Time to forget white rice for good !! Since Aug 08, all i have eaten is brown rice.
Always choose organic brown rice. The health benefits of rice are staggering (you can learn more about this below). And organics tend to contain more nutrients and less pesticides (and other poisons like arsenic!), and will help your brown rice recipes just taste better!
Brown rice can be found in most grocery stores -- it's a VERY available grain. Most natural foods stores (and even some mainstream grocers nowadays) carry bulk brown rice, meaning in their bulk department. (This is where I buy all of my grains, including rice.) Buy a little more than you need, storing the rest in the fridge or freezer.
There are 3 main layers to rice: the husk, the bran and the very center which is known as the starch. Many times the husk and bran have been removed so all you're left with is the starch -- think "white rice". This is why white rice is NOT known for it's nutritional content -- it's all starch!
Brown rice has the husk removed, but not the bran layer. This bran layer is what gives the rice it's FIBER and adds to its fantastic nutritious profile. However...that intact fibrous layer requires a longer cooking time in order to become tender.
So before making your brown rice recipes, you're going to want to SOAK your rice first. It's an extra step, yes, but it's worth it. Soaking brown rices before cooking makes the rice more digestible and also releases important enzymes that allow the rice to be more nutritionally available.
1 cup brown rice
2 cups water
Soak the brown rice for 30 minutes.
Pressure cook with 2 cups of water.
Serve hot.
Always choose organic brown rice. The health benefits of rice are staggering (you can learn more about this below). And organics tend to contain more nutrients and less pesticides (and other poisons like arsenic!), and will help your brown rice recipes just taste better!
Brown rice can be found in most grocery stores -- it's a VERY available grain. Most natural foods stores (and even some mainstream grocers nowadays) carry bulk brown rice, meaning in their bulk department. (This is where I buy all of my grains, including rice.) Buy a little more than you need, storing the rest in the fridge or freezer.
There are 3 main layers to rice: the husk, the bran and the very center which is known as the starch. Many times the husk and bran have been removed so all you're left with is the starch -- think "white rice". This is why white rice is NOT known for it's nutritional content -- it's all starch!
Brown rice has the husk removed, but not the bran layer. This bran layer is what gives the rice it's FIBER and adds to its fantastic nutritious profile. However...that intact fibrous layer requires a longer cooking time in order to become tender.
So before making your brown rice recipes, you're going to want to SOAK your rice first. It's an extra step, yes, but it's worth it. Soaking brown rices before cooking makes the rice more digestible and also releases important enzymes that allow the rice to be more nutritionally available.
1 cup brown rice
2 cups water
Soak the brown rice for 30 minutes.
Pressure cook with 2 cups of water.
Serve hot.
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