Is brown rice and wild rice the same thing?
- Thread starter AdamCJX*
- Start date
Wild rice is not grass. It's just the rice befiore it get bleached and pilled. But I was wondering if it's the same in terms of GI. Because the brown rice I found, after cooked it became white. So I'm afraid it's just normal white rice. So i got this wild rice which the guy at the store told me is the most healthy type of rice. But I couldn't find the GI anywhere.
no, you can buy either brown or white rice in bags. its dry. then you add water and cook it, and it becomes larger and softer, but it stays white or brown, depending on what you bought.[b said:
turning brown to white rice is a process that is done in the factory, not your kitchen.
So there's something wrong with the brown rice I got. It's brown before cooked. But after, it looks dirty white, but sure not as brown as it was. It says Natural Rice in the bag.
Hmmm. wondering if I got the wrong stuff. The sales guy at the store said it was brown rice. For me it looks like white rice after cooked.
Hmmm. wondering if I got the wrong stuff. The sales guy at the store said it was brown rice. For me it looks like white rice after cooked.
Brown rice turns a very light tan color when cooked- if you overcook it, or cook it too fast, the hull will crack, the germ will burst forth in all its whiteness, giving your cooked rice the appearance of white rice. Not to worry- the nutrition is still there, but if you want more attractive brown rice (that doesn't look like each grain hit a land mine), try this:
1.Add 1C rice and 2C *cold* water, with 1/4tsp salt, to a pot and tightly cover. There should be no gaps between the lid and the pot. Don't use a pot that has a poring spot, for example.
2.Quickly bring to a boil- as *soon* as the water hits boiling, turn the heat down to the lowest setting. Let the rice simmer at this setting until you hear a crackling sound- this will take around 25-35 minutes, depending on how hot your lowest heat setting is.
3. Fluff and enjoy!
Of course, the alternative is to use a rice cooker, if you're fortunate enough to have one.
Jake
1.Add 1C rice and 2C *cold* water, with 1/4tsp salt, to a pot and tightly cover. There should be no gaps between the lid and the pot. Don't use a pot that has a poring spot, for example.
2.Quickly bring to a boil- as *soon* as the water hits boiling, turn the heat down to the lowest setting. Let the rice simmer at this setting until you hear a crackling sound- this will take around 25-35 minutes, depending on how hot your lowest heat setting is.
3. Fluff and enjoy!
Of course, the alternative is to use a rice cooker, if you're fortunate enough to have one.
Jake
I have found it, here it is http://www.bodybuilding.com/fun/gi_index.htm
By the way,wild rice IS an herb ,not rice.
By the way,wild rice IS an herb ,not rice.
...that's good to know.[b said:
i have been served a motley dish of brown rice at a restaurant with lots of white showing and was concerned that it really started as white rice and was modified in preparation.
yet... aren't you referring to the endosperm (all that's left in refined white rice), not the germ (embryo), that bursts from the hull (bran)?
pic shown is of wheat, but it should be equivalent to a (whole) rice grain.
-bug
I
imported_dkm1987
Guest
I prefer white long grain, both for taste and texture, as far as glycemic value long grain white is about the same as brown.
Rice for instance ranges from 38 - 94 on the glycemic index scale as a result of rice being available as white and brown rice, and there is short-grain, medium-grain, and long-grain rice, as well as those types of rice that either do, or do not contain amylose - all having varying effects on the glycemic index.
GI of Grains
Buckwheat 54
Bulgur 48
Basmati Rice 58
Brown Rice 55
Long grain White Rice 56
Short grain White Rice 72
Uncle Ben's Converted 44
Noodles (instant) 46
Taco Shells 68
Rice for instance ranges from 38 - 94 on the glycemic index scale as a result of rice being available as white and brown rice, and there is short-grain, medium-grain, and long-grain rice, as well as those types of rice that either do, or do not contain amylose - all having varying effects on the glycemic index.
GI of Grains
Buckwheat 54
Bulgur 48
Basmati Rice 58
Brown Rice 55
Long grain White Rice 56
Short grain White Rice 72
Uncle Ben's Converted 44
Noodles (instant) 46
Taco Shells 68
Yes, thanks Bug! I'm fortunate to be near a good Chinese restaurant that's whole foods conscious, and man, do they know how to cook brown rice- it's absolutely perfect. Also, my mom used to cook it in the oven- 1C brown rice, 2C water, a little salt, and about 1TBS butter- cook at 350 for about an hour- it comes out perfect that way too- no splits- but you gotta have the time
I
imported_fire
Guest
Rice is good but if you want a lower gi barley is best -tastes great hot or cold and is very similar to rice only nuttier.
A good gi site is http://www.mendosa.com/
A good gi site is http://www.mendosa.com/