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Short-grain brown rice (asking for a friend ... )


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My partner loves this stuff, but has declared that what we get from the cheap local Chinese restaurant is better than what we make.

 

We get the stuff from the bulk bin at the local food coop. Type unknown. Cooked on autopilot by Zojirushi.

 

She says the Restaurant rice is chewier, heartier, less mushy.

 

Should we be looking for a specific variety of rice? Maybe from an Asian specialty market? Recommendations?

Notes from the underbelly

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If not done yet, I‘d suggest to gradually lower the water amount. Contrary to popular opinion, brown rice is usually processed and the amount of bran removed makes a significant difference to the amount of water absorbed. If rice adsorbs too much water, the grains swell, split and starch will leak out resulting in mushy rice.

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38 minutes ago, paulraphael said:

My partner loves this stuff, but has declared that what we get from the cheap local Chinese restaurant is better than what we make.

 

We get the stuff from the bulk bin at the local food coop. Type unknown. Cooked on autopilot by Zojirushi.

 

She says the Restaurant rice is chewier, heartier, less mushy.

 

Should we be looking for a specific variety of rice? Maybe from an Asian specialty market? Recommendations?

 

Check your PMs.

 

 

 

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Hmmm.

 

If you do look in the Asian market, you want 糙米(cāo mǐ). It is used for porridge making, often mixed with other grains and not often served as rice accompanying other dishes. This means that in my local supermarkets it is found with the other porridge grains and not with the regulat rice. Asian markets may be the same.

 

Brown rice also comes in two types - glutinous (糯米 (nuò mǐ), 粘米 or 黏米 (nián mǐ)) and non-glutinous.

I hope  this is helpful and not even more confusing.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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On 4/27/2022 at 2:35 PM, Duvel said:

If not done yet, I‘d suggest to gradually lower the water amount. Contrary to popular opinion, brown rice is usually processed and the amount of bran removed makes a significant difference to the amount of water absorbed. If rice adsorbs too much water, the grains swell, split and starch will leak out resulting in mushy rice.

 

Thanks Duvel. I think we'll try this first. We were going to try medium-grain, but she tells me the restaurant's rice looks short grain like ours. And your solution is easy and free.

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Notes from the underbelly

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On 4/27/2022 at 2:13 PM, paulraphael said:

Should we be looking for a specific variety of rice?

 

@paulraphael - buy some rice from The Rice Factory.

 

They'll mill any of their rices to your spec. Which will be perfect for you to geek out over.  I get some 50% milled, and it's delicious. FWIW, all of their rices are quite good. 

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On 4/27/2022 at 2:35 PM, Duvel said:

If not done yet, I‘d suggest to gradually lower the water amount. Contrary to popular opinion, brown rice is usually processed and the amount of bran removed makes a significant difference to the amount of water absorbed. If rice adsorbs too much water, the grains swell, split and starch will leak out resulting in mushy rice.

 

Many of the partially-milled rices from the Rice Factory I cook almost the same as I do their white rices.  Following their instructions, the 50% milled only takes 20% more water than their white rices, which are usually cooked at 1:1 rice to water.

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  • 2 weeks later...

Using less water seems to be the simple solution here. We used about halfway between the white and brown rice amounts and it got a thumbs-up from the boss. Probably will do a bit more refinement.

 

The Rice Factory site is interesting. Suggests that the rice we're getting is probably not completely unmilled (RF says you have to work up to truly unmilled rice to improve your tolerance to such a fiber bomb. No thank you!)

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Notes from the underbelly

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On 5/8/2022 at 11:20 AM, paulraphael said:

The Rice Factory site is interesting. Suggests that the rice we're getting is probably not completely unmilled (RF says you have to work up to truly unmilled rice to improve your tolerance to such a fiber bomb. No thank you!)

 

Some day (and that day may never come 😉),  you'll try some of the rices from the Rice Factory...and you'll thank me. (The little Japanese place in Essex Market sells some of their product too, but obviously it would be fresher and/or more freshly milled, and with many more choices, directly from the source).

 

I like that free shipping is easily obtained...my first order early last year - dating stuff like this is almost like coffee roasters!

 

image.thumb.jpeg.625ec1b110c69d0edb187753ab2c753d.jpeg

 

There is a great amount of info about how to cook, provided with the rices. I've got it taped up inside a pantry door...

 

IMG_6819.thumb.jpeg.31fc5059a296edf03128c43e29042ce8.jpeg

 

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On 4/27/2022 at 2:24 PM, blue_dolphin said:

I love Massa Organics brown rice.  It's medium grain, not the short grain you ask for but it's absolutely chewy, hearty and not mushy, at least as I cook it in the Instant Pot. 

I realize it's not what you asked for but it's very good stuff.  Not sure where you would most easily find it locally.  

 

I second that recommendation. In fact, I'm down to my last cup and need to re-order. Unfortunately, the two-pound bag is out of stock; I'll have to call them later and see when it's due back. The 20# bag is still there. I usually buy 6#, then vac-pack and freeze most of it.

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2 hours ago, Alex said:

 

I second that recommendation. In fact, I'm down to my last cup and need to re-order. Unfortunately, the two-pound bag is out of stock; I'll have to call them later and see when it's due back. The 20# bag is still there. I usually buy 6#, then vac-pack and freeze most of it.

Please let us know what you find out.  I would like to order too.

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