rice

[Anonymous]

3-4 times a week, usually brown basmati, at home, plus a meal or two from a restaurant which will usually include rice or rice noodles.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Daily food. Make basmati only. Wash rice three times before cooking. Then make it like pasta and drain out the water. It is healthier like this.

Eat with dal, veggies, meat.

How does the rice differ when cooked this way?

When you cook rice like pasta and drain the water, it becomes lighter. Less carbs. Less calories. You remove a lot of starch. It removes arsenic or any toxic minerals that was in the soil where the rice was grown, if that is a concern.

My mom used to use the rice starch to starch her cotton sarees.

[Anonymous]

Anonymous wrote:Persian and we have rice almost everyday. Make it the persian way- rinse basmati rice many times, let it soak in water overnight, then drain in the morning. Cook it in salty boiling water, but not all the way. Drain and rinse with cold water. Set aside. Cook it in pot on medium heat for 20 minutes just before dinner.

Interesting. I am Indian. I have heard that changing water twice like you do, removes all arsenic. I also wash until the water is clean before cooking. (I use rice water to water my plants).

Removing the starchy water from rice also lowers the glycymic index of the rice.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Daily food. Make basmati only. Wash rice three times before cooking. Then make it like pasta and drain out the water. It is healthier like this.

Eat with dal, veggies, meat.

How does the rice differ when cooked this way?

When you cook rice like pasta and drain the water, it becomes lighter. Less carbs. Less calories. You remove a lot of starch. It removes arsenic or any toxic minerals that was in the soil where the rice was grown, if that is a concern.

My mom used to use the rice starch to starch her cotton sarees.

Huh, very cool. I am white and have found cooking rice to be oddly challenging to cook on the stove (my water ratio always seems off and it burns or is gloopy) and this is the only way I can cook it correctly but assumed it was a big no-no for the experts. Glad to hear it is considered acceptable, I agree it works well!

[Anonymous]

Almost never. I do eat pasta though several times a week. The “starch” part of a so called balanced meal is really option and basically empty calories. We mostly eat protein and vegetables but with some bread and pasta in the mix.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Daily food. Make basmati only. Wash rice three times before cooking. Then make it like pasta and drain out the water. It is healthier like this.

Eat with dal, veggies, meat.

How does the rice differ when cooked this way?

When you cook rice like pasta and drain the water, it becomes lighter. Less carbs. Less calories. You remove a lot of starch. It removes arsenic or any toxic minerals that was in the soil where the rice was grown, if that is a concern.

My mom used to use the rice starch to starch her cotton sarees.

Huh, very cool. I am white and have found cooking rice to be oddly challenging to cook on the stove (my water ratio always seems off and it burns or is gloopy) and this is the only way I can cook it correctly but assumed it was a big no-no for the experts. Glad to hear it is considered acceptable, I agree it works well!

This is how it was done back in the days (I’m South Indian). I never knew about cooking it until the water absorbs, until we moved to the US. And yeah, the strained water was used to starch cotton. Pretty sure my uniform shirts were also starched that way.

[Anonymous]

The kids eat jasmine rice about 2-3 times a week. I use the instant pot but am very intrigued by the pasta-like method mentioned above. I can’t eat as many carbs so for me it’’s more like once a month.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Daily food. Make basmati only. Wash rice three times before cooking. Then make it like pasta and drain out the water. It is healthier like this.

Eat with dal, veggies, meat.

How does the rice differ when cooked this way?

When you cook rice like pasta and drain the water, it becomes lighter. Less carbs. Less calories. You remove a lot of starch. It removes arsenic or any toxic minerals that was in the soil where the rice was grown, if that is a concern.

My mom used to use the rice starch to starch her cotton sarees.

Huh, very cool. I am white and have found cooking rice to be oddly challenging to cook on the stove (my water ratio always seems off and it burns or is gloopy) and this is the only way I can cook it correctly but assumed it was a big no-no for the experts. Glad to hear it is considered acceptable, I agree it works well!

