Brown rice

Brian Christiansen said:

I enjoy brown rice every once in a while. However, the only recipes I

have

Quoted message said:

found use a full cup of uncooked rice, and that is too much for me to eat
before it starts going bad. I have pondered three solutions: 1) make a
recipe of rice using 1/4 cup of dry rice, 2) use boil in bag rice
(http://www.successrice.com/success/product.cfm?prod=10078), or 3) use the
ready to serve rice
(http://www.successrice.com/success/product.cfm?prod=14001).

However, I am unsure about some things. For option 1, I am not certain if
cutting the amounts proportionally (1/4 cup rice, 1/2 cup water), putting

it

Quoted message said:

in a microwave safe bow1, and then microwaving on high for 10 minutes and
then 50% for another 15 (I would have to check a recipe for the exact

times)

Quoted message said:

would work.

Options #2 and 3 would probably work, but would also probably be fairly
epensive rice, so I would like to use the first option if I can come up

with

Quoted message said:

a workable recipe.

Good grief, could you *please* get some help for your OCD disease...a
friggin' whole TWO cups of cooked brown rice, lol.

--
Best
Greg

Quoted message said:

Brian Christiansen

In article <[email hidden]>,

Brian Christiansen said:

I enjoy brown rice every once in a while. However, the only recipes I have
found use a full cup of uncooked rice, and that is too much for me to eat
before it starts going bad. I have pondered three solutions: 1) make a
recipe of rice using 1/4 cup of dry rice, 2) use boil in bag rice
(http://www.successrice.com/success/product.cfm?prod=10078), or 3) use the
ready to serve rice
(http://www.successrice.com/success/product.cfm?prod=14001).

However, I am unsure about some things. For option 1, I am not certain if
cutting the amounts proportionally (1/4 cup rice, 1/2 cup water), putting it
in a microwave safe bow1, and then microwaving on high for 10 minutes and
then 50% for another 15 (I would have to check a recipe for the exact times)
would work.

Options #2 and 3 would probably work, but would also probably be fairly
epensive rice, so I would like to use the first option if I can come up with
a workable recipe.

I'd suggest using a quality long-grain brown rice like Lundberg (from
California). Cook a couple cups and then freeze it in the portions you
want. Rice freezes well, especially in vacuum bags.

In article <[email hidden]>,

Emma Thackery said:

I'd suggest using a quality long-grain brown rice like Lundberg (from
California). Cook a couple cups and then freeze it in the portions you
want. Rice freezes well, especially in vacuum bags.

If he likes it very much, I'd suggest your freezing method. I get the
impression he doesn't eat much at a time. I do the following with some
stuff.
I put it in ziplock sandwich bags. I put several sandwich bag portions
in a gallon freezer bag. Then I pull out portion sizes from the freezer
bag when I need them. I don't have a spiffy vacuum sealer, but wish I
did.
Buying cooked rice in any form for home consumption is an expensive
proposition compared to dry rice cooked at home.

leo

--
<http://web0.greatbasin.net/~leo/>

"Gregory Morrow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Good grief, could you *please* get some help for your OCD disease...a
friggin' whole TWO cups of cooked brown rice, lol.

If I can't eat it up fast enough to finish it before it starts going bad,
I don't eat it up fast enough, whether it is 2 cups or 100 pounds. Why on
earth is it a "disease?" While throwing out some rice that has gone bad is
not quite as epensive as throwing out filet mignon or lobster, I still would
rather not. I need a workable solution, not sarcasm. The suggestion that I
freeze it is workable, even though I don't have a vacumm sealer, though the
response kinda indicates that regular freeer bags would work, especially for
short term.

Brian Christiansen

"Emma Thackery" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Brian Christiansen" <[email hidden]> wrote:

I'd suggest using a quality long-grain brown rice like Lundberg (from
California). Cook a couple cups and then freeze it in the portions you
want. Rice freezes well, especially in vacuum bags.

Sounds like a good idea. I do not own a vacuum sealer, so would regular
freezer bags work. Do I reheat this by adding a few tablespoons of water,
then cooking in the microwave for about 30 seconds?

