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Nov 092012
 
How to cook Brown rice

 

 

Back home in Kashmir, most references to eating food  literally mean to eat rice.  I grew up eating rice as the main staple, served with a wide range of healthy seasonal vegetables and some meat.  It was however the local variety of white rice that we ate,  supplemented once in a while by some red rice too.

As I grew older, I realized that eating white rice made me go into a  stupor.  So I avoided eating it for lunch.  But I still needed it for dinner.  It was really hard for me to completely give up eating rice.  I was and still am dependent on rice for my survival.  Some things are kind of built in your DNA.  Rice for Kashmiri people must be one such thing.

When I discovered wild rice and brown rice, I was ecstatic.  I could not only eat rice once again, it was actually better for me.  To be honest I still do have  one of those clandestine meetings with my former love – white rice, but just once a while. Just as a treat for myself since I am a good girl most of the days.

Why is brown rice better ?

It is an established fact that women who eat whole grains, weigh less.

Eating a serving of whole grains, such as brown rice, at least 6 times each week is an especially good idea for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular diseases.

Magnesium, another nutrient for which brown rice is a good source, has been shown in studies to be helpful for reducing the severity of asthma, lowering high blood pressure, reducing the frequency of migraine headaches, and reducing the risk of heart attack and stroke. Source – WHFOODS

If you had not already guessed, it is the Power food blog group Friday and our today’s power food is the brown rice.

38 Power Foods blog group  focuses on one ingredient each week taking inspiration from the book ; Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of the whole living magazine. Each week we all  come up with recipes, stories, articles to encourage eating nourishing food.

Jeanette at jeanetteshealthyliving ; Martha at Simply Nourished Living ; Mireya at Myhealthyeatinghabits ; Alyce at More time at the table ; Casey at My Sweet and Savory;   Minnie at TheLady8Home

 If you own a rice cooker, chances are you already are cooking a fluffy pot of brown rice.  Some of the readers have however sent me comments and asked me how to cook brown rice to the perfect nutty & fluffy taste and texture.

How To Cook Brown Rice

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 35 minutes

Ingredients

  • 1 C brown rice ( any grain)
  • 3 C water
  • More water for washing and rinsing the rice

Instructions

  1. Wash and rinse the rice as you would normally do for any rice.
  2. Now soak the rice in the 3 cups of water for at least an hour
  3. After an hour, drain the water into another pan and bring it to a boil
  4. Add the rice back into the boiling water and wait for it to start simmering.
  5. Cover and reduce the heat to a simmer and cook for 25 - 30 minutes
  6. Once the timer runs out, check the rice to see if all the water has evaporated
  7. Cover again, switch off heat and let it rest for at least 15 minutes before fluffing it with a fork.
http://www.spiceroots.com/how-to-cook-brown-rice

 

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 Posted by on November 9, 2012 at 4:53 PM

  5 Responses to “How To Cook Brown Rice”

Comments (5)
  1. I wish there were a way to follow your blog via email, si I wouldn’t miss a post. Thanks. J

     
  2. I quit eating brown rice a while back due to the long soak (the one I used needed a realllllllllllllllllllly long soak) and not happy with the taste. Could you please share the brand and grain size you use, I would love to try it. Your brown rice looks so inviting!

     
  3. We have another method of cooking brown rice where you rinse and then cook it in, as much water, as you want and then drain after cooking time. It comes out perfect, every time, and is delicious.

    I have to try it with the three cups.

    I didn’t know that white rice has a negative effect on some. We transitioned to brown rice a few years ago and never looked back.

     
  4. There’s an interesting section of a few pages in “Sugar Blues” by William Duffy. It talks about rice and how when manufacturers started removing the husk and germ for refined rice, people started getting sick. They didn’t attribute the illness to rice and it took awhile for them to figure out that they were removing essential vitamins, and then they started putting vitamins into white rice. It’s interesting that many cultures that were, and are principally rice eaters, now eat white rice.

     
  5. I knew brown rice was healthier because of the whole grain “thing”, but didn’t realize it was that good for us. I’ve never soaked it and will do so the very next time I make it. Do you also soak white rice for an hour?

     

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