There’s no need to rinse most domestic rice before cooking, as the rice was cleaned before being milled.You should, however, rinse wild rice and imported varieties such as basmati or jasmine, which may be dirty or dusty. Brown rice and sticky (glutinous) rice will cook more quickly if pre- soaked overnight, but do not soak any other kinds of rice.There are two methods for cooking rice: Immersion and Absorption:Immersion In this method, the rice is boiled like pasta in a large unmeasured amount of salted water until tender, then drained. Unfortunately, the nutrients are also drained away.Absorption Here the rice is cooked in a measured quantity of liquid, all of which is absorbed, thus conserving the nutrients. The cooking time and amount of liquid depend on the variety of rice.
Brown Rice: The outer hull has been removed, but the
nutritious, high-fiber bran layer remains. Brown rice
can be long-, medium, or short-grain. Other varieties
include Wehani, a new brown rice, and red rice, which
has a red bran layer.
There is more to a bowl of unmilled Rice than the Brown Colour.This WEIGHT-WATCHER'S dream is touted as the SECRET Ingredient for HEALTHY LIVING.Undoubtedly this RICE has been called the POWER Food by the Nutritionist
Buffs.
Mushroom Pulao
Olive Oil 2 tbsp
Butter 1 tsp
Bay Leaf 1
Peppercorns 2
Garlic 2 flakes,chopped
Onion 1 small,chopped
Red,Green,Yellow Capsicums 1 tbsp each finely sliced
Brown Rice 1 cup,washed & soaked overnight
Fresh Mushrooms 10
Mixed Herbs 1/2 tsp
Vegetable/Chicken Stock 21/2 cups
Salt to taste
Parsley 1 tbsp chopped
Roasted Cashew & Pine Nuts to Garnish
Heat oil & butter. Saute bay leaf, pepper, garlic,onion & capsicum for a minute. Add rice. Saute for 3-4 minutes on medium heat. Add rest. Cover & cook till done.
Fluff it up with a fork. Serve Hot garnished with nuts & Parsley.
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