Brian Christiansen

Brian Christiansen said:

"Gregory Morrow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Good grief, could you *please* get some help for your OCD disease...a
friggin' whole TWO cups of cooked brown rice, lol.

If I can't eat it up fast enough to finish it before it starts going

bad,

Quoted message said:

I don't eat it up fast enough, whether it is 2 cups or 100 pounds. Why on
earth is it a "disease?" While throwing out some rice that has gone bad

is

Quoted message said:

not quite as epensive as throwing out filet mignon or lobster, I still

would

Quoted message said:

rather not. I need a workable solution, not sarcasm. The suggestion that

I

Quoted message said:

freeze it is workable, even though I don't have a vacumm sealer, though

the

Quoted message said:

response kinda indicates that regular freeer bags would work, especially

for

Quoted message said:

short term.

So you couldn't think of this nifty "solution" all on your own...???

Or maybe you are simply having some yuks at someone else's expense...???

"Whatever..."

<shrug/>

--
Best
Greg

Brian Christiansen said:

I enjoy brown rice every once in a while. However, the only recipes
I have found use a full cup of uncooked rice, and that is too much
for me to eat before it starts going bad. I have pondered three
solutions: 1) make a recipe of rice using 1/4 cup of dry rice, 2) use
boil in bag rice
(http://www.successrice.com/success/product.cfm?prod=10078), or 3)
use the ready to serve rice
(http://www.successrice.com/success/product.cfm?prod=14001).

However, I am unsure about some things. For option 1, I am not
certain if cutting the amounts proportionally (1/4 cup rice, 1/2 cup
water), putting it in a microwave safe bow1, and then microwaving on
high for 10 minutes and then 50% for another 15 (I would have to
check a recipe for the exact times) would work.

Options #2 and 3 would probably work, but would also probably be
fairly epensive rice, so I would like to use the first option if I
can come up with a workable recipe.

Brian Christiansen

Cooked rice freezes well.

jmcquown said...

Quoted message said:

Regular freezer bags will work; squeeze the air out, seal & freeze. You
don't necessarily have to add water to reheat but it wouldn't hurt, either.

Jill,

Yes it would!!!!!! <VBG>

You're my Gracie Allen!

<pinches Jill>

Andy
"We had to walk 10 miles to school and back, barefoot, in the snow! That's
why we never went to school!" --George Burns

jmcquown said...

Quoted message said:

Andy said:

jmcquown said...

Quoted message said:

Regular freezer bags will work; squeeze the air out, seal & freeze.
You don't necessarily have to add water to reheat but it wouldn't
hurt, either.

Jill,

Yes it would!!!!!! <VBG>

You're my Gracie Allen!

<pinches Jill>

Andy
"We had to walk 10 miles to school and back, barefoot, in the snow!
That's why we never went to school!" --George Burns

LOL Andy! I'll tell you a TRUE story about walking uphill to school in
the snow (both ways, to and fro) from my fathers' childhood. This was
during the Great Depression (what was *great* about it?!) His mom would
bake potatoes for him and his siblings to carry in their thinly gloved
hands to keep them warm. Then they ate the potatoes (by then cold) for
lunch with just a little salt carried in a packet for seasoning. No
butter (a shame, that). Times were tough. Dad laughs about it now but
I'm sure at the time it wasn't really amusing.

Jill

Jill,

Fun story (looking back, of course)!

Thanks for sharing that.

Andy

Brian Christiansen said:

"Emma Thackery" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Brian Christiansen" <[email hidden]> wrote:

I'd suggest using a quality long-grain brown rice like Lundberg (from
California). Cook a couple cups and then freeze it in the portions
you want. Rice freezes well, especially in vacuum bags.

Sounds like a good idea. I do not own a vacuum sealer, so would
regular freezer bags work. Do I reheat this by adding a few
tablespoons of water, then cooking in the microwave for about 30
seconds?