This is how it was done back in the days (I’m South Indian). I never knew about cooking it until the water absorbs, until we moved to the US. And yeah, the strained water was used to starch cotton. Pretty sure my uniform shirts were also starched that way.

I read somewhere you can also use rice water on your hair like a rinse to make it stronger and shinier. Anyone try that?

[Anonymous]

Probably 3x a week. DD can't eat gluten so we don't serve bread or pasta. So, carbs with meals are generally rice or corn tortillas or polenta or potatoes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Daily food. Make basmati only. Wash rice three times before cooking. Then make it like pasta and drain out the water. It is healthier like this.

Eat with dal, veggies, meat.

How does the rice differ when cooked this way?

When you cook rice like pasta and drain the water, it becomes lighter. Less carbs. Less calories. You remove a lot of starch. It removes arsenic or any toxic minerals that was in the soil where the rice was grown, if that is a concern.

My mom used to use the rice starch to starch her cotton sarees.

Huh, very cool. I am white and have found cooking rice to be oddly challenging to cook on the stove (my water ratio always seems off and it burns or is gloopy) and this is the only way I can cook it correctly but assumed it was a big no-no for the experts. Glad to hear it is considered acceptable, I agree it works well!

This is how it was done back in the days (I’m South Indian). I never knew about cooking it until the water absorbs, until we moved to the US. And yeah, the strained water was used to starch cotton. Pretty sure my uniform shirts were also starched that way.

NP. Yahooo! I can cook rice like pasta! That I can handle.

[Anonymous]

I am Indian and I eat rice maybe twice a month, I love rice but as it’s very calorie/carb dense, I try to avoid. I much prefer millet(ragi) chapati with my vegetables, dal and meats.

[Anonymous]

Japanese-American. Maybe not every day, but close? Cook it in a rice cooker. Rinse until the water runs clear, let it soak before cooking and also let it steam for a bit after the rice is cooked.

We don't eat it in giant amounts though. I don't worry about it; my Japanese relatives are all slim and long-lived and they eat a ton of rice so I'm not sweating it.

[Anonymous]

4-5 times a week. My family loves rice, not so much potatoes, so rice is our typical starch with dinner.

[Anonymous]

Anonymous wrote:I am Indian and I eat rice maybe twice a month, I love rice but as it’s very calorie/carb dense, I try to avoid. I much prefer millet(ragi) chapati with my vegetables, dal and meats.

My mom does the same. Everyone in her circle has started eating healthier, doing IF, yoga, walking 10K, gone vegetarian... its her WhatsApp group.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Daily food. Make basmati only. Wash rice three times before cooking. Then make it like pasta and drain out the water. It is healthier like this.

Eat with dal, veggies, meat.

How does the rice differ when cooked this way?

When you cook rice like pasta and drain the water, it becomes lighter. Less carbs. Less calories. You remove a lot of starch. It removes arsenic or any toxic minerals that was in the soil where the rice was grown, if that is a concern.

My mom used to use the rice starch to starch her cotton sarees.

Huh, very cool. I am white and have found cooking rice to be oddly challenging to cook on the stove (my water ratio always seems off and it burns or is gloopy) and this is the only way I can cook it correctly but assumed it was a big no-no for the experts. Glad to hear it is considered acceptable, I agree it works well!

This is how it was done back in the days (I’m South Indian). I never knew about cooking it until the water absorbs, until we moved to the US. And yeah, the strained water was used to starch cotton. Pretty sure my uniform shirts were also starched that way.

I read somewhere you can also use rice water on your hair like a rinse to make it stronger and shinier. Anyone try that?

Yes, the rice water (from washing the rice) can be used as a toner and a rinse for your hair and skin. Also, the starch from the rice (cooked rice water) can be used on skin. Not too much though. Once a week is enough. And not in huge amounts.

Watch to see if your skin and hair reacts. I usually use the raw and cooked rice water for feeding the soil in my garden. Dilute the starchy water. I do the same with pasta water. I throw it in my yard. I also use the cooked rice water as a 10 minute pack on my skin and then rinse it off, maybe once a week or whenever I have the time. I usually am doing all kinds of beauty treatments while I am in the kitchen itself.