ORGANIC BROWN RICE
Always soak your brown rice the night before with a small piece of kombu seaweed.
Why eat brown rice instead of white?
Well for starters, brown rice has 3 ½ grams of fiber while white rice has less than one! Brown rice also contains nutrients like magnesium, manganese and zinc. White rice has reduced levels of these nutrients, but is often fortified with iron and some B vitamins. Bringing B’s into our bodies’ aids our nervous system and can help relieve mental depression; filling our plates with food in its natural state is a sure way to regain our healthy selves! I love brown rice and now that I’ve gotten hooked on the full flavor plain old white rice tastes void of substance. I make brown rice at least once a week. I always make enough of it to last a few days and use it to thicken sauces. This staple makes mealtime cake- I always have a strong base to build with!
POT-BOILED BROWN RICE
1 cup brown rice (short or
long grain or brown basmati)
2 cups boiling water
1 pinch of sea salt
For larger batches, use less water: 3 cups rice with 5 ½ cups water
Wash the rice by swirling it in a bowl of cool water. Drain in a large, fine-mesh strainer. Pat with a paper towel to remove excess water. Then place the rice in a pot with a snug-fitting lid. Add water & salt, and bring to a boil. Cover and simmer – without stirring or lifting the lid – for 50-60 minutes. Relax… dinner is cooking itself.
PRESSURE-COOKED BROWN RICE
2 cups short grain brown
3 – 3 ½ cups water
1/8 tsp sea salt
Wash the rice and drain in a strainer (as in recipe above). Place in pressure cooker with water and salt, and start on medium-low heat for 20 minutes. Then, turn the heat up to high briefly until pressure valve jiggles. Put a flame spreader under the pot to keep from burning rice on the bottom. Reduce the heat to a simmer and cook for 40 minutes (1 hour total).
RICE-COOKER BROWN RICE
Pour oil in cooker
1 cup brown rice (short or long grain or brown basmati)
2 cups boiling water
1 pinch of sea salt- last 10 minutes of cooking
This rice cooker has saved my life! When I don’t have enough time to stand over the stove, I sho’ do love this little machine. When making brown rice, be sure to add enough water. If you didn’t and the rice isn’t soft enough, just add more water and re – run the cycle. I also add sesame or olive oil and a pinch of salt before starting the rice cooker. Since brown rice requires the most water, place a kitchen towel on top of the lid when making a full pot, so that the steam doesn’t spray everywhere.
*If you are in the midst of digestive distress be sure to cook your rice to almost porridge – the softer it is, the easier it is to digest. The first 3 months of my digestive distress, I ate my almost all of my grains this way.