Lately, it seems like brown rice is all the rave.
I think brown rice is an abomination. It makes me cringe when I am told that it is a "healthier" alternative to the glutenous short grain rice. For a long time, I thought it was just me. Maybe all the brown rice I've ever had were cooked wrong. I mean, is it really supposed to be that dry and textured? To me, white rice is sacred. To change my rice, is like... well, there isn't even an equivalent to it in the American cuisine. If you change the rice, you change the entire Korean cuisine... because almost everything is meant to be eaten with rice.
I cook my rice using a very very basic pressure cooker. The kind that you put on top of the stove... not the electric kind. I had a smaller five cup one, but it kind of broke due to years and years of use... so now I have a 10 cup one. I love the pressure cooker because it makes the rice all chewy and super glutenous. Just like the way I am told is bad for me. The cooker makes a "tchee tchee tchee" noise as the steam comes out rattles the metal bell like thingy. I always make more than double the amount we eat for dinner. I scoop out the leftover rice and put it in the fridge for later. I reheat it in the microwave and it tastes like almost like I just cooked it.
I got an electric rice cooker a while back. It's a Sanyo. It got great reviews so I thought it'd be OK. Boy, was I wrong. The rice came out terrible. Every time. It was dry and unevenly cooked... and it took a long time. And it didn't even keep well... the rice would turn yellow in a day. I use it for steaming or as a crock pot now but mostly it goes unused.
I refuse to be converted to brown rice. No matter how "good" it is for me, no matter how others can dress it up with some grated cheese on top, I will stay true to my sticky short grain rice. I will proudly say, over and over again, "I hate brown rice."
What kind of rice do you eat and how do you cook it?
- Mary
