Eating Rice

  • Posted by a hidden member.
    Log in to view his profile

    Apr 30, 2016 3:00 PM GMT
    Heirloom Forbidden (Black) Rice

    Pink Rice

    Volcanic Rice

  • Posted by a hidden member.
    Log in to view his profile

    Apr 30, 2016 3:02 PM GMT
  • Posted by a hidden member.
    Log in to view his profile

    Apr 30, 2016 3:04 PM GMT
    Coach Lana:
    Black rice is known as forbidden rice since it was only allowed to be served in the Chinese royal court, as a tribute to the Kangxi emperor of the Qing Dynasty. It's deep black color turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content. Black rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, anthocyanin and several important vitamins. According to a recent study by the American Chemical Society (ACS), one spoonful of black rice contains more anthocyanin antioxidants than a spoonful of blueberries. The study also showed that compared with blueberries, black rice offered more fiber and vitamin E antioxidants, with less sugar. Research has linked these nutrients to helping prevent cancer, diabetes and heart disease. In China, black rice is claimed to be good for your kidney, stomach and liver.

    Black rice takes longer to cook than white rice and should be cooked with more water to help tenderize it. A suggested rule of thumb is to soak the grain about an hour before cooking it and add a quarter cup more water than recommended. If using a rice cooker, keep an eye on it to ensure that it is not packed fuller than necessary and that it doesn't boil over.

    If you like this video, you can follow me on Facebook at http://facebook.com/coachlana or my blog at http://coachlana.blogspot.com/

  • JackNNJ

    Posts: 1051

    May 01, 2016 12:28 AM GMT
    566819.jpg
  • Posted by a hidden member.
    Log in to view his profile

    May 01, 2016 1:59 AM GMT
    JackNNJ said566819.jpg


    Inappropriate. Your post sends the wrong message to people of Asian descent.

    That inappropriate and inconsiderate post let me know I do not want to experience RealJock with your input: Removed from my Hot List. Profile blocked and all forum posts ignored.
  • JackNNJ

    Posts: 1051

    May 01, 2016 3:32 AM GMT
    StephenOABC said
    JackNNJ said566819.jpg


    Inappropriate. Your post sends the wrong message to people of Asian descent.

    That inappropriate and inconsiderate post let me know I do not want to experience RealJock with your input: Removed from my Hot List. Profile blocked and all forum posts ignored.


    But you are dismissing the experience of the "people who want to fool their friends" community. Shame.
  • JackNNJ

    Posts: 1051

    May 01, 2016 3:35 AM GMT
    To which I answered: "Makes no diff to me, darling - it's all pink on the inside."

    Screenshot2.jpg
  • Trauts

    Posts: 1012

    May 01, 2016 10:06 AM GMT
    JackNNJ said566819.jpg


    I did lasik a few years ago but the glasses never came off
  • Posted by a hidden member.
    Log in to view his profile

    May 01, 2016 3:33 PM GMT
    I thought this was going to be about Asian fetish.
  • Posted by a hidden member.
    Log in to view his profile

    May 01, 2016 6:06 PM GMT
    Not4u saidI thought this was going to be about Asian fetish.


    Block/Ignore Forum Posts
  • Posted by a hidden member.
    Log in to view his profile

    May 01, 2016 6:11 PM GMT
    Conventional Rice Cooker vs Micom

    I like the Micom.

  • Posted by a hidden member.
    Log in to view his profile

    May 01, 2016 6:29 PM GMT
    Upgrading from conventional rice cookers is the Micom or perhaps you may also know them as fuzzy logic rice cookers. The real difference with Micom compared to Conventional is that it has its own computer chip to enhance rice cooking.
    Purpose of the Computer Chip

    Micom Rice cookers are designed to have more control over the cooking rice, because with rice cookers you just want to switch it on and leave it to cook. Sometimes with conventional rice cookers you want to soak the rice before cooking plus leave it to soften up with the steam still contained in the cooker. But you really have to do this manually as it wont soak the rice and it wont time an extra 15 minutes to soften the rice after cooking. Which is where Micom rice cookers have a greater advantage, they will take all additional timings and processes into consideration and do it for you automatically.

    Apart from that you want perfect rice at the end and this is where these rice cookers also Surpass conventional types. The computer chip within the rice cooker will monitor the rice throughout the whole cooking process and adjust temperatures to perfect the rice.

