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<blockquote data-quote="Marguerite" data-source="post: 237885" data-attributes="member: 1991"><p>OH, one important thing if you're trying to get your child eating more healthily, but the kid is a carb junkie - switch to wholegrain where you can get away with it. A really great switch is to brown rice. This takes a lot longer to cook, but if you cook a lot of it and then keep the cooked rice in the fridge, you can microwave a serve or two in a couple of miutes, so there is a quick healthy carb-loaded snack readily available. Don't keep it too long though. About three to four days max.</p><p></p><p>To cook ANY rice in the microwave - get a microwave-safe container (pyrex, or Tupperware microwave plastic). No more than a quarter full with rice, then cover it with water. You need the water to be as deep over the rice as the first knuckle on your index finger. For brown rice, a knuckle and a half of water over the rice. Then put it in the microwave oven (preferably on something that can catch any boiled-over liquid). After this, just keep in mind the usual method of cooking rice by absorbtion, and simply do the same thing in the microwave. In other words, bring it to the boil, then simmer it until it is done and all the liquid is absorbed. Once it is done, you fluff it all up with a fork to stop it from turning into one big lump. If you don't get to it in time, then add a splash of water and let it for a minute or two until it all steams through again - then fluff it. </p><p>Cooking times (suggested) - 4 minutes on HIGH to bring it to the boil, then simmer for 10 mins on medication for white rice and 20 mins on medication for brown rice.</p><p></p><p>To get it exactly right takes a bit of practice because everyone's microwave oven is different. But it is definitely worth the trouble. To cook by absorbtion is better, because all the soluble fibre stays in the rice you have cooked. Cooking by rapid boiling means you pour away a lot of the soluble fibre.</p><p></p><p>Brown rice has much more flavour than white and is very satisfying. You may find you don't need as much.</p><p></p><p>What to use boiled rice for - really decadent (and unhealthy) - melt some butter through it and add ground pepper and salt. Not quite so unhealthy with brown rice. </p><p>Or you can make fried rice with cooked brown rice, in much the same way you would with white rice.</p><p>We use brown rice instead of white, for accompanying Asian food. You can also make rice salads with it. But it isn't so good for risotto.</p><p></p><p>We expected that switching to brown rice would be a problem, but in fact it has been really easy. We made the switch for my sake and for a while I was keeping supplies of both white and brown, cooked, in the fridge. But increasingly, difficult child 3 was asking for brown rice. These days we use almost exclusively brown rice.</p><p></p><p>Will he eat stir-fries? Pasta? Have you tried making your own pasta? Gnocchi? Soup? Casseroles? Stews? Roasts? Mexican? Seafood?</p><p></p><p>It can all help to build what may need to be a menu plan designed exclusively around his tastes and needs.</p><p></p><p>Anyway, we've got you started. We may need to do a bit of back and forth stuff to fine tune it for you. Also, others may have their own suggestions so that together, we could come up with something really comprehensive.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 237885, member: 1991"] OH, one important thing if you're trying to get your child eating more healthily, but the kid is a carb junkie - switch to wholegrain where you can get away with it. A really great switch is to brown rice. This takes a lot longer to cook, but if you cook a lot of it and then keep the cooked rice in the fridge, you can microwave a serve or two in a couple of miutes, so there is a quick healthy carb-loaded snack readily available. Don't keep it too long though. About three to four days max. To cook ANY rice in the microwave - get a microwave-safe container (pyrex, or Tupperware microwave plastic). No more than a quarter full with rice, then cover it with water. You need the water to be as deep over the rice as the first knuckle on your index finger. For brown rice, a knuckle and a half of water over the rice. Then put it in the microwave oven (preferably on something that can catch any boiled-over liquid). After this, just keep in mind the usual method of cooking rice by absorbtion, and simply do the same thing in the microwave. In other words, bring it to the boil, then simmer it until it is done and all the liquid is absorbed. Once it is done, you fluff it all up with a fork to stop it from turning into one big lump. If you don't get to it in time, then add a splash of water and let it for a minute or two until it all steams through again - then fluff it. Cooking times (suggested) - 4 minutes on HIGH to bring it to the boil, then simmer for 10 mins on medication for white rice and 20 mins on medication for brown rice. To get it exactly right takes a bit of practice because everyone's microwave oven is different. But it is definitely worth the trouble. To cook by absorbtion is better, because all the soluble fibre stays in the rice you have cooked. Cooking by rapid boiling means you pour away a lot of the soluble fibre. Brown rice has much more flavour than white and is very satisfying. You may find you don't need as much. What to use boiled rice for - really decadent (and unhealthy) - melt some butter through it and add ground pepper and salt. Not quite so unhealthy with brown rice. Or you can make fried rice with cooked brown rice, in much the same way you would with white rice. We use brown rice instead of white, for accompanying Asian food. You can also make rice salads with it. But it isn't so good for risotto. We expected that switching to brown rice would be a problem, but in fact it has been really easy. We made the switch for my sake and for a while I was keeping supplies of both white and brown, cooked, in the fridge. But increasingly, difficult child 3 was asking for brown rice. These days we use almost exclusively brown rice. Will he eat stir-fries? Pasta? Have you tried making your own pasta? Gnocchi? Soup? Casseroles? Stews? Roasts? Mexican? Seafood? It can all help to build what may need to be a menu plan designed exclusively around his tastes and needs. Anyway, we've got you started. We may need to do a bit of back and forth stuff to fine tune it for you. Also, others may have their own suggestions so that together, we could come up with something really comprehensive. Marg [/QUOTE]
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