While reading one of my macrobiotics books, I came across ‘The Perfect Brown Rice’. After trying the recipe, I am now sold on the flavour benefits of washing and pre-soaking rice. If you don’t have time to soak your rice, make sure your rinse it thoroughly before cooking. It’s worth the 1 hour cooking time, trust me!
2 cups of short- or medium-grain brown rice
Water for rinsing the rice
4 cups of water for cooking the rice
2 pinches of sea salt
1. In a cooking pot, cover rice with water to rinse. Swirl the rice and water around with your hand a few times and then pour off water through a strainer, so as not to lose the rice.
2. Repeat the rinsing one or two more times. Don’t worry if the water seems cloudy (the murkiness is a result of natural starch and we don’t want to rinse it all away).
3. If soaking the rice, measure out the 4 cups of water needed for cooking and pour on top of rice. Let sit for 3 to 12 hours and cook in soaking water.
4. If not soaking, add the 4 cups of water for cooking and bring saucepan to the boil on a medium heat.
5. Reduce the heat to low, cover with lid and simmer for 50 minutes.
6. Turn off heat and let rice sit for another 5 minutes to unstick from the bottom of the pot.
7. Fluff with a wood spoon and serve.
SOURCE: The Hip Chick’s Guide to Macrobiotics by Jessica Porter