If you were going to sub any other kind, I would use
regular brown rice as it will likely cook in a very similar way.
It took about 2:15 in my crappy oven
with regular brown rice... next time I'm going to try parcooking the rice or maybe just soaking it.
I used
regular brown rice because I don't know where to find the rice you used here in the UK, so I just let it cook for another good 30 minutes.
I plan to make Cauliflower Spanish Rice for myself but Drew doesn't mess around with cauliflower so he
gets regular brown rice with -LSB-...]
They're a Swedish brand, but I'm sure there is something similar out there in the rest of the world, and if not,
regular brown rice cakes or other whole grain crackers would do nicely as well.
Harvard University researchers, for example, found that
regular brown rice consumption was associated with lower type 2 diabetes risk, but consuming white rice was associated with higher risk.
I haven't had a legitimate bowl of wheat pasta in over 3 years, but I have had TJ's
regular brown rice penne maybe once or twice a year.
A good cake made with
all regular brown rice flour would be a tricky one to pull off!
If not, should I use the quick cook kind or
regular brown rice?
I have been purchasing «instant» brown rice which is ready to serve in 10 - 15 mins vs
the regular brown rice.
More so than any other rice variety, yes, even
your regular brown rice.
My personal favourite is brown basmati rice which might cook a little longer than
the regular brown rice but I think it's well worth the wait.
Also, if you can't find wild rice -LCB- you want to get regular wild rice without added seasonings or salt -RCB- then you could use
regular brown rice and I think it'd still taste just as good.