Regarding health, brown rice is the better choice compared to white rice. Interestingly, majority of Asian countries consider brown rice as food commonly associated with low economic conditions and food shortages during war time. However, today it’s the choice of health buffs even if generally it’s more expensive than white rice. This healthy rice is a bit pricier, mostly because of its short supply, and relatively, the difficulty in transporting and storing.
Here’s a great resource we found about cooking brown rice by Steve Pavlina from his personal site Steve Pavlina.com..
Many people have trouble cooking brown rice and having it turn out decently, since it can be more temperamental than white rice. There are also many different ways to prepare it.
Here’s the most efficient way I found to cook brown rice on a stove. It takes about 35 minutes from when you start to when you’re eating (which is pretty good for brown rice). This method works for both short grain and long grain brown rice. I prefer long grain. I’ve eaten hundreds of batches of brown rice using this method over the past 10 years.
After the rice is cooked, I normally scoop some into a bowl, and mix it with a little tamari and 1-2 tablespoons of sesame seeds. The sesame seeds add a lot of flavor to the rice. Sometimes I’ll eat it with steamed veggies and blackened tempeh, both of which can be prepared while the rice is cooking.
I put the leftover rice in a plastic container in the refrigerator, which keeps well for several days. Since I don’t use a microwave, I usually just eat the leftovers cold. But when I’m not in the mood for cold rice, here’s another tasty dish I make from the leftover rice:
I hope you find these recipes helpful. Brown rice became a staple of my diet after I studied macrobiotics during the mid-90s, and I eat it almost every week. I find it a great food for endurance activities.
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