Short Grain Brown Rice
Short grain rice is packed with fibre, B vitamins and minerals. If this grain is slow cooked in large quantities of water it will absorb a lot of water which helps to absorb toxicity in the gut and hydrates the digestive system.
Brown rice contains phytic acid which acts as an anti-nutrient by binding to valuable minerals like zinc & magnesium when in the digestive system. The enzyme phytase will break down phytic acid. Unfortunately brown rice is not rich in this enzyme. Therefore by combining brown rice with another grain which is rich in phytase we can get around this issue. Buckwheat has a much higher level of phytase and is gluten free so would be a good choce to combine with brown rice. The use of yoghurt creates an acid medium which provides the right pH for phytase to break down phytic acid.
To slow cook the rice, a rice cooker may be used or a pan placed on a diffuser. Alternatively the rice may be slow cooked in the oven.
Save time by making a large batch of short grain brown rice & freezing. The pre-cooked rice can then be quickly made into porridge or added to smoothies, salads, soup or stew.
1 tbsp freshly ground buckwheat grain
1 tbsp organic pro-biotic yoghurt
1 cup of short grain brown rice
2 cups filtered water
- The night before cooking your brown rice, grind up 1 tbsp of buckwheat grain & add to to the brown rice.
- Add 1 tbsp of organic pro-biotic yoghurt to the rice/ground buckwheat and cover with filtered water
- Pre-soak the rice over night or for a minimum of 6 hours
- After soaking, wash & drain rice until the water runs clear. Place the washed rice in a pan with the 2 cups of filtered water
- Bring to the boil, then turn down heat and place pan on a diffuser with the lid on (A pre-heated oven may be used if you do not have a diffuser)
- Slow cook the rice on a low heat (if using an oven, turn it to a low setting and place rice in a suitable dish with lid)
- Cook until water has been absorbed and rice is soft (Should take around an hour to slow cook)
Depending on variations of the rice, if the water has been absorbed and the rice is still uncooked then add another 1/2-1 cup of boiled water and continue to cook until rice is tender.
The above recipe has been kept neutral so that the rice can be incorporated into a range of sweet or savoury dishes.