This is our first video post!
Today Courtney will start out with some core basics, how to make not just perfect Brown Rice,
But "Positively Perfect Brown Rice".
Enjoy the video as there is other great information about Whole Food Nutrition. Stay Tuned for our next Video which will show how to make amazing deserts with this rice you have now learned to make, Perfectly:)
And finally below is the written protocol for making the Positively Perfect Brown Rice. Enjoy!
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Positively Perfect Brown Rice
The health benefits of organic brown rice are innumerable according to the book Healing With Whole Foods. Rinse 2 cups organic short grain brown rice and soak overnight under an inch of filtered water in the saucepan you plan to cook it in.
Soaking grains for a day before cooking initiates the sprouting process, which 1) makes it more easily digestible,
increases the grain's amino acid profile so it becomes closer to a complete protein, and
neutralizes it's phytic acid which would otherwise bind with minerals in the intestine and inhibit mineral absorption.
Okay, the next day, pour off the old soak water and refill the pot so that the fresh water level is about 3/4 of an inch above the level of the rice - measure it if you have to! (No ruler? It’s the length of your fore finger from the tip to the very first knuckle /joint just above your fingernail - not halfway up your finger). Soaked rice requires way less water to simmer than unsoaked rice.
In fact, this 3/4 inch rule applies to every pot of soaked rice, no matter how big the pot, or how much rice you’ve soaked. Okay, after you’ve got that 3/4 inch of fresh water over the rice, bring it to a boil, reduce to simmer, and stir in1/2 tsp whole sea salt for every 2 cups of soaked rice.
Put the lid on the pot at an angle so the steam can escape, and simmer for 40 minutes exactly. Comes out wonderfully fluffy every time. Enjoy!
The health benefits of organic brown rice are innumerable according to the book Healing With Whole Foods. Rinse 2 cups organic short grain brown rice and soak overnight under an inch of filtered water in the saucepan you plan to cook it in.
Soaking grains for a day before cooking initiates the sprouting process, which 1) makes it more easily digestible,
increases the grain's amino acid profile so it becomes closer to a complete protein, and
neutralizes it's phytic acid which would otherwise bind with minerals in the intestine and inhibit mineral absorption.
Okay, the next day, pour off the old soak water and refill the pot so that the fresh water level is about 3/4 of an inch above the level of the rice - measure it if you have to! (No ruler? It’s the length of your fore finger from the tip to the very first knuckle /joint just above your fingernail - not halfway up your finger). Soaked rice requires way less water to simmer than unsoaked rice.
In fact, this 3/4 inch rule applies to every pot of soaked rice, no matter how big the pot, or how much rice you’ve soaked. Okay, after you’ve got that 3/4 inch of fresh water over the rice, bring it to a boil, reduce to simmer, and stir in1/2 tsp whole sea salt for every 2 cups of soaked rice.
Put the lid on the pot at an angle so the steam can escape, and simmer for 40 minutes exactly. Comes out wonderfully fluffy every time. Enjoy!
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