Recipe

Brown Rice

Accompanying article: Whole Grain Info
Accompanying update: Energy Tonic Soup (Congee)

My preference is always brown rice cooked in a pressure cooker (or, stone pot, see http://www.koamart.com.) Expect pressure cooked rice to be more sweet, flavorful, digestible, energizing and stickier than pot cooked rice.  Fluffy it is not.

Makes about 6-1/2 cups

2 cups short grain brown rice, rinsed and soaked overnight
1 tablespoon ghee or vegetable oil
Sea salt to taste

Discard soaking water and rinse rise. Place rice into a pressure cooker. Add enough water or stock to cover the rice by 3/4 inch (to measure using your middle finger, place it on the surface of the rice and add stock until it reaches just below the crease in your first digit). Add salt and fat; lock the lid in place. Place over high heat and bring to high pressure.  Then, lower heat just enough to maintain medium pressure. Cook for 50 minutes.Remove from heat and allow the pressure to come down naturally for 10 minutes.  Remove the lid, tilting it away from you to allow any excess steam to escape. Using a damp rice paddle or large wooden spoon, gently mix rice from the top down to the bottom.  Gently lift into a serving bowl.

Alternately, place soaked and rinsed brown rice in a medium saucepan and measure as above but bring liquid level to 1 1/4 inch (or just above the second joint of your middle finger).  Soak for at least 1 hour or up to 8 hours. Add seasonings, cover and bring to a boil. When boiling, lower heat to a simmer.  Simmer, undisturbed, for 1 hour or until water is absorbed.  Remove from heat and allow to rest, covered, for 5 minutes. Uncover and, using a damp rice paddle or large wooden spoon, gently mix rice from the top down to the bottom.  Gently lift into a serving bowl.

If you find that when cooking rice it always sticks to the bottom of the saucepan, place a flame deflector between the pan and the flame to diffuse the heat.

May you be well nourished,

Rebecca Wood