Boiled Brown Rice
The base recipe for brown rice cooked in an ordinary pot with a lid and heat diffuser. A less contractive cooking method than the pressure cooker, ideal for the warmer months. It is seasoned simply with gomashio, parsley, chive or toasted sunflower seeds.
Prep: 3 minCooking: 1 hVideo: 1:47EnergisingNeutralBest in: Spring · Summer
Properties
Properties of the recipe.
- Brown rice nourishes and strengthens the lungs and digestion, balances the person, harmonising the mind and the emotions. It is, in fact, the most balanced energetic food: it balances mind and body, centres the spirit, helps to control the constant flow of thought, can be eaten all year round and, practically, in almost all conditions.
- It rejuvenates and combines with almost everything. It must be very well cooked, not al dente.
Medical notice. Informational content based on the energetic nutrition method of Dr. Jorge Pérez-Calvo, MD. It guides your diet; it is not a medical diagnosis or treatment. If you have a health condition or take medication, consult your healthcare professional.
Preparation
- Soak the rice for half an hour before cooking it.
- Discard the soaking water and rinse the rice under cold running water.
- Add the rice, the water and the kombu or salt to the pot, cover and bring to a boil.
- As soon as it boils, set the heat diffuser under the pot, lower the heat to almost the minimum and cook for about 60 minutes.
- Turn off the heat and let it rest, covered, for a few minutes.
- Uncover and gently stir the grains with a wet wooden utensil.
- On the plate, season to taste: for example with gomasio and fresh parsley, or with chopped chives and toasted sunflower seeds.