A place to get your questions answered from McDougall staff dietitian, Jeff Novick, MS, RDN.
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by carolynn » Fri Apr 11, 2008 8:15 am
Before I cook basmati rice, brown or white, I rinse it several times in cold water. You will see the water running white with what I assume is starch. Let the rice drain a couple of minutes then cook. I now always use the presser cooker but even in a pan or in the oven, the rice is nice and fluffy with separate grains.
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carolynn
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by Jaggu » Fri Apr 11, 2008 11:15 am
carolynn wrote:Before I cook basmati rice, brown or white, I rinse it several times in cold water. You will see the water running white with what I assume is starch. Let the rice drain a couple of minutes then cook. I now always use the presser cooker but even in a pan or in the oven, the rice is nice and fluffy with separate grains.
Not sure whether there will be some nutrient loss by rinsing it several times.
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Jaggu
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by carolynn » Fri Apr 11, 2008 11:27 am
Good point. Anyone know?
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by susie » Sat Apr 12, 2008 11:20 pm
Brown basmatti is not sold in this country except precooked small amounts in foil bags
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by Buffy » Sun Apr 13, 2008 12:17 am
susie wrote:Brown basmatti is not sold in this country except precooked small amounts in foil bags
Thanks Susie! I've been looking for Brown basmati rice for ages - no wonder I can't find it.
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by dlhanson » Sun Apr 13, 2008 10:58 am
Two comments:
I have purchased brown basmati at health food stores in the area so it is available in the USA. Lundberg Farms in California even has a webpage about it.
http://www.lundberg.com/products/rice/r ... smati.aspx
Our primary food is brown rice. For five years or so, we ate a Thai Jamine rice called Red Cargo Rice which we bought at a local Asian store. However, now our favorite is a Yoga brand organic long grain brown rice sold at Walmart. It is grown in Arkansas and is very tasty. It comes in 2 pound bags (we have about 75 of these right now).
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