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Long or short grain brown rice is fine. For more flavour,
try parching the rice first. Add it to a frypan and
roast over a gentle heat for about 5 mins before soaking.
1 cup long or short/medium grain brown rice
If desired, soak grains overnight in water with 1 tablespoon
yoghurt, buttermilk or whey, or 1 teaspoon lemon juice
or vinegar.
Drain the grain in a sieve and rinse well. If not soaking,
add grains to sieve and rinse well. Pat dry with a tea
towel and place in a small pot. For long grain, add
1 ¾ cups water, reducing it to 1½ cups
if the grain is soaked. For short/medium grain, add
2 cups water, reducing it to 1 ¾ cups if the
grain is soaked. Cover with a lid and place over heat
to bring to the boil. As soon as it reaches the boil,
reduce the heat so no steam escapes through the lid
– you may need a heat diffuser. The grain needs
to cook for 45 minutes if unsoaked, and approx 35 minutes
if soaked. With wild rice this may, and often does,
vary. It is known for its variation in liquid absorption
and length of cooking time. If the grain is uncooked
by this time, and/or run out of liquid, add a small
amount of boiling water and continue to cook until ready.
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