Brian Christiansen

Regular freezer bags will work; squeeze the air out, seal & freeze. You
don't necessarily have to add water to reheat but it wouldn't hurt, either.
Or a dollop of butter 😄 Reheat on a medium temp in the micowave and give
it a stir a few times. Maybe 3-4 minutes.

Jill

Andy said:

jmcquown said...

Quoted message said:

Regular freezer bags will work; squeeze the air out, seal & freeze.
You don't necessarily have to add water to reheat but it wouldn't
hurt, either.

Jill,

Yes it would!!!!!! <VBG>

You're my Gracie Allen!

<pinches Jill>

Andy
"We had to walk 10 miles to school and back, barefoot, in the snow!
That's why we never went to school!" --George Burns

LOL Andy! I'll tell you a TRUE story about walking uphill to school in the
snow (both ways, to and fro) from my fathers' childhood. This was during
the Great Depression (what was *great* about it?!) His mom would bake
potatoes for him and his siblings to carry in their thinly gloved hands to
keep them warm. Then they ate the potatoes (by then cold) for lunch with
just a little salt carried in a packet for seasoning. No butter (a shame,
that). Times were tough. Dad laughs about it now but I'm sure at the time
it wasn't really amusing.

Jill

In article <[email hidden]>,

Brian Christiansen said:

"Emma Thackery" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Brian Christiansen" <[email hidden]> wrote:

I'd suggest using a quality long-grain brown rice like Lundberg (from
California). Cook a couple cups and then freeze it in the portions you
want. Rice freezes well, especially in vacuum bags.

Sounds like a good idea. I do not own a vacuum sealer, so would regular
freezer bags work. Do I reheat this by adding a few tablespoons of water,
then cooking in the microwave for about 30 seconds?

Brian Christiansen

You can use those small freezer bags. What I'd do if I didn't have the
vacuum sealer is tear off several squares of saran wrap, wrap the rice
portions tightly in those (flattening them a bit), and then put those
little packages into a freezer bag. Then you can just take out portions
as you need them. For reheating, you can add a tiny bit of liquid if
you need it.

Here are some other tips on brown rice. The amount of liquid you need
can vary a little from bag to bag. That is because the older rice is,
the drier it is and because different rices require different amounts of
liquid. So use your standard amount of liquid in the rice but be sure
to taste it before removing it from the stove or microwave. If it's
still a little tough, you can always add more liquid and cook it a
little more.

When I prepare brown rice (which is often), I use half water and half
chicken or vegetable broth with a dash of tamari (or soy sauce) and a
dash of olive oil. That makes it very tasty. Happy cooking 🙂

"Brian Christiansen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I enjoy brown rice every once in a while. However, the only recipes I have
found use a full cup of uncooked rice, and that is too much for me to eat
before it starts going bad. I have pondered three solutions: 1) make a
recipe of rice using 1/4 cup of dry rice, 2) use boil in bag rice
(http://www.successrice.com/success/product.cfm?prod=10078), or 3) use the
ready to serve rice
(http://www.successrice.com/success/product.cfm?prod=14001).

However, I am unsure about some things. For option 1, I am not certain if
cutting the amounts proportionally (1/4 cup rice, 1/2 cup water), putting
it
in a microwave safe bow1, and then microwaving on high for 10 minutes and
then 50% for another 15 (I would have to check a recipe for the exact
times)
would work.

Options #2 and 3 would probably work, but would also probably be fairly
epensive rice, so I would like to use the first option if I can come up
with
a workable recipe.

Brian Christiansen

Brian, have you ever heard of anyone causing harm to himself, his kitchen or
his utensils by making less of something? Was experimentation forbidden when
you were growing up?

MAKE LESS RICE.

"Brian Christiansen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Emma Thackery" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Brian Christiansen" <[email hidden]> wrote:

I'd suggest using a quality long-grain brown rice like Lundberg (from
California). Cook a couple cups and then freeze it in the portions you
want. Rice freezes well, especially in vacuum bags.

Sounds like a good idea. I do not own a vacuum sealer, so would regular
freezer bags work. Do I reheat this by adding a few tablespoons of water,
then cooking in the microwave for about 30 seconds?

