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liuzhou

Rice

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Both types of rice are used in Chinese cooking.

But not often.

The black rice I have found also comes in two varieties.

In fact, black rice comes in just as many varieties as red rice.

I usually buy a non-glutinous type which also turns more purple when cooked. I mentioned it and showed a picture on the first page of this thread. Post 20.


Edited by liuzhou (log)

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How does the cooking of red and black differ from the long grain whites or even brown?

Both types of rice are used in Chinese cooking.

Red rice actually comes in several varieties, some are glutinous, some are not. Some are more polished than others. I'm sorry I don't know the names, but the most common variety of red rice found here is the less polished glutinous variety. This means that the fibrous layer is still attached to the grain of rice, which itself will turn to goop when cooked. I am not aware of anybody cooking this like "normal" rice, although I am sure it possible. Its most common use is to make a kind of Chinese "sweet porridge", usually mixed in with some red bean and dried mandarin peel, and eaten as a dessert.

That sounds so good! Are you talking red bean paste, or just red beans?


"I eat fat back, because bacon is too lean"

-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

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Also, any Chinese or Asian stir fry dish can be served atop alternative hi protein whole grains, not just brown rices. We've done this a LOT in our house using quinoa or the whole grain mixes you can buy at Whole Foods and other health food stores. There's a lot of photos on my blog and in my flickr feed with stuff done this way. Wheat Berries, Kamut, lots of stuff out there adapts very well to Chinese cooking and other cuisines that are rice dependent.

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This is a stir fry served over barley grains

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This is an "Egg Beater" egg foo young (griddle fried with only a small amount of oil) over Quinoa

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Shrimp and Tofu in Hot Bean Sauce served over a Korean-style grain/bean mix.

Oh, ok, I see...that is a great idea!!


"I eat fat back, because bacon is too lean"

-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

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I have not done many BR dishes, but Im moving in that direction.

If your Rice Cooker 'gave up the spirit' consider a fuzzy replacement:

first this book:

http://www.amazon.co...s=ultimate rice

it might be at your library!

then a 10 cup Fuzzy of your choice:

you will never do 10 Cups of rice, but you will use the extra 'head-room' for 'mix-ins'

best of luck!

I have this cookbook! It is wonderful! I had a nice big 10 cupper, that is what I am looking for again.


"I eat fat back, because bacon is too lean"

-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

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make sure your next 10-cupper has a cycle that browns the bottom of the rice. on mine its called "komado" cant say if all this. sort of an imination 'persian' rice feature.

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