Brown rice is a very healthy grainy food and its second name is Asian Miracle. It contains many useful substances and does not allow us to accumulate fat.
This type of rice does not contain gluten and does not cause allergies. It has a large amount of fiber and supports our metabolism. It contains potassium, selenium and manganese. It also helps lower the cholesterol. Brown rice contains manganese and if this trace element is missing from our menu, that can cause nausea, rashes, dizziness and other unpleasant symptoms. It also contains B vitamins - B1, B2, B3 and B6.
In general, it improves the body's physiology, protects against toxins, bacteria and viruses, in order to make us feel good.
Brown rice is stored in a cool and dark place where there is no sunlight. Temperatures higher than 20 degrees should not be allowed. It is a good idea to store it in a glass jar or other container.
A distinctive feature of cooking brown rice is that it is recommended to change its water twice during cooking.
It is slower to cook than white rice. It should be washed well in cold water and left to soak for about 30-40 minutes.
Then it is poured into a pot with water and it is left to simmer for about 40-45 minutes. It is seasoned with as much salt as you like and is an ideal garnish for roasted meat.
Pieces of apple, cashews, cranberries, raisins and others can be added to the rice. It can also be boiled with a cube of mushroom broth instead of plain water.
We have good news if you are a fan of sushi - you can also prepare this specialty with brown rice, as long as you choose one with round grains.
There are two other popular ways of making brown rice that come from Japan and Italy and differ from each other.
According to the Japanese, the rice is first rinsed several times with cold water. Set it aside until the pot of water on the stove starts boiling. Add 1 cup of rice to 2 cups of water. It is poured in boiling water along with a pinch of salt.
The next step is to boil it on high heat for 3 minutes, then on a moderate - for 2 minutes and on a low heat - for 7 minutes. Then the brown rice is left for another 12 minutes, it is seasoned with butter and served as a delicious side dish.
The Italian way of making brown rice is a little different. According to it, the rice is first fried in a non greased pan, then water is added and cooked at a moderate temperature. Once the water evaporates, it is added. The process is repeated once more until the rice is fully cooked. This is the secret of the delicious Italian risotto.
With brown rice you can prepare oven-baked chicken with rice, lean rice, oven-baked zucchini with rice, sarma with rice or delicious pilaf.
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