Super Eco

Photo credit: ms.lume on flickr

Rice, a staple food for more than half of the earth's population, is truly an amazing grain bursting with nutrition.

As a whole grain, rice consists of many layers. When only the outermost hull/husk is removed we are left with what is called brown rice, this is the most environmentally friendly way to eat rice because it involves less milling.

When brown rice is refined into white rice many of the nutrients needed for its correct digestion are removed rendering it into a starchy filler which actually forces the body to 'steal' from it's reserves to digest. This makes it costly for your body to consume as well.

Brown rice is available in many varieties of short, medium and long grain. The shelf-life of dry brown rice is about six months, although that time can be extended considerably if the rice is refrigerated.

Here's how I cook it:

1. Before cooking brown rice, rinse it in two or three changes of water.

2. Combine one cup of rice, 1/4 teaspoon coarse sea salt in a pan with 2 cups of cold water, uncovered and bring to a boil.

3. Let boil slowly for 5 minutes.

4. Stir once with a fork, cover the pot, turn the heat down to simmer on very low and continue cooking for about 35 minutes (time varies slightly between gas stove and electric).

5. Remove from heat, let rest for 5 minutes, fluff with a fork and serve immediately*.

*unused portions of rice should always be cooled quickly—I rinse in cold water then drain—and refrigerated. I only store cooked rice to reheat for one or two days maximum.

Please note that the advice given above is our opinion, based on experience, and is not meant to be either definitive or prescriptive. Thanks!