Cooked brown rice |
See this link for curry leaves sauce recipe..
See this link for egg and potato curryBrown rice |
Brown rice provided more nutrition while cutting back on the starch content. It takes longer time to cook and a little more rough on the tongue when you eat.
Brown rice is rich in fibre, anti-oxidants, selenium, manganese and naturally-occurring oils. It promotes weight loss. Its slow release of sugar makes it a better food for diabetics. It is considered a perfect baby food.
Brown rice has a shelf life of 6 months.
Germinated brown rice (GBR) (also known as Hatsuga genmai in Japan) was developed during the International Year of Rice. The process involves soaking washed brown rice for 20 hours in warm water (34 °C or 93 °F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. This rice has a more complete amino acid profile.
Today I am going to cook long grain brown rice in a rice cooker.
Recipe summary
For
Brown rice
Preparation time: 1 hour
Cooking time:1 hour
Serves:4
1. Pre-soak 2 cups brown rice in cold water for one hour. Then drain the rice.
2. Add the rice to the rice cooker and 6 cups of water. Switch on the cooker. When the rice is cooked the rice cooker will automatically stop. Switch off the rice cooker so that the keep-warm function will not be activated.
The rice is ready to be served.
For
Brown rice
Preparation time: 1 hour
Cooking time:1 hour
Serves:4
Brown rice |
Cooked brown rice |
The rice is ready to be served.
Recipe follows in detail with pictures.
Preparation time: 1 hour
Cooking time:1 hour
Serves:4
Ingredients:
2 cups brown rice
6 cups water
Preparation
Pre-soak the rice in cold water for one hour.Then drain the rice.
Method
Add the rice to the rice cooker and 6 cups of water. Switch on the cooker.
Brown rice in the rice cooker pan |
Cooked rice |
Curry leaf sauce to be served with rice |
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