Jesshosy's Notes

It really wasn’t easy to cook the pack of brown rice that I bought. Tried a few times but it still tasted like burned rice (most of the time —> too hard (just like eating those burned rice leftover sticking on the claypot chicken rice).

After searching for a while, i think this is one of the best article I found so far about Brown Rice. Check out the summary:

Cooking Brown Rice.

• The basics is more or less the same with cooking white rice.
  
• Make sure you allow the rice to soak in water for about 30 minutes before turning on the heat (Soaking in water helps soften the grains).
• Water to grain proportion: 2:1 ratio. (2 cups of water to 1 cup of brown rice). Complete the brown rice cooking and check the texture of the rice by eating a few cooked grains. This will give you a starting parameter to work with and you can then make subtle changes to the time that the rice is soaked (before cooking) and also the proportion of water and brown rice.

Suggestions For Eating Brown Rice.

• If you have not eaten brown rice before, it would be a good idea for you to mix one portion of white rice and one portion of brown rice.
• Gradually reduce the proportion of white rice and allow the brown rice to be the major portion.
• You will soon love brown rice and go on with this as your choice of rice.

Source: http://www.health.food-recipe-cooking.com/brown-rice-health-benefit.htm

Having heard of the some healthcare professionals’ advices to consume of unpolished rice (also known as Brown rice) vs. polished rice, me and my fiancé bought a packet of it to try. As we have predicted, I was difficult to cook and not very pleasant to eat. That’s why I have actually browsed the net for certain cooking methods when I come across the below info:

Only till now that I realized how much good stuffs have been scraped away when we eat the softly textured and the beautifully presented whitish polished rice. Just check out the protien, fats, carbo, fibre, calcium, iron and vitamins lots.

Well, of course it’s not to say that we should avoid having polished rice from now on, it’s just that, if would be better if you can consume more unpolished rice. Bear in mind though that unpolished rice is a little more costly compared to the polished rice due to reasons related to economics of production. For more info about unpolished rice, check out my next episode of posting.

Source: http://www.helium.com/tm/37259/depends-whether-polished-unpolishedpolished