In the previous post I talked about soaking rice and in another post I talked about soaking or sprouting grains before cooking. The reasoning behind this is to neutralize the components in the grain that protect them, but keep us from utilizing all the beneficial minerals and decrease digestibility.
In order to simplify a bit I decided to dedicate a post to rice preparation. It is so simple and several years ago I found an easy method of cooking rice that takes away the risk of boiling over, burning, etc. In fact it is so easy that my soon to be 23 year old son has been making it for years!
Start with brown rice, using the amount you need. Personally I find that 1 1/2 cups works well for our recipes if all four of us are home. Take a glass casserole dish, appropriately sized, and place the rice inside. Cover with twice the amount of warm water. For my example that would be 3 cups. Use 1 T of acid medium per 1 cup of rice. This can be apple cider vinegar, lemon juice (fresh is best), whey, kefir or yogurt. For 1 1/2 cups of rice this would be about 1 1/2 T. Allow to soak at least 7 hours up to overnight or all day if preparing for supper that evening.
At this point cook with the method you prefer. It isn’t necessary to drain and use fresh water, but you could. I dump the whole lot into a pot and bring to a boil. While waiting place 2 T (or more) of unsalted butter, 1 1/2 t salt and a dash of pepper into the casserole dish used for soaking and turn the oven on to preheat to 350. When the rice is boiling pour into the casserole dish, cover with lid or foil and bake at 350 for about 45 minutes. The rice is done when all the water has been absorbed. Fluff with a fork and serve.
At this point the rice may be eaten, refrigerated or even frozen for another meal. Dividing the rice into containers and freezing is a great way to save time another day.
Rice is so versatile, and can be eaten year round, depending on what you are preparing. Even in the summer, when hot rice dishes aren’t appealing, it can be used in a cold salad. Soups, stews, beans, and cold salads are all good candidates for rice. What is your favorite way to use rice?
- 1 1/2 cups brown rice
- 3 cups warm water
- 1 1/2 T acid medium such as lemon juice, apple cider vinegar, whey, yogurt or kefir
- 2 T butter
- 1 1/2 t Redmond Real Salt or Celtic sea salt
- Dash of pepper
- Place rice, warm water, and acid medium in a 1 1/2 quart glass casserole dish.
- Allow to soak 7 hours or overnight.
- Pour into pot and bring to boil.
- Pour into glass casserole, adding butter and seasoning.
- Cover with lid or foil.
- Bake at 350 for 45 minutes or until water is absorbed.
- Fluff with a fork and serve.