Customer Reviews

Lundberg Wehani, A Gourmet Aromatic Whole Grain Red Rice, 16-Ounce Bags (Pack of 6)

5 star:		(22)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

This is a special type of brown rice that adds pizazz to any meal. It's almost as special as wild rice: dark, very aromatic and has a dense, crunchy texture. Use about 2 cups water for each cup of rinsed dry rice (you can add a bit of butter for true luxury). Cook over a low flame; it may take a bit longer, but it's worth it. I don't use salt because I find the flavor satisfactory without it. If you find the rice is too crunchy for your taste, you can add a bit more water at the end of the cooking and heat gently.
PS Amazon's price for this rice is excellent.

This is a great alternative to regular brown and white rices. Good source of fiber. Following the cooking instructions produces a sticky mess, do a little bit of less water and use the very minimum flame.

This reddish brown rice is absolutely fabulous. It is firm and oh so nutty. You must try it, you'll love it too.

Not only does it taste wonderful but it fills your house with an amazing aroma. The rice cooks up into dark reddish brown fat chewy grains. I make it in a pot as directed or in the microwave. Both methods turn out great. My microwave is medium power (I can't find the tag that says exactly what wattage it is) and I use a ceramic casserole with ceramic lid, roomy enough to allow for the bubbling rice and water and not leak out. Put in one cup of rice and two cups of water (I add a pinch of salt and a tablespoon or so of olive oil but you don't have to) then cook on high for five minutes. Leave it in the oven undisturbed and cook on medium for 45 minutes more. Let it sit at least fifteen minutes before removing the lid. This rice will be a staple in my cupboard from now on. A batch of rice makes a complete meal of just about anything, especially leftover veggies and/or fish.

I have used this rice for years. My favorite way to cook it is in a 13x9 baking dish with cream of mushroom and chicken soup and skinless, boneless chicken. It has to cook for about 2 hours...but ooooh so worth it. The kids love it!

To me this rice is so different than my regular rice (long grain brown) that I think of it as a different grain. Yes, the aroma is interesting; I'd say it takes a bit of getting used to. I really enjoy the size and texture of the cooked grains. After trying the Wehani by itself, I began cooking 1/3 Wehani, 1/3 Lundberg Brown Basmati and 1/3 either brown rice store brand or Wang sweet brown rice that I get at an Asian supermarket. I always saute the rice in a bit of vegetable oil 'til it is browned, before adding the liquid. This combo and browning seems to develop the nutty flavor that I favor. [However, I've found that when browning the rice, not to overdo it because if the rice gets too roasted it will no longer cook normally - apparently it loses its ability to absorb water. Then you get the crunchies.]

I do find that Wehani takes considerably longer to fully absorb the water. I use the regular 2:1 ratio, water to rice (plus salt). It is my practice to bring it to a rolling boil, then reduce the heat to a simmer for 2 hours. It just means planning ahead a bit further.

Often I cook meat at the same time in the same pot, starting both together so the rice will gain the flavoring of the meat juices. When I do that, I adjust the other liquid downward. The one alert I'd post is that the strong coloring of the rice stains the meat, especially when using the Wehani alone. Doesn't bother me, but you might want to know this will happen.

Chilled cooked Wehani rice makes a fine salad with the addition of minced garlic, fresh ginger root pared then diced, finely sliced scallions, chopped fresh parsley and Chinese five-spice. Add other garden veggies that you have on hand, extra virgin olive oil if you wish and consider the taste treat of balsamic vinegar. Yum!

Wehani rice is great by itself, as a side dish, or for just about any casserole. The deep reddish brown after cooking adds a special dash of color. Its aroma while cooking reminds me of the scent of freshly popped popcorn. The flavor is like a combination of white rice and cashews.

Because it is a high fiber rice, the texture is less crunchy and more like white rice when I add an extra ounce (2 tablespoons) of water to the 2 cups water when cooking a cup of Wehani, and cook 5 minutes longer.

Wehani makes a wonderful "Hopping John." To make, mix 2 parts cooked Wehani and 2 parts cooked blackeyed peas. Add chili pepper to taste, and mix in 1 part your favorite salsa. This becomes a flavorful family meal!

Great tasting blend of a variety of different types of brown rice. Very easy to fix (takes 45-50 minutes at a low simmer) and much more nutritious than white rice and even regular brown rice. I will definitely buy this again!

We really enjoy this rice and purchase it whenever and wherever we can find it. It's worth the effort for the nice nutty flavor is an enjoyable change from our normal basmati.

This rice is the best I've ever eaten. You'll never go back to white rice or even brown rice. And you can even get free shipping. Beats going to the grocery store.Lundberg Wehani, A Gourmet Aromatic Whole Grain Brown Rice, 16-Ounce Bags (Pack of 6)