Brown rice is a staple around the world, although white rice has unfortunately become much more prevalent. The milling and polishing process that results in white rice, also results in a loss of anywhere from 60-90% of certain nutrients. Even enriched white rice is missing at least 11 different nutrients found in whole brown rice. Brown rice is gluten-free and also lowers cholesterol, supports cardiovascular health, and helps prevent weight gain (compared to people eating white rice or other processed grains).
Prep Time | |
5 minutes |
Cook Time | Passive Time |
40 minutes | 10 minutes |
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Easy!
Inexpensive!
Serves:8people
Serving Size:about 1/2 cup, or less (makes a total of 3-4 cups)
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⌘ “This technique takes a little less time than some. You can cook rice even more quickly in a lot of water, pouring off the excess, but you lose nutrients that way. This is a good compromise.” ~Bobbi
Tools:colander, large (4-quart) saucepan (Clear lids are great for cooking rice, so you can see how it’s doing without lifting the lid.)
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- 1 cup brown rice (any type)
- 2 cups water or broth
- 1/4 teaspoon salt
- Rinse the rice in a colander to remove naturally occurring toxins like arsenic.
- Use a large or wide saucepan so the rice will have plenty of room to cook more evenly. If you have one, choose a heavy saucepan. Add water and salt, and bring to a full (rolling) boil. Add the rice and stir.
- Allow the water to boil again, then turn to low. Cover and simmer for 40 minutes. (Set the timer and don’t look. Turn down if it starts to boil over.)
- Remove from heat, keep covered and let stand 10 minutes, until water is all absorbed.
- Remove lid and fluff with a fork.
Chef's Tip: When cooking only ½ cup of a rice, you’ll need about 1-1/4 cups water.
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