BASIC BROWN RICE - Fool Proof
Recipe created by Teri Gentes Permission required to reprint.
Choose good quality, organic rice, be it brown basmati for long fragrant grains or medium and short grain resulting in slightly more sticky rice. Presoaking the rice is a great way to remove some of the excess starch resulting in fluffier rice as well as removing some of the natural plant protective compounds that keep the grains fresher longer yet impede our body’s ability to absorb the nutrients. In addition it shortens cooking time. One hour minimum to overnight is suggested yet not essential. This cooking method is pretty much fool proof.
INGREDIENTS:
1 cup organic brown rice, your choice
Boiling water
½ - 1 tsp sea salt, pepper
OPTIONAL:
Dried or fresh herbs, a few peeled garlic cloves, star anise, pierced cardamom pods or a cinnamon stick for a hint of flavor that will compliment your main course.
DIRECTIONS:
1. Rinse and presoak rice one hour to overnight if you are taking time for this step and then strain well in a wire sieve. If not soaking, simply rinse rice before using.
2. Bring a large pot of water to boil, 6 – 7 cups for 1 cup rice.
3. Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes. If you haven't soaked the rice you may want to cook a bit longer.
4. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, with the heat off, for 10 minutes. Fluff with a fork and season as desired before serving.
TERI’S TIPS:
Add additional flavor by using finely chopped parsley or dried and rubbed herbs to rice once it is cooked.
A drizzle of infused olive oil and or tamari are nice ways to enhance the flavor of your rice.
Recipe created by Teri Gentes Permission required to reprint.
Choose good quality, organic rice, be it brown basmati for long fragrant grains or medium and short grain resulting in slightly more sticky rice. Presoaking the rice is a great way to remove some of the excess starch resulting in fluffier rice as well as removing some of the natural plant protective compounds that keep the grains fresher longer yet impede our body’s ability to absorb the nutrients. In addition it shortens cooking time. One hour minimum to overnight is suggested yet not essential. This cooking method is pretty much fool proof.
- Side Dish
- Vegan, gluten free
- Prep time: rinse plus soaking time up to overnight
- Cook time: approx. 30 minutes
- Makes: 3 cups
INGREDIENTS:
1 cup organic brown rice, your choice
Boiling water
½ - 1 tsp sea salt, pepper
OPTIONAL:
Dried or fresh herbs, a few peeled garlic cloves, star anise, pierced cardamom pods or a cinnamon stick for a hint of flavor that will compliment your main course.
DIRECTIONS:
1. Rinse and presoak rice one hour to overnight if you are taking time for this step and then strain well in a wire sieve. If not soaking, simply rinse rice before using.
2. Bring a large pot of water to boil, 6 – 7 cups for 1 cup rice.
3. Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes. If you haven't soaked the rice you may want to cook a bit longer.
4. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, with the heat off, for 10 minutes. Fluff with a fork and season as desired before serving.
TERI’S TIPS:
Add additional flavor by using finely chopped parsley or dried and rubbed herbs to rice once it is cooked.
A drizzle of infused olive oil and or tamari are nice ways to enhance the flavor of your rice.
Photo Credit - Pixabay