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White rice is by far the most popular rice because it's more tender than brown or wild rice, and the subtle flavor complements other ingredients in a dish. Most people in the early stages of chronic kidney disease (CKD) don't have problems with mineral balance, and can include all types of rice. For people who are limiting phosphorus and potassium in their diet, white or wild rice is recommended over brown rice, because brown rice is rich in these minerals. However, brown rice can be eaten on a dialysis diet with attention to portion, and balanced with other foods to avoid an excessive intake of potassium or phosphorus. Your dietitian can advise you on the best rice to eat for your needs.
If your cooked rice is too soggy, try using less water next time. If it's too dry, add 1/4-1/2 cup more water and cook a little longer. Experiment until you get it right. If you live at altitude, you may need to cook rice for a longer period of time than directed on the packaging.
Rice cooked in broth or with added seasonings may be preferred, but keep it kidney-friendly by choosing low-or reduced-sodium broth or bouillon without potassium chloride. Choose fresh or dried herbs and spices or salt-free seasoning blends.
Seasoned rice mixes are quite popular, but for anyone with high blood pressure or kidney disease, the sodium content is too high.
Food safety is important when storing leftover rice. Dry rice may contain spores produced by toxin-producing bacteria called Bacillus cereus. It can cause food poisoning if contaminated rice sits at room temperature too long. Once cooked rice cools, store unused portion in a shallow, covered container in the refrigerator.
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