Most of you (regular readers/friends) know that my family had to make some changes in our diet. We have several food intolerance, sensitivities, and allergies. Yes, each of those have different symptoms and reactions!
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| My son, reason one for dietary changes is his health |
When it comes to rice labels the packaging can be deceiving!. According to the box the only difference is brown rice has 3 grams more fiber and 1 gram of fat. While white rice has no fat.
However, consider this interesting fact: People become diabetic because our organs produced enough insulin designed in its lifetime (about 100 years) but it is being used within 20-40 years. Research shows its due to over consumption of white rice/ white flour!! White rice, once digested, the blood sugar levels boost high and insulin has to be released to control the blood sugar levels. However, when brown rice is eaten, it digest slowly with the fiber layer on top and it gradually release sugar, so blood sugar levels stay normal.
When I first made brown rice I treated it like white rice, the results were disastrous! Soggy, sticky mush!! Totally gross. Then I learned from my Mexican friend how they make rice at the restaurants. They don't boil it!! You sautee it. Here's how:
You'll need:
1 cup brown rice
2 cups liquid (liquid is water, some kind of broth, or for Mexican rice add a can of stewed tomatoes)
2 tbl favorite oil (olive or coconut is good)
spices ( I add about 5 cloves and two pinches of coriander, this is a good combo for just about any dish)
- Rinse the rice (its a pain, but it washes off the starch and cleans it
- Heat your sautee pan to high, add your favorite oil
- once this heats add the rice, stir it around. It will start to brown and make a slight pop sound
- add your spices, stir
- add your liquid (it will steam and instantly boil, be careful)
- cover, turn down to simmer for 45 minutes.
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| Fluffy Brown Rice |
Serve with.....anything!!
