Soaking is no problem but I suspect that boiling it in water and then draining
it off leeches out a lot of the nutritional advantage and flavour. I changed
when I realised that good Basmati rice smells wonderful when boiling but less
so when drained. Have you considered using an electric steamer? - quite
convenient. I have a small one I found in a charity shop for $10 that does the
job well - I just start it up before I begin cooking the meal and it's ready
when I am, brown or white.
Andrew Fildes
afildes@xxxxxxxxxxxxx
www.soultheft.com
Author/Publisher:
The SLR Compendium:
revised edition -
http://blur.by/19Hb8or
The TLR Compendium
http://blur.by/1eDpqN7
On 17/04/2014, at 4:05 PM, Chris Barker wrote:
> Just my point, Andrew. We normally eat brown rice, which takes longer to
> cook (boiling in a saucepan); but soaking it first reduces that cooking time
> a little.
--
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