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Brown Rice: A step by step guide to make the most perfect grain

If you've been reading my blog, you'll know that I have a huge love for brown rice. I have always liked it, but my intense love affair began with a 7 day brown rice fast last year. Brown Rice makes it's appearance on my table at least once a day.

When people find out that I eat brown rice, the most common response is: "but it takes so long to cook!" My response? Well, not if you try making it like I do! I cook it in less than 30 minutes--and it's not chewy and hard!

Brown Rice: Dainty Pig Style

What you'll need:
* 2 cups of short grain brown rice (other types work too, but this is my favourite)
* 4 cups water (plus a bit)
* a nice cooking pot (stainless steel works really well)
* a pinch of sea salt
* some dried wakame, ~2 inches (optional)
* a bit of ginger ~1cm chunk (optional)
* lots of love

1. Rinse your beautiful grain! I rinse all my grains; brown rice is no exception! Most books / articles recommend rinsing until the water running through is no longer milky, but clear. I usually just put my rice into a sieve and shake under running water for a few minutes.

2. Soak!! Add the drained brown rice to a pot, add the water, and let it sit there(I usually just rest the lid on top, kinda half on) for as long as you can. I usually soak mine for at least 6 hours, but most often overnight. This not only saves you cooking time, but makes the rice easier to digest, AND makes the grain more alkaline! And another bonus: the rice becomes so fluffy--much more voluminous!

3. Once you are done soaking, get the wakame and ginger ready |if you aren't using wakame or ginger, skip right to step 6|

Chop up the wakame, and soak in a bowl with enough lukewarm water to cover, for ~10mins. This re-hydrates the seaweed.

Dice up the fresh ginger root (you can even leave the peel on!), and add it
to the pot of rice.

4. Bring the rice to a boil, with the lid off.
This should take around 10 minutes, so by the time the rice has begun boiling, the wakame should be nice and soaked.

5. Add the soaking water from the wakame to the pot (this lets you keep the nutrients in the water).

6. Wait until the water boils again, and then add the pinch of sea salt.

7. Turn the stove down to simmer, and put on the lid. Set a time for ~15 minutes.

8. When the timer goes off, add the soaked wakame to the pot, and put the lid back on. Cook for ~10-15 mins. more. The total cooking time is usually around 30 minutes --not so long, definitely worth it You can lift the lid off to make sure there is no water left in the bottom.


(usually there is some water left when I add the seaweed in--sometimes there isn't, and this is ok...the seaweed just gets a bit "steamed")

9. Last step: leave the lid on, just shut the stove off, and let the rice sit in the pot for about 10 minutes. This steams away any last bit of water, and by waiting, also stops the rice from sticking to the pot. If you leave it on the turned off burner, the rice will end up a bit drier. I prefer mine not so dry, so I just take it right off the burner.

10. Eat!! Store the rest of the rice in the fridge. I usually have about 6 servings from this amount of rice.

Notes
**I find that it works best to cook at least 1 cup of rice at a time, and the bonus of doing this is that you get easy leftovers. Just make sure you use 2:1 water to rice.
**the longer you soak the rice, the fluffier it gets, and the less time it takes to cook
**To use the leftover rice, I sometimes just eat it cold, or steam it for a few minutes, or add a bit of water and boil. You can also use it in soups, stews, or casseroles.

Please check out my newer post, Brown Rice Version 2.0 (in the pressure cooker!).

Enjoy your rice, my lovelies! What is your favourite grain? How do you make it and what do you eat it with? Do you eat brown rice?