This archive report was first published on 5 July 2020.
Published on July 5, 2020, by Wambui Kuria, a food enthusiast, highlights the benefits of brown rice as the ingredient of the week.
Brown rice, also known as whole grain rice, is a versatile grain consumed by many people around the world. It is a healthier choice to white rice, high in fibre and antioxidants as well as minerals and vitamins.
Deciding on a healthy, creative, and tasteful meal can be a challenge. Adding brown rice to your menu may be an option to consider. If you have not eaten brown rice, it can take some getting used to. Unlike white rice, brown rice has a chewy texture and a firm consistency.
To cook brown rice, soak it first for about four to six hours before cooking. Then, cook it like you would white rice - heat liquid oil in a cooking pot or rice cooker, season with salt, add the rice, bring to a boil, with the pot uncovered, once the water is at the rice level, lower the heat, cover the pot, and simmer until the water has dried up. Turn off the heat, uncover the pot, fluff the rice, and serve with an accompaniment.
Brown rice is available in all major supermarkets and shops that sell cereals for Sh250 or more. The price will vary depending on the quantity and brand.
