In some parts of the world, the word “to eat” literally means “to eat rice.” Rice supplies as much as half of the daily calories for half of the world’s population.
Brown Rice is not only different in color than white rice. Brown rice is high in beneficial nutrients
Whole grain rice can be compared to whole grain bread there is white refined bread with little or no nutrient value and there is whole grain bread high in beneficial nutrients just like whole grain bread whole grain rice is darker in color and lower in carbohydrates and higher in fiber making it an over all healthier choice.
There are several varieties of whole grain rice starting with long grain medium grain and short grain. Short grain is higher in protein and carbohydrates and long grain is higher in fiber and lower in carbohydrates. All whole grain rice is said to be beneficial to the central nervous system, digestive system and heart heath.
Mixture of varieties to make a tasty rice pilaf
It makes digestion easier if the rice is soaked for 12 to 24 hours before cooking, it also makes the rice digest alkaline as a vegetable. Because most adult American have digestion problems and don’t chew their food well it is easier to digest your whole grain if you soak them before cooking. This step can be skipped if you are in a hurry but with proper planning you will find it easier to get used to digesting Whole grain rice.
Step 1.) All whole grain rice needs to be washed, first cover the grain with water swish it around with your hands, then pour the rice through a fine strainer. Do this several times until the water is clean and clear. Then SOAK at least 6 hours. This to to remove the enzyme inhibitors that keep the grain fresh until it is planted or cooked. These inhibitors interfere with our digestion. I usually SOAK THE GRAIN OVERNIGHT or all day if I intend to cook it in the evening.
Step 2.) Put washed and soaked rice in the pan with a tight fitting lid and cover with filtered or bottled water and a pinch of unrefined sea salt.
Unrefined sea salt looks damp and is high in trace minerals making the rice alkaline.
We want our bodies to be alkaline and most grain is acid forming in nature. When the grain is soaked before cooking it becomes a vegetable because the sprouting process begins and there fore becomes alkaline to the system when consumed.
Turn burner on high and bring water to a boil
place on cover and
set timer for 45 minutes do not remove the cover until the timer goes off.
remove the rice from the pan immediately and allow to cool evenly.
There you have a basic cooked brown rice; from here I put left overs in a zip lock bag or plastic container and save to be used as an ingredient in many of the dishes we will be showing you in the future.
This can be refrigerated for 5 days and still be nutricious.