Brian Christiansen

MAKE LESS RICE.

Quoted message said:

Brian, have you ever heard of anyone causing harm to himself, his kitchen

or

Quoted message said:

his utensils by making less of something? Was experimentation forbidden

when

Quoted message said:

you were growing up?

MAKE LESS RICE.

I never said that I thought making smaller amounts would hurt me, my
kitchen, or anything, in fact, making rice with 1/4 cup of dry instead of a
full cup is something that I asked about. I cannot find any recipes that
make that small an amount, and am not certain of a few things. Is the
proportion of water the same as in making a large recipe or does it change
because it is such a small amount? Are the times the same, or do those
change because of the amount you are making?

I suppose I can experiment with these variables from now till saint
swizen's day, but I had this idea that asking on a food related group,
presumably with people who would know the answer would be faster.

Brian Christiansen

"Brian Christiansen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Brian, have you ever heard of anyone causing harm to himself, his kitchen

or

Quoted message said:

his utensils by making less of something? Was experimentation forbidden

when

Quoted message said:

you were growing up?

MAKE LESS RICE.

I never said that I thought making smaller amounts would hurt me, my
kitchen, or anything, in fact, making rice with 1/4 cup of dry instead of
a
full cup is something that I asked about. I cannot find any recipes that
make that small an amount, and am not certain of a few things. Is the
proportion of water the same as in making a large recipe or does it change
because it is such a small amount? Are the times the same, or do those
change because of the amount you are making?

I suppose I can experiment with these variables from now till saint
swizen's day, but I had this idea that asking on a food related group,
presumably with people who would know the answer would be faster.

Brian Christiansen

The ratio is always the same.

Brian Christiansen said:

I enjoy brown rice every once in a while. However, the only recipes I have
found use a full cup of uncooked rice, and that is too much for me to eat
before it starts going bad.

There's a technique that I read about recently, but haven't tried yet.
The idea is to boil rice the same way as boiling pasta. Bring some
salted (or not) water to a boil, put in the amount of rice you want,
cook it 'til it's done, and pour the rice and water through a
strainer.

Makes sense to me, and at least it's worth a try. Should be a fool-
proof way to make as much or as little rice as you want without being
concerned about proportions and timing.

David

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

"Brian Christiansen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Emma Thackery" <[email hidden]> wrote in message
news:[email hidden]...
> In article <[email hidden]>,
> "Brian Christiansen" <[email hidden]> wrote:
>
> I'd suggest using a quality long-grain brown rice like Lundberg
> (from California). Cook a couple cups and then freeze it in the
> portions you want. Rice freezes well, especially in vacuum bags.

Sounds like a good idea. I do not own a vacuum sealer, so would
regular freezer bags work. Do I reheat this by adding a few
tablespoons of water, then cooking in the microwave for about 30
seconds?

Brian Christiansen

MAKE LESS RICE.

DOH, he asked about proportions for less rice. While one doesn't have to
be
a math whiz to figure out how to do that, it's just as easy to freeze the
leftovers from a regular batch of rice if he won't use them in a few days
time.

Jill

I suspect either solution is a workable one, but without at least another
200 messages in this thread, we'll never get to the bottom of the issue.

JoeSpareBedroom said:

"Brian Christiansen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Emma Thackery" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Brian Christiansen" <[email hidden]> wrote:

I'd suggest using a quality long-grain brown rice like Lundberg
(from California). Cook a couple cups and then freeze it in the
portions you want. Rice freezes well, especially in vacuum bags.

Sounds like a good idea. I do not own a vacuum sealer, so would
regular freezer bags work. Do I reheat this by adding a few
tablespoons of water, then cooking in the microwave for about 30
seconds?

Brian Christiansen

MAKE LESS RICE.

DOH, he asked about proportions for less rice. While one doesn't have to be
a math whiz to figure out how to do that, it's just as easy to freeze the
leftovers from a regular batch of rice if he won't use them in a few days
time.

Jill