Not sure. Jasmine rice is good! I've switched over to brown rice for the most part or a quinoa/brown rice blend.
Can we make this a food thread since your question is so specialized? Found about monk fruit as a sweetener. I avoid artificial sweeteners and use honey, raw, or maple syrup depending on the situation. Anyone have a preference on monk fruit juice or powder?
"White jasmine rice is a type of white rice. Like all white rice, it's highly processed, which results in the loss of fiber and many nutrients. However, whole-grain varieties of jasmine rice, which range in color from brown to red to black, may be a healthier option than white rice"
Can we make this a food thread since your question is so specialized? <<<
We have a ruling from the judges: yes
I've never tried monk fruit sweetener, but willing to try it. Agave is my go-to "healthy" sweetener and have found it to be far easier on my system than honey.
Yeah, I've got a big stockpile of Dynasty brown jasmine, but can't help but wonder if it's only marginally "better" (if at all) vs white rice? There's definitely a more fibrous texture to it vs white jasmine, but have also eaten other brown rices that are much more fibrous in texture.
I have also learned about parboiled rice during the pandemic and have decent stockpile of this. Apparently, it falls in between brown and white re: nutritional rating. I've noticed it "holds up" better as a leftover that gets reheated.
^ I have about six 5lb bags ... the earliest of which is set to "expire" in Oct of 2021 (packaged in July of 2020)
If I had a single 30lb bag, I'd be bit more concerned ... guessing that once the air gets to it, the process accelerates. I want to say the parboiled is slightly longer.
Not sure if better quality organic rice might spoil quicker?
Top of Page Bottom of Page PermalinkFull Name: Sound and Vision
Not sure. Jasmine rice is
Not sure. Jasmine rice is good! I've switched over to brown rice for the most part or a quinoa/brown rice blend.
Can we make this a food thread since your question is so specialized? Found about monk fruit as a sweetener. I avoid artificial sweeteners and use honey, raw, or maple syrup depending on the situation. Anyone have a preference on monk fruit juice or powder?
Top of Page Bottom of Page PermalinkFull Name: Zzzzzz
Jasmine rice is my favorite.
Jasmine rice is my favorite.
"White jasmine rice is a type of white rice. Like all white rice, it's highly processed, which results in the loss of fiber and many nutrients. However, whole-grain varieties of jasmine rice, which range in color from brown to red to black, may be a healthier option than white rice"
Top of Page Bottom of Page PermalinkFull Name: An organ grinder’s tune
brown basmati is gross
brown basmati is gross
Top of Page Bottom of Page PermalinkFull Name: 19.5 Degrees
Can we make this a food
Can we make this a food thread since your question is so specialized? <<<
We have a ruling from the judges: yes
I've never tried monk fruit sweetener, but willing to try it. Agave is my go-to "healthy" sweetener and have found it to be far easier on my system than honey.
Top of Page Bottom of Page PermalinkFull Name: Sound and Vision
^ good call on the agave
^ good call on the agave
Top of Page Bottom of Page PermalinkFull Name: Jay
I've been wondering this same
I've been wondering this same question myself. No clarification to offer though.
Top of Page Bottom of Page PermalinkFull Name: 19.5 Degrees
Yeah, I've got a big
Yeah, I've got a big stockpile of Dynasty brown jasmine, but can't help but wonder if it's only marginally "better" (if at all) vs white rice? There's definitely a more fibrous texture to it vs white jasmine, but have also eaten other brown rices that are much more fibrous in texture.
I have also learned about parboiled rice during the pandemic and have decent stockpile of this. Apparently, it falls in between brown and white re: nutritional rating. I've noticed it "holds up" better as a leftover that gets reheated.
Top of Page Bottom of Page PermalinkFull Name: Lord Kalvert
cheeseboigah cheeseboigah
Top of Page Bottom of Page PermalinkFull Name: ParadiseWaits
No idea about brown jasmine
No idea about brown jasmine rice. I do know that wild rice is not actually rice but really a seed.
Top of Page Bottom of Page PermalinkFull Name: Def. High
As is rice.
As is rice.
Top of Page Bottom of Page PermalinkFull Name: ParadiseWaits
Touche
Touche
Top of Page Bottom of Page PermalinkFull Name: Stone
^^^I've got a big stockpile
^^^I've got a big stockpile of Dynasty brown jasmine...
Doesn't brown rice go rancid if you keep it around?
Top of Page Bottom of Page PermalinkFull Name: 19.5 Degrees
^ I have about six 5lb bags .
^ I have about six 5lb bags ... the earliest of which is set to "expire" in Oct of 2021 (packaged in July of 2020)
If I had a single 30lb bag, I'd be bit more concerned ... guessing that once the air gets to it, the process accelerates. I want to say the parboiled is slightly longer.
Not sure if better quality organic rice might spoil quicker?
Top of Page Bottom of Page PermalinkFull Name: Def. High
Can you freeze it?
Can you freeze it?