Was this a pink rice or a brown rice? I strongly thought it was brown. Although I was not sure about the specific variety.
Search results showed images of Madagascar Pink Rice, which was quite different from the rice I have. Madagascar, meaning, it also originated and being grown in the same country.
No need to delve deeper. I will forget about the pink rice for now and focus on the brown rice in hand.
First things first. Let us get cooking. I will be using the usual 1:1 water to rice ratio. But, think about cooking style first.
I like cooking rice over a wood fire. It is a bit tricky to modulate but gives the best result. It seems, my favorite firewood, the kakawete, imparts nice flavor.
However, firewood is now scarce, and so I need to resort to alternative. The lpg, liquified petroleum gas.
Cooking with lpg is a lot easier. No smoke to worry about. Only a huge explosion in case of accident if I get careless.
However, when I first transitioned from wood to lpg cooking, I felt the big difference. I felt the unpleasant taste of gas.
And then, the electric rice cooker. I won’t boggle my mind further about it. Because, when it is about cooking with electricity, only one thing comes in mind.
Electric rice cooker heats the pot and monitors the water loss. Then, the thermostat trips off the heat when the pot weight becomes stable.
Needless to say, all you need to do are:
- Wash the rice thoroughly.
- Put inside the cooking pot.
- Add water. More or less 1:1 rice to water ratio.
- Plug the cord.
- Push down the lever.
- Go to sofa to watch a movie.
Rice cooker is what we have
For the first cooking trial of brown rice, I used 1:1 rice to water ratio. The result was too hard and dry.
No hard feelings. An err along the way is fine.
For the second trial. I changed the ratio into 3:4 rice to water. I got it! Not too wet and not too dry. The softness was just right. I used the ratio until the rice was gone for good.
— picture here–
How about overall flavor? To tell you frankly. I perceived no special trait. It was ordinary.
Why go for the white rice?
White rice is readily available. As for the brown rice. I have to scout for it almost every time. And, most of the time, brown is more expensive.
So, why polish rice?
To make it last longer. Rice packed in air porous sacks can withstand longer storage and long-haul transport.
Microbes and oxygen act on fats and proteins resulting to spoilage. Therefore, cutting the shelf life short. Polishing removes the two nutrients, thus taking away the adversity.
Aesthetic. Milled rice is fine, but it is kind of dull and has impurities. On the other hand, polished rice looks clean and more enticing.
Maybe it is the culture that is driving us to instinctively crave for white rice. Our brains our conditioned to.
Polishing for sake and tapuy is on a different angle. According to mtcsake.com, outer layer of rice grain contains fats and proteins, which interfere with sake production, so it has to undergo polishing.
The healthier brown rice
With fats, proteins and other nutrients intact, brown rice totally wins over.
Brown rice is healthier. Thus, I think you know what I mean. Everything that is backed by a health claim, whether anecdotal or scientific, gets much attention. Therefore, force the consumer to pay higher cost.
Vacuum packing extends brown rice shelf life
Vacuum takes away oxygen, preventing both rancidity and microbes growth. And so, prolongs shelf life.
Merchants, especially health stores, are selling vacuum packed brown price. The costs of packing machine and thick PE bags are small price to pay for the money their going to make.
Consider getting brown rice
Thanks to the sponsor of this brown rice! It made me rethink my rice buying routine. Though the cost is a bit intimidating, I should consider getting more of the healthier stuff.