If gently boiled in a ratio of 2:1 water to rice (white rice) or 2.5:1
water to rice (brown rice) for 20-25 minutes, there is no water to drain
and no lost nutrients.
Charlie
On Thu, Apr 17, 2014 at 3:50 AM, Andrew Fildes <afildes@xxxxxxxxxxxxx>wrote:
> 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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