Kroger's actually started carrying store-brand exotic rices and they're not much more than regular white rice.
Kroger's actually started carrying store-brand exotic rices and they're not much more than regular white rice.I get it at Aldi's
Cool, that's good and they are a huge chain.Kroger's actually started carrying store-brand exotic rices and they're not much more than regular white rice.
I like the Persian method of cooking basmati called chelow or chelo. One ends up with tasty, fluffy saffron rice on top and buttery, crunchy rice on the bottom.
Ignore with hostile prejudice any recipe that suggests using olive oil for chelow. Use ghee.
Basmati is good but if I had to eat just plain rice cooked with plain water then my choice is red wild rice. It has a natural nutty flavor and chewy texture. Goes well with any kind of curry since the curry doesn't make it soggy.
I like the Persian method of cooking basmati called chelow or chelo. One ends up with tasty, fluffy saffron rice on top and buttery, crunchy rice on the bottom.
Ignore with hostile prejudice any recipe that suggests using olive oil for chelow. Use ghee.
I don't know how you eat your curry, but we pour the curry on top of the rice.Why wouldn't you want rice to soak in the curry?
I don't know how you eat your curry, but we pour the curry on top of the rice.
Even then if you leave the rice sitting in the curry long enough, it'll lose its texture.Yeah but if your rice doesn't soak in the curry...I cook the rice with less water if I am using it for sauce type food.
Even then if you leave the rice sitting in the curry long enough, it'll lose its texture.
My new Zojirushi has a GABA rice cooking mode so I might look into getting some GABA brown rice.I like and have basmati on hand but I'm very much liking the Costco bought organic brown rice I've been eating, I think it comes in 15lb bags. That's what I'm eating recently. I cook it in my 6qt instant pot. I simmer 20oz in some water for a couple minutes, drain (reduces arsenic), add to instant pot with 20 oz water, pressure cook 22 minutes. Store in 2 quart containers in fridge.
I've yet to use my instant pot for rice. I recently saw the article about reducing arsenic by boiling and draining and definitely need to do it. I'm curious if just rinsing in warm water does enough or if it needs to be boiled for a few minutes first to release the arsenic.I like and have basmati on hand but I'm very much liking the Costco bought organic brown rice I've been eating, I think it comes in 15lb bags. That's what I'm eating recently. I cook it in my 6qt instant pot. I simmer 20oz in some water for a couple minutes, drain (reduces arsenic), add to instant pot with 20 oz water, pressure cook 22 minutes. Store in 2 quart containers in fridge.
AFAIK, polished white rice has the least amount of arsenic. As most of the arsenic is found in the rice bran layers.I've yet to use my instant pot for rice. I recently saw the article about reducing arsenic by boiling and draining and definitely need to do it. I'm curious if just rinsing in warm water does enough or if it needs to be boiled for a few minutes first to release the arsenic.
Since my wife has this confirmed gluten allergy, she's been eating a lot more rice (as have I)....so I'm concerned.
Since my wife has the celiac thing, my concern is that we'll be eating more....in general. We did more oatmeal than rice cereal with our kids to avoid the arsenic risks....we aren't nuts...I'm just saying that we'll likely eat 2-3 more times what we used to in the future because she struggles finding grains that don't make her sick.AFAIK, polished white rice has the least amount of arsenic. As most of the arsenic is found in the rice bran layers.
Realistically, unless you're eating rice daily, or you're an infant, it shouldn't be a major concern even if you're eating rice high in arsenic.
Also, look for rice from California, as rice (even the same breed) from Texas, Arkansas, and Louisiana regularly tests higher in arsenic than Californian rice.
Yeah, just saying there are plenty of people that eat rice 2-3 times a day, every day, for years, without ever washing their rice and they're just fine.Since my wife has the celiac thing, my concern is that we'll be eating more....in general. We did more oatmeal than rice cereal with our kids to avoid the arsenic risks....we aren't nuts...I'm just saying that we'll likely eat 2-3 more times what we used to in the future because she struggles finding grains that don't make her sick.
I made a soup today for lunch with ground beef, vegetables, and tossed a half cup of rice in it....was great and the rice helped thicken the soup. It was a short grained rice that I rinsed maybe 5 times to remove some of the starch....
Thanks. I'll keep that in mind. I'm not sure where most of the rice we eat comes from if it's not Royal Basmati rice.Yeah, just saying there are plenty of people that eat rice 2-3 times a day, every day, for years, without ever washing their rice and they're just fine.
It's fine to be aware of and avoid needless excess arsenic in your rice, but it's not something you need to seriously be concerned about. It would be VERY difficult to eat enough rice for it to impact your health in any measurable way.
Rinse your rice, buy rice that is from California or similar areas with lower arsenic, but I wouldn't be too concerned about going much further than that. You could probably eat 10x the rice you currently do and still be totally fine.
I looked into it some when I first heard about arsenic in rice a few years ago. It depends a lot of what rice you are dealing with, and where it was grown is an important factor. The Basmati white rice I buy is grown in India, and is likely a lot better than white rice grown in some places in America, according to what I read online. The organic brown rice I'm eating is likely a lot better too. But the impression I get is that all rice has some propensity to draw arsenic out of the soil. Obviously, how much is in the soil to begin with is crucial. YMMV, do your homework. I figure that simmering for a few minutes and rinsing before I cook is definitely removing significant arsenic from the rice. Sites recommend not eating too much rice/week, due to the arsenic issue. I'm not sure I'm limiting myself enough, frankly.I've yet to use my instant pot for rice. I recently saw the article about reducing arsenic by boiling and draining and definitely need to do it. I'm curious if just rinsing in warm water does enough or if it needs to be boiled for a few minutes first to release the arsenic.
Since my wife has this confirmed gluten allergy, she's been eating a lot more rice (as have I)....so I'm concerned.
Have you considered quinoa? I buy it at Costco, I think it's organic and from Peru (?). High in usable protein, cooks quickly (15 min?). It's likely healthier than rice and pretty much qualifies as a grain, AFAIK.she struggles finding grains that don't make her sick.
I made a soup today for lunch with ground beef, vegetables, and tossed a half cup of rice in it....was great and the rice helped thicken the soup. It was a short grained rice that I rinsed maybe 5 times to remove some of the starch....
I want to say she wasn't a big fan of quinoa, but she might like it now. I always like it with things like chicken or salmon. I'll have to look at brands. I used to buy the "Near East" brand and I"m sure it isn't GF (I wouldn't doubt that there's stuff added to it) I don't have a Costco near me, but will check the quinoa section next time I go shopping and see what's available. Thanks for the idea.Have you considered quinoa? I buy it at Costco, I think it's organic and from Peru (?). High in usable protein, cooks quickly (15 min?). It's likely healthier than rice and pretty much qualifies as a grain, AFAIK.