Rice is a staple food for more than 1.5 billion people. For many, a meal would not be complete without rice. There are more than 120,000 known varieties of rice. Although white rice is the most common and preferred, there is a lot to be said for brown rice. It seems that this healthy grain has been available since day one, it really became popular during the 1960s and 1970s when an organic and more health-conscious diet began to take root.
They always told me that brown rice is better for you because of the vitamins in the husk. I tried this healthy grain in my early 20s (around late 70s, early 80s). I did not like the texture or the taste, I found, for me, that it was an acquired taste (like whole wheat bread).
But now, brown rice is making a comeback. Japan, a big consumer of white rice, is creating interesting recipes with brown rice. Ever since I wrote about the dishes served with rice and found out about its return, I’ve decided to re-explore this healthy grain.
My first positive experience with brown rice was at a high-end Chinese restaurant offering brown or white rice. I saw a bowl pass by on a tray and I thought it was fried rice. Our server told us it was brown rice. He told me that his version is really very good and he recommended it. Feeling adventurous, I thought I would try again. I found the texture wonderful! It was nothing like my first experience. It made me wonder if it might be time to re-explore this not-so-new grain and the wonderful recipes that use it.
Brown rice is actually unpeeled rice that contains the bran. This retains more vitamins and fiber. This gives it a more chewy and nutty texture. Like white rice, brown rice has several varieties. There are over 40 different varieties including short grain, medium grain, and long grain. There are also different levels of tack. It has a higher nutritional value than white rice. It is packed with fiber, oils, minerals, and antioxidants compared to white rice. Due to the outer shell, the cooking process takes longer than white rice (approximately 45-60 minutes).
Much research has been done on growing brown rice. There are several organic farms in California that specialize in growing this wonderful grain. These are small farms in contrast to white rice farms. Brown rice takes longer to grow and harvest. In the past, the producers did not allow this difference, hence the experience we had during the first introduction. Brown rice producers are allowing their rice to mature longer. Giving the beans the opportunity to acquire their most subtle and rich flavor and texture. Changes in the removal or shelling of the inedible husks help retain the fibrous bran layers that surround the grain. Due to the new cultivation and the gentle milling process, this produces a better tasting grain. Japan has also explored and created new grinding techniques and cooking processes to provide a better tasting grain.
The cooking process makes a big difference in texture and flavor. In Japan, several restaurants are creating new cooking techniques and revamping recipes to suit the texture and flavor of brown rice. Cooking this grain well can be tricky. The goal is to smooth the texture of each grain or rice. This lengthens the cooking process. But you have to be careful that it is not soft. Most packaged whole grain rices do not offer the best cooking method. The most recommended method is to boil the rice and then simmer until all the liquid is absorbed (approximately 40 minutes). This does not provide the best texture or flavor. The best cooking method is a combination of boiling and steaming. Below is the perfect brown rice.
1 cup brown rice (short, medium or long grain) Kosher salt to taste 12 cups water
Rinse the rice 3-4 times with cold water and let it drain through a strainer. Bring the 12 cups of water to a boil in a large pot with a tight-fitting lid. Add the rice and continue to boil uncovered for 30 minutes. Pour the rice into a colander over the sink. Let drain for about 10 seconds. Return the rice to the pot with the heat off. Cover the pot with the lid and allow it to steam for about 10 minutes. Stir the rice with a fork and season with salt if desired.
With its return, it is no longer a substitute for white rice. With the new techniques of dehulling, grinding and cooking process, this grain stands on its own. Asking his own recipes that show their wonderful texture and flavor in the display case. Brown rice is not a garnish that simply takes on the flavor of food like white rice does. It is the star of its own recipes and plays a very different role. Good brown rice stands up to the bolder and meatier flavors. It holds up well in soups, hearty stews, and aromatic embers. It can be fried in butter or oil as a delicious fritter.
I think about the brown rice that I ate in the early days and compare it to the new and improved version today. There is simply no comparison. I am inspired to create dishes using this wonderful grain and exploring new flavors and textures. When I do, I will post them on my blog and share my experience with you. I invite you to join me in rediscovering this wonderful grain called “brown rice.”
