How To: Rice

EPISODE 82

Rice in an incredible staple, loved and utilized all around the world. It’s incredibly cheap, wonderfully filling, and very very good for you (as long as it’s not white). When you combine it with a legume (bean) it becomes a complete protein for your body to break down.

It’s very important to rinse your rice since it’s processed on the same equipment as other grains. Put the rice in a strainer and rinse until the water runs clear. Sometimes this takes 10 seconds, sometimes it takes 5 minutes. Do it though.

When cooking rice (that’s not pre-soaked), the important ratio to remember is 1:2. 1 part rice to 2 parts water or vegetable stock. For every cup of rice, I like to add ½ tsp of good salt (sea salt, kosher salt, or pink Himalayan salt) or ¼ tsp of table salt, along with 2 teaspoons of fat (olive oil, coconut oil, vegetable oil, ghee, or butter). You can also throw in a bay leaf or two (for a woodsy floral flavour) or a teeny teeny pinch of saffron (for amazing colour and a slight rich flavour).

Combine your rice, water, salt, fat and in a pot with a cover that fits tightly and doesn’t have a steam vent, bring to a boil over high heat, then turn down to low and cook until the water is absorbed and the rice is tender. With brown rice this take around 40-45 minutes. White rice is faster, 15-20 minutes. Fluff with a fork, as a spoon with encourage the grains to stick together, and enjoy with literally everything.

I know I’m odd in this regard, but pea soup or Indian Dahl with a scoop of brown rice is a delicious and nutritious way to start your day in the winter. Obviously, you could also do that for lunch and not be such a weirdo like me. I also love brown rice in place of pasta at times, it’s incredible coated with pesto, topped with fresh tomatoes, herbs, and beans, or in an zesty salad normally make with quinoa.

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