Brown rice is constant. You do not need to buy it fresh every day.
It waits on the shelf ready to deliver its goodness when needed.
Cook it when you are too tired to cook because it is a meal in itself. Extremely versatile and nutritious, we often eat it every day chez Winkler.
Its grains of soft chewy nutty sweetness deliver an abundance of nutrients.
Make sure it’s organic. The non-organic kind is grown with pesticides, and sprayed with fungicide post-harvest.
Call me fussy, but I like my superfoods toxic-free.
One of the world’s healthiest foods, brown rice has more vitamins and fibre than white rice.
White rice may be prized for her looks but sadly has little substance.
She has been stripped of her inheritance: her vitamins, minerals and all of her dietary fibre and essential fatty acids – gone.
How to cook brown rice
1. Always have some in your cupboard. Keep the rice dry. Get a big jar with a lid to store it in.
2. This is my foolproof way of measuring: one mugful of uncooked brown rice to two mugs of water.
One mug of rice (250g) is enough for two.
3. The rice absorbs the water and swells many times its original size. Bring the water and rice to the boil, then turn it down to simmer. Because you are using an exact amount of water, put a lid on to keep the water from evaporating.
4. Cook it about 40 minutes to get the grains nice and soft.
Customise to your heart’s content. I add nutritional extras like olive oil, snipped green leaves and sliced raw garlic.
How do you like your brown rice?
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6 responses so far ↓
acaiberrypills // February 13, 2009 at 9:39 pm |
good read bookmarked will return to read more posts
Rice is nice « Real Food Lover // March 17, 2009 at 8:33 pm |
[...] Brown rice - superfood [...]
Emily // April 22, 2009 at 7:19 am |
I have just rediscovered brown rice!! I ate it a lot as a child and then for one reason or another didn’t eat it much as a teenager/young adult. Now, I can’t get enough of it. It’s great with spicy foods, such as a paneer and tomato curry, or a chicken and vegetable stirfry. I microwave mine and it always turns out perfectly. It’s so filling too.
Michael // June 9, 2009 at 11:22 am |
“How do you like your brown rice?”
One of my favourites is the middle eastern dish, majadra. Brown rice cooked with brown or green lentils, onions and cumin; served with yogurt.
Simple and delicious!
Cynthia // August 19, 2009 at 3:30 pm |
I was glad to re-discover brown rice too, and like it cooked either with a spoonful of Marigold Bouillon, or creamed coconut. I learned that it’s important to soak all grains before cooking, putting the rice and water in the pot the night before, or porridge. It cooks better too.
realfoodlover // August 20, 2009 at 7:02 am |
Hi Cynthia, thanks for commenting.
I totally agree about soaking. It increases the nutritional value and speeds up cooking time (by 5-10 mins).
I had thought about mentioning soaking but did not want to put new devotees off. So I am very glad you brought it up. And brown rice IS still wonderful sans-soaking.
Marigold Bouillon is the best bouillon around but I find using a little salt is all that is needed to enhance taste.
Love the idea of adding coconut! In what form?
And do tell us a bit about your new book next time you visit!