Ever tried making brown rice for breakfast? Me either, but this is what Mark Bittman admits to doing in his piece in the NY Times. And the next open morning I get, I'm going to give it a try.
Mr. Bittman explains how brown rice has become mainstream (which it true as you can find it at Wal-Mart and even ethnic grocers and restaurants) and gives us a few easy recipes.
Mr. Bittman explains how brown rice has become mainstream (which it true as you can find it at Wal-Mart and even ethnic grocers and restaurants) and gives us a few easy recipes.
The recipes look delicious. I'm a believer that if we all switched from white rice to brown rice, we'd all be healthier. (See the evidence here and here.) But I know it's hard to make the switch because white rice tastes so good. But brown rice tastes good too, and in addition to our excellent masala brown rice recipe in "The Healthy Indian Diet" (a dish I make at least once a week, often with curry sauce and always with turmeric, black pepper, cinnamon and sautéd vegetables) I feel Mr. Bittman's recipes are worth adding to the repertoire!
By the way, you can learn much by reading comments. For example, here's a great rice cooker named the Zojirushi for making brown rice, which is less convenient than white rice (which is pure starch and quick to cook).
A couple people also explain exactly why brown rice is healthier than white rice: there's nutrition in the brown parts of the rice grain that are removed to make white rice. Overall, Mr. Bittman's concise piece on brown rice is worth a read if not for an understanding of what constitutes brown rice and all of its varieties, then for the recipe ideas.
A couple people also explain exactly why brown rice is healthier than white rice: there's nutrition in the brown parts of the rice grain that are removed to make white rice. Overall, Mr. Bittman's concise piece on brown rice is worth a read if not for an understanding of what constitutes brown rice and all of its varieties, then for the recipe ideas.
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