I have been following a low-fat plant-based diet for about eight years now. I have found the key to feeling satisfied and having lots of energy throughout the day is to centre my meals around a generous serving of complex carbohydrates. Brown rice is one of my favourites.
I usually cook rice in my rice cooker. It's easy. I can cook large amounts at one time, and I don't have to monitor it while it's cooking. But since many people don't have a rice cooker, I am often asked about alternative methods.
The type of rice you choose to cook will result in different textures and flavours. If you want starchy or sticky rice, choose a short grain rice. If you want drier rice that doesn't stick together, choose a long grain rice.
1. Short Grain Rice. The grains are small and round and become sticky when cooked. Examples are sushi, sweet brown rice, and Carnaroli. Good for sushi, rice balls, puddings and risotto.
2. Medium Grain Rice. The grains are a bit longer than the short grain rice. The texture is slightly soft but not as sticky as short grain rice when cooked. Examples are Jasmine, Valencia, and Arborio. Good for fried rice, paella, and risotto.
3. Long Grain Rice. The grains are noticeably longer. This rice cooks up drier. The texture is chewier with a nutty aroma. Examples are Basmati and Texmati. Good for stuffing, pilaf, paella, and stir fry.
No matter what type of rice I choose, I always wash it first. I use a bowl and a fine mesh strainer. I do two or three changes of water depending on how cloudy the water seems. Wash until the water is clear.
The rice had a pleasant, nutty aroma while it was baking. The grains were fairly firm, not sticky with a nice bite.
1 cup brown rice
10 cups water
Put water in a large pot on the stove and bring to a boil over high heat while you wash your rice. Once the water is boiling, add the rice, turn the heat down to medium and simmer for 30 minutes. When the time is up, strain rice as you would pasta and return it to the pot. Set the pot on a cool burner, replace the lid and let it sit for 10 minutes. Fluff with a fork and serve.
1 cup brown rice
2 cups water
After washing the rice, add rice and water to a pot on the stove. Cover with the lid. Bring to a boil on high heat. Once boiling, turn the heat down to low and let simmer with the lid on for 40 minutes. Turn off the heat and let sit with the lid on for 10 minutes. Fluff with a fork and serve.
I liked this method best. Watch the pot as it comes to a boil as it will boil over. The flavour was sweet and the grains were slightly soft with a nice chewy texture.
Now that the rice is cooked, it's time for lunch!
What's your favourite way to cook and eat rice?
Leave me a comment or a suggestion. I'm always happy to answer questions.
Beans and Rice.