe... > > > > > > > Yep, takes longer than white rice, but worth the wait. > > If you say so. It has an astringent flavor that I don't care for. > > Cindy Hamilton > Heck, I always thought it was just me who thought brown rice was astringent. Nobody else ever said anything about it so I just thought it was my taste buds and just shied away from brown rice. |
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Rice is ON! 9:15AM Brown rice in a cooking pot
On Tue, 4 Aug 2020 11:49:03 -0700 (PDT), "
> wrote: >On Tuesday, August 4, 2020 at 1:29:54 PM UTC-5, Cindy Hamilton wrote: >> >> On Tuesday, August 4, 2020 at 1:09:35 PM UTC-4, Hank Rogers wrote: >> >> > John Kuthe wrote: >> >> > > 1 part brown rice >> > > 2.5 parts water >> > > some salt and butter to taste >> > > >> > > Bring to simmering boil for 30-45mins >> > > >> > > Enjoy! >> > > >> > > John Kuthe... >> > > >> > >> > Yep, takes longer than white rice, but worth the wait. >> >> If you say so. It has an astringent flavor that I don't care for. >> >> Cindy Hamilton >> >Heck, I always thought it was just me who thought brown rice was astringent. >Nobody else ever said anything about it so I just thought it was my taste >buds and just shied away from brown rice. Astringent? Maybe because of all the arsenic in American rice? I've never had astringent brown rice. |
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Rice is ON! 9:15AM Brown rice in a cooking pot
On Tuesday, August 4, 2020 at 2:59:16 PM UTC-4, Bruce wrote:
> On Tue, 4 Aug 2020 11:49:03 -0700 (PDT), " > > wrote: > > >On Tuesday, August 4, 2020 at 1:29:54 PM UTC-5, Cindy Hamilton wrote: > >> > >> On Tuesday, August 4, 2020 at 1:09:35 PM UTC-4, Hank Rogers wrote: > >> > >> > John Kuthe wrote: > >> > >> > > 1 part brown rice > >> > > 2.5 parts water > >> > > some salt and butter to taste > >> > > > >> > > Bring to simmering boil for 30-45mins > >> > > > >> > > Enjoy! > >> > > > >> > > John Kuthe... > >> > > > >> > > >> > Yep, takes longer than white rice, but worth the wait. > >> > >> If you say so. It has an astringent flavor that I don't care for. > >> > >> Cindy Hamilton > >> > >Heck, I always thought it was just me who thought brown rice was astringent. > >Nobody else ever said anything about it so I just thought it was my taste > >buds and just shied away from brown rice. > > Astringent? Maybe because of all the arsenic in American rice? I've > never had astringent brown rice. Everybody's sensory equipment is different. Perhaps you are less sensitive to that taste. Perhaps you enjoy it. Cindy Hamilton |
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Rice is ON! 9:15AM Brown rice in a cooking pot
On Tue, 4 Aug 2020 12:28:19 -0700 (PDT), Cindy Hamilton
> wrote: >On Tuesday, August 4, 2020 at 2:59:16 PM UTC-4, Bruce wrote: >> On Tue, 4 Aug 2020 11:49:03 -0700 (PDT), " >> > wrote: >> >> >On Tuesday, August 4, 2020 at 1:29:54 PM UTC-5, Cindy Hamilton wrote: >> >> >> >> On Tuesday, August 4, 2020 at 1:09:35 PM UTC-4, Hank Rogers wrote: >> >> >> >> > John Kuthe wrote: >> >> >> >> > > 1 part brown rice >> >> > > 2.5 parts water >> >> > > some salt and butter to taste >> >> > > >> >> > > Bring to simmering boil for 30-45mins >> >> > > >> >> > > Enjoy! >> >> > > >> >> > > John Kuthe... >> >> > > >> >> > >> >> > Yep, takes longer than white rice, but worth the wait. >> >> >> >> If you say so. It has an astringent flavor that I don't care for. >> >> >> >> Cindy Hamilton >> >> >> >Heck, I always thought it was just me who thought brown rice was astringent. >> >Nobody else ever said anything about it so I just thought it was my taste >> >buds and just shied away from brown rice. >> >> Astringent? Maybe because of all the arsenic in American rice? I've >> never had astringent brown rice. > >Everybody's sensory equipment is different. Perhaps you are less sensitive >to that taste. Perhaps you enjoy it. Astringent makes you pull a face if it's strong. Brown rice doesn't have that at all for me. It's not that I enjoy it. |
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Rice is ON! 9:15AM Brown rice in a cooking pot
On Tuesday, August 4, 2020 at 3:59:11 PM UTC-4, Bruce wrote:
