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Store grains in an airtight container in cool, dry place out of direct sunlight.
Bay leaves in your grain storage cupboards will help deter bugs.
Freezing for 72 hours immediately after purchasing helps prevent infestation.
Because it has such a low-fat bran layer, brown rice can become rancid more quickly than other grains. Use within 1 to 3 months after purchasing.
Whole grains are the edible seeds of plants that are complex carbohydrates consisting of an inedible outer husk, the hull; a protective layering, the bran; the kernel’s life force, the germ; and the carbohydrate-filled center, the endosperm.
Rice (in its whole form) is low in fat and packed with nutrients. The bran is an excellent source of fiber as well as minerals and B vitamins. The germ is rich in protein and enzymes. The endosperm is loaded with complex carbohydrates.
Brown rice is known for its calming, balancing effect on the nervous system. It is a strengthening food, healing to the internal organs and especially helpful to those with deficiencies related to stress.
Brown or White?
Stripped of its germ and bran layers, white rice is mainly comprised of starch. For nutrients and fiber, choose brown rice.
Starchy Italian short-grained rice with
creamy, chewy texture. To pressure
cook: Rinse 1 1⁄2 cups rice. Place rice in
cooker and cover with 3 1⁄2 cups liquid.
Cook 5 minutes. Quick release.
Aromatic long grain rice with fragrance
of popcorn as it cooks. Originally from
India and Pakistan, this light and chewy
rice is excellent for pilafs. Although
less nutritious, white basmati is great
for quick, easily digestible dishes. The
brown basmati is a flavorful substitute
for long grain brown rice.
Short grain brown rice is a chewy,
sticky variety, excellent in soups, stews
and dishes that require cohesiveness.
The medium grain is a good choice
for stuffings because it has a slight
stickiness, yet has a fluffy texture.
Long grain is drier, fluffier and has a
nutty flavor. Long grain is cooling and
is great for summer salads.
Soft, slightly sticky rice originally from
Thailand that has a delicate flowery
aroma. Similar to basmati, this rice is
commonly used in Southeast Asian
cuisine. Usually available in the very
white polished grain. A whole grain
brown variety is sometimes available
Black Thai rice that is deep purple and
cooks up with a firm, crunchy texture
and somewhat grassy flavor.
Glutinous and sweet, this semipolished
imported rice is most often
used for nori rolls.
Also called glutinous rice, this is the
brown rice version of sushi rice. Cooks
up very sticky. Used to make amasake
and mochi. Good for puddings.
This aromatic cross between long grain
and basmati rice is a good domestic
substitute for basmati. Available in brown
and polished white.
An aquatic native grass seed, rather than
rice, wild rice is particularly high in B
vitamins. The striking, shiny dark kernels
of wild rice add a distinctive chewy, nutty,
smoky fl avor to dishes blended with other
grains. Delicious in stuffings, pilafs, soups,
salads, and baked goods. When cooked
properly, wild rice splits and is fluffy.
Created by the Lundbergs, this reddish
long grain rice has a chewy texture and a
buttered popcorn aroma. Tastes similar
to short grain brown rice with a hint of
basmati. Great for colorful salads and pilafs
Rice varieties listed may not always be available in our bulk bins.
SIZING IT ALL UP
Long grain rice has long, slender grains. Long grain rice cooks up dry, light and fluffy with the grains well separated. Use long grains for salads, pilafs, stuffings, and side dishes.
Medium grain rice is not as fluffy as long grain or as sticky as short grain. It does stick together better than the long grain and is a good choice for pancakes and rice puddings.
Short grain rice has short, fat and stubby kernels. When cooked, it becomes tender, sticky and chewy. It is best used in breakfast cereals, risottos, croquettes, rice balls, Japanese-style foods, casseroles and puddings.
THE PERFECT POT OF BROWN RICE
- Use a heavy pan with tight-fitting lid.
- Rinse 1 cup of brown rice quickly under cold water
- Put rice in pan and cover with 1 3⁄4 cups water. Bring to a boil. Stir and let boil for 5 minutes. Reduce heat and cover. Simmer for 40 minutes.
- Take the covered pan off the heat and let stand 10 minutes. Fluff rice with a fork before serving.
Important: Do not stir the rice or peek during the simmering time. This lets the steam escape and rice will not cook fully.
SALT, SEA VEGETABLES & SEASONING
Adding salt to the water when cooking rice is optional. Some cooks think that salt takes away from the natural sweetness of brown rice. If salt is desired, add 1⁄8 – 1⁄2 teaspoon of sea salt to the water when rice is added.
Adding a strip of kombu while the rice is cooking is thought to improve digestibility. It also adds minerals.
Simple seasonings for a bowl of cooked brown rice: Sprinkle with soy sauce (tamari or shoyu) and sunflower seeds or gomasio.