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regular rice vs minute maid.

post #1 of 14
Thread Starter 

I have never made regular rice and always make minute rice. I am getting more into real foods and cooking and les and less processed items and frozen items. 

 

My question is can you tell the difference in rice made from regular grains in say a rice cooker vs the quick on the stove minute rice.

 

P.S. I usually only cook with brown rice.

 

I am also wondering what I would change if a recipe calls for white and I want to use brown?

 

I appreciate all help as I am trying to learn all I can from everyone here.

post #2 of 14

I think I could definitely tell the difference, the taste and texture is so different. :)

post #3 of 14

World of difference in taste between rice and precooked (minute, instant, etc AKA) rice. I am with you on the brown rice, my preference as well.

 

If a recipe calls for white and you want to use brown, I would generally just increase the amount of liquid roughly 30%.

 

When I cook a cup of rice; for white rice I use 1 /12 cup liquid, for brown I use 2 cups of liquid. these amounts are not set in stone, just generalities.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 14
Thread Starter 

OK so it sound like I need to find some brown rice and a rice cooker. It is only 2 of us in the house but I do make 6 cups at time when I make a big batch for my daily healthy lunch kick.

 

Is there a recommendations on cookers, of course something with brown rice feature would be great.
 

post #5 of 14

You don't NEED a rice cooker to cook rice, you know! What about the time-honoured technique of simmering it in lightly salted water until done???
 

post #6 of 14
Thread Starter 
I know that is the traditional method but with my limited home time I figured they would make less work and be a little faster. I have maybe 1-3 hours at home each night to make dinner, spend time with the wife and son before they both go to bed.
post #7 of 14
I boil rice everyday. We Asians eat rice three times a day and we never eat minute rice because we do not like it. We eat Jasmin or Japanese Homai brand rice, like the one used to make sushi , somewhat sticky. It takes at least 20 mins to boil and another 20 mins to fully cooked.
post #8 of 14

Hi Scribble,

  As an Asian and a Chef I will not give you directly the answer to your question, but provide you with some interesting Rice insights, first of all what ever method "you cook" your rice at, is at  your preference, Stay true ,but explore. No right or wrong here, its all on you....but being Asian ... and a particular unusual Chef I can tell you I prefer several methods. Pressure and steaming for Japonica short grain, boiling for long grain or Indica.

Rice is basically in 2 categories one being called Japonica Varieties and the other, Indica grown near the equator, then you have Aromatic and Glutinous further broken down to 4 sub categories known to you as Long grain, medium grained, short grained and of course you have the brown rice, it has the bran left on it.

My favorite brown rice is the aromatic kind, Brown Basmati rice that is soaked for 20 hours in warmed water so it can activate the enzymes and produce more amino acids is called GBR it is nutritionally superior then any rice, again it's not a brand name but the procedure,to germinate...  and easy to do if your adventurous and like to explore.

 

No exaggeration here to mention the most important grain in the world, the cost has tripled over this decade. Every country uses it from porridge,cakes,soups,drinks,mochi, risottos and the list goes on and on, furthermore, Rice has been around since 324 .BCE imagine before the time line of Christ, so I can just imagine how many ways they cooked it back then...lol... in a clay pot in a camel dung fire...

What I again find interesting is not only the history, but does it provide bulk, nutrition, versitilliy in dishes.

But most of all it brings me back to my childhood knowing my mother was home making the best fried rice I ever had, yes it's comforting to some of us , but it is only as good as "you" want it to be, rest assured.

Good Eating Regards, Katiesmile.gif

post #9 of 14

For my brown rice I add 2-2.5 cups of water per cup of rice & it only takes about 30 minutes to cook.  I used to have a rice cooker but I prefer the taste & consistency of the rice I cook stove top instead (not sure why - maybe my rice cooker wasn't a very good one???)

 

My kids prefer Basmati or Chinese sticky rice so these are what I usually make.  The minute rice in my opinion tastes horrible but maybe that's the Asian in me  (hahaha j/k)

~MissyD

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~MissyD

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post #10 of 14
hipkat4cookin, Exactly how my great grand mother would explain, word for word.
post #11 of 14
 
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post #12 of 14

kevin20422, not how my great grandmother would explain it!rollsmile.gif

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #13 of 14
Quote:
Originally Posted by hipkat4cookin View Post

Hi Scribble,
  As an Asian and a Chef I will not give you directly the answer to your question, but provide you with some interesting Rice insights, first of all what ever method "you cook" your rice at, is at  your preference, Stay true ,but explore. No right or wrong here, its all on you....but being Asian ... and a particular unusual Chef I can tell you I prefer several methods. Pressure and steaming for Japonica short grain, boiling for long grain or Indica.
Rice is basically in 2 categories one being called Japonica Varieties and the other, Indica grown near the equator, then you have Aromatic and Glutinous further broken down to 4 sub categories known to you as Long grain, medium grained, short grained and of course you have the brown rice, it has the bran left on it.
My favorite brown rice is the aromatic kind, Brown Basmati rice that is soaked for 20 hours in warmed water so it can activate the enzymes and produce more amino acids is called GBR it is nutritionally superior then any rice, again it's not a brand name but the procedure,to germinate...  and easy to do if your adventurous and like to explore.

No exaggeration here to mention the most important grain in the world, the cost has tripled over this decade. Every country uses it from porridge,cakes,soups,drinks,mochi, risottos and the list goes on and on, furthermore, Rice has been around since 324 .BCE imagine before the time line of Christ, so I can just imagine how many ways they cooked it back then...lol... in a clay pot in a camel dung fire...
What I again find interesting is not only the history, but does it provide bulk, nutrition, versitilliy in dishes.
But most of all it brings me back to my childhood knowing my mother was home making the best fried rice I ever had, yes it's comforting to some of us , but it is only as good as "you" want it to be, rest assured.
Good Eating Regards, Katiesmile.gif

Quote:
Originally Posted by cheflayne View Post

kevin20422, not how my great grandmother would explain it!rollsmile.gif
message from outer space. ET calling home.:-)
post #14 of 14
I have know idea how that message got there but will be giving my wife and daughter a full interrogation.
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