Is there any microwave rices that are worth buying? Are they still healthy? Low GI, etc.
Right now 85% of my carb intake is oats (about 3 cups uncooked a day) and a little Ezekial Bread.
I'm looking to drop a little more calories a day, so I'm thinking if I replace one of my 1 cup oat meals (48g carbs) to 1 cup rice (about the same carbs) I can shed 100 calories right there
Is that just as healthy as buying any other kind of rice, and using a rice cooker? I dont want to hurt my cutting progress.
Ingredients: PRECOOKED LONG GRAIN BROWN RICE
Doesn't seem bad at all. What kind of rice do you use of theres? I see they have quite a few different kinds.
Last edited by beachmuscles; 04-09-2008 at 03:10 PM.
what kind of flavoring do you people use on your rice?
boil in bag is pretty simple
23 years old
6'3, 308 lbs
You will soon see Getfit in OngII Flying Knee Thingys of Doom see if the feisty greek can survive the kicks of Steel Leg From Shaolin Soccer,Dim Mak(def touch) from ChungLee,and Flying Crane by Daniel-san-El Pietro
Spray it with windex greek!-the famous El Pietro
You be quiet or i'll clean and press your narrow francophone self-Callahan
Lift for gains,not glory.Control your ego and the weight
What a strong girl! This leads me to believe you can severly injure most of the male population-Nick Hatfield
You're blazing white hot,anyone ever tell you that? Sometimes i think you have fingers faster then Superman when it comes to posts on WBB forums.
Hot in terms of both speed and... well new hotness- Stash
microwavable brown rice packages.
ive used uncle bens ready rice... it only takes 90 seconds
Last edited by ryuage; 04-09-2008 at 09:34 PM.
I have a simple suggestion....
Take a cup of real brown rice and cook it the 40+ minutes it takes, and cook a cup of the instant stuff. Taste test them and decide for yourself if it is worth the extra time cooking.
IMHO, that 40+ mins is very well worth it. The flavor and texture difference is huge. It lasts for days in the fridge, and if you micro it just add a sprinkle of water before you nuke it.
EDIT: Sorry forgot to comment on flavor....
I use salt and pepper most of the time. Bouillion rocks, I prefer chicken, and sprinkeld on not cooked with the rice.
Texture is sometimes more important than taste, try frying the rice (like risoto [sp?]) for a few in olive oil then cooking it like normal. It gives it a bit more of a crunch and really brings out the nutty flavor of brown rice.
Last edited by Fixxit; 04-09-2008 at 09:42 PM.
ready rice, 10 minute rice, boil in a bag, old school... all tastes the same
Are these microwave rices, good in a cutting diet? It seems like something must be bad about them compared to regular rice?
i just used three different kinds of spices on the rice, it doesnt taste any better put its crayzee hot. anybody cook it with tomatoes? that sounds good