    Even further with these types is that they will be programmed with various cooking times for different types of rice! So not only are the cooking rice they are perfecting the cooking of different rice types for example, you may want to cook brown rice instead of white rice and there is no setting for this with the conventional cookers compared to those with computer chips.

    As you can see from the above there are various advantages of having the Micom rice cookers instead. You may be wondering about negatives? Is there any reason to buy conventional cookers instead.

    With higher technology comes more money, they are more expensive as well as you lose the simplicity of one switch
    which means little extra time in the handbook. Overall they contain more features and control but at a higher cost.

    http://ricecookerreviews.org/choosing-the-type-of-rice-cooker/
  • Posted by a hidden member.
    Log in to view his profile

    May 02, 2016 1:14 AM GMT
    JackNNJ said566819.jpg

    This item was made in Hong Kong. Does no one see the irony?
  • badbug

    Posts: 800

    May 04, 2016 8:16 PM GMT

    Funny.

  • Posted by a hidden member.
    Log in to view his profile

    May 14, 2016 7:43 PM GMT
    StephenOABC saidHeirloom Forbidden (Black) Rice

    Pink Rice

    Volcanic Rice



    (Black) Rice

    Pink Rice

    Volcanic Rice

    White Sticky Rice

    White Flakey Rice

    Basmati Rice
  • Posted by a hidden member.
    Log in to view his profile

    May 14, 2016 7:48 PM GMT
    White rice is created by removing the bran and polishing the grain, then talc or glucose is added to it.

    Brown rice does not have this layer of bran removed from it.

    Basmati rice is found in either white or brown rice and is lighter when it is cooked and has a fluffier texture.

    ~ ~ ~

    So, white sticky rice from Panda Express vs white Basmati rice from an Indian restaurant, neither or better than brown rice or brown Basmati rice?
  • Posted by a hidden member.
    Log in to view his profile

    May 19, 2016 11:44 PM GMT
    Another health concern for which type of rice to eat is each variety's glycemic index(GI). Sticky rice has a high GI, so is much more like sugar or pumpkin, whereas long-grain white rice, brown rice and other varieties have lower GIs. Something to think about for those who might be diabetic.
  • Posted by a hidden member.
    Log in to view his profile

    Jul 04, 2016 6:12 PM GMT
    I tried my new micom rice cooker today (Tiger is the manufacturer). I mixed basmati rice with long grain rice. Then I added butter, chipotle sauce, watercress, black eye peas, yellow squash, walnuts, olive oil, and pink Himalayan sea salt. Beverage: half of Mexican Coke (a gift, more of a share than a gift--I do not buy Coke), a teaspoon of lemon juice, a teaspoon of Jim Dean Black Label.

    Rice in a colander under a pot of boiling water is a better way to keep rice less sticky and warm.

    I'm happy with my rice cooker. With the chipotle sauce, I've had my "barbeque" on the 4th of July. Hm, if I had some beef ballpark franks, I'd be in the big league.

    So, that was lunch.
  • Posted by a hidden member.
    Log in to view his profile

    Jul 04, 2016 6:19 PM GMT
    CrabNebula saidAnother health concern for which type of rice to eat is each variety's glycemic index(GI). Sticky rice has a high GI, so is much more like sugar or pumpkin, whereas long-grain white rice, brown rice and other varieties have lower GIs. Something to think about for those who might be diabetic.


    I didn't know what sticky rice was.
    Your post made me double check.
    Google resulted in Huffington Post



    Sticky rice is one of those great joys of Asian cuisine that people love across the globe, but may not fully understand. What makes it sticky? How does it differ from regular white rice? Where does it come from and is it supposed to be that sticky?

    As huge fans of glutinous rice, which is sticky rice’s formal name, we’re here to clear up a few things. For starters, sticky rice is distinct from common white rice; it’s not merely a different preparation. It’s a short grain variety of rice grown in South East Asia. While many types of short grain rice may be lumped together with and called “sticky rice,” true glutinous rice is a separate breed, and it all boils down to a component of starch. Glutinous rice contains just one component of starch, called amylopectin, while other kinds of rice contain both molecules that make up starch: amylopectin and amylose. There’s more to it than that, of course — namely that it’s amazingly fun to eat.

    http://www.huffingtonpost.com/2014/11/04/sticky-rice_n_6084408.html