Whenever I can I try to use whole grain products this has always been easy for me with bread and since I switched to whole grain pasta, I’ve never looked back. Rice on the other hand… It’s just not the same. The texture is so different, so much chewier. And, although he didn’t realize it, my husband complained every time we had it.
That was, until I discovered brown basmati rice. The texture is so much softer. It’s slightly chewier than white rice, but not by much. It substitute for white rice in a way that regular brown rice just can’t.
I was having a little bit of trouble with it having excess liquid when I followed the instructions on the rice which is probably related to Calgary’s high altitude.
There’s three ways to go when this happens. You can either cook it longer, at a higher temperature or decrease the amount of liquid you put in. I thought that the rice seemed cooked enough so I decreased the 2 cups of water (for 1 cup of rice) to 1 and 2/3 cups and it was perfect.
0 comments:
Post a Comment