Later On

A blog written for those whose interests more or less match mine.

Pro Home Cooks on Rice Bowls — and how to make them better

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Michael G. has a good video (below) on rice bowls, including good tips for the novice cook. However, I strongly recommend using brown rice, not white — that is, use intact whole-grain race. Removing a grain’s bran (to produce white rice or pearled barley or the like) also removes a substantial amount of the nutritional value. Refined or highly processed foods lack the nutrition of whole foods. Whole grains include the bran. See what the Harvard School of Public Health has to say about whole grains.

He says he uses white rice because brown rice takes a long time to cook.  ???  Why not cook the (brown) rice ahead of time — like the day before? Cook a large batch, put it in a storage container, refrigerate it, and then take servings from the container as you need them

This has two benefits:

  1. Refrigerating the cooked intact whole grain will make the starch resistant and not so quickly digested, with the result that you don’t get hungry so quickly and it also nourishes your gut microbiome.
  2. When you go to make the dish, the rice is already cooked — it takes no cooking time at all (not even so much as cooking white rice) because you already cooked it. Just take the amount you need and put it in with the foods you’re cooking, or sauté it with a little oil (and perhaps onion or garlic or shallots) to heat it up, or just eat it cold.

And in fact, why use rice at all? Try cooking hulled barley (that’s intact whole-grain barley, with the bran still in place), or whole rye, or Kamut®, or spelt, or intact whole-grain rye — those also take a long time to cook, so cook a batch the day before. These grains are much more nutritious than rice — even brown rice. (White rice is not worth discussing.) Just use these cooked grains as you would use rice.

That said, the video does have some good tips. But he’s wrong in his approach to rice.

Written by Leisureguy

29 November 2021 at 2:56 pm

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