I prefer white rice, probably because of my passion for food from the Middle East and Asia. But brown rice is also delicious and especially for health reasons it is often peoples’ preference. Unlike refined white rice, it has a lower glycemic index, causing a gentler change in blood sugar. In addition, it’s a whole grain that contains the bran and germ. These provide fiber, vitamins and minerals, making it more nutritious.
Like white rice, there are long and short grain varieties. Japanese diners usually choose short to medium grain rice. Naoko Takei Moore in her book Donabe gives precise instructions for making white rice and brown rice that has a great texture and natural sweetness. For best results, soak the rice on the morning before you want to have it for dinner. She recommends at least 6 to 12 hours. That’s the only challenge; you have to plan ahead to enjoy the best tasting rice. Here are her instructions:
Ingredients
2 ¼ /540 ml short whole grain brown rice (the best quality brown rice is from Niigata Japan)
3 ¾ cup (900) ml water
Pinch of salt
Instructions
In a bowl, soak the rice in the measured water. Add a pinch of salt and leave undisturbed for 6 to 12 hours.
Transfer the rice and the water to a donabe or heavy bottomed pot. Use a lid with a steam hole in the top. Cover and cook over medium heat for 35 to 38 minutes. You should be able to see steam puffing from the steam hole in about 20 minutes once the pot is on the stove. Cook for an additional 15 to 18 minutes after that.
Turn off the heat and let it rest undisturbed for 30 to 40 minutes. Uncover and fluff the rice.
