Gluten Free. Dairy Free. Makes 2 ½ cups approx
Long or short grain brown rice is fine. For more flavour, try parching the rice first. Add it to a frypan and roast over a gentle heat for about 5 mins before soaking.
1 cup long or short/medium grain brown rice
If desired, soak grains overnight in water with 1 tablespoon yoghurt, buttermilk or whey, or 1 teaspoon lemon juice or vinegar.
Drain the grain in a sieve and rinse well. If not soaking, add grains to sieve and rinse well. Pat dry with a tea towel and place in a small pot. For long grain, add 1 ¾ cups water, reducing it to 1½ cups if the grain is soaked. For short/medium grain, add 2 cups water, reducing it to 1 ¾ cups if the grain is soaked. Cover with a lid and place over heat to bring to the boil. As soon as it reaches the boil, reduce the heat so no steam escapes through the lid – you may need a heat diffuser. The grain needs to cook for 45 minutes if unsoaked, and approx 35 minutes if soaked. With wild rice this may, and often does, vary. It is known for its variation in liquid absorption and length of cooking time. If the grain is uncooked by this time, and/or run out of liquid, add a small amount of boiling water and continue to cook until ready.