> On Tue, 4 Aug 2020 12:28:19 -0700 (PDT), Cindy Hamilton > > wrote: > > >On Tuesday, August 4, 2020 at 2:59:16 PM UTC-4, Bruce wrote: > >> On Tue, 4 Aug 2020 11:49:03 -0700 (PDT), " > >> > wrote: > >> > >> >On Tuesday, August 4, 2020 at 1:29:54 PM UTC-5, Cindy Hamilton wrote: > >> >> > >> >> On Tuesday, August 4, 2020 at 1:09:35 PM UTC-4, Hank Rogers wrote: > >> >> > >> >> > John Kuthe wrote: > >> >> > >> >> > > 1 part brown rice > >> >> > > 2.5 parts water > >> >> > > some salt and butter to taste > >> >> > > > >> >> > > Bring to simmering boil for 30-45mins > >> >> > > > >> >> > > Enjoy! > >> >> > > > >> >> > > John Kuthe... > >> >> > > > >> >> > > >> >> > Yep, takes longer than white rice, but worth the wait. > >> >> > >> >> If you say so. It has an astringent flavor that I don't care for. > >> >> > >> >> Cindy Hamilton > >> >> > >> >Heck, I always thought it was just me who thought brown rice was astringent. > >> >Nobody else ever said anything about it so I just thought it was my taste > >> >buds and just shied away from brown rice. > >> > >> Astringent? Maybe because of all the arsenic in American rice? I've > >> never had astringent brown rice. > > > >Everybody's sensory equipment is different. Perhaps you are less sensitive > >to that taste. Perhaps you enjoy it. > > Astringent makes you pull a face if it's strong. Brown rice doesn't > have that at all for me. It's not that I enjoy it. I also find some aged cheeses astringent. It took me a long while to warm up to Gruyere. Cindy Hamilton |
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Rice is ON! 9:15AM Brown rice in a cooking pot
Bruce wrote:
> On Tue, 4 Aug 2020 11:49:03 -0700 (PDT), " > > wrote: > >> On Tuesday, August 4, 2020 at 1:29:54 PM UTC-5, Cindy Hamilton wrote: >>> >>> On Tuesday, August 4, 2020 at 1:09:35 PM UTC-4, Hank Rogers wrote: >>> >>>> John Kuthe wrote: >>> >>>>> 1 part brown rice >>>>> 2.5 parts water >>>>> some salt and butter to taste >>>>> >>>>> Bring to simmering boil for 30-45mins >>>>> >>>>> Enjoy! >>>>> >>>>> John Kuthe... >>>>> >>>> >>>> Yep, takes longer than white rice, but worth the wait. >>> >>> If you say so. It has an astringent flavor that I don't care for. >>> >>> Cindy Hamilton >>> >> Heck, I always thought it was just me who thought brown rice was astringent. >> Nobody else ever said anything about it so I just thought it was my taste >> buds and just shied away from brown rice. > > Astringent? Maybe because of all the arsenic in American rice? I've > never had astringent brown rice. > Those goddamned americans find a way to ruin *everything* !!! |
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Rice is ON! 9:15AM Brown rice in a cooking pot
On Tue, 4 Aug 2020 11:29:47 -0700 (PDT), Cindy Hamilton
> wrote: >> Yep, takes longer than white rice, but worth the wait. > >If you say so. It has an astringent flavor that I don't care for. I like several varieties of whole grain rice - but 'brown' rice isn't one of them. Just can't get a good texture or flavour from it. Riceberry is my favourite whole grain rice, and it also happens to be the healthiest too. |
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Rice is ON! 9:15AM Brown rice in a cooking pot
Cindy Hamilton wrote:
> On Tuesday, August 4, 2020 at 1:09:35 PM UTC-4, Hank Rogers wrote: >> John Kuthe wrote: >>> 1 part brown rice >>> 2.5 parts water >>> some salt and butter to taste >>> >>> Bring to simmering boil for 30-45mins >>> >>> Enjoy! >>> >>> John Kuthe... >>> >> >> Yep, takes longer than white rice, but worth the wait. > > If you say so. It has an astringent flavor that I don't care for. I > prefer white rice cooked without salt or butter. I'm always overruled > on that, so I usually eat it with salt and butter. Once in a while > we use sesame oil instead of butter. Either way, I often sprinkle > furikake on it. > > Cindy Hamilton > I like both types of rice occasionally, but end up using white jasmine rice most of the time. Nothing in it as all mostly, but sometimes a very small amount of gravy if there's any on the table. |
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