Brown rice

Cooked brown rice

See this link for curry leaves sauce recipe..

See this link for egg and potato curry

Brown rice

When rice is hulled by removing only the husk and leaving the bran intact. In the past rice is hulled and polished to make the rice tastier. We can call it unrefined rice. Now the people are more health conscious and brown rice has become popular.                               
                       
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

Brown rice

1. Pre-soak 2 cups brown rice in cold water for one hour. Then drain the rice.

Cooked brown 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.                                  

                           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

 For normal rice we would have added only 4 cups of water.Here we are increasing the water to 6 cups to let it cook for longer time. 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.

Cooked rice

The rice is ready to be served.

Curry leaf sauce to be served with rice