Home Cooking 33

Rice -- a compromise b/t white and brown, parboiled recs?

link_930 | Apr 18, 200812:25 PM

So after a year of forcing myself to eat brown rice, I've come to flat out hate it and decided that it isn't worth it for the negligible (to me) nutritional difference. There is nothing redeeming about it, and there are a myriad of other tasty options to get a chew. At the same time, like everyone else, I'm trying to get away from having white rice all the time.

I understand that parboiled rice at least has some nutrients, and was wondering whether there were different grades, methods of cooking (aside from what's on the bag), or brands that CHers could educate me on. (I'm only familiar with Korean, basmati, and jasmine rice.) Google only sends back Uncle Ben's website...

I think I've had it before in restaurants and liked it, but am not sure (not as fluffy, more al dente, distinct grains, off-white color?). Please excuse my glaring ignorance. And thank you for any input!

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