Hello everyone!! What was for lunch today?? We had my perfectly cooked brown rice along with amazing wild caught fresh mackerel curry and fry. Let me tell you frankly, i was not a big fan of brown rice till some time ago and the major reason for that was whenever i tried to cook it, it was either mushy or undercooked, plus it took almost 40 minutes to cook. Isn't that a strong reason enough to not cook them anymore?? Plus, lets accept white rice is defintely more tastier!!
Over the time i have come to realize how almost everything white is not such a good choice. We dont even have all purpose flour anymore in our pantry(I would secretly love too though!!). Have you guys noticed how all white stuff says "Enriched"? Bleached enriched all purpose flour ...phew!! Not only have you bleached it and you even have the audacity to call it enriched!!! White rice is stripped of vitamins, zinc, magnesium and so many other nutrients in the process of refining.
Some of the advantages of eating brown rice consistently is that if you are trying to reduce weight, the fibre content in brown rice keeps your bowel movements regular and also a small portion makes you feel full. Its high in manganese, selenium(What a revelation!! I only knew Selenium Webdriver..),anti-oxidants and so much more!! As all of us are mostly in a hurry, the stove top cooking method doesn't work mostly, i dont have time for that, pressure cooker is the way to go for me.
Start with 1 cup of long grained brown rice(basmati). Wash it 2-3 times in running tap water and soak for atleast 15- 30 minutes.
1:2 is the ratio which works perfectly for me always. So for 1 cup of brown rice, i use 2 cups of water. Dry and liquid measuring cups are different. Do not add water measured from the same cup that you did for rice. Add the soaked 1 cup of rice and 2 cups of water, a pinch of salt(optional) in pressure cooker, close the lid and cook on a medium flame for 7-10 minutes without keeping the whistle. When you see the water bubbling, put the whistle and cook on high flame for 2 whistles. Turn off the flame. Allow the pressure to release on its own. Do not forcibly cool and open. Let the rice cook on its own in the steam built up inside. There will be excess water most of time, which on draining in few minutes will result in fluffiest rice ever. You can add 1 tsp of lemon juice also if not adding salt to get fluffly rice which is not sticky.
Once cooled, open the cooker lid and lighlty fluff with a fork. If you feel some water at the bottom, just drain the rice in a colander and within minutes your rice will be completely dry.
Enjoy perfectly cooked and fluffly brown rice in few minutes flat..