all that talk of rice and beans

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

I don't know that the difference is that huge - you can google the nutritional information and compare pretty easily.

I like both. I like brown for breakfast with fruit, or for a "bowl" combined with veggies & sauce for lunch.

But, with Chinese food? Calrose short-grain white for me! I can eat that stuff like candy! : )

Tory · **Joined:** Sat Jun 30, 2012 6:58 pm **Posts:** 5828

Pam, I have to have brown rice with something. I like it mostly in soups. The lentil soup that Anna posted on the recipe board (the old boards).. is delicous and I add a handful of brown rice to mine as it's cooking (I don't puree mine)
I also add baby lima beans (which we call butter beans.)
I LOVE this stuff and could live off of it.
The white rice gets too mushy for me in soups so I use the brown. I can't eat it by itself. Sometimes I'll just cook the brown rice and pour some white northern beans on top and eat them that way.

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

http://www.healthdiaries.com/eatthis/br ... rison.html

Here's a nice comparison. Yeah, I guess brown rice is better, but that doesn't make white rice into junk food - it's still good, too.

Anna1111 · **Joined:** Sat Jun 30, 2012 7:14 pm **Posts:** 8115

OH, and as for cooking brown rice, I get much better texture results in the microwave than on the stovetop.

I combine a 1# bag of long grain brown rice with 4 1/4 cups water, put it in a large microwave rice cooker or in a large glass bowl with a microwavable plate covering the top. Microwave it on high for 30 minutes, and let rest for 10 minutes before uncovering and serving.

LindaS · **Posted:** Sun Jul 15, 2012 6:25 pm

In the book "the starch solution" by john mcdougall, he uses an example of how healthy the asians were before they came over to the U S and started eating our food and most of their meals consist of 70 percent of rice on a plate and the rest veggies and some if non meat. They had no heart disease. So I would say white rice is healthy most of the world eats it.
I prefer it in some things not all. If I want a chewy consistancy I use brown rice. other wise I use my rice cooker and cook up my white rice.

Tory · **Joined:** Sat Jun 30, 2012 6:58 pm **Posts:** 5828

I agree with that. At our local Chinese restaurant the owners dc would get off of the school bus and they'd have a table ready for them. Each plate would be heaped with rice, then they'd have little bowls of "toppings" that they'd choose what they wanted on their rice.
Rice was most of their meal.

LindaS · **Posted:** Mon Jul 16, 2012 6:25 am

It is suppose to be healthier, but look at all the Asians and people around the world that eat white rice everyday and are healthy.

Briva · **Posted:** Mon Jul 16, 2012 12:02 pm

Pam, I really love medium grain brown rice, its chewy kind of like steel cut oats.

Quote:

I read recently that the average Chinese person eats 400# of rice a year - more than a pound a day!

they eat rice porridge all day http://timothyskitchen.com/recipes/chin ... -you-tiao/

laurajean · **Posted:** Mon Jul 16, 2012 3:00 pm

Brown rice may have a few benefits over the white rice, but I think they are both ok. If I recall correctly, brown rice probably contains some extra B vitamins that the white rice may be missing. And, of course, more fiber.

The Thyroid Diet (can't remember the authors.....or maybe it was Thyroid Power) recommended Uncle Ben's Converted rice as being the best choice for underactive thyroid people. I can't remember why, though!

I love rice - just can't eat it right now. :-(

LisaTX · **Posted:** Mon Jul 16, 2012 3:49 pm

Eww, plain rice tastes like cardboard. But I do love rice. My favorite for a dessert or breakfast (or really any time of day, lol) is rice with cinnamon, brown sugar, and milk. Yummy! I don't make that enough. I will have to try some of the rice combos people put on here.

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