The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese,half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Brown rice retains all of the iron, vitamins, essential fatty acids and fiber that is removed from white rice in the milling process.
More details at WHfoods
How to cook brown rice in a rice cooker?
1.Wash and soak brown rice for 45 minutes – 1 hour in hot (boiling) water .
For 1 cup of rice, I added 3 cups of water as I prefer my rice to be soft .
For 1 cup of rice, you can add 2 1/2 – 3 cups of water
4. When the rice is cooked, it will automatically go to keep warm mode, if not switch off.
5. Fluff the rice with a fork and serve or use it in different recipes.
How to cook brown rice in a pan?
1.Take a pot or pan with a tight fitting lid.
2.Add the soaked rice with water to the pan.
3.Bring the water to boil, close the lid, simmer and cook until all the water has been absorbed.
4.Switch off the flame and let it sit for 10 minutes. Fluff it with a fork and serve.
Garlic – 1 clove finely chopped
Sesame seed oil/Olive oil – 2 tsp
Then add all the vegetables and saute on high flame continuously for 2-3 minutes.We want the vegetables to be crisp and not soft.
Add needed salt, pepper powder and few drops of lemon juice to taste.
Then add the cooked rice to it and mix well.
You can add red and yellow bell pepper, mushrooms, spring onion, cauliflower, broccoli and corn. It is your choice.
Delicious brown rice salad is ready.
Meet you all again with another interesting post, till then it is bye from Padhu of Padhuskitchen.