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 can’t be bothered to cook because it is a meal in itself.
Extremely versatile and nutritious, we eat it nearly every day chez Winkler.
Its grains of soft chewy nutty sweetness deliver an abundance of nutrients.
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. Or I cook brown rice with sliced onions and spices (cardamon seeds, for instance).
How do you like your brown rice?