I knew like most of us the qualities of brown rice. Why its better than the traditional variety of white rice we eat normally but for some reason I never thought of switching. Not that I do not like the flavor, in-fact quite the contrary. The family, kids and myself just love the texture and flavors brown rice possesses. So the reason why it took us until last year to bring this beautiful and healthful grain into our daily meal is beyond me.
Yes, last year when I was pregnant with the little one my doctors diagnosed that I have borderline gestational diabetes. Although that first phone call from the doctor shook me a little bit but soon I realized its not as a big deal as I was making it to be. All I had to do was to move to a slightly healthier lifestyle and that’s how brown rice entered into my daily diet. The high fiber and low cholesterol levels of brown rice kept my blood sugar levels on check and probably that’s the reason why even after the small portion meals I ate, it still left me full and more energetic compared to before. And unlike what my mum used to think, this does not take forever to cook. So a win win!
1 cup brown rice (I used basmati)
2 cups water
1 teaspoon ghee (optional)
Wash rice under running water. Transfer rice and water into a saucepan or pot. Stir in ghee too if using. Bring it to a boil. Lower the heat to medium low, cover and cook until the rice is cooked through, 15-20 mins.
Turn off the heat and serve hot paired with your favorite curry or for some texture in your soups.