Plain Boiled Wholegrain Rice
Brown rice much healthier and more nutritious than white.
Enjoy with any curry dish.
Video: Ale Armijos
Serves: 4
Preparation time: 5 minutes. Soaking time: 4 hours
Cooking time: 45 minute
Suitable for: Vegetarians, vegan and those on a gluten free diet
Serve piping hot with any curry dish.
NB: Do not keep/eat cooked rice beyond the day after cooking. It is best to cook only the amount of rice than can consumed during the day it is cooked. Any leftovers can be stored covered in the fridge and eaten the next day.
Uncooked rice can carry a spore forming bacteria, Bacillus cereus. The spores survive the cooking process and can cause food poisoning. Cooked rice at room temperature allow the spores to proliferateI producing toxins that cause vomiting or diarrhoea.
Nutty Brown Basmati Wholegrain Rice shown here with Black Eyed Bean Curry
Ingredients:
240g brown rice (Tilda Brown Basmati Wholegrain Brown Rice), soaked in water for 4 - 6 hours)
2 tablespoons of vegetable oil
1 tablespoon cumin
½ teaspoon of salt
360ml water (cold, room temperature)
Method:
Drain and wash the soaked rice several times until the water is no longer cloudy (4 times should be ample). Drain and put aside
Heat the oil in a pan with a close fitting lid on medium heat. Add the cumin and fry until it splutters.
Gently add the rice being careful as any residual water in the rice will splutter as it hits the hot cumin oil in the pan. Add the salt and stir to coat the rice with the oil and cumin. On low to medium heat, let the excess water from the rice evaporate until each grain of rice is coated with oil and starts to glisten.
Add the water, stir and bring to the boil.
Once it begins to boil, turn the heat right down to the very minimum, place the close fitting lid on the pan and let it simmer away very gently for about 45 minutes until all the water has been absorbed by the rice.
The rice should be fluffy with each single grain visible.
Serve hot