Rice - Genmai Brown (sm)
This is Genmai, aka brown rice. In Japan, white rice reigns supreme but there is a very slow and gradual shift towards acknowledging that brown rice is more ...
This is Genmai, aka brown rice. In Japan, white rice reigns supreme but there is a very slow and gradual shift towards acknowledging that brown rice is more nutritious than white. I still eat white rice all the time but I know that I should maybe make brown rice more often, lol.
Brown rice can be tricky to cook. I find that the easiest way to prepare it is by cooking it like pasta: Boil a big pot of water, like 3 quarts (12 cups) of water. Then rinse 1 cup of rice under running water. Once the water is boiling, add brown rice and give it a quick stir. Boil for 30 minutes (with no lid) and then strain rice in a colander. Put the rice back in the pot (off the heat) and put a lid over the pot and let it sit for 10 minutes. Then, voila! You have perfect brown rice! (To cook more than 1 cup of rice, you don't need double the water, but just make sure it's enough water that it won't all evaporate in 30 minutes)
4.4lb (I'd consider this a small bag of rice. Small but hearty! Makes about 24 cups of cooked rice)
This is a blend of Koshihikari and Yumegokochi rices.
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